Rough translation *warning:long post* Edit: ok everyone, official subtitles are out! Thanks for all the comments :) The childhood refreshing sweetness: sweet white liquor *甜白酒directly translates to sweet white alcohol but I don't know if there's an English counterpart so I'm just gonna call it sweet white liquor throughout this translation* 0:01 glutinous rice 0:23 glutinous rice 0:29 soak in water for 5 hours 0:42 dawang what are you doing 1:05 steam rice until cooked 1:13 break up rice until it reaches hand temperature 1:35 add cool water 1:38 add yeast. (I'm not sure if a specific type is required though distiller's yeast should be fine. Not sure about brewer's yeast since there are slight differences if im not wrong) 1:48 Ahao go to the shelf and get me a ladle 1:56 Fill up the pot 1:59 Ahao when your school's over you can have some ok 2:00 press down firmly 2:10 seal it securely 2:14 tie the string 2:16 Ahao take the rice circles, we'll roast them and eat them 2:25 roasted rice cakes 2:31 ATai, this one's cooked 2:39 oh, it's really crunchy 2:43 5 days later 2:51 sweet white liquor 2:57 get the sweet white liquor juice 3:07 clear water 3:10 wheat flour 3:13 ferment for 2 hours 3:23 AhGong (grandfather) taste it see if it's good AhGong: it's nice DianXiXiaoGe: you haven't even tried it 3:30 AhGong, let's roast this piece of meat 3:43 AhGong have you eaten? 3:47 roasting until this much should be close enough right? 3:49 rinse and soak in the water for 1 hour 3:50 wheat flour 3:55 sweet white liquor fermented jiaotou 4:16 ferment until it doubles in size 4:32 rock candy, burnt sugar colour 4:35 clean water 4:38 garlic, ginger 4:39 spices (looks like tsaoko, fennel seeds, bay leaf, szechuan peppercorns, dried orange peel, cinnamon, dried chili, star anise) 4:40 salt, light and dark soy sauce 4:49 cook for 1 hour 5:22 marinade in the sauce and sweet white liquor 5:35 (she doesnt say anything but it's (kinda) general knowledge that it's a steamer basket. I'm not sure if foreign audiences know about it though so I thought I'd clarify just in case) 5:42 Ahao prepare the fire 6:06 rest dough for 20 mins 6:09 pumpkin 6:30 put both into the steamer 6:40 sweet white liquor 6:45 natural brown sugar 6:58 glutinous rice flour 7:18 eggs Edit: i feel the need to say that the red things are wolfberries. The internet calls them goji. They've probably been boiled a bit to make them soft and release the sweetness. 7:28 thicken with starch *oops missed this one out 7:32 sweet white liquor 羹 (gēng in mandarin). 羹is like a thick soup. There are many types of it.* 7:36 sweet white liquor steamed pumpkin 7:40 sweet white liquor mantou (chinese bun) 7:44 sweet white liquor steamed meat 7:47 go tell them to eat 7:48 the food will lose heat soon 7:57 AhGong, this bowl is for you 7:59 APenJie (DianXiXiaoGe) here's a mantou for you 8:05 AHao this piece is for you 8:17 Dawang here's some mantou 8:21 he doesnt eat mantou lmao Ending Hi everyone I'm DianXiXiaoGe (obv not me just translating). Do you usually make this kind of fermented glutinous rice wine at home? Everytime we celebrate chinese new year and festivals we'll make a massive pot of it like this. Tbh our style of making it is super simple! After steaming the glutinous rice, let it become 40 degrees (celsius obviously) then spray some fresh water, use ur hands to lightly fluff up the rice (i think) then add some distiller's yeast. After mixing thoroughly, stuff it into a sealed pot, make sure it's very secure, then make a small hole in the middl. When the juicy watery bit rises to the surface and the hole is full of liquid, the liquor is ready. When you have time, you guys can try it sometime, hope you like this content! Edit: Thanks for all the nice comments and the likes! I hope my translation makes sense to everyone :) DianXi XiaoGe speaks in a different dialect from me so I can't really understand some of the things she says in the video so I only translate the subtitles, but she uses mandarin at the end which made it a lot easier for me to translate. Hope I got everything right
Not only she creates authentic delicious food, but I also love Dianxi's natural warm personality which makes her very likable, that's what sets her apart from the other Chinese food bloggers. Love from London.
Watching your vids, always makes me feel like,'how humble we can be, taking only what's necessary from nature, without exploiting it, yet we still can get plentiful'. Thanks for uploading! 👍☺️
Was so bored and I was watching your old videos when I saw this New one..so happy..can't wait to see what you have in store for the Chinese New year..xoxo
To her grandfather: "Have some sweet rice wine! It's good." Grandfather: "It's delicious." Her: "You haven't even eaten it!" Idk why but this was so cute.
Hi , Dianxi. The recipes with rice are looking delicious. Dawang is my favourite. He is so cute , polite and gentle. His asking for food at the dinner table melted my heart . love him. 😊😘❤❤
But only saw her feeding the dog chicken bones which is not good for dogs stomach, and corns... Last episode for lamb, Dianxi Xiaoge said on Weibo that dogs can't eat lamb so she didn't feed Dawang any but corns instead, this is ridiculous. This episode again, refuse to feed Dawang any meat but cheap bun instead. I thought Dawang was being taken good care, but now I doubt it
tyu tyu I think that he must be fed with dog's food, but it is not from the nature environment...so she didn't show it in the video. Don't be so serious...
@@goldenn1086 Dawang is obviously taken good care of based on his size, movement and energy. Anything you said is just little things like tiny snacks that she gives him because he's begging. And actually in this episode, Dianxi was right about not giving Dawang any pork, dogs CANNOT eat cooked pork with seasonings, especially with Dianxi's level of spices and spiciness. "Cheap" bun is much better for his health :).
Estoy admirada con esos vídeos, ella es maravillosa, sus abuelos, el hermanito y el perro son divinos. Lo mejor de todo es que aprendemos de sus costumbres y principalmente de la comida tan extraordinaria. Muchas gracias y saludos desde Medellín, Colombia.
It's interesting to see recipes from other cultures. In my culture, we have sweet rice wine as well but this is my first time seeing so many different ways of eating it!
Absolute perfection as always! My American mouth is watering at all the "crazy" dishes that would actually be flavor combos Ive never tasted. Beautiful. ♡
Your videos reminds me of village life while growing up. I have learnt alot from your cooking videos and discover we have almost the same food types. Love from Nigeria
My wife is from the same province as her, and she loves to watch her videos. A lot of the things she makes reminds her of her childhood. She misses the food from her home town and really enjoys watching these videos. Thanks for making them. 我妻子也是云南人。她很喜欢看你的视频，你做的很多食物让想起她的童年。她来美国一年了，她很想念云南菜。谢谢做这么好的视频让她寄乡愁。
Yes your dog is the best U and your family you are eating your food Very well that's so sad is watching you the poor dog please feed him,feel him and respect him
Love love love your videos! Thank you for explaining the recipes, side notes along the way and watching your family enjoy the meal. And of course Dawang!
All those asmr sounds altogether at the beginning 😍 her food always looks so gooood and I love how she does so many variations of food with one thing. Also, can’t forget the cutest dawang, love their interaction in every video xxx
Hello Dianxi, My name is Christiaan and I am Brazilian and I have been watching your videos for a long time. I get a glimpse of the way you live, the cuisine, how you dedicate yourself to cooking and the love you have for your grandparents. I hope one day to be able to visit China and maybe I can visit you in this wonderful place. Congratulations for your RU-vid channel.
Our Great Lord Father was from Yunnan. He was a Mong Mao Tai Prince Siu-Ka-Pha and later became the first Ahom King. I have always wanted to visit this place. Lots of love. ❤
We like your videos because of your sincerity and love for your elders and youngers too. And your love for animals .... Your young brother and dawang are very lovely
Buenas.hasta el minimo detalle siempre esta en su mente.cada corte de su cuchilla la aproxima mas a las exquisiteces de sus recetas con su familia estas tan concentrada en tus quehaceres que el tiempo de lo aprendido ha dado sus frutos contigo que bello verte tan sonriente dianxi.
The English subtitles get posted afterwards (I think by a volunteer, whoever you are, I'm super grateful). Just come back later and see whether the subs have been posted
I wrote a comment with the entire thing translated, it should be somewhere near the top. Most of the ingredients are readily available in asian marts but some things she uses im other videos like 草果(tsaoko) has to be bought from specialty chinese herb/spice shops
I just made this rice wine 🍶 last month on April 13 have it ready for my Thai 🇹🇭 new year that call Songkran it so sweet and relaxing 😌 good for this year that we cannot celebrating our new year or anything else because of Covid-19 😅 but yes the way I made was the same exact same the way she did also sticky rice BBQ is one of my kids favorite even though I living in USA 🇺🇸 I cook sticky rice daily but love to watch and learn more from this beautiful girl 👧
