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Lanzhou natives start their days with a bowl of beef noodles.
蘭州人的早晨是從一碗牛肉面開始的。
With the Yellow River crossing the city, Lanzhou is home to over 1,000 Muslim noodle shops.
這個(gè)黃河穿城而過(guò)的城市有著1000多家清真拉面館。
Every day, more than 1 million bowls of beef noodles are consumed.
每天要消耗一百萬(wàn)碗以上的牛肉面。
People have lavished praise on the tender and hot Lanzhou noodles.
柔韌、滾燙的口感是蘭州拉面令人贊不絕口的關(guān)鍵。
A hundred years ago, a Hui ethnic person Ma Baozi poured the water, in which the beef and lamb livers were just boiled, into a pot.
一百年前，回族人馬保子把煮過(guò)牛羊肝的湯兌入鍋中。
Noodles made in that pot won popularity immediately.
清香撲鼻的熱鍋?zhàn)用娲笫軞g迎。
The clarity of the beef broth is the way to check if the beef noodles are authentic.
牛肉湯的清與濁是撿驗(yàn)牛肉面是否正宗的秘笈之一。
The best beef noodles should acquire the following five features:
一碗絕佳的牛肉拉面應(yīng)該具有。
Clear soup, clean white turnips, brilliant red chili oil, green parsley and yellow noodles.
湯汁清爽，蘿卜白凈，辣油紅艷，香菜翠綠，面條黃亮，五個(gè)特點(diǎn)。
When kneading the flour, Ma Baozi creatively added some special water, whose main component is potassium carbonate.
馬保子又在和面時(shí)創(chuàng)造性地加入了蓬灰水。
It made the flour more elastic.
這使得面團(tuán)更加富于彈性。
All the procedures are manual.
全部工序要靠手工操作。
Ma Wenbin is the fourth-generation successor of Lanzhou beef noodles.
馬文斌是蘭州牛肉拉面的第四代傳人。
He's been working in a noodle shop for 40 years.
他在拉面館里工作了40年。
To pull the dough into noodles of different thickness, a chef needs to have extraordinary strong arms and also exquisite skills in controlling his strength.
要想拉出粗細(xì)不同面不但要臂力過(guò)人，對(duì)力道的控制還要?jiǎng)傊袔帷?/div>
The same wheat and the same flour, but different noodles and different wonders are produced.
同樣的麥子磨成同樣的面粉卻可以做出不同的面條，表現(xiàn)出不同的精彩。
