Guizhou Echo | 不可错过的侗家美食
来到贵州黔东南侗族人民聚居地，走进他们家里，热情好客的侗家人会端上精心准备的香禾糯、牛瘪、腌鱼、腌肉等特色美食，以极高的礼遇款待远道而来的客人。
If you come to the southeast of Guizhou and visit the house of the Dong people, the enthusiastic Dong people always carefully prepare special foods to welcome you guests with high etiquettes, like Kam Rice of China, Niubie, pickled fish and meat.
那些你不曾听过、吃过的菜肴，正是他们的特色风味美食。
Those dishes you have never heard and eaten are their characteristic delicaices.
今天，让我们跟随来自心爱一起去品尝这顿侗家“盛宴”！
Let's follow Beloved to the "feast" of the Dong family!
糯中之王香禾糯
一家蒸饭满寨飘香。
The smell of steamed rice can be full of the whole village.
一年只产一季的香禾糯，米粒大、色泽亮、糯性强、口感好、香味浓，而且营养丰富。
The Kam Rice of China can only be reaped in one season per year. The advantages of Kam Rice of China are famous, like large granule, bright color, strong glutinousness, good taste, strong flavor, and rich nutritions.
2009年便获国家地理标志保护产品称号，被称为糯中之王。
In 2009, It was awarded the national geographical indication protection product title, known as “the king of glutinous rice”.
香禾糯存在于侗族人所有的重要场合。宾客而至，端上热腾腾、香气四溢的糯米饭便是一种无声的热情。
Kam Rice of China is used to cook in all important occasions of the Dong people. The hot and fragrant glutinous rice for guests is a silent enthusiasm.
亦食亦药的牛瘪
牛瘪，是一种让很多人望而生畏的菜肴。
Niubie is a dish that makes many people daunting.
墨绿色的汤汁里加入橘皮、花椒等调料，多次熬煮，直到散发出淡淡香味。
Add orange peel, peppercorns and other seasonings to the deep green soup, and boil it many times until it smells fragrant.
牛瘪为何是侗族人的珍品菜肴？
Why is the Niubie so treasure for the Dong?
瘪被侗医称为“百草汤”。因为牛会吃营养丰富的植物，黔东南的乡野盛产药草，人们相信这些“百草”经过牛羊的消化之后药性会更强，有养胃护肠的作用。
Niubie was called "Hundred grass soup". Because cows eat nutritious plants, and herbs growing in the countryside of southeast Guizhou is nutrient. People believe that those herbs can be more healthy after digestion of cows or goats, which will have the effect of nourishing gastric and intestines.
稻花腌鱼
在侗家菜中，有“无菜不腌、无菜不酸”的说法。
The Dong people have said that "No pickle no dishes, no sour no delicaies."
腌鱼，就是在寒露至霜降期间，选择稻花鱼，用独特的工序进行腌制的。
Pickled Fish is made by rice fish catched during the winter in special methods.
纯香肉脆、味酸回甜的侗家腌鱼，是侗族极具特色的风味食品。
The Dong Pickled Fish tastes crispy and delisiouc, sweet and sour. It is a very special dish of the Dong people.
侗族腌肉
侗族人制作腌肉的传统流传已久，所以腌肉也是侗族人的拿手绝活，是招待亲朋好友的主菜。
The traditions of the Dong Pickled Meat have been passed for a long time. It is a master skill of the Dong people, as a main dish to entertain guests.
存放于木桶的腌肉、腌鱼都是甜、酸、辣三味俱全，冷热皆可吃。
The Pickled Meat and Fish stored in the barrels are full of sweetness, sour, and piquancy, and they can be served cold and hot.
当然，腌肉的制作方法类似于腌鱼，只是肉源多为猪肉。
The method of making Pickled Meat is similar to Pickled Fish. The difference is the materials.
想要品尝这些美食吗？
Would you like to taste these delicacies?
本周日晚21:40《有朋自远方来》从江篇
邀您来参加这场侗家盛宴！
Invite you to participate in the the feast of the Dong family!
出品：贵州省国际传播中心
部分参考资料：中国知识产权报
撰稿：王倩
摄影：张永瑞
翻译：靳阳 李秋辰
一审：张旖洵
二审：田胤星 李秋辰
三审：余晓莹
