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除了美食，紀(jì)錄片背后的潮汕文化也吸引了外媒的關(guān)注。

在外媒看來，這部紀(jì)錄片揭開了潮汕數(shù)百年飲食文化的面紗，是當(dāng)?shù)厝藢?duì)傳統(tǒng)的堅(jiān)持、對(duì)食物的尊重和對(duì)自然的敬畏成就了潮汕美食。

《洛杉磯時(shí)報(bào)》認(rèn)為片中淳樸的田園風(fēng)光別有意趣。

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.

節(jié)目中充滿敬意的語氣可能更容易讓你想到自然節(jié)目，而不是美食節(jié)目。 潮汕郁郁蔥蔥的美景是紀(jì)錄片的焦點(diǎn)，包括山川、河流、肥沃的土壤和純凈的水。美國美食節(jié)目里的中國通常充斥著高聳的摩天大樓、熙熙攘攘的點(diǎn)心店和街頭小吃，很少出現(xiàn)這樣的田園風(fēng)光。

《海峽時(shí)報(bào)》稱，這部紀(jì)錄片突出了那些讓美味成為可能的人。

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《魚丸》這一集里，一家人一起把蜥蜴魚搗成糊狀，然后再捏成魚丸。在《牛肉火鍋》這一集中，一位年輕的學(xué)徒焦急地看著師傅品嘗他切的牛肉片。這些人顯然很尊重他們的食物，這種態(tài)度是有感染力的。

對(duì)于很多外國觀眾來說，這部紀(jì)錄片讓他們第一次了解到潮汕菜，簡直是打開了新世界的大門。外媒記者也是寫著寫著就暴露了吃貨本質(zhì)。

《洛杉磯時(shí)報(bào)》的記者對(duì)海鮮情有獨(dú)鐘。

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.

潮汕菜的原料常常來自大海。其中一集節(jié)目展現(xiàn)了當(dāng)?shù)爻噪缰坪ｕr的傳統(tǒng)，比如把五顏六色的花蟹浸泡在醋、鹽、辣椒和香菜的水浴中。

腌花蟹

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).

另一集講述了古老的潮州傳統(tǒng)，即制作切成薄片的生魚片（這種做法后來流傳到日本，成為我們現(xiàn)在所知的生魚片）。

魚生

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

新鮮收獲的豐滿牡蠣在陽光下發(fā)酵，濃縮了咸味精華，讓土豆條和燉菜更加富有風(fēng)味。

牡蠣

Eater網(wǎng)站的記者則是又嘴饞又好奇。

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. 

每個(gè)看《風(fēng)味原產(chǎn)地》的人都會(huì)有自己的喜好。我最喜歡的是腐乳餅、粿條和鹵水，因?yàn)榭吹竭@三種食物的時(shí)候我流的口水最多。除了好吃的，腌蟹、橄欖和魚露這三種食物的制作流程也讓我很著迷。

粿條

眼睜睜地看著這么誘人的美食，屏幕前的吃貨們更是坐不住了。

完全被吸引了，一口氣刷完一整季。非常優(yōu)秀的紀(jì)錄片。有些（烹飪）技巧簡直太神奇了。這個(gè)系列可能會(huì)讓正宗的中國菜成為下一個(gè)IT美食。

這是我看過最好的中國美食紀(jì)錄片。電影攝影、旁白、音樂、字幕……一切都是完美的 :)

剛看了《風(fēng)味原產(chǎn)地》里做肉丸的技藝?，F(xiàn)在我的任務(wù)就是找到那種特殊的打肉刀，然后像雷神一樣揮舞它們！

牛肉丸