艾米博主：粥底火鍋！？我終於見到了_風聞

【來源龍騰網】

正文原創翻譯：

ontinuing on with my Shunde food adventure! This time I’m joined by Ivy and Peter, two locals that take me for some SERIOUSLY good food 

繼續我的順德美食之旅! 這一次，Ivy和Peter加入了我的行列，這兩個當地人帶我去吃一些真正的好東西。

評論翻譯

-------------譯者：糕耳機--- 審核者：龍騰翻譯總管------------

原創翻譯：龍騰網 http://www.ltaaa.cn 轉載請註明出處

Sigyu L

Amy to the lady: Do you think the garden is pretty?

The lady to Amy: I think you are very pretty.

What a sweet exchange! Just make your heart sing.

艾米對女士説：你覺得這個花園漂亮嗎？

女士對艾米説：我覺得你非常漂亮。

多甜蜜的交流啊! 能讓你的心都在歌唱。

原創翻譯：龍騰網 http://www.ltaaa.cn 轉載請註明出處

KeoNz

It’’s simple. 

If you’’re eating congee with cooked side dishes, then the unbroken rice style of Chaoshan is the way to go. 

If you’’re gonna be cooking raw vegetables and meat in the congee itself then Cantonese style.

這很簡單。

如果你在吃粥的時候要配上已經熟了的配菜，那麼你就可以嚐到正宗的潮汕菜。

如果你要在粥裏煮生的蔬菜和肉，那就是粵菜。

Ole Zemin

Congee hotpot is definitely brilliant to keep the meat fresh, smooth and tender, good choice. I love that!

粥底火鍋絕對是保持肉質新鮮、嫩滑的好選擇。我喜歡！

Dr. Justin in Japan ??

WAIT, WHAT?!?! Congee hotpot I love this channel and all of your amazing discoveries. the problem is that it always makes me extremely hungry afterwards!!

等一下，什麼？粥底火鍋，我喜歡這個頻道和你所有的驚人發現。問題是，它總是讓我事後非常餓！!

Mybottlenose

When Amy start saying " em..emm.. Emmm!!!", I know that dish going to be super good. Guang Dong here I come!

當艾米開始説 “嗯……嗯……嗯…… “的時候，我就知道這道菜一定會超級好吃。廣東我來了!

-------------譯者：糕耳機--- 審核者：龍騰翻譯總管------------

elarry

Wow! Amy is really talented with languages - even Chinese people find it hard to speak Cantonese, and she really nailed the few phrases she’’s learnt!

哇！艾米在語言方面真的很有天賦--即使是中國人也會覺得講粵語不容易，而她真的把她所學過的幾個句子都説出來了!

LoC28C

I love congee based hot pot too, here we have a different twist where we have pumpkin congee hot pot. It’s basically rice congee mixed with some pumpkin and it’s really good because it adds texture and flavour to it.

我也喜歡以粥底火鍋，我們這有一個不同的地方，我們有南瓜粥火鍋。這基本上是在粥里加些南瓜，這味道真的很好，因為這增加了它的口感和味道。

原創翻譯：龍騰網 http://www.ltaaa.cn 轉載請註明出處

Van Hoc Wong

You have a great friends. They are so friendly and knowledgeable of food.

你有一個很好的朋友。 他們那麼友好，對食物也很瞭解。

Cassie Zhuang

Hey Amy! I appreciate your detailed discussion - comparing the congee between Chaoshan area and other regions! Growing up in Shantou, I remember the way we cook the can be often a discussion (or even turn into an argument lol) in my family. My mom prefers to cook the rice not busted because it gives the grain a more chewy texture and the congee is thicker. She would be upset if she has congee with the grain busted haha! That also makes the congee more watery (we prefer the viscous congee). But tbh i also have had the Shunde style congee in Shantou’’s resturants before. It really depends on different people’’s preferences and how they like it to be cooked.

嗨，艾米! 很感謝你詳細的討論和比較潮汕地區和其他地區的粥! 我在汕頭長大，記得我們家經常討論煮粥的方式（甚至變成爭吵，哈哈）。我媽媽喜歡不把米煮碎，因為這樣可以使米粒更有嚼頭，粥也更稠。如果她煮的粥裏的米碎掉了，她會不高興的，哈哈！而且這也會讓粥變稀（我們更喜歡稠的粥）。不過説實話，我以前也在汕頭的餐館裏吃過順德的粥。這真的取決於不同人的喜好和他們喜歡的烹調方式。

-------------譯者：糕耳機--- 審核者：龍騰翻譯總管------------

RespectOthers

A Cantonese person’s understanding of Cantonese food has just been enriched. While your parents’ ‘Chinese food to try’ list has just got even longer! :D

一個廣東人對粵菜的理解更豐富了。而你父母的 “要嚐嚐的中國菜 “的清單則變得更長了。:D

oldmangeezer

I need Peter and Ivy to join forces to create a super human.

我需要彼得和艾薇聯合起來創造一個超人類。

Abiii

Really nice episode, Blondie! Well done to the three of you

真的很好的一集，金髮女郎! 你們三個都做得很好

Jack

You’’re an absolute legend. Being so open to try everything without judging. And you exude authenticity

你真是一個傳奇人物。如此開放且毫不猶豫地嘗試一切，同時你還帶着真實感

Jin Kuang

The essence of Cantonese cooking is bringing out the flavor of the fresh ingredient. They always prepare their dishes with minimal seasoning and preparation. It is possible because Canton is situated in one of the most fertile land in China, with daily fresh seafood, meat, and vegetable provided from the Pearl River region.

粵式烹飪的精髓是將新鮮食材的味道帶出來。 他們總是用最少的調味料和準備來做菜。 這可能是因為廣東位於中國最富饒的土地之一，每天都有來自珠江地區的新鮮海鮮、肉類和蔬菜。

-------------譯者：糕耳機--- 審核者：龍騰翻譯總管------------

原創翻譯：龍騰網 http://www.ltaaa.cn 轉載請註明出處

Chuckme888

For me, Cantonese congee when my appetite is low and just to get something in me (like when I am under the weather), and the thicker Chaoshan version when I’’m looking more towards a hearty meal.

對我來説，當我食慾不振，只想隨便吃點東西的時候（比如天氣不好的時候），就吃廣式粥；當我想吃得更豐盛的時候，就吃更稠的潮汕粥。

Chris Wang

The flights from Sydney to China are “melt down” because too many cases have been imported. My schedule to go back has to be delayed again. So jealous of you!

從悉尼到中國的航班 “熔斷 “了，因為有太多病例入境。我回去的計劃又要推遲了。真羨慕你啊!

Cool-eye

Due to its diversity in the ingredients available locally, Guangdong will never disappoint an adventurous foodie. However, one has to be open-minded about what you can put into your mouth. Like the offal from the street-side stalls, some people simply won’’t touch it.

As to the congee style, give me the open-flower one every time. It takes a lot of skill to prepare the perfect congee.

Shunde food is well known to be prioritised on umami. Other people might consider it a bit plane. Personal preference, really.

由於廣東本地食材的多樣性，廣東永遠不會讓一個喜歡探險的吃貨失望。但你必須對你可能放進嘴裏的東西保持開放的心態。像路邊攤的內臟，有些人根本不會去碰它。

至於粥的風格，請每次都給我煮開米花的那種。要做完美的粥，需要很多技巧。

眾所周知，順德菜以鮮味為主，其他人可能覺得這有點淡口。但這真的是個人偏好問題。

Frank Fang

Ivy is a great as your guest! She speaks English and local languages. It definitely adds a lot of flavor to your food journey.

艾薇是一個很好的客人。她會説英語和當地語言。這無疑為你的美食之旅增添了不少樂趣。