本帖最后由 charlestone 于 2012-5-27 19:01 编辑
下午花了3个半小时，刚刚完成第一集一半的时间轴，主要是因为昨天下载的时间轴文件不准确，需要自己从头制作，而且这是我第一次制作字幕，所以会有些慢。所以，就更需要热心的你的帮助了，如果你有心翻译，就直接将中文译成英文回复到这个帖子里。比如：
“1
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中国拥有众多的人口 ”
“1
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China has a large population ”
这个是目前的时间轴文件：
firsthalf.zip
(9.36 KB, 下载次数: 407)
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第一个十分钟
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中国拥有众多的人口
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也拥有世界上最多元的自然景观
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高原
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山林
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湖泊
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海岸线
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这种地理和气候的跨度
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有助于物种的形成和保存
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任何一个国家都没有这样多潜在的食物原材料
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人们采集
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捡拾
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挖掘
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捕捞
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为的是得到这份自然的馈赠
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穿越四季
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我们即将看到美味背后
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人和自然的故事
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云南香格里拉
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被雪山环抱的原始森林
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雨季里空气阴凉
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在松树栎树自然混交林中
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想尽可能的跟上丹真卓玛的脚步
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不是一件容易的事情
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卓玛和妈妈正在寻找一种
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精灵般的食物
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卓玛在松针小找到的是松茸
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一种珍贵的食用菌
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这种菌子只能在没有污染的高海拔山地中才能存活
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一般走一公里的路
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才能找到一朵松茸
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这只松茸的伞盖已经打开
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品质不好
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以前的产量是很多
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但是价格很低
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今年的产量是很少
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但是价格很高
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松茸属于野生菌中的贵族
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在大城市的餐厅里
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一份碳烤松茸能达到1600元
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松茸的香味浓烈袭人
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稍经炙烤
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就会被逼出一种矿物质的酽香
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这令远离自然的人将此时若珍宝
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吉蒂村是香格里拉松茸产地的中心
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凌晨三点
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这里已经变成一个空村
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所有有能力上山的人
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都已经出门去寻找那种神奇的菌子
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如果不早出来的话
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别人在我前面
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我就什么都找不到
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别人把全部都拔走了哈
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穿过村庄 母女俩要步行走进
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20公里之外的原始森林
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即使对于熟悉森林的村民
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捡拾松茸也是一项凭运气的劳动
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品质高的松茸都隐藏在土层之下
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妈妈找寻两天前亲身掩藏的菌坑
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沙壤土层中果然又长出里新的松茸
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可惜今年雨水不足 松茸太小
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妈妈就是不顾自己的身体 光顾着找松茸
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我就是有点担心她有一天头晕倒在山上
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毕竟她已经岁数大了
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酥油煎松茸
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在松茸产地更常见
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用黑陶土锅融合酥油
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放上切好的松茸生片
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油温使松茸表面的水分迅速消失
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香气毕现
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高端食材往往只需要采用最朴素的烹饪方式
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以前藏族人都不爱吃松茸
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嫌它的味儿怪
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原来的松茸也就几毛钱一斤
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可是这几年 松茸身价飞升
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一个夏天上万元的收入
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使牧民们在雨季里变得异常辛苦
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松茸收购恪守严格的等级制度
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48个不同的级别
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从第一手的产地就要严格区分
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这个菌子是一级菌
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相当好的 相当大的
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松茸保鲜的极限是三天
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商人以最快的速度对松茸进行精致的加工
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这样一只松茸在产地的收购价格是80元
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6个小时之后
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它就会以700元的价格出现在东京的超级市场中
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卓玛挤在人群中
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上午捡来的松茸品质一般
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她心里很着急
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我看到别人采得比我多的时候我的心里还是挺慌的
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心急
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刚刚过去的一天
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卓玛和妈妈走了11个小时的山路
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但是换回的钱很少
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错过雨季的这一个月
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松茸就会消失的无影无踪
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全家人期待明天的好运气
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山歌.....
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云南只有两个季节
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旱季和雨季
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从每年的11月开始
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干燥而温暖的风
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浩浩荡荡的吹上半年
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等到五月底
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雨水才抵达迪庆州的香格里拉
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大雨让原始森林里的各种野生菌
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都迅速疯长出来
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但是杂菌不能引起卓玛和妈妈的兴趣
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大雨是自然给的礼物
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在相同付出的时候好的运气带给卓玛更多的收获
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松茸出土后
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卓玛立刻用地上的松针将菌坑掩盖好
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只有这样 菌丝才不会被破坏
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为了延续自然的馈赠
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村民们遵循着山林的规矩
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松茸的味道虽然独特
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但是流行在餐桌上不过30年
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在中国的传统食谱中
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还有另外一种来自山林的极品美味
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取最新鲜的冬笋切寸段
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下重油
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加各种调味料
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即成为江浙一带最常见的家常菜
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油焖冬笋
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在中国
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有很多人依靠竹林生活
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他们也是了解竹笋的高手
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毛竹最好就是要干净
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不要让那个桑木松木都种起来了
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就影响了这个毛竹的生长
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竹笋也挖不到了
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老包是浙江人
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他的毛竹林里
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长出遂昌最大的一个冬笋 |
