海膽粽既有海膽的鮮美，又有芒葉的清香，加以輔料的提味，食材之間相得益彰。品嘗海膽粽，必須細細咀嚼，拒絕狼吞虎咽，才可以在每一口體驗到豐富的食物美學(xué)，吃過方知何為齒頰留香。
With the delicious taste of sea urchin and the fragrance of reed leave, all the ingredients of the rice dumpling complement each other.To taste the sea urchin rice dumpling, you have to chew carefully so that you can get the rich taste experience in each mouthful.
在南澳人看來，鮮美的海膽粽承載的不只是兒時的回憶，祖輩的關(guān)愛，更是來自山與海的饋贈、大自然的恩物，彌足珍貴。我們用食物縮短他鄉(xiāng)與故鄉(xiāng)的距離，海膽粽最好的滋味，便是節(jié)日里與家人圍坐分食，靜享此刻團圓。
For people who live in Nanao,Dapeng, the sea urchin rice dumpling is not only the memory of childhood, the caring of ancestors, but also the gift of the nature, the mountain and sea.We use food to shorten the distance between hometown and alien land. So the best taste of sea urchin rice dumpling is sitting with family and enjoying the reunion moment.
包粽子前的空余時間，金洪竹和Alya在較場尾海灘上漫步。（李丹璐攝）
在海邊的咖啡館談笑風(fēng)生。（李丹璐攝）
在較場尾面朝大海，讓海風(fēng)吹拂，讓思緒沉淀。（李丹璐攝）
深圳新聞網(wǎng)記者金洪竹（左）與Alya溝通今天要拍攝的主題和端午節(jié)有關(guān)。（張玲攝）
幕后花絮：敬業(yè)的深圳新聞網(wǎng)拍攝團隊的小伙伴。（張玲攝）