KK2-0020 - Mahkri a lam (Pickled bamboo sprouts) with English translation

Translation (Rita Seng Mai) It's about fermented bamboo shoot. It's in June and July. People picked the bamboo shoots and cut them into pieces. Some people dug the ground and made like a basket. And they put bamboo shoots there. They sliced the bamboo shoots. And they picked some banana leaves and covered over the basket. Then they buried them. After that, they put the stones on it. They made like that at the end of June and at the beginning of July. In October, they took the bamboo shoots out from the ground where they dug. They took all of them out. It was already sour when they took out. And those pickled bamboo shoots were dried on the mat under the sun. They were completely dried. Then, they became dry fermented bamboo shoots. Some people, who really wanted to make the fermented bamboo shoots, put the raw bamboo shoots into the sections of bamboo. And they buried those bamboo sections in a morass. They buried those sections of bamboo under the soft ground where the water was sinking. When they put those under the ground, they made sure the water not to infiltrate into the bamboo sections. Then, those were just the same as the original. We can get those fermented bamboo shoots in January, February, March and April. If we have soup with those fermented bamboo shoots in the hot weather, it is really delicious. We make fermented bamboo shoots soup by putting other many kinds of yam. But we put only some yam there. Not a lot! The people from Putao cook in that way now. But there are plenty of those bamboo shoots in the Mali Nmai Wa Lawng where Kachin people live. So, no one wanted to make fermented bamboo shoots. No one gave time to make it. They just used dried bamboo shoots in the dishes. They used raw bamboo shoots and made pickled. It was the way how they made pickled. To make pickle, we can get main ingredient only from bamboo. For pickle, it needs to be wild bamboo. The wild bamboos are the best to make pickle. Plenty of wild bamboos grow along "Mali Hka" river. The wild bamboo shoots are yellow. They grow everywhere in Kachin State. They are called 'Wahpawk' (wild bamboo). Transcription (Ja Seng Roi) Mahkri i, mahkri gaw n dai hku re. N dai kawa makru, June, July hta re gaw. Kawa makru dai hpe daw la n na she n dai hku hkak hkak hkak hkak n na she n kau mi gaw ga htu ai Ga htu n na she dai kaw e kawa hhpe bai galaw ai le ka zawn di. Dai bai lup. Dai n tsa kaw lahpaw kum n na she dai hpe a zat n na dai kaw bang n na pat kau. Nang de ga n gaput ai. Ga kawn lai hkra ning di n she nang kawn nlung ni hte dip, June shata htum July shata praw hkan galaw da, htaw October shata hkan she shaw ai gaw. Kalang ta shaw ai. Shaw ai law, shi gaw achin paut taw sai. Paut n she dai hpe jahtai hta lam ai. lam jang hkraw ai, mahkri jahkraw gaw dai rai sai. Reng she n kau mi grai galaw mayu ai ni gaw dai gatsing hpe kawa hta bang ai. Kawa ndum hta bang n she ga hpunyang de lup da ai, Dai shun nun, mye wut de ne ya, mye pyaw dai kaw lup da ai. Nang mahka de gaw n shang na hku lup da ai. Dai rai jang shi pagadi a taing dai hku nga ai. Dai gaw htaw April, January, February, March, April hkan Jan grai ja ai ten hta si n tsin di sha yang grai mu ai. Kaga nai ni hte shadu sha ai le i. Loi sha bang. Ya Putao na ni dai hku galaw ai. Grai kaja ai, rai ting n dai anhte Jinghpaw nga ai ndai Mali Nmai wa lawng hkan gaw nau paw ai re majaw dai kadai n kajam ai. Dai wa kajam n nga sai. Htaw jahkraw hpe tawn da ai gaw jahkraw bang sha. Reng she ndai lanam ta rai jang mahkri katsing ngu ai kating hpe achin hpauk tawn she dai ni sha, dai hku di re malu mahkri gaw. Kawa kaw na she lu ai gaw. Kawa ngu mung, ndai nam kawa ngu ai e myen hku reng gaw e wa yaing, taw wa le, ndai ma akaung sung re n dai Mali hka makau e grai tu ai gaw. Shi e makru re jang awar yawng. Dai gaw shara magup tu ai, ndai Jinghpaw mung ga ni hta, nam kawa ngu, wahpawk ngu. . Language as given: Jinghpaw

### 翻译（丽塔·森·迈（Rita Seng Mai））
本数据集围绕发酵竹笋（fermented bamboo shoot）展开。其传统制作流程如下：每年6至7月，村民采摘新鲜竹笋并切为小块，随后进一步切片；部分村民会挖坑制作篮状容器，将切好的竹笋置入其中，再采集芭蕉叶覆盖容器上方，随后掩埋土坑并以石块压实固定。该制作工序通常于6月末至7月初完成。

待至10月，村民将掩埋的竹笋挖出，此时竹笋已自然发酵变酸。将取出的酸笋置于竹席之上日晒风干，待完全干透后即得到干制发酵竹笋。

另有一类特色制作方法：有意愿制作发酵竹笋的村民会将生竹笋填入竹筒段中，随后将竹筒埋入沼泽软土中，确保外部水分不会渗入竹筒内部，以此完成发酵。此类发酵竹笋可于次年1月至4月间取出食用。

酷暑时节以这类发酵竹笋熬制汤品风味绝佳，制作时可搭配多种薯蓣（yam），但用量需控制，不宜过多。如今葡萄镇（Putao）的居民仍沿用此烹饪方式。

但在克钦族人聚居的马里迈瓦朗（Mali Nmai Wa Lawng）地区，野生竹笋资源极为丰富，因此当地村民无需耗费额外时间制作发酵竹笋，仅需使用干制竹笋或直接腌制生竹笋即可满足需求。

腌制竹笋的唯一主料为竹材，且以野生竹为最佳原料。沿马里卡河（Mali Hka）流域生长着大量野生竹，其产出的竹笋呈淡黄色，在克钦邦境内随处可见，当地称这类野生竹为"瓦波克（Wahpawk）"。

### 转录（贾·森·罗伊（Ja Seng Roi））
本段为景颇语原始转录的中文译版：
关于竹笋的相关制作活动多在6月、7月开展。人们采摘竹笋并切为小块，部分村民会挖坑制作篮状容器，将竹笋放入后进一步切片。以芭蕉叶覆盖容器，于6月末至7月初完成掩埋工序，10月时将竹笋取出。此时竹笋已自然发酵变酸，将其置于席面晒干后即为干制发酵竹笋。另有村民将生竹笋填入竹筒，埋入沼泽软土中，确保水分不渗入竹筒，次年1月至4月即可取出食用。以该发酵竹笋熬汤在酷暑时节风味绝佳，搭配少量薯蓣即可，不宜过量。如今葡萄镇居民仍沿用此做法。但在克钦族人聚居的马里迈瓦朗地区，野生竹笋资源充沛，无需耗费时间制作发酵竹笋，仅使用干制竹笋或直接腌制生竹笋即可。腌制竹笋的主料仅为竹材，以野生竹为佳。沿马里卡河生长着大量野生竹，其竹笋呈黄色，在克钦邦随处可见，当地称为"瓦波克（Wahpawk）"。

语言说明：原始数据集的语言为景颇语。