A Bite of China

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1、Areyouagourmand?Doyouwanttoeateverydeliciousfoodintheworld?Thendoyouwatchthepopularprogram?“ABiteofChina(舌尖上的中国)”isadocumentaryonChinesedeliciousfoodwhichhasbeenbroadcastedbyChinesecentraltelevision.---Curedmeat（腊味）CuredmeatisthetraditionalessentialfoodenteringthewinterinSouth.Theinitialpurp

2、oseistobebettertoreservefreshmeatinthehotandhumidweatherofthesouth.Nowadays,itbecomesmoreandmorepopular.Hotpotrice（煲仔饭）isoneflavorofthemostclassictasteandcookinghotpotriceisregardedasacomplicatedandhardwork.Thechefmuststrictlymastertheheatcontroltomaketherighthotpotricewhichthegravy（肉汁）cansl

3、owlypenetrateonthecharcoalstove(炭炉).---ZhejiangJinhuaham(浙江金华火腿)Thehamisusuallydividedintofiveparts.Thetopside(上方)isthemostdaintyandthemiddleside（中方）canbeusuallycutintosilkswhichgowiththeseacucumber（海参）toformthehighgradehamfoodintraditionaldiet.Firepupil（火瞳）,firechaws（火爪）anddrips（滴油）canbeuse

4、dtostew.It’ssaidthattheJinhuahamisoriginatedinSongDynasty,becauseoftheconveniencetobecarriedandsaved.Ithadalsobeakindofstoreswhenhumanbeingsfightagainsttheforeigninvasion.Now,hamfoodhasbeimprovedonthetraditionalbasisandinlinewiththetrendofhealthydiet.---Kimchi(辣白菜)Inthelongwinter,Koreancabba

5、gestoragebecomesatoppriority,whichtheycall"winterhalfgrain(冬季半年粮)"becausevegetablesareveryscarce.Asaresult,,northeastpersonareusedtomakingfreshvegetablesintodriedvegetables,pickles（腌菜）tostoreinlateautumn.Howtomakekimchi?Selecthearttightlobetendervarieties(挑选心紧叶嫩的品种)Picktheleavesandcuttherema

6、insuprightUsebrine(盐水)tomakethechoppedcabbagereleasedexcessivewaterUsetherocktopresscabbageAddflavorings（调味料）Ferment（发酵）inthecellarsTherearemanyvarietiesofpickledvegetables,eventhesamespeciescanalsoshowdifferentflavors.---Chinesesauerkraut（酸菜）Peoplehavealotofwaystofacethechilliness（严寒）.Theca

7、bbagesarerebornaftermorethan30days’fermentationinpicklecylinder（腌菜缸）.Sauerkrautandporkistheperfectmatchsincethesauerkrautingeniouslydissolvesthefatnessofpork,meanwhile,theystandforthenortheastpeople’snature:frankandstraightforward.Youmustknowthis--