All language subtitles for 老广的味道第5季+ep6+地气++_+1080P+用开水烫熟的鱼竟然如此美味？！
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雷公喊一声才会松口的“雷公蟹”
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闻起来臭吃起来香的咸鱼茄子煲
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包裹七种馅料的汕头肠粉
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00:00:43,409 --> 00:00:45,599
桂林酸汤水浸鱼
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00:00:46,960 --> 00:00:49,570
当香芋遇上酒酿桂花
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00:00:50,179 --> 00:00:52,969
一道道接地气的家常菜
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味蕾的记忆能否唤起对家乡最真挚的思念
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00:00:58,109 --> 00:01:00,019
老广的味道之地气
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千百年来
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人类对食物的追求
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00:01:04,540 --> 00:01:06,630
促进了社会的形成和发展
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00:01:07,379 --> 00:01:08,969
一方水土养一方人
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00:01:09,780 --> 00:01:12,579
我们以食物作链接，以味道为传承
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00:01:12,760 --> 00:01:15,070
从哪儿来到哪儿去
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这大概就是食物的地气
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也是我们每个人的地气
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“卤”是种历史悠久的烹饪方法
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宋朝时便有记载
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但是全国唯独潮汕人最喜欢“卤”
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卤味在潮汕人的心中
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超过其他任何味道
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00:01:49,769 --> 00:01:51,039
老板
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我通过朋友的介绍，听说你们的卤味味道不错
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这是我们的招牌菜
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00:02:00,459 --> 00:02:02,750
陈俊杰北漂了20多年
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如今他决定回汕头老家创业
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00:02:05,780 --> 00:02:09,530
当厨师的他第一想到的还是做卤味
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但是他心里没有底
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因为他以前做的都不是潮汕菜
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所以今天特意带上儿子来当地几家著名的卤味店试菜
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卤水甜香的味道
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吃完了之后，舌头里面有回味
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第一取决于食材本身
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我一吃了他家的卤水大肠，肯定是当地的
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汕头南澳大桥底的这块沙滩
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每天潮起潮落
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这里引来很多小鱼、小虾、藻类等海洋生物
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00:03:02,129 --> 00:03:06,939
这些高蛋白的天然饲料就变成了海鸭子的美餐
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00:03:08,129 --> 00:03:11,789
他今天就是来找这些海鸭子的
40
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它都没有脂肪
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而且我们这个老鸭一般都是3年以上的
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像这种海鸭子和圈养的
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味道差别很大了
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这种老鸭吃了之后，不上火
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而且它的肉有弹性
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陈俊杰回汕头前
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在北京全聚德当烤鸭师傅
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如今回家创业做卤味
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00:03:46,729 --> 00:03:49,989
思来想去还是离不开老本行
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做鸭
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卤鸭子
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今天
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陈俊杰带上老鸭去前美村的陈静安家
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准备给汕头的朋友们试试自己做的鸭子
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听听他们的意见
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在汕头做美食可不容易，汕头人对吃最挑剔了
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你好
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你来了
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今天没什么事，弄两只鸭子来试一试纳
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试一下味道
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我来做南乳肉，大家尝一下
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好友黄喜松也是做美食的老行家
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在汕头的菜市场摆摊
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最拿手的便是卤猪脚和南乳肉
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陈俊杰要做的便是卤水老鸭
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众多调料下锅
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秘制豉油便是卤水的魂
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00:05:05,480 --> 00:05:09,189
不同品质的豉油决定了卤水风味的极大不同
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等卤水烧开
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把老鸭放入其中
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不断翻转
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让其表皮均匀上色
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大火煮半小时后
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关到小火煮1个小时
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火关小，只是一点火苗，焖上一小时
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使得卤水完全入味
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卤水老鸭母
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陈俊杰坚持用手撕
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顺着鸭的纹理拆解
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这样才能保存鸭肉纤维的完整性
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黄喜松今天要做的是南乳肉
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配料简单多了
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南乳汁、白糖即可
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一条五花肉便是主角
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调料下锅，等汤汁沸腾
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放入五花肉
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猛火炖煮20分钟
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再改慢火煮20分钟
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00:06:11,569 --> 00:06:14,540
这样才使得肉鲜嫩入味
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捞出趁热切片，摆盘淋汁
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南乳的香味和卤水的香味风格各异
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香味四溢
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试一下味道
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一入口就知道味道不错
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提一下建议
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和鹅肉不一样的口感
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有陈皮的香味
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卤水老鸭早已被风干
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卤水的风味和老鸭的肉香紧密的结合在了一起
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能闻到那股特别的味道
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老鸭皮
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爽口不腻
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有嚼劲
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清香四溢
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喝啤酒，吃一下南乳肉
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好吃
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这个是我做的
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口感肥而不腻
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南乳肉一到嘴间，肉块绵软嫩滑
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南乳味刚好缓解了五花肉的肥腻
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陈俊杰的卤水老鸭既然得到了朋友们的一致认可
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他便快速的开了自己的小店
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这也是他北漂20多年回家后的立命之本
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你要买点什么
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鸭子不大只
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陈俊杰的小店开了不到一个月
117
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就被附近的街坊们认可了
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00:08:38,879 --> 00:08:42,220
每天可以卖出90多只卤水老鸭母
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老鸭是咸香的
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陈俊杰心里却是甘甜的
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他已经在盘算着开新店了
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桂林有什么地道美食
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00:09:02,169 --> 00:09:03,279
桂林米粉
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00:09:03,500 --> 00:09:04,269
啤酒鱼
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00:09:04,769 --> 00:09:07,509
很多来过的游客会脱口而出
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00:09:07,850 --> 00:09:09,500
其实在解放前
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桂林一直是广西的首府
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00:09:11,610 --> 00:09:15,370
很多广西传统菜都在桂林得以保留
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00:09:17,509 --> 00:09:19,059
每天早上7点
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榕湖边上的施粥铺就忙开了
131
00:09:22,309 --> 00:09:25,279
义工龙志鹏会经常过来帮忙
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00:09:26,259 --> 00:09:29,569
作为桂林当地知名大酒店的行政总厨
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00:09:29,750 --> 00:09:32,789
龙志鹏非常在乎每一碗粥的出品
134
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他觉得做公益更要讲究品质
135
00:09:39,129 --> 00:09:45,939
幸福施粥铺每天为附近的孤寡老人流浪汉免费提供午餐和晚餐
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00:09:45,970 --> 00:09:50,320
一个馒头和一碗粥就是标配
137
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龙志鹏接到一个特别的任务
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00:10:02,149 --> 00:10:04,009
好朋友从香港回来
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让他做几道桂林老菜
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因为他在外地吃不到
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第一道菜便是水浸鱼
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身为大厨，龙志鹏很是讲究
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他特意到玉龙河里来钓野生漓江鱼
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“水浸鱼”
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顾名思义，就是拿开水把鱼浸熟
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所以鱼不能太大
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00:10:27,789 --> 00:10:29,409
按本地人的说法
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以前桂林山区穷
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家里没有蒸笼
150
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所以煮鱼就是用开水烫熟的
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这道菜便流传了下来
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自从漓江禁止养鱼
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现在的鱼都是鱼塘里养殖的
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要想吃到天生没有泥腥味的草鱼
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00:10:47,299 --> 00:10:50,729
龙志鹏只能来河里碰碰运气
156
00:10:50,909 --> 00:10:53,939
钓几只野生草鱼
157
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半天下来，收获不错
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00:11:01,389 --> 00:11:03,779
第二道菜叫桂花香芋盒
159
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一听名字就知道
160
00:11:05,720 --> 00:11:07,340
芋头和桂花是主角
161
00:11:07,679 --> 00:11:11,329
桂花和香芋必须选用当地的特色品种
162
00:11:12,990 --> 00:11:14,070
荔浦香芋个头大
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味道甘香软糯
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在清朝康熙年间
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被列为广西首选之贡品
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00:11:26,019 --> 00:11:28,340
将鱼肉用孔雀刀法切好
167
00:11:36,379 --> 00:11:38,450
山泉水和生姜一起煮沸
168
00:11:38,629 --> 00:11:39,789
小火慢煮
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不断的用热汤均匀的淋上鱼
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鱼皮定型
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再放入90度的温水中浸泡7分钟
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猪油起锅，炒酸笋、酸姜、酸椒
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00:11:55,080 --> 00:11:58,139
放入生抽、蚝油、白糖
174
00:11:58,320 --> 00:12:03,520
微滚后加入同样的老坛酸水挂薄芡即可
175
00:12:08,039 --> 00:12:11,339
将浸熟的鱼捞出，摆盘浇汁
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00:12:11,340 --> 00:12:16,030
这就是地道的桂林酸汤水浸鱼
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00:12:21,039 --> 00:12:23,289
把荔浦芋头去皮切块
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放入锅中蒸熟
179
00:12:25,840 --> 00:12:30,490
这是蒸好的芋头，拿这个压力锅把它蒸透
180
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水分不够
181
00:12:31,269 --> 00:12:33,789
压力锅是最好用的
182
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芋头蒸熟以后
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和起来
184
00:12:41,669 --> 00:12:44,539
把蒸熟的芋头搅拌成泥
185
00:12:44,730 --> 00:12:46,600
包入酒酿桂花糖
186
00:12:46,779 --> 00:12:49,470
加入点碎花生，口感更棒
187
00:12:49,940 --> 00:12:52,580
香芋可以做成各种形状
188
00:13:02,299 --> 00:13:03,740
油锅烧热
189
00:13:03,740 --> 00:13:04,460
大约六成油温
190
00:13:04,460 --> 00:13:06,170
放入桂花香芋
191
00:13:06,169 --> 00:13:10,079
等浮起后，再炸1分钟即可捞出
192
00:13:28,379 --> 00:13:30,669
选一只桂北青头鸭现杀
193
00:13:30,980 --> 00:13:33,110
把鸭血倒入盘中
194
00:13:33,110 --> 00:13:34,550
加入酸水混合
195
00:13:35,200 --> 00:13:37,690
起热锅下少许茶油
196
00:13:37,870 --> 00:13:41,240
放入香料、海椒、老姜
197
00:13:41,419 --> 00:13:43,549
带皮五花肉切片炒香
198
00:13:43,799 --> 00:13:46,829
再放入鸭子煸炒
199
00:13:47,529 --> 00:13:50,429
不断加入低度米酒继续翻炒
200
00:13:50,710 --> 00:13:52,450
再加水开大火
201
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等汁烧浓稠后，变成小火
202
00:13:55,600 --> 00:13:57,340
放点魔芋
203
00:13:57,340 --> 00:13:59,550
酸辣椒
204
00:14:00,059 --> 00:14:01,259
出锅前
205
00:14:01,259 --> 00:14:03,669
最后加入醋血翻炒均匀
206
00:14:03,970 --> 00:14:07,769
地道的桂林醋血鸭就做好了
207
00:14:24,669 --> 00:14:25,179
辛苦啦
208
00:14:25,720 --> 00:14:29,000
蒋场一家是桂林人
209
00:14:29,000 --> 00:14:31,159
只是现在定居在香港
210
00:14:31,159 --> 00:14:34,429
平时压根找不到地道的桂林菜
211
00:14:34,429 --> 00:14:36,199
趁着回家一趟的机会
212
00:14:36,200 --> 00:14:38,530
马上找上龙志朋了
213
00:14:38,710 --> 00:14:42,490
谁叫他是大厨呢
214
00:14:42,490 --> 00:14:43,080
谢谢谢谢
215
00:14:43,600 --> 00:14:44,050
对
216
00:14:44,049 --> 00:14:44,919
我喝点酒吧
217
00:14:44,919 --> 00:14:45,629
可以可以
218
00:14:47,090 --> 00:14:49,810
水浸鱼跟广东的白切鸡很相似
219
00:14:49,990 --> 00:14:53,060
骨头见血，肉熟到恰到好处
220
00:14:53,289 --> 00:14:56,169
比起清蒸的鱼更滑嫩
221
00:14:56,460 --> 00:14:58,950
酸汁提升了鱼本身的鲜
222
00:14:58,950 --> 00:15:00,300
再配上酸笋
223
00:15:00,299 --> 00:15:01,500
一口下去
224
00:15:01,500 --> 00:15:04,269
又酸又鲜
225
00:15:04,840 --> 00:15:07,980
口腔里马上变得美妙起来
226
00:15:08,580 --> 00:15:10,220
如果不是老师傅的话，做不了这么好吃
227
00:15:12,190 --> 00:15:14,330
年轻人已经忘记传统了
228
00:15:14,379 --> 00:15:17,169
今天早上钓的鱼
229
00:15:17,299 --> 00:15:20,599
芋头是在山上挖的
230
00:15:20,779 --> 00:15:22,169
难得回来一次
231
00:15:22,360 --> 00:15:24,750
我就想吃点醋血鸭
232
00:15:25,730 --> 00:15:27,310
在外面吃不到家乡的土菜
233
00:15:28,360 --> 00:15:30,470
你也很难闻到海椒的香
234
00:15:30,679 --> 00:15:33,120
其他的醋血鸭肯定没有这么香
235
00:15:36,250 --> 00:15:38,950
特别的香芋味道迎面而来
236
00:15:38,950 --> 00:15:40,180
满嘴的清甜
237
00:15:40,370 --> 00:15:42,330
当牙齿咬破外皮
238
00:15:42,509 --> 00:15:46,049
酒酿桂花更浓郁的香甜味便冲了出来
239
00:15:46,230 --> 00:15:50,580
两种不同味道不同程度的冲击变化在嘴里刹那间完成转化
240
00:15:53,500 --> 00:15:55,450
就地取材的原料
241
00:15:55,450 --> 00:15:57,060
当地传统的烹饪
242
00:15:57,240 --> 00:15:59,360
一道道接地气的家常菜
243
00:15:59,539 --> 00:16:00,589
蒋常说
244
00:16:00,590 --> 00:16:03,100
无论去到哪儿
245
00:16:03,279 --> 00:16:07,579
味蕾的记忆唤起的是外出的人对家乡最真挚的想念
246
00:16:11,909 --> 00:16:15,059
连续5天的四级海浪，出不了海
247
00:16:15,240 --> 00:16:18,169
张海滨只有在家里整理渔具
248
00:16:18,509 --> 00:16:19,990
对渔民而言
249
00:16:20,169 --> 00:16:21,279
不能出海
250
00:16:21,279 --> 00:16:22,929
就意味着没有收入
251
00:16:23,559 --> 00:16:27,309
因为没有资金买大渔船去远洋捕捞
252
00:16:27,309 --> 00:16:29,500
张海滨只能子承父业
253
00:16:29,500 --> 00:16:31,480
他接过了爸爸手里的鱼线
254
00:16:31,480 --> 00:16:32,879
以海钓谋生
255
00:16:34,509 --> 00:16:37,330
沙堤是广东四大渔港之一
256
00:16:37,330 --> 00:16:39,920
这里的大部分人都靠海吃海
257
00:16:40,379 --> 00:16:42,330
今天天气转好
258
00:16:42,330 --> 00:16:43,740
海浪不再放肆
259
00:16:43,919 --> 00:16:45,959
张海滨准备出海了
260
00:16:58,639 --> 00:17:00,929
小艇开出20海里外
261
00:17:01,110 --> 00:17:04,890
这是张海宾父子丰收了40多年的钓点之一
262
00:17:05,069 --> 00:17:07,599
海面下有很多鲷鱼
263
00:17:09,890 --> 00:17:12,810
一般都只要这个放到底
264
00:17:13,069 --> 00:17:15,839
下面全是礁石
265
00:17:16,089 --> 00:17:18,470
一般都有鱼
266
00:17:19,250 --> 00:17:21,680
虾一定要活的
267
00:17:21,859 --> 00:17:23,909
把虾扔下去
268
00:17:24,720 --> 00:17:26,309
放到底
269
00:17:26,490 --> 00:17:28,519
我们最喜欢钓手撕的
270
00:17:29,359 --> 00:17:32,669
靠这个手指，感觉好一点
271
00:17:33,859 --> 00:17:35,779
如果戴手套的话
272
00:17:35,779 --> 00:17:37,750
感觉就不怎么好
273
00:17:47,009 --> 00:17:49,519
有些好鱼就给自己吃
274
00:17:49,930 --> 00:17:51,730
一般的鱼都是卖的
275
00:17:51,980 --> 00:17:53,180
石斑鱼
276
00:17:53,400 --> 00:17:55,590
太小了
277
00:17:55,589 --> 00:17:56,250
太小了
278
00:17:56,250 --> 00:17:59,940
不要了
279
00:17:59,940 --> 00:18:04,220
抓大放小是张海滨钓鱼的原则
280
00:18:04,380 --> 00:18:05,280
他深知
281
00:18:05,279 --> 00:18:06,569
对大海而言
282
00:18:06,569 --> 00:18:09,539
只有适量取用才会取之不尽
283
00:18:10,460 --> 00:18:12,090
作为一个老钓手
284
00:18:12,269 --> 00:18:15,829
张海滨对各种鱼的生活喜好很熟悉
285
00:18:16,029 --> 00:18:19,240
每次出海基本上都是满满的收获
286
00:18:19,680 --> 00:18:21,650
今天的鱼以“牙点”为主
287
00:18:22,599 --> 00:18:23,919
他预估了一下
288
00:18:23,920 --> 00:18:26,420
接近2000块的收入到手了
289
00:18:26,829 --> 00:18:28,189
有十几斤
290
00:18:29,480 --> 00:18:35,039
十几斤海鲤
291
00:18:35,319 --> 00:18:36,159
乌斯
292
00:18:37,339 --> 00:18:39,139
什么鱼都有
293
00:18:39,140 --> 00:18:41,570
感觉很舒服
294
00:18:41,569 --> 00:18:43,579
回家不舒服，钓鱼最快乐
295
00:18:43,789 --> 00:18:45,970
你看这个天气又好
296
00:18:46,200 --> 00:18:47,759
钓鱼又爽
297
00:18:50,599 --> 00:18:52,069
早上6点出发
298
00:18:52,069 --> 00:18:53,779
晚上6点回来
299
00:18:53,779 --> 00:18:55,230
这是渔民的常态
300
00:18:55,440 --> 00:18:57,390
不怕劳作时间长
301
00:18:57,390 --> 00:18:58,640
就怕空手而归
302
00:19:06,339 --> 00:19:08,409
小艇一靠岸
303
00:19:08,410 --> 00:19:11,140
张海滨必须马上送货去鱼铺交接称重
304
00:19:12,759 --> 00:19:14,359
与网捕的海鱼不同
305
00:19:14,549 --> 00:19:16,569
张海冰钓的都是活鱼
306
00:19:16,750 --> 00:19:19,470
身价也比冰鲜鱼贵上一倍
307
00:19:22,460 --> 00:19:24,860
大概是全部一起就五六十块钱一斤
308
00:19:28,220 --> 00:19:29,890
最便宜的是“火点”
309
00:19:31,029 --> 00:19:31,980
40元钱一斤
310
00:19:32,680 --> 00:19:35,920
今天50多斤吧
311
00:19:37,289 --> 00:19:38,069
两千多元
312
00:19:40,460 --> 00:19:42,019
平常也差不多的
313
00:19:42,019 --> 00:19:42,940
平时差不多
314
00:19:43,880 --> 00:19:45,440
1000多元，2000多元
315
00:19:47,099 --> 00:19:49,379
最少的时候都有一千几百块
316
00:19:51,750 --> 00:19:54,130
除去油费和器具保养的费用
317
00:19:54,309 --> 00:19:56,649
今天净赚1200元
318
00:20:06,769 --> 00:20:07,970
昨天钓的鱼
319
00:20:07,970 --> 00:20:10,680
张海玲特意留了一些自家人吃
320
00:20:10,950 --> 00:20:14,009
“牙点”是上川岛很常见的一款鲷鱼
321
00:20:14,430 --> 00:20:17,460
张海彬的妻子喜欢腌制着吃
322
00:20:18,730 --> 00:20:22,210
在当地，咸鱼有两种腌制的方法
323
00:20:22,210 --> 00:20:23,920
一种叫一夜埕
324
00:20:23,920 --> 00:20:26,210
还有一种做法就是梅香
325
00:20:26,559 --> 00:20:29,179
把鱼的内脏全都拿出来
326
00:20:29,359 --> 00:20:30,829
拿出来以后
327
00:20:31,119 --> 00:20:35,189
把盐放入肚子里
328
00:20:36,400 --> 00:20:37,700
用盐盖住
329
00:20:37,900 --> 00:20:39,040
全部都覆盖住
330
00:20:39,220 --> 00:20:41,319
盖了7天以后拿出来晒
331
00:20:55,410 --> 00:20:59,820
腌制好的咸鱼在烈日底下晒上七八天
332
00:20:59,819 --> 00:21:01,240
咸鱼就成型了
333
00:21:06,849 --> 00:21:10,000
以前的船家，鱼满了舍不得扔
334
00:21:10,180 --> 00:21:11,440
便把鱼腌制了
335
00:21:11,440 --> 00:21:12,570
在船头晒
336
00:21:12,750 --> 00:21:14,309
出海一趟回来
337
00:21:14,309 --> 00:21:17,319
咸鱼就刚好晒制好了
338
00:21:17,819 --> 00:21:21,000
梅香咸鱼的鱼肉绵软松散
339
00:21:21,000 --> 00:21:22,150
呈糜烂状
340
00:21:22,349 --> 00:21:24,269
咸臭味浓郁
341
00:21:24,269 --> 00:21:27,470
吃起来却带有一种难以言表的异香
342
00:21:28,069 --> 00:21:33,059
以前的穷苦人家吃一点咸鱼，就可以吃下大半碗饭
343
00:21:39,519 --> 00:21:41,200
不出海的时候
344
00:21:41,200 --> 00:21:44,059
张海斌便会陪着妻子买菜做饭
345
00:21:44,410 --> 00:21:46,980
今天妻子要做她的拿手菜
346
00:21:47,160 --> 00:21:49,529
也是丈夫和孩子最爱吃的菜
347
00:21:49,710 --> 00:21:53,759
梅香咸鱼茄子煲和梅香咸鱼蒸肉饼
348
00:22:00,930 --> 00:22:03,570
茄子切条咸鱼切块
349
00:22:03,869 --> 00:22:05,339
热锅下油
350
00:22:05,519 --> 00:22:08,200
把姜丝和蒜蓉道路锅中爆香
351
00:22:08,519 --> 00:22:10,349
倒入五花肉
352
00:22:10,640 --> 00:22:12,190
再放梅香咸鱼
353
00:22:12,859 --> 00:22:14,179
姜丝和蒜蓉
354
00:22:14,180 --> 00:22:17,150
能平衡猪肉的油脂和咸鱼的腥味
355
00:22:17,869 --> 00:22:19,969
最后再放茄子翻炒
356
00:22:22,230 --> 00:22:23,880
把茄子炒软后
357
00:22:23,880 --> 00:22:25,270
再一起倒入砂锅
358
00:22:25,490 --> 00:22:27,390
小火煲上10分钟
359
00:22:27,619 --> 00:22:31,469
超级下饭的梅香咸鱼茄子煲就出炉了
360
00:22:34,059 --> 00:22:37,319
把梅香咸鱼剁碎，五花肉剁碎
361
00:22:37,500 --> 00:22:40,170
再把它们搅拌在一起
362
00:22:40,369 --> 00:22:42,349
上面铺点姜丝
363
00:22:42,349 --> 00:22:44,309
放入锅里蒸上15分钟
364
00:22:44,490 --> 00:22:46,589
咸鱼肉饼就好了
365
00:22:46,589 --> 00:22:47,599
简单方便
366
00:22:48,890 --> 00:22:49,759
古人认为
367
00:22:49,759 --> 00:22:51,829
把鱼和羊一起煮了
368
00:22:51,829 --> 00:22:53,269
那种味道就叫“鲜”
369
00:22:55,009 --> 00:23:00,740
咸鱼的咸香和猪肉的油香被茄子完美的吸收融合在了一起
370
00:23:00,740 --> 00:23:01,769
鲜美无比
371
00:23:02,329 --> 00:23:04,460
把茄子拌到米饭里
372
00:23:04,460 --> 00:23:05,720
能吃上三碗
373
00:23:06,460 --> 00:23:11,230
咸鱼蒸肉饼是融合了猪肉的甘和咸鱼的香
374
00:23:11,230 --> 00:23:12,490
闻起来臭
375
00:23:12,490 --> 00:23:15,329
吃起来滋味却妙不可言
376
00:23:17,430 --> 00:23:20,490
梅香咸鱼茄子煲和咸鱼蒸肉饼
377
00:23:20,910 --> 00:23:22,440
不但是上川岛的地道菜
378
00:23:22,440 --> 00:23:24,420
更在粤菜里占一席之地
379
00:23:26,009 --> 00:23:26,819
经久不衰
380
00:23:29,089 --> 00:23:29,909
一双手
381
00:23:30,089 --> 00:23:31,069
一条线
382
00:23:31,250 --> 00:23:32,180
一只船
383
00:23:32,390 --> 00:23:34,800
便是张海滨幸福的法宝
384
00:23:35,339 --> 00:23:37,059
简单却不平凡
385
00:24:07,380 --> 00:24:08,920
每天凌晨3点
386
00:24:09,099 --> 00:24:11,829
这家位于香港长洲岛的小吃店
387
00:24:11,829 --> 00:24:14,869
总是发出有规律的炉火爆裂声
388
00:24:15,380 --> 00:24:19,030
而岛上的居民早已习惯从不惊慌
389
00:24:23,150 --> 00:24:26,570
每天早上三点半回来之后
390
00:24:26,750 --> 00:24:31,640
煮水一个小时，然后我要不停搅拌
391
00:24:31,640 --> 00:24:33,410
到现在已经81年了
392
00:24:34,160 --> 00:24:35,930
1米多的大桶
393
00:24:35,930 --> 00:24:37,430
近3个小时的熬制
394
00:24:37,619 --> 00:24:39,639
三代人的坚持
395
00:24:40,490 --> 00:24:44,559
这就是被常州居民追捧了81年的岛上美食
396
00:24:44,720 --> 00:24:46,350
常州艇仔粥
397
00:24:51,069 --> 00:24:53,819
每天早上我都要这样洗
398
00:24:53,960 --> 00:24:55,470
每一桶米我要洗三遍
399
00:24:55,650 --> 00:24:57,000
洗干净
400
00:24:57,000 --> 00:24:59,210
再拿去煲粥
401
00:25:01,630 --> 00:25:03,640
如果用电的话，能源效率更高
402
00:25:03,869 --> 00:25:04,469
成本更低
403
00:25:04,470 --> 00:25:08,279
但是味道却没有火水炉煲出来好吃
404
00:25:09,089 --> 00:25:12,649
它的火力促使米粒在锅里翻滚
405
00:25:13,400 --> 00:25:16,070
火炉前的人叫李隐森
406
00:25:16,069 --> 00:25:17,659
用火水炉煲粥
407
00:25:17,660 --> 00:25:20,140
是他的奶奶1938年开盘粥铺时的做法
408
00:25:22,490 --> 00:25:24,329
煮粥并不是一件难事
409
00:25:24,900 --> 00:25:26,320
眼前的这锅粥
410
00:25:26,500 --> 00:25:30,349
难就难在要等水沸腾时才可以放入大米
411
00:25:37,569 --> 00:25:38,980
不停的搅拌
412
00:25:38,980 --> 00:25:40,450
是为了让粥出稠
413
00:25:40,890 --> 00:25:42,780
米粒和沸水相撞
414
00:25:42,980 --> 00:25:45,380
沸水使米粒迅速膨胀
415
00:25:45,380 --> 00:25:47,900
然后米粒颗颗饱满
416
00:25:47,900 --> 00:25:49,120
粒粒酥稠
417
00:25:53,279 --> 00:25:55,440
差不多了，米粒开始爆炸了
418
00:25:55,829 --> 00:25:58,339
在火水炉的作用下
419
00:25:58,519 --> 00:26:01,180
搅拌加快了米粒爆发的速度
420
00:26:01,619 --> 00:26:05,469
紧跟的下一步是奶奶的家传秘诀
421
00:26:05,650 --> 00:26:06,710
放入腐竹
422
00:26:09,480 --> 00:26:12,920
腐竹可以让粥底更润滑可口
557
00:26:21,430 --> 00:26:22,240
好了，可以了
423
00:26:24,980 --> 00:26:27,140
李恩记粥铺在长洲岛
424
00:26:27,140 --> 00:26:29,470
可谓无人不知无人不晓
425
00:26:34,359 --> 00:26:37,179
他是第三代传承人
426
00:26:37,690 --> 00:26:39,400
为了奶奶的这碗粥
427
00:26:39,579 --> 00:26:42,819
他脱下了中环白领的西装
428
00:26:42,819 --> 00:26:45,240
开始每天围着炉火打转
429
00:26:45,470 --> 00:26:47,440
这一转就是20年
430
00:26:49,309 --> 00:26:50,659
谢谢
431
00:26:50,660 --> 00:26:50,810
然后
432
00:27:01,809 --> 00:27:05,409
其实我从小到大的梦想是做生意
433
00:27:05,670 --> 00:27:06,779
但一定不是做粥铺
434
00:27:06,980 --> 00:27:09,620
我从小看到我爸爸真的很辛苦
435
00:27:09,619 --> 00:27:11,379
汗流浃背
436
00:27:12,079 --> 00:27:16,869
凌晨三点多就要起床
437
00:27:17,019 --> 00:27:19,910
他每次都腰酸背痛
438
00:27:20,000 --> 00:27:20,660
我就觉得
439
00:27:20,869 --> 00:27:21,849
有血有汗
440
00:27:22,099 --> 00:27:24,269
为了传承奶奶和父亲的手艺
441
00:27:24,509 --> 00:27:28,059
左手拿汤勺，右手拿面杆
442
00:27:28,240 --> 00:27:30,980
面对转业
443
00:27:31,210 --> 00:27:31,870
困难和压力扑面而来
444
00:27:32,779 --> 00:27:34,139
最辛苦的是要忍受炉火的高温
445
00:27:34,359 --> 00:27:37,329
真的很辛苦
446
00:27:37,809 --> 00:27:39,549
我经常会背痛
447
00:27:39,549 --> 00:27:41,009
坐骨神经痛
448
00:27:41,140 --> 00:27:44,380
站着都会觉得痛
449
00:27:45,460 --> 00:27:48,370
除了一碗新鲜辣的粥
450
00:27:48,549 --> 00:27:53,569
他还有一种引以为豪的小吃——牛脷酥
451
00:27:53,890 --> 00:27:56,560
牛莉酥、咸煎饼和油条
452
00:27:56,559 --> 00:27:58,649
被称为老广的“油器三宝”
453
00:27:59,440 --> 00:28:02,259
相比起早餐的标配“油炸鬼”
454
00:28:02,509 --> 00:28:07,670
让老广欲罢不能的咸煎饼和牛脷酥似乎不算太出众
455
00:28:07,670 --> 00:28:10,640
甚至有些年轻人连听都没听过
456
00:28:14,799 --> 00:28:17,639
牛脷酥和牛舌没有任何关系
457
00:28:17,680 --> 00:28:21,000
而是它的形状像极了牛舌头而得名
458
00:28:21,579 --> 00:28:26,230
牛脷酥的主要材料有南乳、鸡蛋、面粉和糖
459
00:28:26,539 --> 00:28:31,289
要做一口酥香可口的牛脷酥，秘诀来自面团
460
00:28:35,210 --> 00:28:36,650
现在放一点这个调味
461
00:28:39,779 --> 00:28:41,039
放一点碱水
462
00:28:42,029 --> 00:28:43,230
让它不要发酵的这么快
463
00:28:44,680 --> 00:28:47,549
慢慢搅拌
464
00:28:48,140 --> 00:28:48,970
让面慢慢融化
465
00:28:51,180 --> 00:28:53,310
慢慢混合
466
00:28:53,309 --> 00:28:59,169
揉面的时候，一摊开，它会慢慢发酵
467
00:29:00,910 --> 00:29:02,279
用手揉面
468
00:29:02,720 --> 00:29:04,039
刚才机器搅拌不均匀的面粉
469
00:29:04,039 --> 00:29:09,399
把它揉匀，它就可以发酵了
470
00:29:10,650 --> 00:29:12,630
这块面团就很好吃了
471
00:29:12,630 --> 00:29:15,390
切块、压型、放入高温的油锅
472
00:29:15,390 --> 00:29:18,330
用猛火炸，炸至表面金黄
473
00:29:18,329 --> 00:29:21,149
即可起锅
474
00:29:21,150 --> 00:29:24,630
不仅有油条的松软口感
475
00:29:24,630 --> 00:29:26,910
更有淡淡的咸香味
476
00:29:26,910 --> 00:29:29,550
和粥一起吃，可解油腻
477
00:29:34,650 --> 00:29:35,640
来，吃粥啦
478
00:29:39,589 --> 00:29:41,629
有你最喜欢吃的艇仔粥
479
00:29:48,480 --> 00:29:50,099
绵润柔滑的粥底
480
00:29:50,099 --> 00:29:54,730
加上鱿鱼、猪皮、鱼饼、鱼片、碎牛肉和花生米
481
00:29:54,980 --> 00:29:56,960
一分钟的猛火快拌
482
00:29:57,259 --> 00:30:01,079
一碗独具常州特色的艇仔粥完成了
483
00:30:01,549 --> 00:30:05,549
配上牛脷酥、油茶、咸煎饼、白糖糕
484
00:30:05,859 --> 00:30:08,769
伴随阳光钻进人们的味蕾
485
00:30:08,950 --> 00:30:11,630
叫醒了常州人一天的幸福
486
00:30:12,470 --> 00:30:13,680
他说
487
00:30:13,859 --> 00:30:17,889
粥铺已经被居民追捧了整整80多年
488
00:30:18,230 --> 00:30:20,170
他要再干20年
489
00:30:20,349 --> 00:30:22,309
成就百年老店
490
00:30:30,380 --> 00:30:33,050
河流在这里转了个弯
491
00:30:33,049 --> 00:30:34,539
形成一块小河滩
492
00:30:36,880 --> 00:30:38,360
海河相连
493
00:30:38,539 --> 00:30:40,569
这里便是沙鱼涌
494
00:30:43,549 --> 00:30:45,789
陈晓东是2005年的兵
495
00:30:45,970 --> 00:30:47,620
退伍回家后
496
00:30:47,619 --> 00:30:49,259
一直琢磨着游客的生意
497
00:30:49,980 --> 00:30:52,059
前年便开了这家民宿
498
00:30:53,359 --> 00:30:54,919
店开起来了
499
00:30:54,920 --> 00:30:55,970
经营不善
500
00:30:56,150 --> 00:30:58,019
每个月2万多元的亏损
501
00:30:58,200 --> 00:31:00,069
让他喘不过气来
502
00:31:04,940 --> 00:31:05,799
2号
503
00:31:06,359 --> 00:31:07,099
2号桌的菜
504
00:31:08,150 --> 00:31:09,670
陈晓东着急了
505
00:31:09,849 --> 00:31:12,709
他开始在特色菜品上琢磨起来
506
00:31:17,660 --> 00:31:20,360
陈晓东从小在这片海里游泳
507
00:31:20,599 --> 00:31:23,359
他对这海里的一切都了若指掌
508
00:31:24,009 --> 00:31:24,940
今天
509
00:31:24,940 --> 00:31:27,200
他又向这片海寻求帮助
510
00:31:27,380 --> 00:31:29,870
让他的小店起死回生
511
00:31:38,369 --> 00:31:41,189
今天海况不错
512
00:31:41,190 --> 00:31:42,150
水流并不急
513
00:31:48,200 --> 00:31:55,620
陈晓东到底在这片海里寻找什么
514
00:31:59,809 --> 00:32:02,089
这种生蚝有一些是带点刺
515
00:32:03,829 --> 00:32:05,689
奇形怪状
516
00:32:05,690 --> 00:32:07,650
我十来岁的时候
517
00:32:08,039 --> 00:32:10,859
我发现有这个东西，我就挖回去给我爸看
518
00:32:10,859 --> 00:32:12,149
他说这叫赤蚝
519
00:32:12,150 --> 00:32:13,480
后面我就经常来挖
520
00:32:15,200 --> 00:32:18,769
它有个很好听的学名叫草莓海菊蛤
521
00:32:18,950 --> 00:32:20,080
形如扇贝
522
00:32:20,349 --> 00:32:24,099
深圳这一带海域是赤蚝的传统生长地
523
00:32:25,160 --> 00:32:28,140
赤蚝没有养殖，市场上也很少见
524
00:32:28,319 --> 00:32:30,480
所以很多人并不知道它
525
00:32:30,849 --> 00:32:36,009
陈晓东就是想把这当地的传统海鲜做成店里的特色菜
526
00:32:36,009 --> 00:32:37,009
吸引人流
527
00:32:39,039 --> 00:32:41,099
天黑之后挖点荷包蟹
528
00:32:41,420 --> 00:32:45,920
荷包蟹也是我们这边比较常见的一种螃蟹
529
00:32:46,299 --> 00:32:48,409
但是知道它的人很少
530
00:32:48,589 --> 00:32:50,779
因为白天抓不到
531
00:32:50,779 --> 00:32:51,799
只能晚上抓
532
00:33:10,609 --> 00:33:14,099
陈晓东说的荷包蟹本地人叫雷公蟹
533
00:33:14,279 --> 00:33:14,759
传说
534
00:33:14,759 --> 00:33:16,769
一旦被这个螃蟹咬上了
535
00:33:16,769 --> 00:33:19,740
只有雷公的喊声能让它松口
536
00:33:19,740 --> 00:33:22,799
而且螃蟹壳上的纹路很像闪电落下
537
00:33:22,799 --> 00:33:25,009
所以人们称之为雷公蟹
538
00:33:30,000 --> 00:33:31,619
因为白天它躲在洞里
539
00:33:31,619 --> 00:33:33,149
晚上出来找吃的
540
00:33:33,150 --> 00:33:34,060
所以一天黑
541
00:33:35,500 --> 00:33:36,750
它的动作特别慢
542
00:33:36,960 --> 00:33:37,650
所以说
543
00:33:37,920 --> 00:33:39,980
用手抓的话比较容易
544
00:33:41,819 --> 00:33:47,759
离公蟹是这片沿海渔民自古以来的美食
545
00:33:47,759 --> 00:33:50,099
因为普遍肉少壳硬
546
00:33:50,099 --> 00:33:52,609
但这些并不妨碍它的鲜甜
547
00:33:57,420 --> 00:33:58,740
今天是周六
548
00:33:58,920 --> 00:34:01,750
妻子和孩子也来沙鱼涌玩耍
549
00:34:16,739 --> 00:34:22,169
陈晓东觉得有点愧对祖辈的是。虽然说是水上人家的后代
550
00:34:22,170 --> 00:34:24,769
但是两个儿子都不会游泳了
551
00:34:25,260 --> 00:34:29,610
他在内心还是希望孩子们能够多亲近些大海
552
00:34:34,289 --> 00:34:35,789
对，我们钓鱼了，好不好
553
00:34:44,230 --> 00:34:46,190
我们钓到鱼了
554
00:34:47,860 --> 00:34:48,670
来了
555
00:34:48,670 --> 00:34:53,930
来了，又一条，又一条
556
00:34:54,170 --> 00:34:55,460
钓上来了
557
00:34:56,710 --> 00:35:00,460
不要打方向
558
00:35:00,690 --> 00:35:02,639
抓紧方向盘
559
00:35:04,369 --> 00:35:05,509
晚上
560
00:35:05,510 --> 00:35:07,250
陈晓东亲自下厨
561
00:35:07,250 --> 00:35:09,559
为家人做自己开发的招牌菜
562
00:35:09,739 --> 00:35:11,139
火爆雷公蟹
563
00:35:11,800 --> 00:35:13,570
把雷公蟹斩断
564
00:35:22,250 --> 00:35:23,920
放入油锅炸香
565
00:35:26,110 --> 00:35:28,000
颜色至金黄捞起
566
00:35:31,260 --> 00:35:33,270
将咸蛋黄炒碎
567
00:35:33,269 --> 00:35:36,300
再倒入炸好的蟹翻炒
568
00:35:36,579 --> 00:35:41,639
蛋黄均匀的裹上蟹肉
569
00:35:43,940 --> 00:35:47,150
跟避风塘炒蟹有几分类似
570
00:35:47,150 --> 00:35:48,139
但又不同
571
00:35:48,699 --> 00:35:51,189
咸蛋黄浸透蟹肉
572
00:35:51,190 --> 00:35:53,519
蟹肉香甜，鲜味浓郁
573
00:35:53,900 --> 00:35:56,769
入口焦香
574
00:36:03,869 --> 00:36:05,279
烧水下米
575
00:36:05,280 --> 00:36:07,570
放入姜丝少量花生油
576
00:36:08,179 --> 00:36:10,219
把粥煮到九成熟
577
00:36:12,739 --> 00:36:14,269
倒入螃蟹
578
00:36:15,519 --> 00:36:18,550
加入花生酱、白糖、胡椒粉
579
00:36:18,730 --> 00:36:20,250
慢煮5分钟
580
00:36:21,699 --> 00:36:24,179
最后再撒上些许葱花
581
00:36:24,739 --> 00:36:27,559
美味的蟹粥就出炉了
582
00:36:28,900 --> 00:36:31,780
米香味和海鲜味交织在一起
583
00:36:31,780 --> 00:36:34,280
米中带鲜，香滑顺口
584
00:36:39,929 --> 00:36:43,299
将腌制的蒜茸粉丝放在赤蚝上面
585
00:36:43,559 --> 00:36:45,420
放入蒸锅
586
00:36:50,769 --> 00:36:52,119
简单方便
587
00:36:52,489 --> 00:36:55,389
更是保留了原汁原味
588
00:36:57,949 --> 00:37:00,089
因为这些地道的美味佳肴
589
00:37:00,269 --> 00:37:03,090
如今店里的回头客越来越多
590
00:37:03,090 --> 00:37:04,740
生意也越来越好
591
00:37:06,579 --> 00:37:08,110
客人来到我这里
592
00:37:08,110 --> 00:37:10,280
就像看到老朋友一样的感觉
593
00:37:10,630 --> 00:37:11,410
所以说
594
00:37:11,610 --> 00:37:14,750
我比较满足
595
00:37:14,900 --> 00:37:16,070
来过吃饭的人
596
00:37:16,250 --> 00:37:19,820
来过这里住宿的人，他们介绍朋友亲戚过来的
597
00:37:20,099 --> 00:37:24,750
都不是说外面过来找吃的过来
598
00:37:24,750 --> 00:37:26,260
都是朋友介绍过来
599
00:37:28,460 --> 00:37:29,809
一个退伍兵
600
00:37:29,809 --> 00:37:30,960
没有别的手艺
601
00:37:31,380 --> 00:37:33,800
靠着生养他的一方水土
602
00:37:34,059 --> 00:37:36,199
和那一股不认输的拼劲
603
00:37:36,389 --> 00:37:39,559
陈晓东为一家人遮风挡雨
604
00:37:39,739 --> 00:37:42,409
劳动创造幸福生活
605
00:37:49,889 --> 00:37:51,719
在南粤大地上
606
00:37:51,719 --> 00:37:54,659
大米是果腹的重要主食
607
00:37:54,840 --> 00:37:59,100
一日三餐中除了一碗颇有讲究的白米饭
608
00:37:59,099 --> 00:38:01,500
还少不了各具特色的米制品
609
00:38:01,769 --> 00:38:06,929
其中肠粉可能是老广心目中最有份量的美食
610
00:38:11,789 --> 00:38:13,329
最近，有些客人来吃肠粉
611
00:38:13,769 --> 00:38:18,989
他们觉得我们的肠粉太过粘稠
612
00:38:30,349 --> 00:38:30,589
不好
613
00:38:31,710 --> 00:38:33,039
太绵了
614
00:38:33,269 --> 00:38:36,780
比上次好一点
615
00:38:38,360 --> 00:38:40,320
一旦试验结果跟心中的标准有差距
616
00:38:41,260 --> 00:38:43,790
这家肠粉店就选择关闭店门
617
00:38:44,389 --> 00:38:46,339
大家都说老板任性
618
00:38:46,340 --> 00:38:47,800
完全看心情开店
619
00:38:47,980 --> 00:38:49,389
真的是这样吗
620
00:38:55,869 --> 00:38:58,920
一年前电商生意的彻底失败
621
00:38:58,949 --> 00:39:01,799
让黄俊生和郑庆兵穿上围裙
622
00:39:01,800 --> 00:39:05,340
做起了起早摸黑的肠粉生意
623
00:39:05,340 --> 00:39:07,200
小时候奶奶牵着我去吃肠粉
624
00:39:07,590 --> 00:39:11,210
我现在想想那种感觉到现在都很怀念
625
00:39:12,110 --> 00:39:14,309
汕头的肠粉闻名在外
626
00:39:14,800 --> 00:39:19,690
但是我想做一些比较有特色的东西
627
00:39:21,699 --> 00:39:24,099
吸引到更多的人来喜欢这个东西
628
00:39:28,329 --> 00:39:29,860
肠粉的起源
629
00:39:29,860 --> 00:39:31,250
没有权威的说法
630
00:39:31,429 --> 00:39:35,710
唯一可以肯定的就是随着人类饮食习惯的相互影响
631
00:39:35,900 --> 00:39:39,320
肠粉这种地道而又简单的美食
632
00:39:39,320 --> 00:39:41,960
早已遍布各地的大街小巷
633
00:39:48,260 --> 00:39:49,910
在很多潮汕人的心中
634
00:39:50,090 --> 00:39:53,440
潮汕肠粉是家乡里浓浓的街边小吃
635
00:39:53,940 --> 00:39:56,740
是陪伴自己长大的那道记忆
636
00:39:56,949 --> 00:40:02,000
潮汕肠粉跟其他地方的肠粉有何区别呢
637
00:40:06,579 --> 00:40:08,469
传统的广州肠粉
638
00:40:08,469 --> 00:40:09,859
以布拉肠粉为主
639
00:40:10,039 --> 00:40:11,960
面皮光滑透亮
640
00:40:11,960 --> 00:40:13,949
里面的食材若隐若现
641
00:40:14,489 --> 00:40:19,139
广州肠粉的美因为其通常只配一种主材料
642
00:40:19,139 --> 00:40:20,549
最多不超过两种
643
00:40:20,769 --> 00:40:22,300
馅料不多
644
00:40:22,300 --> 00:40:24,350
肠粉才容易晶莹透亮
645
00:40:27,340 --> 00:40:30,940
潮汕肠粉的面皮没有广州肠粉讲究
646
00:40:31,119 --> 00:40:35,359
潮汕肠粉通常会在粉皮上配以丰富的馅料
647
00:40:35,820 --> 00:40:39,760
鸡蛋、瘦肉、生蚝、虾仁、豆芽
648
00:40:39,989 --> 00:40:45,379
混在碗里搅拌后直接倒在半熟的粉皮上蒸，馅料十足
649
00:40:48,110 --> 00:40:50,360
潮汕肠粉也分很多种
650
00:40:50,539 --> 00:40:55,059
汕头肠粉的皮薄，澄海肠粉加入菜
651
00:40:55,239 --> 00:40:56,889
普宁肠粉配汤
652
00:40:57,119 --> 00:40:59,639
潮州肠粉混搭花生酱
653
00:40:59,920 --> 00:41:05,269
每个潮汕人心中都有自己认为最好吃的肠粉
654
00:41:10,360 --> 00:41:12,340
隔行如隔山
655
00:41:12,340 --> 00:41:15,370
选择哪一种米，米和水的比例
656
00:41:15,369 --> 00:41:16,989
蒸煮时间的长短
657
00:41:16,989 --> 00:41:18,579
上桌后的配料
658
00:41:18,579 --> 00:41:20,500
看似简单的一条肠粉
659
00:41:20,500 --> 00:41:22,599
每个环节都是学问
660
00:41:22,599 --> 00:41:27,019
想通过求学掌握肠粉技巧的黄俊生却被多次拒绝
661
00:41:31,019 --> 00:41:32,460
能吃苦耐劳
662
00:41:32,460 --> 00:41:35,869
善于迎难而上是潮汕人与生俱来的特质
663
00:41:36,579 --> 00:41:38,739
既然求人解决不了问题
664
00:41:38,940 --> 00:41:40,079
只能求己
665
00:41:45,199 --> 00:41:47,179
暂停营业的第二天
666
00:41:47,179 --> 00:41:50,089
黄俊生独自一人跑了200公里
667
00:41:50,090 --> 00:41:52,250
他来到梅州大埔
668
00:41:52,250 --> 00:41:58,429
他要解决的是色香味中的“香”和“味”
669
00:42:17,400 --> 00:42:18,150
大爷
670
00:42:19,599 --> 00:42:20,619
你在榨油了
671
00:42:21,760 --> 00:42:23,530
好香啊
672
00:42:23,710 --> 00:42:25,429
花生油好香
673
00:42:26,179 --> 00:42:26,599
大哥说
674
00:42:26,599 --> 00:42:28,549
你们这里有200多年了
675
00:42:28,550 --> 00:42:29,900
两百多年呐
676
00:42:29,900 --> 00:42:31,880
我这个有200多年了啊
677
00:42:31,880 --> 00:42:33,720
到现在你一直有在做是吧
678
00:42:33,920 --> 00:42:36,139
找到了理想的花生油
679
00:42:36,139 --> 00:42:38,599
黄俊生迫不及待的赶回店里
680
00:42:38,599 --> 00:42:41,789
他要第一时间做特制的肠粉酱油
681
00:42:44,500 --> 00:42:49,079
我的配料主要有花椒、八角、香叶、桂皮
682
00:42:49,300 --> 00:42:51,130
再加上生抽、老抽
683
00:42:51,309 --> 00:42:53,259
煮20分钟就可以了
684
00:42:55,750 --> 00:42:57,960
一里一外，合作无间
685
00:42:58,150 --> 00:43:03,220
两个曾经的失败者再次鼓起勇气
686
00:43:03,219 --> 00:43:05,149
在不断的试错中细品成功的喜悦
687
00:43:07,139 --> 00:43:07,799
好看
688
00:43:11,039 --> 00:43:17,449
那就按这个标准来做汕头最香的肠粉
689
00:43:21,530 --> 00:43:23,090
对于街坊来说
690
00:43:23,090 --> 00:43:25,950
一碟肠粉能让人吃出潮汕的本味
691
00:43:26,510 --> 00:43:29,100
而对于黄峻神和正庆兵来说
692
00:43:29,280 --> 00:43:33,210
这碟肠粉却能吃出人生成功的味道
693
00:43:34,710 --> 00:43:37,809
成功就在这方寸之间
694
00:43:41,780 --> 00:43:45,550
雷公喊一声才会松口的火爆雷公蟹
695
00:43:46,320 --> 00:43:50,490
闻起来臭、吃起来香的梅香咸鱼茄子煲
696
00:43:50,909 --> 00:43:53,719
夹裹着7种馅料的汕头肠粉
697
00:43:54,510 --> 00:43:57,250
一碗粥里有乾坤的艇仔粥
698
00:43:58,010 --> 00:44:00,500
相传四方的卤水老鸭母
699
00:44:01,309 --> 00:44:02,900
就地取材
700
00:44:02,900 --> 00:44:03,940
传统烹饪
701
00:44:04,119 --> 00:44:07,190
成就了一道道接地气的家常菜
702
00:44:07,739 --> 00:44:09,989
他们用味蕾的记忆
703
00:44:09,989 --> 00:44:13,029
唤起了我们对家乡最真挚的思念
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