影片內容提要 一、美食中英對照
黃饃饃：yellow steamed bun
蔥油椒鹽花卷：steamed twisted rolls with scallion and spicy salt
幹炒牛河：stir-fried rice noodles with beef
臘汁肉夾饃：Chinese hamburger
羊肉泡饃：pita bread soaked in lamb soup
岐山臊子麵：Qishan minced noodles
端午粽子：zongzi
毛蟹炒年糕：rice cake stir-fried with crabs
扁豆燜面：braised noodles with lentil
清明糰子：sweet green rice ball
二、中英文臺本 第二集《主食的故事》Episode 2 The Story of Staple Food
中國自然地理的多樣變化，讓生活在不同地域的中國人，享受到截然不同的豐富主食。從南到北，變化萬千的精緻主食，不僅提供了人身體所需要的大部分熱量，更影響了中國人對四季循環的感受，帶給中國人豐饒、健康、充滿情趣的生活。
China has diverse natural, conditions across its land. As a result, Chinese people living in different areas enjoy absolutely different but rich staple food. From the south to the north, the diverse staple food provide energy for human bodies. Moreover, they influence people's feelings towards the change of four seasons and enrich the lives of the Chinese.
山西丁村，中原最古老的村落。主婦們最會製作麵食。丁村人把加工成粉末狀的穀物都稱之為面。穀物加工的歷史已有上萬年。附近曾經出土過最古老的石磨盤。至今同一形制的磨盤還在使用。石磨將穀物研成粉末，再用篩過濾掉粗粒雜質，真正意義上的麵食才得以出現。
The Ding Village in Shanxi is the most ancient village in the Central Plains. Housewives here are best at making food out of flour. Local people call the powdered cereals as flour.Cereal processing has a history of over 10,000 years. The most ancient millstone was unearthed just nearby. Today, millstones of the same shape are still being used. Millstones grind up cereals into powders. Sieve out the coarse grains. Then the real flour food appears.
山西是多山少川的內陸地區，蔬菜品種少。家庭主婦們沒有條件在副食上進行調劑。為了提高全家人的食慾，只好在各種麵食的製作手法上變換花樣。一樣麵食百樣吃，加工成餐桌上的美食。這些花樣眾多的精緻麵食，無不讓人感到纖巧細手的靈動和聰明睿智的豐富想像。
Rich in mountains while lacking rivers, Shanxi is scarce in its vegetable varieties. Housewives cannot do much to enrich the non-staple food. So they figure out different ways of making flour food to increase the family's appetite. Flour is processed into various delicacies on the table.These diverse and delicate foods remind people of the women's nimble fingers and rich imagination.
當丁村的大媽們正忙著為一場壽宴精心製作花饃的時候，黃土高原上的窯洞裡飄來了陣陣面香。綏德漢子老黃剛剛蒸好了滿滿一籠屜黃饃饃。古老的糜【méi】子經過老黃的加工，變得十分香甜可口。從農曆十一月開始，每隔三天，他都要騎一個半小時的車，到縣城裡去賣。
When the women in the Ding Village are busy preparing a birthday feast, a fragrance of flour floats out from a cave house on the loess plateau. Huang Guosheng, a Suide native, just got a tray of yellow buns steamed. Processed by Huang, the glutinous millet becomes sweet and tasty. From the lunar November on, he would ride 1.5 hours to the county town every three days to sell the buns.
綏德縣位於陝北丘陵溝壑地區。在今天的綏德，雜糧和小麥是餐桌上的主角，他們被陝北人變換成各種花樣。綏德盛產糜子，黃饃饃就是用糜子面做的饅頭。
Suide County sits in the hilly-gully areas in Northern Shaanxi. Today, minor cereals and wheat are the main ingredients on the table. Local people make them into diverse dishes. Suide is rich in the glutinous millet resources. The yellow steamed buns are made with this main ingredient.
糜子又叫黍【shǔ】，因為耐旱成為黃土高原最主要的農作物。8000多年前，黃河流域就開始種糜子。糜子蒸煮成飯，口感略差。但是這個本土食物在過去是陝北人最家常的主食。
Due to its drought-enduring nature, glutinous millet became the most important crop on the loess plateau. It was planted along the Yellow River regions more than 8,000 years ago. If the glutinous millet is directly steamed, it doesn't taste good enough. But it used to be the most popular staple food for people in Northern Shaanxi.
糜子分軟硬兩種。老黃將硬糜子與軟糜子按七比三的比例混合，清水浸泡一夜之後上碾，還要再細細地篩一遍才能使用。但是老黃堅定地認為，用機器磨出來的糜子，遠遠不如在自家石碾子上碾出來的好吃。
There are two types of glutinous millets, the hard and the soft. Huang Guosheng mingles the two based on this proportion: 70% hard glutinous millets and 30% the soft kind, dip them in water over a night and then grind them up on a millstone. Then he would use a sieve to get rid of the rough grains. Huang firmly believes that the glutinous millet powdered by a machine lags far behind those ground up on his millstone.
炒過的糜子會散發出自然的清香，這是老黃最引以為驕傲的製作秘方。揉完的糜子面，要在缸裡發酵一夜，經驗告訴老黃，包上被子效果最好。
Fried glutinous millet produces natural fragrance. That's a recipe that Huang feels most proud of. After kneading the glutinous millet flour, Huang would put it in a big jar for fermentation for a night. Experience taught Huang to wrap up the jars with quilts to make the buns tastier.
老黃把家安在窯洞裡，這種中國黃土高原最古老的居住形式，可以追溯到4000多年前。一位農民辛勤勞作一生，最基本的願望就是修建幾孔窯洞，有了窯，娶了妻，才算成家立業。
Huang's home, a cave house, is the most traditional dwelling format on the loess plateau in China. It has a history of over 4,000 years. For the hardworking farmers here, their basic wish is to renovate a cave into a home and marry a wife. That's how a life gets complete.
老黃和老伴一次做700個黃饃饃，上碾、揉面、發酵前後要花3天時間。兩個人從凌晨3點鐘開始，一直要忙到晚上9點。老黃的饃饃做得實在，人也實在，一個一塊錢，從不還價。在一年中最寒冷的兩個月裡，老黃能賣出15000個黃饃饃，刨去成本，一個冬天他的實際收入大約是8000元。
Huang and his wife can make 700 buns every time. Grinding up, kneading and fermentation, the whole process takes 3 days. The couple works from 3 a.m. through 9 p.m. Huang's buns are good-tasting. And Huang is an honest businessman. One yuan for each bun, no bargain. In the coldest two months of a year, Huang can sell 15,000 buns. Taking into account the cost, he can earn 8,000 yuan in a winter.
老黃在這裡養育了一兒一女。現在，孩子們都已經把家安在城市裡，不再與土地打交道。然而，老黃不願意離開，住著自己的窯洞，吃住自己種的糧食，老黃自足而踏實。
Huang has a son and a daughter. Both have settled down in the city. They no longer work on the farmland. But Huang doesn't want to leave. Living in his cave house and eating the food he plants, Huang feels satisfied with his wife.
千百年來，中國人從五穀中獲得溫飽，而這種碳水化合物營造出的滿足感，正是億萬個像老黃這樣在土地上辛勤勞作的農民提供的。
For thousands of years, Chinese people gain food and clothing from the five cereals. The feel of satisfaction brought by these carbohydrates is just provided by millions of hardworking farmers like Huang.
秋季，遼闊的中國北方，成熟的小麥決定了大地的基本色。小麥，從河西走廊傳入到中 原，因為營養豐富，經過4000多年的本土化歷程，成為中國北方栽培面積最廣泛的農作物。這種原產於西亞的優良物種，已經成為中國人最重要的主食。
In autumn, the ripe wheat decides the basic color of the land in North China. Wheat was introduced into the Central Plains through the Hosi Corridor. As it contains rich nutrition, it has been the most vastly planted crop in North China after a localization process of over 4,000 years. This species originated from West Asia and has become the most important staple food for the Chinese.
將小麥麵粉發酵後，在特製的火坑中烤熟。這種圓形麵餅，含水份少，極耐貯藏，是維吾爾家庭常年必備的主食。
After the wheat flour ferments, people bake them in a specially-designed fire pit. This type of round pancake contains little water and can be preserved for a long time. They're the indispensable staple food for Uyghur families in all seasons.
新疆庫車，人們用享受美食的方式來慶賀古爾邦節。饢是維吾爾族人最喜歡的主食。饢的叫法出自古波斯語，已有2000多年的歷史。
In Kuqa, Xinjiang, people celebrate the Corban Festival with delicacies. Naan is the most favorite staple food for Uyghur people. The name originated from ancient Persian and has a history of over 2,000 years.
饅頭最早出現的時候，名字叫炊餅也叫 蒸餅，是中原地區最受歡迎的主食。只有中國人的祖先從水煮食物的原理中獲得靈感，並使中國成為最早用蒸汽烹飪的國家。
When they first emerged, steamed buns were called Chui cakes and steamed cakes. They are the most popular staple food in the Central Plains. Ancient Chinese people were inspired by the water boiling food theory. They made China the earliest country to cook with steam.
編輯推薦
>>舌尖上的中國英文版1：自然的饋贈(視頻)
>>舌尖上的中國英文版3：轉化的靈感（視頻）
>>更多寫作請關注新東方網聽力頻道
(編輯：何瑩瑩）