- 2天前
- #線上看
#線上看
类别
📺
电视文字稿
00:19Subtitle volunteer Li Zongsheng
00:30Transformed into different forms and types
00:32It is full of human warmth.
00:33When you're tired from work and feeling down in your relationship
00:36Someone cooks you a bowl of hot noodles.
00:38It is the warmest comfort.
00:41A bowl of noodles
00:43Connecting the past and present
00:44Around the world
00:45Relationships between people
00:47This time we'll take you on a tour of southern Taiwan.
00:50Ben Cheng He Seoul Noodles
00:52One story every night
01:02I grew up in this market.
01:06Therefore, the prosperity and decline of the market
01:10We have all seen
01:11This place was packed with people at the time.
01:14They have all kinds of vendors.
01:16Vegetable vendors and fish vendors
01:18Seafood vendor, clam vendor
01:20They also sell cooked food.
01:23We are the third generation in the vegetable market.
01:27Our family mainly deals in wholesale sesame oil fish.
01:30Is this your current job?
01:32Just fry oilfish
01:33They sell braised noodles in the evening.
01:36We just wanted to see if we could make the business work.
01:40Then it attracted other cooked food vendors to come and set up shop here.
01:44Then revitalize the entire market.
01:48How much power can a bowl of noodles have?
01:50This episode introduces pasta
01:52This could revive a declining Tainan vegetable market.
01:57Italian noodles are a type of egg noodle in Taiwan.
01:59There are two types: fried and non-fried.
02:01According to different cooking methods
02:03They also have different appearances and names.
02:05First, let me introduce the braised pasta.
02:07It uses the deep-fried version.
02:10Some say the recipe was inspired by Japanese cuisine.
02:12It has now become a famous local product of Tainan.
02:15So what exactly is this bowl of braised noodles?
02:17How did the wet market get a new lease on life?
02:35Hello, boss
02:37Hello, hello
02:38I've been cutting squid since early morning.
02:40Yes, yes, yes.
02:42This is why you need to cut so many squid so early in the morning.
02:46Then we'll do wholesale and retail of squid.
02:49They also sell to some snack shops.
02:52Oh, right.
02:54So you cut squid here every day
02:56Yes, I've been doing this for twenty or thirty years.
03:00Wow, that's been so long!
03:01They're all in this market.
03:04wet market
03:05In this market
03:06Ha ha ha ha
03:07How many more squid do you want to cut?
03:10I still have four buckets to cut.
03:12Four barrels
03:12Is this a bucket?
03:14Yeah, yeah
03:14The bucket over there has already been cut up.
03:16Wow
03:17How long do you spend cutting it each day?
03:21It took me about two hours.
03:24Two hours
03:25Normally around two hours
03:26Do you need my help?
03:28It might only take an hour to cut.
03:30Yes, I can help.
03:31There are diamond baskets here.
03:32I'll wait for you.
03:33Ha ha ha ha
03:34You're waiting for us to appear.
03:36Let me demonstrate for you first.
03:38OK
03:38First, scrape off the skin.
03:40Do you want to give it a try?
03:43oh
03:44Wow
03:45Is it easy to peel?
03:45Wow
03:46oh oh
03:47It's not that easy.
03:48I'm not here
03:50Legislation
03:51Be careful with your hands. I need to be careful when I hold them.
03:53This knife is really sharp!
03:56oh
03:57Is there?
03:57It's about to succeed!
03:58If you succeed, take it!
04:01That strength also needs to be quite high.
04:03It takes some strength.
04:05The knife is slightly angled at about 45 degrees.
04:08They're definitely going to deduct money.
04:09Wow
04:11So strict!
04:11oops
04:14ah
04:15They deducted money again.
04:16I won
04:17Congratulations on the successful transaction!
04:17Give money
04:18Okay, our company is very rich.
04:19Don't you need it?
04:20Okay, here it comes.
04:21continue
04:22He bought this.
04:23He bought
04:23He paid you
04:24I bought this.
04:25I bought it for him to eat.
04:26Hey, how are you going to eat?
04:28I don't want it to be nighttime.
04:30I don't have any cooking equipment here.
04:32oh
04:33Do you keep your shop open at night too?
04:35I want it!
04:36I'm going to sell hot pot noodles tonight.
04:38oh
04:38Were you being a VIP just now?
04:41Changing to a guesthouse is a bit too VIP.
04:43Hmm, can we come over and try it?
04:46sure
04:47no problem
04:48Of course, no problem.
04:48So, did you open the shop right after you finished cutting it?
04:51no
04:51We still need to go to the Narcissus Company later.
04:54Want to restock
04:55oh
04:55Then why don't we go with you to restock first?
04:58Is that okay?
04:58Tutoring
05:00Restocking
05:01Restocking
05:01Tutoring is also an option.
05:02Tutoring
05:02Make up this lesson
05:04After you cut
05:05Restocking
05:05Then you finish cutting first.
05:07I'll teach you about fresh produce.
05:08good
05:09Is that okay?
05:10sure
05:11no problem
05:11good
05:12You cut first.
05:13I'll rest first.
05:14good
05:15Okay, I'll do it.
05:18Claypot noodles are also considered Tainan
05:21Local famous snacks
05:23So I was wondering if it's possible to promote and popularize it.
05:27According to traditional pot-cooked pasta
05:30It probably contains three kinds of fried food.
05:33One is fried fish
05:35Then one is fried shrimp.
05:36Then one is fried meat
05:38We insist on using these ingredients.
05:40However, we'll change the frying part to only include fried fish.
05:45Next, regarding the fish, I didn't use sailfish.
05:49I changed it to milkfish, a local specialty of Tainan.
05:55This is the market where you usually shop.
05:58Yes
05:59I always come here to buy things.
06:01Vegetables
06:02Clams
06:03OK
06:03Milkfish
06:05Hi Hello
06:07Hello
06:07Hello
06:08Hello
06:10Hello
06:10Hello
06:10Yes or no
06:11Hello
06:11Hello
06:12Hello
06:13good
06:14Milkfish is very labor-intensive to prepare.
06:15Because milkfish have many bones.
06:18And then I used milkfish fillets.
06:21It's that strip of meat that grows on the back of the fish.
06:24Then I'll go down and blow it up.
06:27Then put it inside the noodles like this.
06:30We buy groceries from it.
06:31I bought it about five or six years ago.
06:34So what kind of quality of food do we need?
06:37They are required to know.
06:38Fifty-six years
06:39It's been five to six years.
06:41It's not going to be fifty-six years.
06:42It's not about other companies.
06:43You were educated here when you were little.
06:46no
06:48The boss is only thirty years old.
06:50right
06:51I am fifty years old
06:52I'm fifty years old.
06:53I am fifty years old
06:54good
06:54You are still young
06:55So this is today's volume.
06:57right
06:57This is bok choy.
06:58What kind of dish is this?
06:59bok choy
06:59I've replenished enough for today.
07:01Because I still have vegetables inside.
07:03ah
07:04OK
07:04I use bok choy even when I'm not outside.
07:06Um
07:07good
07:07OK
07:09No problem
07:10thank you
07:11Thank you
07:11Bye-Bye
07:12Bye-Bye
07:13Bye-Bye
07:13Bye-Bye
07:16Boss
07:17You see
07:18Hello
07:19Good evening
07:21Good evening
07:22The nights here are truly different.
07:25different
07:25It's very lively.
07:26Then this morning
07:29I can't recognize it as the same place.
07:31Unrecognizable
07:31right
07:32Very bright
07:33right
07:33It's very lively.
07:34Very rare
07:35Actually, many of their shops have been open for many years.
07:39Twenty years, thirty years
07:42It's a very rare thing.
07:44They are all neighbors and friends.
07:45right
07:45They were already very familiar with each other.
07:47With the people next door
07:48There will naturally be more people on holidays.
07:50It really is the kind of thing that gets busy.
07:52Yes, yes, yes
07:53Busy
07:53That's how my stall is now...
07:54oh
07:54right
07:55Busy
07:55oh
07:56right
07:56You've already asked about murder.
07:58already
07:58We can sit here.
07:59We might need to set up a table for you to sit on.
08:01Is that okay?
08:02Can
08:02Of course you can!
08:03You don't have to sit.
08:05I can go in and help.
08:06Okay
08:07Okay
08:07Is that so?
08:08Can
08:08Can
08:09Is that not possible?
08:09I wrote about wax-cured dishes.
08:11Why don't you give it a try?
08:12Very dangerous
08:13You committed murder.
08:16There was once an old man in his sixties.
08:19He said it tasted just like the kind he used to eat.
08:22The taste of hot pot noodles
08:24Traditional flavor
08:26There is plenty of bonito soup.
08:29The aroma of bonito flakes!
08:31And then the sweetness of kelp!
08:33Like this
08:35have
08:36Main face taste food
08:37good
08:38Thank you
08:40Finally, I can try pasta!
08:44Pasta can be made into any kind of dish.
08:46It's a bit like ramen.
08:49Because it has this
08:50Famous Family Scroll
08:53I really like to eat.
08:55Okay, I won't be polite anymore.
08:56good
08:57Try the soup first
09:04It tastes like hardy fish.
09:06Then there was a little seafood soup.
09:09yes
09:09It's not very concentrated.
09:11I thought it would be a little stronger.
09:14But it was a bit lighter than I expected.
09:16It is
09:18Oh, I saw it.
09:19It looks like meat strips
09:21It's fried dough.
09:24Moreover, its dough is made by kneading duck eggs and flour.
09:28That's why it's called Italian noodles.
09:30Is it because people want duck eggs to have a different texture?
09:34Yes, it should smell even better.
09:37Our noodles must be pasta made with duck eggs.
09:40Its texture is soft and chewy.
09:42But it won't get soggy.
09:43After being boiled for a long time, it was left to sit for a while.
09:46It won't rot.
09:48Fried noodles will absorb a little more broth.
09:51But you will get to eat that noodle.
09:53You can clearly tell it's been fried.
09:56Because it has a fried aroma
09:58It has a skin that's a bit like a sizzling pork chop.
10:01Then, the taste after soaking in the soup.
10:06I think its texture is chewy.
10:09Moreover, its texture is a bit coarse.
10:13Rice noodles and pasta might be slippery.
10:17Eat forest wood fish
10:19Wow, that water is very wet.
10:21Because it was fried.
10:28OK
10:29Its fish meat is very firm.
10:31It's not that kind of slippery, slippery, slippery, slippery...
10:34Supersand can swallow that kind of
10:36However, its fish meat has a very distinctive flavor.
10:39It tastes a bit like fried fish fillets.
10:42It has a strong fishy taste.
10:43This was my first time eating wet fish.
10:44I never expected it to taste like this.
10:46Moreover, its meat texture is somewhat like chicken strips.
10:52Because I often eat fried chicken strips
10:55So it has that feeling
10:56a little
10:57Is that right?
10:57yes
10:58What we're eating now is the original flavor of braised noodles.
11:02It actually has many different flavors.
11:04Let's keep one more Coda.
11:05Go eat pasta in other places.
11:07There are different cooking methods
11:19Although you can see signs for pasta everywhere
11:21However, they are not all the same.
11:23Because it has been fried or not
11:25Coarse, fine, round, flat
11:27They all call it spaghetti.
11:28But they are all different.
11:31Braised Spaghetti, Fan Fish Spaghetti, Saltwater Spaghetti
11:36These are roughly the three types of pasta.
11:38After eating the braised noodles at the market
11:41Then go to Huqian Road and Haian Road in Tainan.
11:44Find the other three clones of the pasta.
11:55There are many shops here where you can get pasta.
11:57Moreover, each place has a different way of eating.
12:00It depends on which one you want to eat at.
12:01It's a pasta race, right?
12:04That's right, you can eat at about two or three places.
12:07Right here, on the hilltop
12:09This is the first kickoff
12:11good
12:12Okay, good
12:27Thank you, thank you.
12:30Try it first
12:36It's still a bit brittle.
12:39Increase goodwill
12:41This noodle is quite smooth.
12:42The braised noodles we ate
12:45They are completely different things.
12:46First of all, the clay pot noodles are thick.
12:48This one is younger.
12:50Then…
12:51Because we eat fried food.
12:54This is really so different.
12:56If you don't say it
12:57I have absolutely no idea
12:58It turns out both are types of pasta.
13:03It really does taste a bit like instant noodles.
13:05I also think it tastes like instant noodles.
13:08But the texture is somewhat like instant noodles.
13:09Moreover, it's comparable to the hot pot noodles we eat.
13:12I think this is relatively less greasy.
13:16Because that place was always bombed.
13:18It actually tastes fried when you put it in your mouth.
13:22But you need to think about it.
13:23This noodle
13:24The whole noodle
13:25It costs approximately HK$6.
13:26It is NT$25
13:28Isn't that right? Don't be so demanding.
13:29Is that right?
13:30Even if it's very cheap
13:32There's still meat for you.
13:34Wear a piece
13:35too much
13:42Very quickly, instantaneous teleportation
13:44Yes, it's amazing.
13:45right
13:46We've now arrived at this pasta restaurant that serves fresh fish.
13:49Yes, is it very famous?
13:51I want this fresh fish
13:53It is one of the famous delicacies of Tainan.
13:57It includes both soup and stir-fried dishes.
14:00Their names are fried.
14:04Really, you have to believe me.
14:06OK
14:07Let's have some stir-fried dishes, okay?
14:09OK
14:09Moreover, based on experience
14:13The tendons in Tainan are sweet.
14:15So I want to eat midnight
14:17OK
14:18good
14:18We'd like a stir-fried fresh fish noodle dish.
14:20Okay?
14:22good
14:32Thank you
14:33Thank you
14:33Thank you
14:34Thank you
14:37Look at this.
14:38It's almost the same as fresh fish.
14:40real
14:40It has a Japanese feel to it.
14:42It also smells a bit...
14:44It tastes like teppanyaki stir-fried noodles.
14:47Teppanyaki sauce
14:49The fresh fish really looks like fresh fish.
14:51Because in Hong Kong
14:52Or perhaps all the fresh fish I've ever seen is freshly cooked in a hot pot.
14:55Its color isn't like that.
14:57The same goes for hot pot.
14:57It was also cut into pieces like this.
14:59But it's just that it's a darker color.
15:02It seems you really rarely eat fresh fish.
15:05Aren't you going to eat it? Really, you won't try it?
15:07You should try it first.
15:13It's not the kind of chicken that's soft and melts in your mouth.
15:17It is flexible
15:19That means it definitely wasn't fresh fish.
15:21I don't think fresh fish needs that much pressure.
15:23The meat has a rather heavy texture.
15:25The taste of it is different from that of ordinary fish.
15:29Moreover, its meat is relatively firm.
15:31Fish meat may have a chance of being…
15:34You can separate it.
15:36And its sauce is sweet.
15:38It has a bit of a teppanyaki flavor.
15:40It's okay.
15:41However, I rarely eat it myself.
15:42Then you should try the noodles.
15:49This noodle is delicious.
15:50This sauce...
15:51Do you really like this sauce?
15:52This sauce is…
15:54Like the soy sauce we usually use for fried noodles.
15:57Vinegar, sweet vinegar
15:58The taste of the dish
16:00This noodle dish is similar to the hot pot noodles we eat.
16:04That feeling of fried dough
16:06Hmm... this one was fried.
16:09So this way of stir-frying noodles is delicious.
16:13yes
16:13And because it was fried
16:15The fried parts of its noodles
16:18It will absorb all the sauce.
16:20Therefore, it is more flavorful.
16:21Very flavorful
16:23It's quite sweet too.
16:24But its sauce
16:26I think...
16:27I've eaten several kinds of pasta.
16:28Um…
16:30This dry-fried spaghetti
16:33It's my favorite food.
16:33This cooking
16:35This is the most delicious
16:36It's possible that they really like the wok hei (the smoky aroma imparted by a wok).
16:38A little bit of wild game
16:52Does it taste the same as salt-water chicken?
16:55may be
16:55in the case of…
16:56It's salty.
16:57It has a peppery flavor.
16:59right…
17:00This pig's blood cake
17:02It seems like something like this was placed there.
17:09good…
17:10We've already reached the third section so quickly.
17:11That's right
17:12This time we ate salt water noodles.
17:14Saltwater Spaghetti
17:16right
17:16So it's boiled in salt water?
17:18Boil it in salt water?
17:19I think it shouldn't be.
17:21Since it says that Saltwater is a place
17:23oh…
17:24Let's see how it turns out.
17:30This noodle is great.
17:32oh…
17:33Thank you
17:34thank you
17:35This noodle dish is very cheap.
17:38So this is the most similar Yi Mian (a type of noodle) to regular Yi Mian.
17:41yes…
17:45I ate salt water.
17:46Um…
17:47I ate salt water.
17:48Um…
17:50I ate salt water.
17:50Smell this one...
17:51It has a slightly braising sauce-like texture.
17:54I ate salt water.
17:55Because it also has meat vinegar in it.
17:58Actually, it has a few different forms.
18:01It looks somewhat like the broth-based noodles.
18:03All are evil spirits
18:06And the noodles weren't fried either.
18:07Then just add some sauce and mix.
18:14That feeling is like Yi Mian (a type of noodle).
18:15The texture of this noodle is...
18:18A little harder
18:19It's not that bouncy.
18:21I found it very slippery.
18:22I think it tastes like alkaline noodles.
18:25Yes... alkaline noodles
18:26yes
18:26Are you really alkaline noodles?
18:27Coarse alkaline noodles
18:29Because it's a bit sticky.
18:31Moreover, the noodles taste somewhat like alkaline noodles.
18:35There's a slight alkaline taste in it.
18:36So we can add some vinegar.
18:38Balance the alkaline taste
18:40yes
18:41What's the difference between tasting it with vinegar?
18:48Is it any better?
18:50I think Canadian vinegar is delicious.
18:56Um…
18:57Um…
18:58Um…
18:59Its taste is actually...
19:01Do you think it's really concentrated?
19:02It's not very concentrated.
19:03It actually has some similarities to the broth-based noodles.
19:07It's just a light flavor.
19:09Its noodles are already very flavorful.
19:11Um…
19:12So it's actually that simple.
19:14But the flavor is also very rich.
19:16It seems I ate four different kinds of noodles this time.
19:22It seems like every type of noodle is exactly the same.
19:25All different
19:27They're all called "different noodles"
19:27For... different styles
19:29The first one is very large and has a deep fryer.
19:32The second one is for young children and doesn't have a fryer.
19:36The third one is the baby food fryer.
19:38The second one was flat and didn't have a fryer.
19:42Will we get to eat a flat fryer later?
19:45in the end
19:47actually…
19:47They said it themselves.
19:49right…
19:50This is our other side.
19:51right…
19:52Actually, anything can be made into a different kind of noodle.
19:53Perhaps that was for it.
19:55Very interesting
19:56Can make different noodles
19:57Therefore, each type of noodle can be called a different type of noodle.
20:00Different noodles
20:01right…
20:02Ha ha…
20:04But if you feel you've eaten so many different kinds of noodles...
20:06Which one do you like best?
20:08Overall, I would like Guoshao Yimian.
20:11Um…
20:12Because of its noodles
20:14It is rough
20:15Then it fried the pot.
20:17I think it tastes delicious.
20:19But I think...
20:21Where's that fresh fish noodle shop from earlier?
20:23yes…
20:24This is the best way to make this pasta.
20:27Because of the soy sauce flavor from the dry-frying.
20:29Very heavy
20:30Sweet
20:30It also has a soy sauce flavor.
20:31It just happens to be exactly your favorite flavor.
20:33Yes... a flavor I really like.
20:35I think this will...
20:37I'd like to have a more intimate drink.
20:39Because there might be some similar ones in Hong Kong.
20:41I want to say it's super cheap.
20:50This is only 19 yuan.
20:52It has meat and bone stir-fry
20:54I want to try stir-fried pork bones.
20:56Because it has a bone-fried flavor
20:57I want to try it.
20:59I want this.
21:00OK
21:01Let me take a look first.
21:03Because I can't eat spicy food
21:05Why don't you try this?
21:06OK…
21:07Red wine
21:07Red wine braised beef noodles
21:10OK…
21:12OK…
21:12Okay?
21:13good
21:23Wow…
21:24Yours looks so pale
21:27Wow…
21:28Mine looks worse.
21:30Is it okay to eat it?
21:32I'll try this soup first.
21:36It's the middle of the hottest period of summer...
21:37It's the middle of the hottest period of summer...
21:38It's the middle of the hottest period of summer...
21:40It's the middle of the hottest period of summer...
21:55MSG soup
21:56yes…
21:56This tastes very appetizing.
21:58Of course, are you hungry?
21:58Actually, I think it's acceptable.
22:00and…
22:00It really is cheap.
22:01I'll try this one.
22:06Wow…
22:07Is there a difference...?
22:10So big
22:11Really
22:11It smells much better overall.
22:15This tastes unlike that kind of soup base.
22:16It actually smells a little bit like medicine.
22:20Actually, we had a lot of things in the supermarket just now.
22:22Let's try something else tomorrow.
22:23We will choose each other for everyone.
22:26But the ones you chose are too superficial.
22:28That's why it's called mutual selection.
22:30Consider it
22:42I love you
22:44I love you
22:47I love you
22:49I love you