粤侨新活力，喜迎二十大 ——《粤菜师傅·四海同享》带你走进《广味侨香》

携一碗西关云吞面，鲜汤中翻涌的金鱼尾，写意融于生活的微小柔软。

A bowl of Xiguan Wonton Noodles always touches the softest part within the hearts of Cantonese people.

夹一筷顺德妈姐菜，传统作底创新为墨，钩勒出女性不息的坚韧力量。

A bite of Majie's dish conveys the tenacity and strength of women.

添一勺台山黄鳝饭，乡愁与记忆交叠，工笔镌刻世代传承的故里根魂。

A spoonful of Swamp Eel Rice relieves homesickness and showcases the Chinese traditions that have been passed down from generation to generation.

为深入开展“粤侨新活力，喜迎二十大”系列活动，广东省人民政府侨务办公室和广东广播电视台联合摄制《粤菜师傅·四海同享》系列专题片。

To carry out the campaign of "Guangdong Overseas Chinese Release New Vitality and Welcome the 20th National Congress of CPC", the Overseas Chinese Affairs Office of the People's Government of Guangdong Province and Guangdong Radio and Television jointly produced a series of feature films entitled "The Cantonese Cuisine Enjoyed All Over the World ".

第一集《广味侨香》通过展示原料备至、制作工序到传承工艺，将清而不淡、鲜而不俗、嫩而不生、油而不腻的广府菜肴，原汁原味地呈现给所有热爱美食的人们。

Guangfu cuisine is one of the three major branches of Cantonese cuisine. By displaying the preparation of raw materials, production process and traditional techniques, the first episode “Guangfu Cuisine” vividly presents to all food lovers the authentic Guangfu cuisine, which is known as “light but not bland, savoury but not strong-flavored, fresh-tasting but fully cooked, and rich but not greasy”.

飘香的云吞面中升起腾腾热气远飘马来西亚，张益记的第三代传人张锦云从祖辈的手中接过面勺，在每一个清晨为城市注入第一缕活力。

The aroma of wonton noodles wafts to Malaysia, where Cheong Kam Wan, the third generation owner of Cheong Yik Kee Wonton Noodles, takes over the noodle spoons from his ancestors and renews the vigor of the local town in Malaysia every morning.

受姑太自尊自立精神滋养的粤菜师傅欧阳竞华，运用国外的新鲜食材辅以地道的烹调手法，打造更具滋味的顺德妈姐菜。

Inspired by the self-respect and self-reliance of “Shunde Majie”, a Cantonese chef, Ouyang Jinghua, combines fresh ingredients from abroad with local cooking techniques to create a more flavorful Shunde Majie Cuisine.

从故乡到异乡，即便背景不同、习俗不一，台山人彭日华、彭庭记两父子改制的台山黄鳝饭也能跨越国界以其独特的鲜美直击人心。

From home to abroad, even with different backgrounds and customs, Peng Rihua and Peng Tingji, the father and son, have successfully adapted the Taishan Swamp Eel Rice to impress diners from all over the world with its unique fresh taste.

热情好客的广府人怀揣着家乡的故事走出国门博采众长，开放包容的广府菜实现了东西方食材与烹饪技术的相互交融，让美食文化交流变得美好而温暖。

With deep love for hometown, the hospitable Guangfu people abroad reproduce the inclusive Guangfu cuisine by making full use of the foreign ingredients and Chinese cooking techniques. Such integrated development of Guangfu cuisine makes the exchanges of food cultures more pleasant and heart-warming.

粤侨新活力，喜迎二十大 ——《粤菜师傅·四海同享》带你走进《味系潮汕》

切一只澄海卤鹅，色泽莹润，吟诵精益求精的勤勉不懈。

From a Chenghai Braised Goose, you can find the perseverance in the pursuit of excellence.

码一篮汕头鱼饭，原汤原食，念白披星戴月的垦辟辛劳。

From a basket of Shantou Fish Rice, you can refill with energy to finish the hard work at night or day.

蘸一碟潮式沙茶，浓油赤酱，高歌远渡重洋的宽厚果毅。

From a dish of Chaozhou-style shacha sauce, you can discover the courage and resolution of Chinese immigrants who make a living across the ocean.

为深入开展“粤侨新活力，喜迎二十大”系列活动，广东省人民政府侨务办公室、广东广播电视台联合摄制《粤菜师傅·四海同享》系列专题片。

To carry out the campaign of "Guangdong Overseas Chinese Release New Vitality and Welcome the 20th National Congress of CPC", the Overseas Chinese Affairs Office of the People's Government of Guangdong Province and Guangdong Radio and Television jointly produced a series of feature films entitled "The Cantonese Cuisine Enjoyed All Over the World ".

同根同源的粤港澳大湾区美食文化得益于祖国的政策，相互影响，共同跃进，成为美名远扬的文化符号。第二集《味系潮汕》中所展示的潮汕食物看似清淡简洁，注重对本味的提炼，但这背后却是潮汕人对食材、对工序多年锤炼的极致追求。

The food cultures within the Guangdong-Hong Kong-Macao Greater Bay Area have benefited from the policies of the motherland, influencing each other and fusing to become a cultural symbol of fame. The food presented in the second episode "Chaoshan Cuisine" looks light and simple, focusing on the elevation of the original taste. But behind it is the ultimate pursuit of ingredients and processes that Chaoshan people have developed over the years.

这追求，是远在柬埔寨的华侨王壬冰匠心独运、极力复刻的卤水鹅。

Such pursuit is revealed in the braised goose that Wang Renbing, an oversea Chinese, who is far away in Cambodia, has made a great effort to replicate.

这追求，是潮州鱼饭店老板林玉华精心挑选、工序井然而制的鱼饭。

It could also be found in the fish rice carefully selected and well made by Lin Yuhua, a restaurant owner in Chaozhou.

这追求，是土生土长的潮州人李监浩数十年如一日耐心熬制、推陈出新的沙茶酱。

Such pursuit is also demonstrated in the shacha sauce that Li Jianhao, born and brought up in Chaozhou, has been elaborately concocting and innovating.

世间沧海桑田，变化太快，只愿那口独属于家乡的味道，能让你寻到心安之处。

The world has changed so quickly. We hope that the taste of home can help you find the inner peace of your mind.

粤侨新活力，喜迎二十大 ——《粤菜师傅·四海同享》带你走进《客味天下》

盛一块客家酿豆腐，鲜嫩温厚，提斗内敛于腹中的山河丘壑。

A piece of Hakka Stuffed Tofu evokes people’s nostalgia for hometown which is seldom spoken out.

炖一盅平远娘酒鸡，醇香甘甜，牵丝深埋于心底的脉脉温情。

A bowl of Hakka Mother Wine Chicken arouses people’s homesickness buried deep in their hearts.

拌一碗梅州净腌面，素简质朴，承接重现于眼前的鸠车竹马。

A bowl of Meizhou-style Lard Oil Noodles recalls people’s memories of the hometown.

为深入开展“粤侨新活力，喜迎二十大”系列活动，广东省人民政府侨务办公室、广东广播电视台联合摄制《粤菜师傅·四海同享》系列专题片。

To carry out the campaign of "Guangdong Overseas Chinese Release New Vitality and Welcome the 20th National Congress of CPC", the Overseas Chinese Affairs Office of the People's Government of Guangdong Province and Guangdong Radio and Television jointly produced a series of feature films entitled "The Cantonese Cuisine Enjoyed All Over the World ".

第三集《客味天下》从一面秉承祖居地传统技艺，一面容纳迁至地风俗习惯的角度，来展现客家人和客家菜以其极强的适应力创造了令人难忘的饮食文化。

The third episode "Hakka Cuisine" shows how the Hakka people and Hakka cuisine create an unforgettable food culture with their great adaptability developed by adhering to the traditional cooking skills of their ancestral homeland while accommodating to the customs of the places they have moved to.

远在毛里求斯的华侨侯伟俊，在酿豆腐之中加入毛里求斯的新鲜海鱼，正如客家的“酿”文化，兼容并蓄中西合璧，孕他味于己内，成就新风味。

Hou Weijun, an oversea Chinese in Mauritius, innovates a new flavor of stuffed tofu by adding in fresh marine fish from Mauritius , which is in line with the Hakka culture of “stuffing”, meaning inclusiveness, tolerance and openness.

从小折服于娘酒鸡的泰国侨胞李菊芳，将娘酒的至醇之味带到泰国，把对故土的深情播撒至海外，在侨胞间相互分享，聊以慰藉。

Li Jufang, a Hakka escendant in Thailand who loves Mother Wine Chicken, brings the delicacy to Thailand to express her deep love for the homeland and share with other overseas Chinese to relive their homesickness.

友姐腌面创始人郑友环对腌面品质始终如一的追求感染了80后年轻人朱浩，在保留本真的同时引入现代科技的便利，让纯正的客家风味远销东南亚。

Haunted by homesickness and inspired by Zheng Youhuan’s constant pursuit of tasty Hakka Lard Oil Noodles, Zhu Hao, born in 1980s, utilizes modern technologies while keeping the natural flavor of the Lard Oil Noodles, to popularize the authentic Hakka cuisine in Southeast Asia.

客家人以和为贵、顺应自然、饮食与养生并举的大爱与智慧，早已成为一封极富吸引力的邀请函，让世界为中华传统文化驻足。

The philosophy of the generous and wise Hakka people, which values harmony, follows the laws of nature and a healthy diet, has long been an attractive calling card for the world to learn more about traditional Chinese culture.

出品人：蔡伏青

总策划：曾少华 施燕峰

总监制：林庆坚

总制片人：李子俊

导演：华丽莎 陈可 岑葆明

制片：叶雨桐

英文翻译：池东橼 欧彦

摄像：黄东辉 黄贤伟

编辑：小朗

配音：康毅

配乐：王斌