Netflix热映陈晓卿最新美食纪录片，千万别饿着肚子看

最会拍美食的陈晓卿又出手啦！

鱼饭、生蚝、擂茶、鱼露、薄壳、牛肉丸、牛肉火锅……《风味原产地·潮汕》一播出就广受好评，豆瓣评分8.6。

不光国内吃货喜闻乐见，这部专注于潮汕美食的纪录片还吸引了全球吃货的目光。早在正式定档播出前，Netflix就提前独家购买了《风味原产地·潮汕》的海外版权，计划以多国语言在全球市场播出，让潮汕美食赚足眼球

《洛杉矶时报》：潮汕美食在Netflix新节目《风味原产地》中备受关注

EATER：《风味原产地》是中国潮汕美食的颂歌

《南华早报》：潮州菜是Netflix新节目《风味原产地·潮汕》中的明星

纪录片热情探索了粤东美食习俗背后独特的品味和烹饪手法，将电视美食节目提升到新高度

外媒对这部纪录片不吝赞美之词，美国著名的美食网站EATER将这部纪录片形容为“旋风式的潮汕美食之旅”。

Decider网站详细分析了片中让人看一次饿一次的镜头语言。

Food shows take a lot of time and effort to make their visuals compelling, because no matter how flowery the language of the narration is, audiences can't taste the food. The best way to make the dishes the shows profile appealing is to make it look as appealing as possible. Flavorful Origins has the "food porn" thing down. Slow-motion close-ups. Long shots that show details in a food's texture. Lusciously-shot scenes of people cooking the ingredient into tasty dishes.

美食节目其实需要花费很多时间和精力用影像吸引观众，因为无论解说词多么华丽，观众是尝不到食物的，所以让菜肴具有吸引力的最佳方法就是让它看起来尽可能诱人。通过使用慢镜头、特写镜头和长镜头来展现食物的纹理以及让人垂涎的美味制作过程，《风味原产地 》解决了这个难题。

除了美食，纪录片背后的潮汕文化也吸引了外媒的关注。在外媒看来，这部纪录片揭开了潮汕数百年饮食文化的面纱，是当地人对传统的坚持、对食物的尊重和对自然的敬畏成就了潮汕美食。

《洛杉矶时报》认为片中淳朴的田园风光别有意趣。

The reverential tone of the show may remind you more of a nature show than food TV. Chaoshan's lush beauty is in sharp focus here, including images of mountains, rivers, rich soil and pristine waters. It's a pastoral vision of China rarely seen in American food media, typically preoccupied with soaring skyscrapers, bustling dim sum parlors, and street food.

节目中充满敬意的语气可能更容易让你想到自然节目，而不是美食节目。潮汕郁郁葱葱的美景是纪录片的焦点，包括山川、河流、肥沃的土壤和纯净的水。美国美食节目里的中国通常充斥着高耸的摩天大楼、熙熙攘攘的点心店和街头小吃，很少出现这样的田园风光。

《海峡时报》称，这部纪录片突出了那些让美味成为可能的人。

In the episode on fish balls, an entire family is pictured pounding the lizardfish into paste and moulding them into fish balls together. In the beef hotpot episode, a young apprentice watches on anxiously as his master samples his sliced beef cuts. These people clearly treat their food with respect, and that attitude is contagious.

在《鱼丸》这一集里，一家人一起把蜥蜴鱼捣成糊状，然后再捏成鱼丸。在《牛肉火锅》这一集中，一位年轻的学徒焦急地看着师傅品尝他切的牛肉片。这些人显然很尊重他们的食物，这种态度是有感染力的。

对于很多外国观众来说，这部纪录片让他们第一次了解到潮汕菜，简直是打开了新世界的大门。外媒记者也是写着写着就暴露了吃货本质。

《洛杉矶时报》的记者对海鲜情有独钟。

These ingredients often come from the sea in Chaoshan. One episode features a local tradition of eating marinated raw seafood, such as colorful flower crabs steeped in a bath of vinegar, salt, chiles, and cilantro.

潮汕菜的原料常常来自大海。其中一集节目展现了当地吃腌制海鲜的传统，比如把五颜六色的花蟹浸泡在醋、盐、辣椒和香菜的水浴中。

Another episode looks at the ancient Teochew tradition of preparing thinly sliced raw fish (we learn that the practice was later exported to Japan, becoming what we now know as sashimi).

另一集讲述了古老的潮州传统，即制作切成薄片的生鱼片（这种做法后来被出口到日本，成为我们现在所知的生鱼片）。

Plump, freshly harvested oysters are left to ferment in the sun, concentrating their briny essence and lending complexity to stir fries and stews.

新鲜收获的丰满牡蛎在阳光下发酵，浓缩了咸味精华，让土豆条和炖菜更加富有风味。

Eater网站的记者则是又嘴馋又好奇。

Everyone who watches Flavorful Origins will surely have a different set of favorites. The episodes Tofu Cake , Hu Tieu and Brine are my picks, because they feature the foods I craved most while watching. But I was also fascinated by the processes depicted in Marinated Crabs, Olives and Fish Sauce.

每个看《风味原产地》的人都会有自己的喜好。我最喜欢的是腐乳饼、粿条和卤水，因为看到这三种食物的时候我流的口水最多。除了好吃的，腌蟹、橄榄和鱼露这三种食物的制作流程也让我很着迷。

眼睁睁地看着这么诱人的美食，屏幕前的吃货们更是坐不住了。

完全被吸引了，一口气刷完一整季。非常优秀的纪录片。有些（烹饪）技巧简直太神奇了。这个系列可能会让正宗的中国菜成为下一个IT美食。

这是我看过最好的中国美食纪录片。电影摄影、旁白、音乐、字幕……一切都是完美的 :)

刚看了《风味原产地》里做肉丸的技艺。现在我的任务就是找到那种特殊的打肉刀，然后像雷神一样挥舞它们！

责任编辑：张睿
编辑：白一婷
来源：洛杉矶时报 海峡时报 南华早报 EATER 等
中国日报国际传播研究室和新媒体中心联合出品