谁给一篇 关于 兰州牛肉面 的英语作文，不

谁给一篇 关于 兰州牛肉面 的英语作文，不

一定要记住他们的年龄段,不要讲高深了,也不要讲得太格式化了,那样他们就没有兴趣了,试着越生动越好,越活跃越好.

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 (汤面), 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 noodle. there 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 pieces. this 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 flour. in 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 sticking. in 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 preparation. there 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" (西北风味)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' (泡馍, 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, لەڭمەن, in uyghur), and serve only halal food (thus no pork dishes). another typical variety of la mian is shandong lamian (山东拉面), 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 (라면) may be derived from la mian, myeon (면) 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.