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00:00Natural diets have become popular in recent years
00:02He said he wanted to eat some round foods.
00:04Avoid processed foods
00:05Is it possible to eat noodles in a more natural way?
00:08Of course there are.
00:08You can start with the soup base.
00:11This episode introduces three types of Korean knife-cut noodles.
00:13All come with a natural soup base
00:16Perilla Finger Soup
00:17Soy milk
00:18Red bean soup
00:20Doesn't that sound shocking?
00:21Are you afraid to try?
00:22rest assured
00:23We have two guinea pigs who can help us try it out.
00:26The first restaurant we went to
00:28It's located next to the hospital.
00:30Her perilla finger noodle cutter
00:32I heard that it improves the appetite of patients.
00:36What brings us to the residential area?
00:38Today I'm going to show you something very healthy.
00:40And noodles that are perfect for winter.
00:43Because it is very sticky.
00:44And it's the same as the Korean noodles we usually eat.
00:46There are slight differences
00:47Is it that special?
00:48Yeah, right?
00:49Okay, it's very cold.
00:50It's cold, isn't it?
00:51I also want to eat something warm.
00:52Let's go
01:04Shrimp curry
01:10I won't stand on ceremony.
01:27After this is done,
01:31But I think it still won't happen.
01:34I want that to happen.
01:35You can make chicken moje
01:37The entire border is leukemia
01:44Sharp and heavy, then came the food of incomprehensibility.
01:51So now we plant crops next to each other.
01:54Not low blo flavor
01:55Then I never asked.
02:09We have now invited Shazheni.
02:11They demonstrated how to cook a bowl of noodles.
02:15Thank you, Sha Zhenni
02:19That plate should be made of paper shavings.
02:27He is currently making rice milk.
02:29It should be the reason that makes the noodles thicken.
02:34Then he added a spoonful of perilla paper.
02:37It is a large spoon
02:39This should be the essence and sap of the entire soup.
02:42And I noticed there were no seasonings next to him.
02:46I think the process wasn't too complicated.
02:49But the result he produced looked delicious.
02:54Plus, the weather was cold, and his bowl looked very thick.
02:58Sticky things are great
02:59How to praise Sajani
03:01Delicious means looks very tasty
03:09It's delicious
03:09No, I want to praise him.
03:11He's happy when it's wrong.
03:15Thank you
03:16Thank you
03:18The scent is very pleasant.
03:21Thank you
03:23Thank you
03:24365th…364th
03:27We open the door every 365 days.
03:30Our open holidays and outside of holidays
03:33The days we don't open
03:35Our holidays when we don't open
03:36We ate very comfortably at home.
03:39healthy food
03:41We want to make healthy food.
03:52Thank you
03:52Thank you
03:55This is how you cut noodles using a perilla paper soup knife.
03:59It smells very good, with a hint of sesame paste.
04:03Thank you. It has a sesame flavor.
04:06Do you feel that eating in Korea...
04:09There is a very rich feeling.
04:11Because they have a lot of ingredients.
04:13And the boss is very friendly.
04:15Like a family member cooking for you
04:18It's also very healthy, with both vegetables and meat.
04:20Yes, it's very warm here.
04:22Really? Let me try it first.
04:25The texture is sticky.
04:28This is probably the first time I've ever tried perilla paper.
04:31It's a bit like mochi.
04:34Have you ever eaten it?
04:35That fragrance…
04:36The sprouted mochi has a sesame flavor.
04:38I think it smells very good.
04:39I think
04:40Because when it falls
04:42There's not much MSG.
04:44So it's not particularly salty.
04:46Or particularly strong flavor
04:48And as far as I know
04:50Perilla paper is very healthy, isn't it?
04:52yes
04:53It is actually dried fish oil from the fields.
05:00Really
05:00Because it has a rich Omega 3 content.
05:03You're not making this up.
05:04This isn't just random talk.
05:05Really
05:06Yes, Wari just looked at the second version.
05:07Again
05:10And I know there's a hospital nearby.
05:13It wasn't deliberately located next to a hospital.
05:15It's purely because it lives in this area.
05:16Then its father said
05:18It seems like a noodle shop has opened in this area.
05:21I opened a noodle shop here.
05:23Perilla paper is very healthy.
05:25This caused patients at nearby hospitals to...
05:28Or perhaps the locals all order food.
05:31It's because it's really healthy.
05:33Alice, look at all these Korean things!
05:35yes
05:36Have you ever seen a perilla paper soup knife used to cut noodles?
05:39This is my first time trying this noodle dish.
05:43It was quite a surprise to me.
05:44Because in my impression
05:46In South Korea, it might be cold noodles.
05:49Then there's spicy noodles.
05:51Then there's the mixed noodles.
05:52These
05:52I never expected there would be some
05:55Such thick noodles
05:57This is the first time I've seen it.
05:58And I think eating it...
06:00It's really suitable for winter
06:01Because after eating it, I felt warm all over.
06:03You really don't need to eat spicy food to get that feeling.
06:06So this
06:08You give 10 points, how many points would you give?
06:09Don't ask me that question.
06:12Because I won't give such a high score.
06:16No, because its flavor is too healthy.
06:19On the contrary, I would give it a very high score.
06:22Really
06:22Because it…
06:23Actually, I am one of those...
06:25As long as it says it's healthier
06:28I'm already drawn to it.
06:30Because they may have been eating it for many years.
06:32Unhealthy things
06:33Then it mixes these side dishes.
06:34I think...
06:35Needless to say, it has a very strong flavor.
06:37But it's also very delicious.
06:38So if I get 10 points
06:39I have at least…
06:418 points
06:42Okay, all high scores
06:44I tried cutting the purple pasta noodles with a finger cutter.
06:46I knew it was 100% heartwarming and stomach-warming.
06:49But the visual and taste impact
06:51It seems insufficient.
06:54In comparison
06:55Next, we'll try these two types of noodles.
06:57That's amazing!
06:59It will absolutely exceed your expectations of taste and presentation.
07:02Soup base made with 100% soybeans
07:04The whole bowl was white and had a thick, smooth texture.
07:08Do you dare to try?
07:09Hey, hurry up!
07:11Where are you going in such a hurry?
07:12We went on a pilgrimage and ate douzhi noodles.
07:14Douzhi (fermented mung bean juice)? Beijing douzhi?
07:16Different
07:18Why don't you try this place? It's very famous.
07:19This douzhi is not the same as the one in Beijing.
07:22The soy milk in Beijing is made from fermented mung bean flour.
07:26In South Korea, this is soy milk made from ground soybeans.
07:29It's just because of the translation.
07:31Some people call it soy milk noodles.
07:33Some people also call it soy milk noodles.
07:36Some people also call it soy milk noodles.
07:41Finally, I saw it in person.
07:43It's quite thick too.
07:46This is soy milk noodles.
07:49yes
07:49It is called soy milk noodles.
07:50So this is soft dough.
07:52It is…
07:54Real fish white
07:55And then there was nothing.
07:58this…
07:59I anticipate there might be some green.
08:01Some dishes are on the surface
08:03But it has nothing.
08:05If you plate it well...
08:07It will look tastier too.
08:09But it's a swivel plate.
08:11That means it's really confident.
08:14It's truly made with high-quality materials.
08:15Yes, but so many people eat it.
08:17Um
08:18I'm kind of looking forward to it.
08:19We ate the soy milk noodles first.
08:20good
08:21It is those that grow to its bottom.
08:23I haven't even tasted the noodles yet.
08:25That's juice.
08:27We're going to try the soup together.
08:29So thick
08:29But I need some mental preparation.
08:32I don't know why
08:32So nervous
08:33Think of it as a mouthful of protein.
08:36Hello
08:37A very healthy thing
08:38OK OK
08:39Cheers
08:40Cheers
08:47What does it taste like?
08:49It's somewhat like red bean paste.
08:52yes
08:53yes
08:53It's also salty.
08:55Yes, it is salty.
08:56A bit saltier
08:56And its texture when you eat it
08:59It has a slightly gritty feel.
09:01It feels like it is
09:03Not those
09:05We didn't come into contact with them.
09:06The very slippery soy milk was filtered out.
09:08yes
09:09It just adds up.
09:10Then add and stir.
09:11Then fight until this
09:13Fight to this extent
09:13Whisk until foamy
09:14yes
09:14Let's try again.
09:16Try a bite of it, noodles and all.
09:17Taste
09:17Taste
09:19Taste
09:20The taste is very fresh
09:23Very fresh
09:23You can eat it.
09:25cold…
09:26It's really a bit cold.
09:28The whole noodle dish was actually very cold.
09:29It's very cold
09:31Add this red bean juice
09:34I think this way of eating is very novel.
09:36It's not a red bean
09:37It has turned into red bean juice.
09:39This is soy milk.
09:39right
09:40But this noodle
09:41I think, from a winter perspective
09:43It's so cold
09:45Koreans
09:46We only eat this fermented mung bean noodle soup in the summer.
09:49yes
09:49In winter, we mainly eat squid noodles.
09:51oh
09:52This soy milk
09:54It is made from 100% Korean soybeans.
09:56So I want that flavor
09:58With us Hong Kong
09:59The soy milk I usually drink
10:00There are some slight differences.
10:01Um
10:02I would think
10:03You can try it.
10:04Everyone
10:05Because it really is
10:07Things you can't get in Hong Kong
10:08Um
10:09And its bean flavor
10:12It's really quite strong.
10:13Maybe I can order a bowl
10:14Then everyone will share what we're about to share.
10:16Try it
10:19What do you think?
10:20Because we…
10:21Now we call it weight gain
10:23That kind of high-fat milk powder
10:25Actually, they're all shaken very strongly.
10:27Actually, that feeling is somewhat similar.
10:29In addition, it is made entirely of soybeans.
10:31These are called plant proteins.
10:33It is...healthy
10:34It can also build muscle.
10:36It can also beautify the skin.
10:37yes…
10:38So I'll really like it.
10:39Then this bowl is yours.
10:44Try this squid noodles
10:48How is it?
10:49It has a smoky smell.
10:52It's also very tough.
10:53It was cooked just right.
10:56It's not hard to bite
10:58It's not very tough.
10:59I want to say it's delicious.
11:01It smells very good
11:02And it's very spicy.
11:04It was still a little spicy.
11:09right
11:10I know why I need to eat...
11:10Not just a little bit
11:11yes
11:11It's starting again.
11:13I know why we should eat this first.
11:14Because this sauce is very thick
11:16If you eat this again
11:18This makes it seem like it has no taste.
11:21But this squid
11:23I recommend everyone to eat it.
11:25This squid is delicious.
11:30Then when we first came in
11:32The boss recommended we sit in this seat.
11:35He was saying
11:35Because of this location
11:36Many Korean stars sit in this position.
11:40Then we saw the store's environment.
11:42It seems like we are in front of
11:44And behind us
11:45There are also many different signatures
11:47Celebrities have visited
11:47right
11:47See if you can find our signature.
11:50I wonder if I have this honor.
11:51But we probably aren't empty enough.
11:54You should force yourself to sign it.
11:56You should force yourself to sign it.
11:56I forced myself to sign
11:56Tell the boss I want to sign one.
11:57Can I sign it?
11:59Ha ha ha ha
12:02Soy milk noodles are somewhat similar to savory soy milk noodles.
12:06But red bean soup noodles
12:07It's not the red bean paste with noodles you're imagining.
12:10It can be eaten savory or sweet.
12:12So that's how Koreans eat noodles.
12:14There are also many methods
12:15Come eat the main character's noodles.
12:16Thank you
12:18Thank you
12:19Wow
12:21They've arrived.
12:22Your red bean paste
12:25this
12:25You can already smell it.
12:27It tastes like red bean paste all over.
12:30correct
12:32Oh My God
12:33Its weight is quite astonishing.
12:35I think it's a very fragrant and rich red bean paste.
12:38Don't feel this pain.
12:39Are there many like this?
12:40It somewhat shocked me.
12:42My eyes
12:43Help your fingers
12:44I don't know why
12:46I think it's just red bean paste.
12:49Just red bean paste
12:49It didn't feel that shocking.
12:50Because it really tastes like red bean paste.
12:52But it has noodles added.
12:54Later
12:55It's a bit of a shock to my head.
12:56Yes
12:57It has noodles added.
12:58This feeling
12:59It's a bit like hellish cuisine.
13:01no
13:02It tastes like sesame noodles.
13:03Then it looks
13:04It's just its sesame paste
13:05That style is red bean paste.
13:07Look at its style
13:13It tastes completely different from what I imagined.
13:17The first bite is salty.
13:21And it's really thick.
13:22And its red bean flavor is very fragrant.
13:25But the moment it tasted so salty...
13:27Somewhat shocking
13:28Yes
13:29I expect it to be one of those flavors we've been eating.
13:32Then there's a noodle
13:33Yes
13:33But because it also…
13:37it…
13:37it…
13:38it…
13:39it…
13:39it…
13:41it…
13:43You have all given an introduction.
13:46You can actually choose to add salt to your food.
13:50Or add sugar to eat.
13:51It has noodles added.
13:52yes…
13:54This matter isn't that bad.
13:57But I think that taste...
13:59Can…
14:00It can be a little sweeter
14:01It has virtually no sweetness.
14:03This red bean paste
14:03It is pure...
14:04sugar
14:04Salt added
14:05Salty red bean paste
14:07Try adding some sugar.
14:08good
14:09I personally prefer sweet red bean paste.
14:13More
14:14There's no way
14:15The moment the red bean paste touched my tongue was salty.
14:19It's a bit of a challenge to get used to.
14:20Adding sugar made it taste better.
14:23Immediately mixed
14:24Are those things?
14:24Immediately mixed
14:26but…
14:27It will become like eating dessert
14:30Um…
14:31I like sweets.
14:33I don't think it needs to be said to be very sweet.
14:34But it should at least have that kind of sweetness.
14:37It has a sweet taste
14:37It will be like the tastes that we Hong Kong people have become accustomed to.
14:40yes…
14:41I think it tastes much better after adding sugar.
14:44and…
14:44I feel like I can't add kimchi to this.
14:47I have absolutely no idea what it would be like to add kimchi.
14:50actually…
14:52I feel...
14:53It seems to be like a glutinous rice ball.
14:55You should be red bean paste.
14:57noodles
14:57sweet dumpling
14:58Then this dish is glutinous rice balls.
15:00We treated it entirely as a dessert.
15:02yes
15:02Come…
15:04I have a question for you.
15:05Um…
15:06Which one would you choose?
15:07Taste or health?
15:09I would choose…
15:10Red bean noodles
15:12It really is red bean noodles!
15:13There's no other way.
15:14Red beans are very nutritious.
15:16There may be detumescent
15:18It's just what we need to do.
15:20Then, to prevent further sorrow.
15:21And it's good for the skin.
15:22yes
15:23Is it actually bad to eat too much of these?
15:24These points are very attractive
15:25But you still add sugar to it.
15:28That…
15:29So actually...
15:30that is…
15:31You're just comforting yourself.
15:33It's Kerr's own candy
15:34oh…
15:35yes
15:36So one small bowl is enough for me.
15:38Healthy things
15:39You can't eat too much healthy food.
15:41Eating too much is unhealthy
15:49Wow…
15:49It looks like this
15:50I actually ate a lot of noodles.
15:51Wow…
15:52Wow…
15:53What is this picture for?
15:54Very handsome
15:55So thin
15:56A face
15:56Why have I gained so much weight?
15:58Because it has already…
15:59The thickest
16:00I eat starch every day
16:02We still need to eat for one more day.
16:03Actually, think about it.
16:04Actually, we eat an average of [amount] every day
16:06It should be four to five full.
16:08yes…
16:09I ate like crazy!
16:10Um
16:11Actually, it's already quite a lot.
16:12Actually, I don't really remember what I ate anymore.
16:16we…
16:17Because our filming was very busy
16:18that is…
16:19We seem to be a place
16:21Get up, then eat noodles.
16:22yes
16:23Then I got in the car and went to sleep.
16:24Get up and eat noodles
16:25yes…
16:25Sleep on the bus, eat noodles when you get up.
16:26Get up and eat noodles
16:27But do you have any places?
16:30You left a particularly deep impression on me.
16:33Try it first
16:34Because you know
16:35I really never eat spicy food.
16:36yes
16:37What I found most profound was
16:39I went to try that spicy noodle.
16:41The spiciest one
16:42yes
16:43You know I'm actually afraid of T5G, or...
16:45In short, there are very, very spicy things.
16:48I must be the nose.
16:49You absolutely will not eat it.
16:51But the boss was so enthusiastic that day.
16:53real
16:53I didn't expect you to eat it.
16:55Actually, he was right next to me.
16:57I'm not folding the rice ball for you.
16:58Actually, I'm watching how you refuse.
17:01Because…
17:01Based on my understanding of you
17:03You will...
17:03No affinity, no affinity
17:04At most, you just won't eat.
17:06But when I saw you eating that day...
17:08I was pleasantly surprised.
17:09You would say
17:10Wow
17:10You're amazing!
17:13These things were forced out of them.
17:15And it's hard to refuse.
17:16Do you understand?
17:16Oops, it fell!
17:17Oh dear, you're going to eat!
17:19He's really enthusiastic.
17:21right
17:21Moreover, he understands the effects of biting.
17:23But I learned one thing
17:25I think it's in them.
17:25that is
17:26Their dedication
17:27This time we'll go do it
17:28Actually, go eat
17:29I ate a lot of different kinds of noodles.
17:31Have you noticed?
17:31The noodles made by each boss
17:33It's like...
17:35Doing it with great focus
17:36His whole life, too
17:38His entire job
17:40It's placed inside this bowl of noodles.
17:42That's what we're focusing on – researching this noodle.
17:43Make it taste even better
17:45Yes
17:45Then I would feel
17:47Wow
17:48It sounds so easy
17:49Make a noodle like this
17:50But it's been the same type of noodle for over ten years.
17:52yes
17:52Very impressive
17:53And really
17:55I never thought of it.
17:57Every restaurant has its own story.
18:00It's where I usually go to eat.
18:01I won't think that much.
18:02I don't want to think about this restaurant.
18:03What exactly happened behind the scenes?
18:06Or this boss
18:07Who is the successor?
18:09Or was he starting his own business?
18:10It's just that you don't think that much.
18:11These
18:11yes
18:12You make the sound
18:13You passed by this program
18:15You just found out?
18:15Actually, everyone uses a bowl of noodles
18:17Actually, I've put in a lot of effort.
18:19It turns out that really everyone
18:20There are many different people
18:21Life Story
18:23That is, each noodle
18:24Actually, his internal strength is not light either.
18:25Yes
18:26It's their business.
18:28They are far more knowledgeable than me in minutes.
18:30So now, which noodle is available?
18:31Which restaurant would you most like to visit?
18:34Fruit stick soup
18:35At this moment
18:36Fruit Strip Soup
18:37yes
18:37Malaysia
18:39yes
18:39Because I'm afraid of Hong Kong food.
18:44Because I came to South Korea
18:47It's been several days.
18:49And they also kept eating their traditional food.
18:52I will miss Hong Kong very much.
18:54It's not that their food is bad.
18:56It's actually quite delicious.
18:57But I will always miss home.
19:00So if at this moment
19:01If I want to eat some
19:02Very similar to Hong Kong
19:04Let me reminisce about Hong Kong.
19:08I think if at this moment...
19:09If I were to end it again
19:12I would probably choose hot noodles.
19:14Moreover, Hong Kong does not have
19:16I think a lot of noodles
19:16Actually in Hong Kong
19:17Honestly
19:18Lasa or
19:19Ban Tiao is actually rice noodles.
19:21Actually, there are many salted fish dishes in Hong Kong.
19:23He also owns restaurants in different countries.
19:25But I've never actually eaten hot noodles before.
19:27And I really miss the boss.
19:29Actually, now you say
19:31I really want to eat B side noodles.
19:33Or how?
19:33Actually, it is possible to say it.
19:35I miss my boss more.
19:36Because some bosses are really all alone.
19:39Communicate with them
19:40yes
19:40But I also really miss the spicy food from the boss.
19:43I love watching him eat spicy food.
19:46But it really ended after so many episodes.
19:48I found a key point
19:49yes
19:50Even taking photos didn't go well.
19:53Your photos are all crooked.
19:55Up to this episode
19:56This is the photo you took.
19:57This is the one I came from.
19:59This is the one I came from.
20:00This is from the first few episodes.
20:02But there isn't one at all.
20:03We complement each other.
20:04You're responsible for taking beautiful photos.
20:05This photo
20:08I made 85% to 90% of them.
20:11That's also
20:12right
20:12Is that right?
20:12right
20:13Okay, let's make a judgment.
20:16I saw Rundown say
20:18We're going to the library.
20:19right
20:20library
20:21Why go to the library?
20:22Because of this library
20:24Unlike a regular library
20:26It is Lamyong Library
20:29Lamyong Library
20:31That's right
20:32I'm afraid of reading.
20:36These books offer different accounts.
20:37You can take your time to read it.
20:39This is all
20:40It seems like Lybrary
20:41The whole wall is
20:44It has many
20:45Noodles I've never even seen before
20:48These are it.
20:49The whole package is green.
20:51I heard this is pretty good.
20:53Not bad?
20:53Really?
20:54Why don't we give it a try?
20:55I'll try this.
20:56This is for you.
20:58This looks like chicken soup.
21:00Qingqing's special
21:02This is
21:05If you search
21:06Those ramen shops
21:07Korean ramen shop
21:08This is definitely the first choice among them.
21:12This is a popular tourist destination.
21:14Because when we first came in
21:15Several of them were fully booked.
21:17All passengers
21:18Of course, local Koreans all have it.
21:24Who would have thought of you?
21:27This isn't spicy at all.
21:28But it's so spicy!
21:33Really?
21:34Really?
21:34It's spicy.
21:35I was completely deceived by its appearance.
21:40Where's the spiciness?
21:41Please respect me
21:43Clam?
21:44Is this spicy?
21:45Do you think this tastes good?
21:47this
21:47I think this is quite special.
21:48Korean birthdays
21:50You must eat a bowl of seaweed soup
21:52yes
21:52I think this is possible.
21:54Some people use it as a substitute for sea buckthorn syrup
21:56No time to cook
21:57Eat seafood soup noodles
21:59Birthday
22:00Its price
22:02It already says it's spicy.
22:03Next to it
22:04Come and take a look.
22:05Do you?
22:05It ranks third in spiciness.
22:09Prove that I did not lie
22:10You still say it's not spicy?
22:11You're stupid.
22:12When you take it
22:13Remember Spicy
22:14When everyone takes it
22:15Now pay attention to the cards
22:16But it seems I can handle spicy food quite well.
22:19I didn't find it spicy at all.
22:21Have you ever considered that your taste has already gone bad?
22:23You often say "spicy" when filming this show.
22:25You also said it wasn't spicy.
22:26They've already reached level three.
22:28You even said there was no spice at all?
22:29Have you ever considered that you're too fragile?
22:42You see, in the summer
22:44You're asleep.
22:50You should also bring peace of mind.
22:51You too
22:52You or a period
22:53You can't cross the river.
22:54Who are you going to ask?
22:55Did you really break it?
22:56I remember he didn't want to say.
22:56Do you have a nun?
22:56Say if zhled
22:57You a little
22:57Don't you think so?
22:57You're not good