舌尖上的美食 第4期:乳饼 Milk Pastry
Milk Pastry
乳饼
Milk pastry, looking like white tofu, is a kind of cheese made by Bai people in Dali district and Sani people in Lunan district of Yunnan Province. In Bai language it is called “ yond bap”, which means making of milk or goat milk. Milk pastry made of goat milk is of the best quality. Either fired or raw milk pastry with the flavorings of sugar and salt tastes great.
乳饼是云南大理白族人和路南撒尼人制作的一种奶酪(cheese)的名称。白语称为yond bap用牛奶或山羊奶制成。用山羊奶制成的质量最好。白色块状。酷似豆腐块。 沾白糖、椒盐生吃或者下油锅煎吃都很爽口。
There is a story about the origin of milk pastry. A long time ago, when winter comes people herd sheep flocks in weed-rich areas which are far from villages. Over the long distance from pastures to the villages, fresh milk has already gone sour. As a result, quite much goat milk is wasted.
关于乳饼制作的起源有着这样一个传说，相传在很久以前，每逢冬季来临，人们就要把羊群赶到水草丰盛的地方去放牧，而水草丰盛的地方又远离村镇，从牧场把鲜奶运回村镇时，鲜奶已变酸。所以牧民们每天都要倒掉许多雪白的羊奶。A smart young man is inspired by the preparation of tofu of his neighbor and after repeated experiments he comes up with the recipe of milk pastry. By adding physalis (a kind of rare vegetable) to goat milk, the tofu-like milk pastry he makes is bursting with the delightful smell of milk, and is tasty and refreshing. Being easy to preserve, process, and transport, soon the recipe of milk pastry is widely spread and welcomed.
有一位聪明的年轻人从邻居制作豆腐的过程中得到启示，经过反复实酸浆点羊奶制作乳饼的方法。用此种方法制作的乳饼色白如豆腐，奶香飘溢，食之嫩滑爽口。乳饼比羊奶更易贮藏运输和加工食用。因此乳饼制作方法不胫而走，广为传播。
