舌尖上的中国英文版第一季02 主食的故事Part 7-甘肃兰州拉面

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[00:00.00]In Northwest China, chopped-up baked buns in lamb or beef broth is a perfect combination of staple food and soup.在西北主食和汤的完美融合-牛羊肉泡馍。
[00:09.26]Another example can be the Lanzhou beef noodles.另外一个是兰州牛肉面。
[00:18.07]Lanzhou natives start their days with a bowl of beef noodles.兰州人的早晨是从一碗牛肉面开始的。
[00:25.46]With the Yellow River crossing the city, Lanzhou is home to over 1,000 Muslim noodle shops.这个黄河穿城而过的城市有着1000多家清真拉面馆。
[00:32.32]Every day, more than 1 million bowls of beef noodles are consumed.每天要消耗一百万碗以上的牛肉面。
[00:37.32]People have lavished praise on the tender and hot Lanzhou noodles.柔韧、滚烫的口感是兰州拉面令人赞不绝口的关键。
[00:50.98]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，回族人马保子把煮过牛羊肝的汤兑入锅中。
[01:01.82]Noodles made in that pot won popularity immediately.清香扑鼻的热锅子面大受欢迎。
[01:07.31]The clarity of the beef broth is the way to check if the beef noodles are authentic.牛肉汤的清与浊是捡验牛肉面是否正宗的秘笈之一。
[01:16.11]The best beef noodles should acquire the following five features:一碗绝佳的牛肉拉面应该具有。
[01:21.25]Clear soup, clean white turnips, brilliant red chili oil, green parsley and yellow noodles.汤汁清爽，萝卜白净，辣油红艳，香菜翠绿，面条黄亮，五个特点。
[01:31.49]When kneading the flour, Ma Baozi creatively added some special water, whose main component is potassium carbonate.马保子又在和面时创造性地加入了蓬灰水。
[01:48.16]It made the flour more elastic.这使得面团更加富于弹性。
[01:50.69]All the procedures are manual.全部工序要靠手工操作。
[01:55.11]Ma Wenbin is the fourth-generation successor of Lanzhou beef noodles.马文斌是兰州牛肉拉面的第四代传人。
[02:03.30]He's been working in a noodle shop for 40 years.他在拉面馆里工作了40年。
[02:06.85]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.要想拉出粗细不同面不但要臂力过人，对力道的控制还要刚中带柔。
[02:34.08]The same wheat and the same flour, but different noodles and different wonders are produced.同样的麦子磨成同样的面粉却可以做出不同的面条，表现出不同的精彩。

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舌尖上的中国英文版第一季02 主食的故事Part 7-甘肃兰州拉面