荷兰人亚历克斯·科勒维恩在熏制室山毛榉和橡木火上烧烤鳗鱼。
Eels cook over a beech and oak fire at Dutchman Alex Koelewijn's smokehouse.
每年，当地人利用熏制室来腌制成吨的鱼和其它海产品。
The local people use smokehouses to preserve tons of fish and other seafood annually.
熏制室通过追溯古老的重型木材技术重新诠释了木建筑传统的本源。
The Smokehouse reinterprets the roots of the wood tradition by reaching to the historic precedent of heavy timber techniques.
回到熏制室，特纳带我看了两个混凝土块房间，在那里，人们把加工好的鳗鱼浸入盐水、红糖和本地的蜂蜜里，然后吊在木杆上。
Back at the smokehouse, Turner showed me the two concrete-block Chambers where the eels-dressed and brined in salt, brown sugar, and local honey-are hung on rods.
回到熏制室，特纳带我看了两个混凝土块房间，在那里，人们把加工好的鳗鱼浸入盐水、红糖和本地的蜂蜜里，然后吊在木杆上。
Back at the smokehouse, Turner showed me the two concrete-block Chambers where the eels-dressed and brined in salt, brown sugar, and local honey-are hung on rods.
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