【原神】グルメの旅——「璃月グルメ集」第一期

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2022-10-13 01:08:12 -07:00
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+WEBVTT
+Kind: captions
+Language: de
+
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+Die beliebte „Langsam gegarte Bambussuppe mit Fleischeinlage“ ist ein klassisches Gericht von Liyue,
+
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+das von unseren Vorfahren überliefert wurde.
+
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+Bei der klassischen Methode werden nur Zutaten von höchster Qualität verwendet,
+
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+die langsam und geduldig zubereitet werden, um den&nbsp;unverwechselbaren Geschmack zu erhalten.
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+Dieses Gericht blickt auf eine jahrtausendealte kulinarische Kultur zurück
+
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+und ich denke, dass selbst Rex Lapis sehr angetan davon gewesen sein muss.
+
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+Junge Bambussprossen
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+Luftgetrocknete Schweinebauch
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+Ingwer
+
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+Huhn
+
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+Schweineknochen
+
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+Chinesischer Schnaps
+
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+Schinken
+
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+Schweineschmalz
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+Tofublattknoten
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+WEBVTT
+Kind: captions
+Language: en-US
+
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+The much-loved "Slow-Cooked Bamboo Shoot Soup"
+
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+Is a classic Liyue dish passed down by our ancestors
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+The traditional method insists on using the highest quality ingredients
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+And cooking them slowly and patiently to bring out that signature taste
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+This dish comes with thousands of years of culinary culture behind it
+
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+I'm sure even Rex Lapis himself must have been very fond of it
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+Spring Bamboo Shoots
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+Cured Pork Belly
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+Ginger
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+Chicken
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+Pork Bones
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+Baijiu
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+Ham
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+Lard
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+Beancurd Knots
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+WEBVTT
+Kind: captions
+Language: es
+
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+La famosa sopa de brotes de bambú a fuego lento
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+es un plato clásico de Liyue que nos dejaron nuestros antepasados.
+
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+El método tradicional insiste en que utilicemos los ingredientes de máxima calidad
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+y los cocinemos pacientemente a fuego lento para sacarles ese sabor tan característico.
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+Este plato remite a una cultura culinaria que se remonta a miles de años atrás
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+y estoy seguro de que incluso al propio Rex Lapis también le gustaba.
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+Brotes de bambú
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+Panceta seca
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+Jengibre
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+Pollo
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+Huesos de cerdo
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+Licor baijiu
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+Jamón
+
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+Manteca de cerdo
+
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+Nudos de tofu seco
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+WEBVTT
+Kind: captions
+Language: fr
+
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+La très appréciée «&nbsp;soupe mijotée au bambou&nbsp;»
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+est un plat classique de Liyue transmis par nos ancêtres.
+
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+Selon les méthodes traditionnelles, il faut utiliser les ingrédients de la plus haute qualité
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+et les cuire lentement pour en faire ressortir le goût caractéristique.
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+Ce plat représente de milliers d'années de culture culinaire de Liyue.
+
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+Je suis sûr que même le Souverain de la Roche l'appréciait.
+
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+Pousses de bambou du printemps
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+Poitrine de porc séchée
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+Gingembre
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+Poulet
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+Os de porc
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+Baijiu
+
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+Jambon
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+Saindoux
+
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+Nœuds de tofu
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+WEBVTT
+Kind: captions
+Language: id
+
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+"Slow-Cooked Bamboo Shoot Soup" yang jadi favorit di Liyue
+
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+adalah masakan klasik turun temurun Liyue sejak jaman leluhur kita.
+
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+Cara memasaknya yang tradisional harus menggunakan bahan-bahan terbaik，
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+dan dimasak dalam waktu yang lama untuk memberikan rasa yang khas.
+
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+Makanan ini menghadirkan ribuan tahun budaya kuliner di baliknya.
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+Aku yakin, bahkan Rex Lapis sendiri pasti juga sangat menyukainya.
+
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+Rebung Musim Semi
+
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+Pork Belly Kering
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+Jahe
+
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+Ayam
+
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+Tulang Babi
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+Arak Putih
+
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+Daging Ham
+
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+Minyak Babi
+
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+Kembang Tahu
+
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+WEBVTT
+Kind: captions
+Language: pt
+
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+A amada "Sopa de Bambu Cozinhada Lentamente"
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+É um prato clássico de Liyue deixado por nossos ancestrais
+
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+O método tradicional consiste em usar os ingredientes de melhor qualidade
+
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+e cozinhá-los lenta e pacientemente para obter o seu sabor característico
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+Este prato veio de uma cultura culinária de milhares de anos atrás
+
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+Tenho certeza de que até mesmo Rex Lapis deve gostar muito dele
+
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+Brotos de Bambu
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+Panceta Seca
+
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+Gengibre
+
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+Galinha
+
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+Ossos de Porco
+
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+Baijiu
+
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+Presunto
+
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+Banha
+
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+Nós de Tofu Seco
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+WEBVTT
+Kind: captions
+Language: ru
+
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+Знаменитый томлёный свиной суп с бамбуком -
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+классическое блюдо Ли Юэ, которое досталось нам от предков.
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+Согласно традиционному рецепту, только отборные ингредиенты
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+и длительная готовка на малом огне позволят добиться наилучшего вкуса.
+
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+Это блюдо, являясь наследием тысячелетней кулинарной культуры Ли Юэ,
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+пришлось бы по вкусу даже Властелину Камня.
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+Бамбуковые ростки
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+Вяленая грудинка
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+Свежий имбирь
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+Куриное мясо
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+Свиные кости
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+Китайская водка
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+Ветчина
+
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+Свиной жир
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+Соевые клёцки
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+WEBVTT
+Kind: captions
+Language: th
+
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+อาหาร Liyue ที่มีตำนานอันเลื่องชื่อ "Slow-Cooked Bamboo Shoot Soup"
+
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+เป็นอาหารพื้นบ้านของ Liyue ที่ตกทอดมาจากบรรพบุรุษ
+
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+กรรมวิธีดั้งเดิม เน้นการใช้วัตถุดิบคุณภาพดี
+
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+และใช้ระยะเวลาในการเคี่ยวยาวนาน เพื่อให้ได้รสชาติที่ละเอียดอ่อนอันเป็นเอกลักษณ์ออกมา
+
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+อาหารจานนี้เป็นวัฒนธรรมทางอาหารที่สืบทอดกันมานับพันปีของ Liyue
+
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+ฉันคิดว่าราชาแห่งหินเองก็ต้องชอบอาหารจานนี้เช่นกัน
+
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+หน่อไม้ฤดูใบไม้ผลิ
+
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+หมูสามชั้นตากแห้ง
+
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+ขิง
+
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+ไก่
+
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+กระดูกหมู
+
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+เหล้าขาว
+
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+แฮม
+
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+น้ำมันหมู
+
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+ฟองเต้าหู้ผูก
+
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+WEBVTT
+Kind: captions
+Language: vi
+
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+Tương truyền rằng món "Măng Chua Tươi Lửa Nhỏ" nổi tiếng ở Liyue
+
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+Là món ăn truyền thống do tổ tiên để lại
+
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+Phương pháp truyền thống cần sử dụng các nguyên liệu chất lượng tốt nhất
+
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+Phải kiên nhẫn hầm trong thời gian dài và đun lửa nhỏ để có được hương vị thơm ngon đặc trưng
+
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+Món ăn này kế thừa nền văn hóa ẩm thực hàng ngàn năm của Liyue
+
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+Tôi nghĩ rằng Nham Vương Đế Quân chắc cũng sẽ rất thích nó
+
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+Măng Tươi
+
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+Thịt Ba Rọi Một Nắng
+
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+Gừng
+
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+Gà
+
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+Xương Heo
+
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+Rượu Trắng
+
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+Giăm Bông
+
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+Mỡ Heo
+
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+Váng Đậu
+
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+WEBVTT
+Kind: captions
+Language: zh-Hans
+
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+相传这璃月名菜「文火慢炖腌笃鲜」
+
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+是老祖宗们留下来的传统菜
+
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+经典的做法一定要用最上等的食材
+
+00:00:27.018 --> 00:00:33.112
+花长时间耐心炖煮呈现出讲究的美味
+
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+这样一道传承着璃月千年饮食文化的菜肴
+
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+我想，岩王帝君一定也是喜欢的
+
+00:01:00.703 --> 00:01:03.071
+春笋
+
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+风干五花肉
+
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+生姜
+
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+鸡
+
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+猪骨
+
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+白酒
+
+00:02:01.025 --> 00:02:02.885
+火腿
+
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+猪油
+
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+百叶结
+
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+WEBVTT
+Kind: captions
+Language: zh-Hant
+
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+相傳這璃月名菜「文火慢燉醃篤鮮」
+
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+是老祖宗們留下來的傳統菜
+
+00:00:22.525 --> 00:00:27.006
+經典的做法一定要用最上等的食材
+
+00:00:27.018 --> 00:00:33.112
+花長時間耐心燉煮呈現出講究的美味
+
+00:00:34.062 --> 00:00:38.978
+這樣一道傳承著璃月千年飲食文化的菜餚
+
+00:00:40.731 --> 00:00:45.162
+我想，岩王帝君一定也是喜歡的
+
+00:01:00.703 --> 00:01:03.071
+春筍
+
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+風乾五花肉
+
+00:01:15.756 --> 00:01:17.259
+生薑
+
+00:01:17.259 --> 00:01:18.468
+雞
+
+00:01:18.468 --> 00:01:19.978
+豬骨
+
+00:01:45.100 --> 00:01:48.684
+白酒
+
+00:02:01.025 --> 00:02:02.885
+火腿
+
+00:02:33.731 --> 00:02:35.650
+豬油
+
+00:03:11.531 --> 00:03:13.354
+百葉結
+