《撩人的沙茶》 2017年08月26日

channelId 1 1 2 b218d250bbe3cf3348f60d8a081a253c
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栏目名称:《撩人的沙茶》

  当你来到厦门,一定要吃一碗沙茶面,或许一不小心你会吃很多碗,或许,你可能从此,就戒不掉了。而对于厦门人,沙茶面便是生活的味道,日日相伴,从不厌

  When you come to Xiamen, you must have a taste of satay noodle and probably you would have bowls of it and even you would love it after tasting. For Xiamen’s indigenous people, satay noodle is the taste of their life and with them every day, never being bored of. 

  沙茶,不是 " 茶 ",始源于远隔重洋的马来西亚,当数以百万计的闽南先民漂洋过海下南洋,带着一种叫sate的美味回归家乡时,饮茶成风的闽南人,毫不犹豫地把它翻译成“沙茶”。

  Satay is literally translated as sand tea in Chinese but it’s not tea and it originated from Malaysia. Millions of people from south Fujian migrated to Southeast Asia (aka.:Nanyang) and then when they were back to south Fujian,they brought back a kind of flavor called sate and eventually in south Fujian where people have a habit of drinking tea translated sate into satay.

  陈老板夫妇经营着他们的沙茶面店已经30多年了,从新婚燕尔到知名之年,他们的人生一直浸泡在沙茶里。不知从什么时候起,他们做的沙茶面家喻户晓,成为无数食客追捧的厦门味道。只有她自己清楚,这味道,耗费了半生的时光。

  Mr. Chen and his wife have been operating this satay noodle restaurant for over three decades from being newlyweds to their fifties. They spent most of their life on satay noodle. It’s not clear when the satay noodle they made became widely known and sought-after. Only knows that they spent half of their life on this taste.

  沙茶面的灵魂,是那迷醉人的汤头。每天凌晨,4点起床,陈老板开始熬制沙茶汤,原料有花生、虾干、鱼干、葱蒜、沙姜等30多种,每一种的比例至为关键。数十年来,陈老板都坚持用猪颅骨熬制汤头,配上用河沙炒制的花生,那种浓鲜醇厚,沁人心脾。

  The essence of satay noodle is on the soup. At 4:00AM every day, Mr. Chen begins to make satay soup with over 30 ingredients such as peanut, dried shrimp, fish shrimp, onion,  garlic and kaempferia galangal, etc and the percentage of each ingredient is critical. Over decades, Mr. Chen adheres to using pig skull to make thick soup, adding peanuts fired with river sand. And the mellow and thick soup houses and refreshes our taste buds. 

  天蒙蒙亮,夫妻二人便赶往市场,他们必须在第一时间抢购到最新鲜的配料,鱿鱼,虾仁,海蛎,蛏子,猪腰,豆腐,鸭血等总计20多种,丰俭由人。

  At dawn, the couple hurries to market to get the most refresh material over 20 varieties like squid, shelled shrimp, oyster, razor clam, pig's kidney, tofu, duck clotting blood, etc.

  开门,迎客。带碱的水面,几秒速烫;快剪加料,厦门人的经验,鸭血、豆腐不能少,其它您随意;最后浇上热气腾腾的沙茶汤头,便是一碗厦门沙茶面。

  They open the restaurant to receive customers. They scald yellow alkaline noodle in the boiling water for seconds and get it out, adding other material and the satay soup to make a bowl of satay noodle. The basic additions that must have are duck clotting blood and tofu. And customer can also order other additions as they like.

  金黄中带着红亮,色调和搭配本身就彷如艺术品。碱水油面和沙茶浓汤发生着最美妙的反应,鲜美的各种配料,就着面条细细品嚼,再喝一口汤头,甜香爽口,油而不腻。这一碗简单接地气,却又尽显闽南人食俗智慧的沙茶面,带你感受这座城市的情怀,融入厦门的生活。

  The golden yellow mingling with bright red, such color with different material looks like a piece of artwork. The yellow alkaline noodle in the thick satay soup with different material works perfect. Chewing noodles in the mouth and taking a spoonful of soup, you will feel refreshing and not greasy at all. Such a bowl of satay noodle fully reflects Xiamen people’s wisdom in food and lets you feel this city, allowing you to blend  in Xiamen.

  无论在清新的晨早,慵懒的午后,还是在悠然的傍晚,初静的深夜,无论是络绎的游客,还是常居的市民,最忘不了的,是那一碗,撩人的沙茶面。

  No matter in the fresh early morning or sleepy afternoon or the leisurely dusk or the quite midnight, for those citizens and tourists, the most unforgettable is still that sought-after satay noodle.

热词: 撩人的沙茶 精彩闽南 厦门

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