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  • I visited the Chinese Culinary Institute to learn the secrets off making rice noodle rolls.

    我參觀了中國烹飪學院,學習製作米粉卷的祕訣。

  • Chef Law Changquan is our guide.

    廚師羅昌全是我們的導遊。

  • He's been making them some since he was 15 years old.

    他從15歲起就開始做了一些。

  • Lau says This is an entry level dim sum dish, but making it wasn't exactly easy.

    劉先生說這是一道入門級的點心菜,但做起來並不容易。

  • 101 e Let's start from the top.

    101 e 讓我們從頭開始。

  • Chinese food is more than just stir fry noodles and dumplings.

    中國菜不僅僅是炒麵和餃子。

  • I'm Claressa and we are taking you on a journey through China to try authentic Chinese food region by region Hong Kong locals will tell you that rice noodle rolls wrapped around Rose Park are an essential them.

    我是Claressa,我們將帶你踏上中國之旅,逐個地區品嚐正宗的中國菜 香港本地人會告訴你,玫瑰園的米粉卷是他們必不可少的。

  • Some items ah combination of rice, flour and starch Thes delicate bites are cooked entirely with steam, so chances are using Okay, all the formal Penaherrera, come on guardian now with funny term in general.

    有些項目啊組合的大米,麵粉和澱粉Thes精緻的咬是完全用蒸汽煮,所以機會是使用好了,所有正式的Penaherrera,來監護人現在與搞笑術語一般。

  • Pull him, Levi Bozena.

    拉他,李維-波澤納。

  • They're fantastic.

    他們是夢幻般的。

  • You got what?

    你得到了什麼?

  • You come going up?

    你要上來嗎?

  • Yeah.

    是啊。

  • Wow e don't live up.

    哇哦,E不辜負。

  • What is a talk about the neck?

    什麼是談頸?

  • Yeah, My mama Landau.

    是啊,我的媽媽蘭道。

  • Uh, more yo yo Language.

    呃,更多的喲喲語言。

  • How Thio.

    如何Thio。

  • Deep out the leg gets How's your father?

    腿部深陷,你爸爸怎麼樣?

  • E e rice is an essential part off southern Chinese accusing growing.

    稻米是中國南方種植的重要組成部分。

  • It's requires a lot of water, so it's more prevalent in the South, which gets a lot of rain.

    它需要大量的水,所以它更普遍的南方,得到了很多的雨水。

  • The North, on the other hand, specializes in wheat because it rains lists.

    而北方則因為下雨清單,專門種植小麥。

  • That's why in Hong Kong you see more rice than wheat dishes.

    這就是為什麼在香港,你看到的米飯比小麥菜多。

  • Three.

    三號

  • Key to a fantastic rice roll is a silky smooth texture.

    妙不可言的米卷的關鍵是絲滑的口感。

  • And in Hong Kong there's a group of young entrepreneurs who believe the best way to do this is by going back to the basics by making the rice flour from scratch with stone mills my way.

    而在香港有一群年輕的創業者,他們認為最好的方式是返璞歸真,用石磨我的方式從頭開始做米粉。

  • How come, child?

    怎麼會這樣,孩子?

  • 26 year old Tangjiashan runs a small shop with two other colleagues.

    26歲的唐家山和另外兩個同事一起經營著一家小店。

  • They specialize in making rice noodle rolls with fresh rice paste.

    他們專做鮮米糊米線卷。

  • The more they don't much like the champ could.

    他們越是不怎麼喜歡冠軍可以。

  • There.

    好了

  • Hogan Will Congar.

    霍根會康卡。

  • Yeah.

    是啊。

  • What?

    什麼?

  • You're my fucking panto.

    你是我他媽的panto。

  • Do the most ideal my home mayor can do.

    做最理想的我家市長能做的事。

  • How come we target?

    我們怎麼會有目標?

  • The shop offers rolls made with three different types of fries White, black and red Thai like her head.

    該店提供用三種不同類型的薯條製作的卷子 白、黑、紅泰式像她頭。

  • Are you long?

    你長嗎?

  • More.

    更多。

  • They help my gonna have my Come on.

    他們幫助我的會有我的來吧。

  • Come on.

    來吧。

  • You don't eat.

    你不吃東西。

  • You can actually taste the difference.

    其實你可以品嚐到不同的味道。

  • Stone milled rice rolls are much more tender.

    石磨米卷更嫩。

  • All that extra effort that goes into making the pace from scratch is worth it.

    為了從頭開始做步伐,所有額外的努力都是值得的。

I visited the Chinese Culinary Institute to learn the secrets off making rice noodle rolls.

我參觀了中國烹飪學院,學習製作米粉卷的祕訣。

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B1 中級 中文 中國 香港 種植 李維 深陷 製作

我們從零開始做廣東米粉 - 吃貨中國(S1E4) (We Made Cantonese Rice Noodle Rolls From Scratch - Eat China (S1E4))

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    林宜悉 發佈於 2020 年 10 月 24 日
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