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64-year-old Liu Junjie is a top chef of Sichuan cuisine.
刘俊杰今年64岁川菜特级厨师
Two years ago, he returned home from the US,
两年前，他从美国回到家乡
bidding a farewell to his chef career overseas.
结束了在国外多年的厨师生涯
Liu pickled a jar of chili peppers.
老刘精心地泡了一坛辣椒
He changes the water in the moat at the mouth of the jar every day to prevent infestation of bacteria.
隔天换一次坛口的水 用来隔绝杂菌
Pickled chili pepperis a classic invention of the Sichuan people.
泡椒是四川人创造性使用辣椒的经典方法之一
The taste of chili peppers,after pickled,becomes mitigated and less aggressive.
酿在馒子里的辣椒 经过神奇的化学反应 变得随和温婉 不再那么咄咄逼人
The invention of pickled chili peppers gave birth to a famous cooking method of Sichuan cuisine Yuxiang, or fish flavor, literally.
泡椒的发明更催生了川菜中 著名的味型-鱼香
Yuxiang Shredded Pork is one of the classic dishes of such flavor.
鱼香肉丝就是其中经典的菜式
Sichuan cuisine is good at creating mixed flavors.
我们四川的复合味用的也比较用得多
It brings a diverse sensation when the sweet, sour, spicy and numbing tastes are mixed together.
甜酸麻辣它交叉用就比较丰富
And it creates more possibilities for the chefs.
用起来就得心应手一点
In Liu's mind,the pickled pepper not only comes in handy when he cooks,but also embodies a lingering nostalgia.
在刘俊杰看来泡椒是得心应手的烹饪调味料 更是远隔万里也挥之不去的乡愁
