華閱文章網1.求一篇關于蘭州拉面的英語介紹
Hand-Pulled Noodles with Beef La mian is a type of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.[edit] Etymology and preparation Dishes using la mian are usually served in a beef or mutton-flavored soup called tāngmiàn （湯面）， but sometimes stir-fried and served with a tomato-based sauce, this dish being called chǎomiàn （炒面）. Literally， 拉 （lā） means to pull or stretch, while 面 （miàn） means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long * are several styles of twisting the dough but they all employ the same concept: a piece of dough is repeatedly stretched and folded onto itself in order to align the glutens and warm up the dough for stretching. Then it is rolled out to a workable thickness and cut into workable portions. The end pieces of the starting dough are never used because the glutens are not as aligned as the middle * dough is then pulled to about an arm span's length. The puller then makes a loop with the dough, joining the two ends into one clump of dough, and inserts his fingers into the loop to keep the strand from sticking to itself. Doing this, the pull has doubled the length of the dough while fractioning its thickness. This process is repeated several times until the desired thickness and quantity is achieved. Some pullers dip the strands into flour between stretching phases to keep them separated. When flour is used, there generally is a final slap of noodles against the prep board to remove excess * the Lanzhou style, the dough is worked with aggressively. It is pulled in straight, quick, tugs with no twisting or waving. Some pullers regularly slam the noodle against their prep boards to ensure even stretching and uniform thickness. Flour is sometimes used to dust the strands and prevent * the Beijing style of preparation, the dough is twisted, stretched delicately by waving the arms and body, untwisted, looped to double the strands, and then repeated. When stretching, they coordinate waving their torso and arms to increase the potential length of the noodle beyond that of the puller's arm span. Flour dusting is more liberally employed in this style than in the Lanzhou style of * is also another style, mostly for show, in which the noodle maker stretches one thick, flat strand of dough between two hands. This is usually done for show and involves the puller twirling and spinning much like Chinese ribbon dancing.[edit] China A halal （清真） Lanzhou la mian restaurant in Shanghai offers "a taste of the Northwest" （西北風味）Small restaurants serving Lanzhou-style la mian are very common in eastern Chinese cities. They tend to serve a variety of low cost meals, with a choice of la mian, 'dāo xīao mìan' （刀削面， knife-sliced noodles） and perhaps Xi'an-style 'paomo' （泡饃， steamed bread dipped in soup）. Noodles may be served with beef or mutton, either in soup or stir-fried. Many of these la mian restaurants are owned by Hui ethnic families from Northwestern China,[1] (in Xinjiang they are known as laghman， ??????， in Uyghur), and serve only halal food (thus no pork dishes).Another typical variety of la mian is Shandong lamian （山東拉面）， from the eastern province of Shandong.[edit] Japan La mian was introduced in the Chinatowns of Kobe or Yokohama during the Meiji era. Historical linguistics is uncertain whether the word Ramen is the Japanese pronunciation of the term la mian or arrived via a different etymology. Ramen is usually prepared very differently from la mian.[edit] Korea The Korean term ramyeon （??） may be derived from la mian, myeon （?） means noodles and is the Korean pronounciation of the Chinese character for noodles （面）.[edit] Central Asia In Central Asia the dish has thicker noodles and is significantly spicier, and is known as laghman. It is most popular in Kyrgyzstan, where it is considered the national dish. It is also popular in northeastern Afghanistan, where chick peas are added to it and in the Chitral and Gilgit regions of northern Pakistan where it is known as Kalli or Dau Dau.[edit] United States In New York's Manhattan Chinatown, la mian restaurants are a common sight. Most are run by Fuzhounese, some featuring knife cut noodles, but most featuring only the hand-cut versions. Some call themselves "Lanzhou Lamian" restaurants, others are just called "Lamian" restaurants. Most are located in the Fuzhounese area of Chinatown east of Bowery.。
2.【求一篇關于蘭州拉面的英語介紹】
Lanzhou beef noodles was founded in Guangxu years, the Department of the elderly MA Bao-Hui son first, in the near century long years, to a bowl and renowned Jincheng to rotten meat, flour quality and fine reputation of Chinese and foreign, to enter the country. During crystallization of MA Bao-son and the subsequent numerous franchise beef noodle soup cooks wisdom and painstaking efforts. Today, because of delicious beef noodle soup delicious, affordable, not only abound in Lanzhou, and have been all over the Northwest provinces, there has been many places Lanzhou beef noodle shop. However, one out of Lanzhou beef noodles on , it is necessary to get the real authentic or in Lanzhou beef noodles. Visitors to the Maryland deserve a taste. Lanzhou beef noodles about "one-ching, II white, three red, four green, five yellow", or beef-ching gas liquor color incense; radish pure white tablets; red chili oil floating; coriander, fresh green ; noodles are silky yellow permeability. Noodles according to thickness can be divided into the big wide, wide, thin, two small, capillary, leek leaves, bridge types, such as wheat spinulosa. Noodles by hand drawing the scene into a bowl of less than two minutes to do a good job, and then doused with good tune beef soup, white films, transferred on the red chili oil, green , coriander, food is the wow.。
3.求一篇關于蘭州拉面的英語介紹別復制啊
Hand-Pulled Noodles with Beef La mian is a type of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.[edit] Etymology and preparationDishes using la mian are usually served in a beef or mutton-flavored soup called tāngmiàn （湯面）， but sometimes stir-fried and served with a tomato-based sauce, this dish being called chǎomiàn （炒面）. Literally， 拉 （lā） means to pull or stretch, while 面 （miàn） means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strand 希望你能滿意。
4.蘭州牛肉面英語演講稿
Early in the qing dynasty "lanzhou clear beef hand-pulled noodles" was lanzhou of dainty snacks. for the lanzhou clear beef hand-pulled noodles are tens of delicacies. as long as the ancient silk road, lanzhou beef food have long history, lanzhou beef hand-pulled noodles from the tang dynasty, but it has long been the history of antiquity. the real lanzhou clear beef is henan 懷慶府 the hand-pulled noodles ( henan 博愛縣 ) see the old car has a beef 湯面，Boiled beef cool had got into the meat with a cord, or 老湯， the beef is the best smell in the delicious. this soup is to steer beef noodles. tens of beef noodles at the qing dynasty was gia khanh (1799年)， the six or seven from henan 東鄉族 懷慶府 清化 陳維精 in lanzhou, after into the future 陳和聲 馬寶仔 wait, "a clear soup) (the barrel is () three green (with coriander and red chilli itself can seedlings) four () five yellow (noodles huang liang)"United lanzhou noodles standards. in the fallowing two hundred years of long years, with a bowl of noodle, the meat is rotten to the quality and the accuracy and 蜚聲中外， into the country and won the country and throughout the world within the scope of a retainer of praise and honour in the country a chinese food with the three species of promotion, known as "the first place," as the catering industry a bunch of a * wherein 陳馬 and later in the clear soup and beef noodles's wisdom and painstaking work. today, the clear soup with beef noodles for flavor and taste good, not only economic facilities in lanzhou everywhere, and in the provinces, many countries and regions in the lanzhou beef noodles.
望采納。
5.誰給一篇關于蘭州牛肉面的英語作文,不要太難的不要
This hearty dish is a handicraft masterpiece. Hand-pulled noodles hail from the wild, sandy lands of northwest China. Noodle masters beat, fold and pull a flour-based dough, turning it into hair-thin noodles faster than most people can decide what to order. A classic bowl of hand-pulled noodles comes with beef broth, slices of beef, coriander and spring onions. Another popular derivation is knife-sliced noodles, or Dao Xiao Mian. To make this, the chef slashes chunks of dough in boiled water with eye-opening speed to make shorter, thicker and wider *u beef noodles was founded in Guangxu years, the Department of the elderly MA Bao-Hui son first, in the near century long years, to a bowl and renowned Jincheng to rotten meat, flour quality and fine reputation of Chinese and foreign, to enter the country. During crystallization of MA Bao-son and the subsequent numerous franchise beef noodle soup cooks wisdom and painstaking efforts. Today, because of delicious beef noodle soup delicious, affordable, not only abound in Lanzhou, and have been all over the Northwest provinces, there has been many places Lanzhou beef noodle shop. However, one out of Lanzhou beef noodles on , it is necessary to get the real authentic or in Lanzhou beef noodles. Visitors to the Maryland deserve a *u beef noodles about "one-ching, II white, three red, four green, five yellow", or beef-ching gas liquor color incense; radish pure white tablets; red chili oil floating; coriander, fresh green ; noodles are silky yellow permeability. Noodles according to thickness can be divided into the big wide, wide, thin, two small, capillary, leek leaves, bridge types, such as wheat spinulosa. Noodles by hand drawing the scene into a bowl of less than two minutes to do a good job, and then doused with good tune beef soup, white films, transferred on the red chili oil, green , coriander, food is the wow.網上有一個ppt介紹蘭州拉面的，是英文版，你可以去看一下。
6.蘭州牛肉面英語演講稿
Early in the qing dynasty "lanzhou clear beef hand-pulled noodles" was lanzhou of dainty snacks. for the lanzhou clear beef hand-pulled noodles are tens of delicacies. as long as the ancient silk road, lanzhou beef food have long history, lanzhou beef hand-pulled noodles from the tang dynasty, but it has long been the history of antiquity. the real lanzhou clear beef is henan 懷慶府 the hand-pulled noodles ( henan 博愛縣 ) see the old car has a beef 湯面，Boiled beef cool had got into the meat with a cord, or 老湯， the beef is the best smell in the delicious. this soup is to steer beef noodles. tens of beef noodles at the qing dynasty was gia khanh (1799年)， the six or seven from henan 東鄉族 懷慶府 清化 陳維精 in lanzhou, after into the future 陳和聲 馬寶仔 wait, "a clear soup) (the barrel is () three green (with coriander and red chilli itself can seedlings) four () five yellow (noodles huang liang)"United lanzhou noodles standards. in the fallowing two hundred years of long years, with a bowl of noodle, the meat is rotten to the quality and the accuracy and 蜚聲中外， into the country and won the country and throughout the world within the scope of a retainer of praise and honour in the country a chinese food with the three species of promotion, known as "the first place," as the catering industry a bunch of a * wherein 陳馬 and later in the clear soup and beef noodles's wisdom and painstaking work. today, the clear soup with beef noodles for flavor and taste good, not only economic facilities in lanzhou everywhere, and in the provinces, many countries and regions in the lanzhou beef noodles.望采納。
7.求一篇關于蘭州拉面的英語介紹謝謝
Hand-Pulled Noodles with Beef La mian is a type of hand-made or hand-pulled Chinese noodle。
It is also the name of the dishes that use these noodles。 [edit] Etymology and preparationDishes using la mian are usually served in a beef or mutton-flavored soup called tāngmiàn （湯面）， but sometimes stir-fried and served with a tomato-based sauce, this dish being called chǎomiàn （炒面）。
Literally， 拉 （lā） means to pull or stretch, while 面 （miàn） means noodle。 The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strand 希望你能采納。
8.介紹牛肉面英語作文,在140字左右
The first will cook, tomato, red turnip sliced, onion cut into sections, garlic clap broken spare;
Boil a pot of water, cook the diving in the hot will after with water blunt side by hand, will remove extrusion press cook until no blood out. Drain and set aside,
A pot of salad oil and incense in hot ginger garlic. Add the flank and stir constantly, gradually add hot bean sauce, soy sauce, make the flank coloring, peppery appear;
in the pan, add stock with slightly overshadowedall the flank shall prevail, and cut tomatoes, red white radish, octagon, Onions, rock sugar, halogen bag add to the soup, fire boil sludge except bubble, turn a small fire boil until the flank soft lousy ruwei namely for hungshau nyourou soup,
Will boil, add beef noodle soup, add chopped green onion, water-boiled vegetables, sour pickled cabbage, beef noodles. Serve.
9.求助 誰能幫我寫一篇關于 蘭州牛肉面的 英語 文章
Hand-Pulled Noodles with Beef La mian is a type of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.[edit] Etymology and preparationDishes using la mian are usually served in a beef or mutton-flavored soup called tāngmiàn （湯面）， but sometimes stir-fried and served with a tomato-based sauce, this dish being called chǎomiàn （炒面）. Literally， 拉 （lā） means to pull or stretch, while 面 （miàn） means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long * are several styles of twisting the dough but they all employ the same concept: a piece of dough is repeatedly stretched and folded onto itself in order to align the glutens and warm up the dough for stretching. Then it is rolled out to a workable thickness and cut into workable portions. The end pieces of the starting dough are never used because the glutens are not as aligned as the middle * dough is then pulled to about an arm span's length. The puller then makes a loop with the dough, joining the two ends into one clump of dough, and inserts his fingers into the loop to keep the strand from sticking to itself. Doing this, the pull has doubled the length of the dough while fractioning its thickness. This process is repeated several times until the desired thickness and quantity is achieved. Some pullers dip the strands into flour between stretching phases to keep them separated. When flour is used, there generally is a final slap of noodles against the prep board to remove excess * the Lanzhou style, the dough is worked with aggressively. It is pulled in straight, quick, tugs with no twisting or waving. Some pullers regularly slam the noodle against their prep boards to ensure even stretching and uniform thickness. Flour is sometimes used to dust the strands and prevent * the Beijing style of preparation, the dough is twisted, stretched delicately by waving the arms and body, untwisted, looped to double the strands, and then repeated. When stretching, they coordinate waving their torso and arms to increase the potential length of the noodle beyond that of the puller's arm span. Flour dusting is more liberally employed in this style than in the Lanzhou style of * is also another style, mostly for show, in which the noodle maker stretches one thick, flat strand of dough between two hands. This is usually done for show and involves the puller twirling and spinning much like Chinese ribbon dancing.[edit] ChinaA halal （清真） Lanzhou la mian restaurant in Shanghai offers "a taste of the Northwest" （西北風味）Small restaurants serving Lanzhou-style la mian are very common in eastern Chinese cities. They tend to serve a variety of low cost meals, with a choice of la mian, 'dāo xīao mìan' （刀削面， knife-sliced noodles） and perhaps Xi'an-style 'paomo' （泡饃， steamed bread dipped in soup）. Noodles may be served with beef or mutton, either in soup or stir-fried. Many of these la mian restaurants are owned by Hui ethnic families from Northwestern China,[1] (in Xinjiang they are known as laghman， ??????， in Uyghur), and serve only halal food (thus no pork dishes).Another typical variety of la mian is Shandong lamian （山東拉面）， from the eastern province of Shandong.[edit] JapanLa mian was introduced in the Chinatowns of Kobe or Yokohama during the Meiji era. Historical linguistics is uncertain whether the word Ramen is the Japanese pronunciation of the term la mian or arrived via a different etymology. Ramen is usually prepared very differently from la mian.[edit] KoreaThe Korean term ramyeon （??） may be derived from la mian, myeon （?） means noodles and is the Korean pronounciation of the Chinese character for noodles （面）.[edit] Central AsiaIn Central Asia the dish has thicker noodles and is significantly spicier, and is known as laghman. It is most popular in Kyrgyzstan, where it is considered the national dish. It is also popular in northeastern Afghanistan, where chick peas are added to it and in the Chitral and Gilgit regions of northern Pakistan where it is known as Kalli or Dau Dau.[edit] United StatesIn New York's Manhattan Chinatown, la mian restaurants are a common sight. Most are run by Fuzhounese, some featuring knife cut noodles, but most featuring only the hand-cut versions. Some call themselves "Lanzhou Lamian" restaurants, others are just called "Lamian" restaurants. Most are located in the Fuzhounese area of Chinatown east of Bowery.。
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