turn up中文的八卦，YOUTUBE和Yahoo名人娛樂都在討論

這篇很精闢，我打算叫他周湯豪懶人包！
謝謝傑米鹿，能這樣單純聊音樂很不簡單！
謝謝你從這張專輯的一開始就很用心的訪問
我是帥到分手的周湯豪
我是TURN UP的NICKTHEREAL

#五個月後讓我們重新檢視帥到分手

在新專輯搶聽會上，我一度覺得唱片公司根本選錯了第一波主打歌「帥到分手」，我承認在當下，甚至周遭的音樂人朋友，都沒料到這首歌會這麼紅，我一直以為「Turn up」是更好的選擇。但你看，「帥到分手」在Youtube上的點擊次數已經3800萬了......更有人稱他是2016國民歌曲

這篇文章將把時間軸拉回到周湯豪的回歸專輯發行前，聊聊這首歌是誰選它作主打？聊聊它造成的網路Cover效應、甚至成了KTV點播冠軍這件事，欸，這首歌不是K歌但他現在是「小幸運」跟「天后」的位置耶，這很難耶。

而在撰寫這篇文章的時候，我也特別再問了Nick本人，現在再回頭看這首歌曲，有什麼特別想說的？#以下是他的回覆

周湯豪：「〈帥到分手〉有這樣的好成績，我當然很開心。甚至知道倫敦服裝秀也有人放，18、chess、electro、這些平時不太播中文歌的地方也能聽到這首歌，而且現場是大合唱那種，真的很感動，更不用說它在各大排行榜的成績。當然對我個人來說，我希望這首歌能讓大家看到，周湯豪不只是唱跳、製作，我也可以做出一首“膾炙人口”的歌曲，最後也再次謝謝大家對這首歌的喜愛。」

⚡️全文⚡️BY： 傑米鹿
https://yahoo.streetvoice.com/post/21660/

今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
海外觀眾優惠完結，只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special

✨✨✨✨✨✨✨✨✨✨

和牛凍肉資料👉https://bit.ly/3adssZ3
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優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙

✨✨✨✨✨✨✨✨✨✨
豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

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台灣之星700來電答鈴→手機直撥700→按4輸入歌曲簡碼(僅提供來電答鈴)
亞太560來電答鈴→手機直撥560→按2→按6輸入歌曲簡碼(僅提供來電答鈴)
遠傳900來電答鈴:→手機直撥900→按4→輸入六碼答鈴代號

歌曲:
『中華電信』
心電感應e7Play:920012/Ciao!:911959
玫瑰e7Play:920013/Ciao!:911960
心電感應卡拉版e7Play:920014/Ciao!:911961
玫瑰卡拉版e7Play:920015/Ciao!:911962

『亞太電信』
心電感應e7Play:920012/Ciao!:911959
玫瑰e7Play:920013/Ciao!:911960
心電感應卡拉版e7Play:920014/Ciao!:911961
玫瑰卡拉版e7Play:920015/Ciao!:911962

『台灣之星』
心電感應e7Play:920012/Ciao!:911959
玫瑰e7Play:920013/Ciao!:911960
心電感應卡拉版e7Play:920014/Ciao!:911961
玫瑰卡拉版e7Play:920015/Ciao!:911962

『遠傳電信』
心電感應代號:088588
玫瑰代號:088589
心電感應卡拉版代號:088590
玫瑰卡拉版代號:088591

『台灣大哥大』
心電感應代號:920012
玫瑰代號:920013
心電感應卡拉版代號:920014
玫瑰卡拉版:920015

作詞/曲:胡睿楷 編曲:管易昀
混音:陳宜暉 導演:周法薷
剪接/後製/導演:周法薷
攝影:高興萱攝影助理:陳奕麟
製片:黃羽/禎美術:田芳昕
美術助理:林亮妤/燈光:毛豆陞

特別感謝:攝手座器材

歌詞:
我要送你99朵玫瑰在明天 不管太陽還是下雨天 我現在只想要 緊緊的抱你身邊
我要送你99朵玫瑰在明天 不管白天 或者是黑夜 Oh my Baby girl I Always to close

Hey hey hey girl 你別緊張 這是我想對你說的話
My baby girl 你 別害怕 我要牽你的手去看月亮
我知道我不懂該怎麼說話 所以寫了這首歌 想唱 我要你閉上眼睛 這是內心對你的想法
my lady girl 我想對你說 my Pretty girl 我好愛你(oh~) 給我一首歌的時間 讓我好好對你說

我要送你99朵玫瑰在明天 不管太陽還是下雨天 我現在只想要 緊緊的抱你身邊
我要送你99朵玫瑰在明天 不管白天 或者是黑夜 Oh my Baby girl Always to close

甜言蜜語我不需要，你想要的我都做得到，
喜歡這樣的感覺不一樣的語言 整個編曲都Turn around,Hope u say 別說no way ,
這種感覺全部都走一遍，要什麼I Don care,所有困難全都視而不見，
Baby 跟我Put You Hand up ,現在準備跟我回家，別再hold了跟著感覺走了，
我的胸口都快要爆炸，You don know if I say 做我的七辣別說No way,
給我一次機會就這麼一次機會讓我送上99朵的玫瑰

我要送你99朵玫瑰在明天 不管太陽還是下雨天 我現在只想要 緊緊的抱你身邊
我要送你99朵玫瑰在明天 不管白天 或者是黑夜 Oh my Baby girl Aways to close .


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UNDER LOVER粉絲專頁:
https://www.facebook.com/UNDERLOVERBABY/ .

YouTube合作夥伴：VS Media Limited. http://www.vs-media.com/

《ゴブリンスレイヤー》
Rightfully
作詞：momocashew
作曲：momocashew、Yamato Kasai
編曲：Yamato Kasai、Yukihito Mitomo、Shoto Yoshida
主唱：Mili
翻譯：CH

版權聲明:
本頻道不握有任何音樂所有權，亦無任何營利，一切僅為推廣用途。音樂所有權歸原始創作者所有。請支持正版。

Copyright Info:
Be aware this channel is for promotion purpose only without any illegal profit. All music's ownership belongs to the original creators.
Please support the original creator.

すべての権利は正当な所有者/作成者に帰属します。あなたがこの音楽（または画像）の作成者で、この動画に使用されたくない場合はメッセージまたはこのYoutubeチャンネルの概要のメールアドレスにご連絡ください。私はすぐに削除します。

如果你喜歡我的影片，不妨按下喜歡和訂閱，你的支持就是我創作的最大原動力！
If you like my videos, please click like and subscribe! Thx :)

粉絲團隨時獲得最新訊息！
https://www.facebook.com/chschannel/

Check my Facebook page for more information!
https://www.facebook.com/chschannel/

背景 / Background - ゴブリンスレイヤー - じゅぴぽに :
https://www.pixiv.net/member_illust.php?mode=medium&illust_id=71224778

翻譯連結 / Referenced Translation :
https://home.gamer.com.tw/creationDetail.php?sn=4183498

英文歌詞 / English Lyrics :
Chained onto me, my adolescent dreams
Pulling, dragged me deep
All my body exposed
Marked up by your shadows

Tighten up, numb your senses
No fairness is needed for pigs
Laughters above, playful smiles, die get rolled

Bathe in sorrow
My tomorrow is built upon your flesh
Slay the last of your kind
To reclaim what's rightfully mine

I still dream of you
Will you be disappointed that I'm not who I used to be?
Will you hold me tightly?

Chained onto me, my adolescent dreams
Pulling, dragged me deep
All my body exposed
Marked up by your shadows

Piece by piece the tables turn and turn again in this eternal game
Biscuits with clotted cream and milk tea
Time to roll your d20
Gods nor demons ready to admit defeat

Eat up, grind your teeth
They're not that much smarter than us
Laughters above, playful smiles, die get rolled

Swallow your fate
Lubricate our blades with blood and tears
And your piercing screams are music to celebrate
Infiltrate penetrate
Soon we'll have you destroyed, back to the old days
Slay the last of your kind
To reclaim what's rightfully mine


中文歌詞 / Chinese Lyrics :
孩提時候的夢想，猶如鎖鏈般緊縛於身
僅是，將我步步拖入深淵
將這副身軀暴露在外
以你的身影，刻下道道深痕

繃緊神經、麻痺你的感官
對待畜牲無須絲毫慈悲
啞然失笑的眾神，綻放陣陣爛漫笑顏，擲落命運之骰

沉浸於哀慟之中
我的未來將築於它們的血肉之上
我會將它們趕盡殺絕
僅為了奪回，所有屬於我的一切

我仍然能在夢中，瞥見妳的身影
若看見如此不堪入目的我，妳是否會感到失望？
還是妳會，緊緊將我擁入懷中？

孩提時候的夢想，猶如鎖鏈般緊縛於身
僅是，將我步步拖入深淵
將這副身軀暴露在外
以你的身影，刻下道道深痕

在這場沒有終點的遊戲中，一顆顆棋子不停地改變局勢
來點餅乾、奶油再配上杯奶茶
「該換你骰d20囉！」
神與神之間，誰都不願低頭認輸

齜牙裂嘴的打磨齒間
「人也沒我們聰明多少！」
啞然失笑的眾神，綻放陣陣爛漫笑顏，擲落命運之骰

接受你的命運
以你們的血與淚滋潤我的劍刃
而你那刺耳般的悲鳴，正是屬於我悅耳的樂章
刺穿你們的個個身軀
我將會為你們迎來終焉，回到過往那段時光
我會將你們趕盡殺絕
僅為了奪回，那曾屬於我的一切

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Weibo: 孟天Wiley
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Weibo: @英国布莱尔

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这一期DAYDAY和黄布要聊聊他们的第一次啪啪啪，哪国人啪啪啪最早和第一次的那些尴尬只事。

In this episode Dayday and Blair talk about their first time, the earliest average ages of first times around the world and all the awkward bits of growing up.

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