牛肉面的英语作文

Lamianisatypeofhand-madeorhand-pulledChinesenoodle.Itisalsothenameofthedishesthatusethesenoodles.

[edit]Etymologyandpreparation

Dishesusinglamianareusuallyservedinabeeformutton-flavoredsoupcalledtāngmiàn(汤面),butsometimesstir-friedandservedwithatomato-basedsauce,thisdishbeingcalledchǎomiàn(炒面).Literally,拉(lā)meanstopullorstretch,while面(miàn)meansnoodle.Thehand-makingprocessinvolvestakingalumpofdoughandrepeatedlystretchingittoproducemanystrandsofthin,longnoodle.

Thereareseveralstylesoftwistingthedoughbuttheyallemploythesameconcept:apieceofdoughisrepeatedlystretchedandfoldedontoitselfinordertoaligntheglutensandwarmupthedoughforstretching.Thenitisrolledouttoaworkablethicknessandcutintoworkableportions.Theendpiecesofthestartingdoughareneverusedbecausetheglutensarenotasalignedasthemiddlepieces.

Thisdoughisthenpulledtoaboutanarmspan'slength.Thepullerthenmakesaloopwiththedough,joiningthetwoendsintooneclumpofdough,andinsertshisfingersintothelooptokeepthestrandfromstickingtoitself.Doingthis,thepullhasdoubledthelengthofthedoughwhilefractioningitsthickness.Thisprocessisrepeatedseveraltimesuntilthedesiredthicknessandquantityisachieved.Somepullersdipthestrandsintoflourbetweenstretchingphasestokeepthemseparated.Whenflourisused,theregenerallyisafinalslapofnoodlesagainsttheprepboardtoremoveexcessflour.

IntheLanzhoustyle,thedoughisworkedwithaggressively.Itispulledinstraight,quick,tugswithnotwistingorwaving.Somepullersregularlyslamthenoodleagainsttheirprepboardstoensureevenstretchinganduniformthickness.Flourissometimesusedtodustthestrandsandpreventsticking.

IntheBeijingstyleofpreparation,thedoughistwisted,stretcheddelicatelyby