艾米博主：粥底火锅！？我终于见到了_风闻

【来源龙腾网】

正文原创翻译：

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 

继续我的顺德美食之旅! 这一次，Ivy和Peter加入了我的行列，这两个当地人带我去吃一些真正的好东西。

评论翻译

-------------译者：糕耳机--- 审核者：龙腾翻译总管------------

原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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.

艾米对女士说：你觉得这个花园漂亮吗？

女士对艾米说：我觉得你非常漂亮。

多甜蜜的交流啊! 能让你的心都在歌唱。

原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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.

这很简单。

如果你在吃粥的时候要配上已经熟了的配菜，那么你就可以尝到正宗的潮汕菜。

如果你要在粥里煮生的蔬菜和肉，那就是粤菜。

Ole Zemin

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

粥底火锅绝对是保持肉质新鲜、嫩滑的好选择。我喜欢！

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，什么？粥底火锅，我喜欢这个频道和你所有的惊人发现。问题是，它总是让我事后非常饿！!

Mybottlenose

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

当艾米开始说 “嗯……嗯……嗯…… “的时候，我就知道这道菜一定会超级好吃。广东我来了!

-------------译者：糕耳机--- 审核者：龙腾翻译总管------------

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！艾米在语言方面真的很有天赋--即使是中国人也会觉得讲粤语不容易，而她真的把她所学过的几个句子都说出来了!

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.

我也喜欢以粥底火锅，我们这有一个不同的地方，我们有南瓜粥火锅。这基本上是在粥里加些南瓜，这味道真的很好，因为这增加了它的口感和味道。

原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

Van Hoc Wong

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

你有一个很好的朋友。 他们那么友好，对食物也很了解。

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! 很感谢你详细的讨论和比较潮汕地区和其他地区的粥! 我在汕头长大，记得我们家经常讨论煮粥的方式（甚至变成争吵，哈哈）。我妈妈喜欢不把米煮碎，因为这样可以使米粒更有嚼头，粥也更稠。如果她煮的粥里的米碎掉了，她会不高兴的，哈哈！而且这也会让粥变稀（我们更喜欢稠的粥）。不过说实话，我以前也在汕头的餐馆里吃过顺德的粥。这真的取决于不同人的喜好和他们喜欢的烹调方式。

-------------译者：糕耳机--- 审核者：龙腾翻译总管------------

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

一个广东人对粤菜的理解更丰富了。而你父母的 “要尝尝的中国菜 “的清单则变得更长了。:D

oldmangeezer

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

我需要彼得和艾薇联合起来创造一个超人类。

Abiii

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

真的很好的一集，金发女郎! 你们三个都做得很好

Jack

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

你真是一个传奇人物。如此开放且毫不犹豫地尝试一切，同时你还带着真实感

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.

粤式烹饪的精髓是将新鲜食材的味道带出来。 他们总是用最少的调味料和准备来做菜。 这可能是因为广东位于中国最富饶的土地之一，每天都有来自珠江地区的新鲜海鲜、肉类和蔬菜。

-------------译者：糕耳机--- 审核者：龙腾翻译总管------------

原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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.

对我来说，当我食欲不振，只想随便吃点东西的时候（比如天气不好的时候），就吃广式粥；当我想吃得更丰盛的时候，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!

从悉尼到中国的航班 “熔断 “了，因为有太多病例入境。我回去的计划又要推迟了。真羡慕你啊!

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.

由于广东本地食材的多样性，广东永远不会让一个喜欢探险的吃货失望。但你必须对你可能放进嘴里的东西保持开放的心态。像路边摊的内脏，有些人根本不会去碰它。

至于粥的风格，请每次都给我煮开米花的那种。要做完美的粥，需要很多技巧。

众所周知，顺德菜以鲜味为主，其他人可能觉得这有点淡口。但这真的是个人偏好问题。

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.

艾薇是一个很好的客人。她会说英语和当地语言。这无疑为你的美食之旅增添了不少乐趣。