舌尖上的美食 第4期:乳餅 Milk Pastry
Milk Pastry
乳餅
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.
乳餅是雲南大理白族人和路南撒尼人制作的一種奶酪(cheese)的名稱。白語稱爲yond bap用牛奶或山羊奶製成。用山羊奶製成的質量最好。白色塊狀。酷似豆腐塊。 沾白糖、椒鹽生吃或者下油鍋煎吃都很爽口。
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.
關於乳餅製作的起源有着這樣一個傳說，相傳在很久以前，每逢冬季來臨，人們就要把羊羣趕到水草豐盛的地方去放牧，而水草豐盛的地方又遠離村鎮，從牧場把鮮奶運回村鎮時，鮮奶已變酸。所以牧民們每天都要倒掉許多雪白的羊奶。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.
有一位聰明的年輕人從鄰居製作豆腐的過程中得到啓示，經過反覆實酸漿點羊奶製作乳餅的方法。用此種方法制作的乳餅色白如豆腐，奶香飄溢，食之嫩滑爽口。乳餅比羊奶更易貯藏運輸和加工食用。因此乳餅製作方法不脛而走，廣爲傳播。
