兰州拉面的英文？此外，也有译自“兰州拉面”的，如Lanzhou hand-pulled noodles（字面义“兰州手拉面条”）、Lanzhou stretched noodles（字面义“兰州抻扯面条”），以及全音译的Lanzhou lamian（兰州拉面）。英文的《维基百科》（Wikipedia）以Lanzhou beef lamian（字面义“兰州牛肉拉面”）为条目，收录了兰州牛肉面。那么，兰州拉面的英文？一起来了解一下吧。
“兰州牛肉面”的英文，常见的有Lanzhou beef noodle soup（字面义“兰州牛肉面条汤”）、Lanzhou beef noodles（字面义“兰州牛肉面条”）。此外，也有译自“兰州拉面”的，如Lanzhou hand-pulled noodles（字面义“兰州手拉面条”）、Lanzhou stretched noodles（字面义“兰州抻扯面条”），以及全音译的Lanzhou lamian（兰州拉面）。英文的《维基百科》（Wikipedia）以Lanzhou beef lamian（字面义“兰州牛肉拉面”）为条目，收录了兰州牛肉面。
兰州牛肉面红遍大江南北，堪称是全中国能见度最高的面条，并曾获中国烹饪协会评定为“三大中式快餐”之一，享有“中华第一面”的美誉。
Lanzhou Noodles。
兰州牛肉面，又称兰州清汤牛肉面，是“中国十大面条”之一，是甘肃省兰州地区的风味小吃。它以“汤镜者清，肉烂者香，面细者精”的独特风味和“一清二白三红四绿五黄”，一清（汤清）、二白（萝卜白）、三红（辣椒油红）、四绿（香菜、蒜苗绿）、五黄（面条黄亮），赢得了国内乃至全世界顾客的好评。并被中国烹饪协会评为三大中式快餐之一，得到美誉“中华第一面”。
扩展资料：
兰州牛肉拉面的发展一般分为四个阶段：
第一阶段从1915年至20世纪80年代初直到改革开放前，都没有普及，新中国成立后最多时也就十多家面馆。
第二阶段从20世纪80年代初至20世纪90年代中期，数量激增，品质差异大。有了品牌认识，单店的知名度开始影响销售，经营大量向外地扩展。当时在牛肉面馆座位不足的情况下，地点狭窄不舒服、卫生差，食客也只有蹲在街边品味拉面，这也是兰州旧时的一大景观。
第三阶段20世纪90年代中期，连锁特许经营开始出现，企业化标准经营逐渐成为共识。
第四阶段从20世纪90年代中期至今，企业文化建设和标准化工业流程开始建立并发展。兰州牛肉拉面在数量的裂变式增长中迅速实现了从地方小吃向大众快餐质的转变。
Lanzhou noodles。
兰州拉面的历史已经有200年，创始人陈维精，是清朝嘉庆年间国子监太学生。在兰州牛肉面的改良和统一标准(一清，二白，三红，四绿，五黄)当中陈位林、陈谐声与陈和声兄弟俩起到了关键作用，把这一街边小吃变为大众消费的美食。
扩展资料：
兰州牛肉拉面的发展一般分为四个阶段：
第一阶段从1915年至20世纪80年代初直到改革开放前，都没有普及，新中国成立后最多时也就十多家面馆。
第二阶段从20世纪80年代初至20世纪90年代中期，数量激增，品质差异大。有了品牌认识，单店的知名度开始影响销售，经营大量向外地扩展。
当时在牛肉面馆座位不足的情况下，地点狭窄不舒服、卫生差，食客也只有蹲在街边品味拉面，这也是兰州旧时的一大景观。从1990年代初期开始新式的牛肉面连锁店对使以上缺点得到改进。但整个牛肉面馆的快食的特性依然保留。
第三阶段20世纪90年代中期，连锁特许经营开始出现，企业化标准经营逐渐成为共识。
第四阶段从20世纪90年代中期至今，企业文化建设和标准化工业流程开始建立并发展。兰州牛肉拉面在数量的裂变式增长中迅速实现了从地方小吃向大众快餐质的转变。
拉面（外文名：Lamian Noodles）又叫甩面、扯面、抻面，是中国北方城乡独具地方风味的一种传统面食，民间相传因山东福山抻面驰名，有起源福山拉面一说。后来演化成多种口味的著名美食如兰州拉面、山西拉面、河南拉面，龙须面等。 拉面可以蒸、煮、烙、炸、炒，各有一番风味。拉面的技术性很强，要制好拉面必须掌握正确要领，即和面要防止脱水，晃条必须均匀， 出条要均匀圆滚，下锅要撒开， 防止蹲锅疙瘩。拉面根据不同口味和喜好还可制成小拉条、空心拉面、夹馅拉面、毛细、二细、大宽、龙须面、扁条拉面、水拉面等不同形状和品种。 2017年6月20日，国家质检总局、国家标准委联合发布《公共服务领域英文译写规范》系列国家标准，拉面的名词标准翻译为Lamian Noodles，将于2017年12月1日起正式实施。
Lanzhou hand-pulled noodles
Lanzhou Ramen has a history of 85 years, authentic Lanzhou beef noodles, Hui troops holding the was founded in 1915, when Ma Bao son was born in a poor family, forced to live, he at home made the hot pot beef noodles, shoulder lug in the city along the street selling. Later, he put the cooked cow, goat beef noodle soup is blended, the smell of incense, everybody likes his beef noodles, he highlighted a clear word. Then he opened his own shop, do not peddle, think of offering free into the store and a bowl of soup ", guests get in the door, the man immediately end on a bowl of hot beef soup invite guests to drink, cool, wake up the stomach. Ma Bao son of beef noodle soup fame boosted, Ma baozi business to 1925, the operation taken over by his son Ma Jiesan, Ma Jie three continue to clear, continuous improvement of beef noodles, until vibration in parties, was donated to the "dismount smelling, taste stopping" reputation. Lanzhou Ramen recognition authentic or not, to look into the store for free for a bowl of soup, authentic will be donated soup, the ox liver soup is eyesight, people in the western regions more farsighted, apparently and drink this soup on; second, look at the beef noodle soup is clear and turbid soup is not authentic. May now donated soup part has been omitted.
Beef noodle, commonly known as "Niurou Lamian", is a popular snack in Lanzhou's most distinctive economy. Lanzhou people eat beef noodles to eat out of tricks, eat the addiction. Now, each street, Lanzhou City, regardless of size, have at least two beef noodle. The shore of the Yellow River, the ancient city of Lanzhou, was in the high streets and back lanes which are always shares, beef noodle fragrance. "The people of Lanzhou for three days to a 'beef bowl' is difficult to keep the fire". It sounds a little exaggeration, however, does beef noodles has already become an indispensable part of people living in Lanzhou. Don't think noodles with beef is beef noodles. Lanzhou beef noodles to eat well refined and frightening. Don't look at Ramen master exercises each day, a twist pull, even the stretch several times is juggling pull around a bowl of thin noodles, seems easy, in fact, do face process is quite complex. "Peng Hui and surfaces into line, the key to practice skills". The first is the choice of gluten rich, strong toughness, high quality flour, Lanzhou local vegetation and fired Peng Hui into a soft face. Often the day before, by bladder circular force guy first mass of soft surface repeatedly beaten, kneading, stretch, pull, drop, whipped, Le growth, pulling into a cup coarse, chopsticks long strips of nodal plane, then with diners hobby, pulled out the size of the different noodles, eating round noodles can choose coarse, fine, fine, fine, capillary 5 styles; eating flat surface can choose wide, width, leek leaf three styles; eat out chiseled, ramen chef will pull a bowl of special "buckwheat Leng for you." Ramen is a unique skill, a day just pull a large bowl of noodles, each pull, to the wrist gyrus bending for the first time, to finally, hands shaking up and down a few times, pasta flexible lingering, uniform thickness. Watch the Ramen like enjoy the acrobatics, stayed to the end of "a La Shan" and seems to be a dancer in the waving ribbons. Niurou Lamian depends on soup. Lanzhou people eat beef noodles, drink a mouthful of soup, that is not authentic. Soup is often used on the grassland production of fat and tender meat of yak or cattle, and large cattle bone and bone, then well according to the proportion of bovine liver soup and chicken soup is mixed, in a large pot shaped wok boil can be. Then broth gas smell thick, clear clarity. Use only when eating soup, add boiled radish slices and seasonings. Cooked noodles doused with radish soup, accompanied with diced beef (or piece), parsley and garlic, transferred to the bright red chili oil can be edible. Lanzhou beef noodle soup "of the five major characteristics of a clear, two white, three red, four green and yellow". That beef Ching gas liquor color incense; pure white radish slices; chili oil red floating; parsley and garlic fresh and green; noodles is smooth and yellowish. Lanzhou people seem to be particularly fond of vinegar, a cup bowl, first picked up the areca vinegar pot. In a vinegar, as if the only way to eat beef noodles hot and sour scent. Eat beef noodles tend to go beyond the usual food intake, eat a bowl of noodles straight hair and sweat, but also the hot and sour soup to drink. So delicious, really can not bear to waste. However, I am afraid it is difficult to eat hot and sour taste of the beef eaters hot and sour scent. In any beef noodle shop on the streets of Lanzhou, can eat authentic beef noodle soup. Therefore, most have not made the "authentic" noodle shop signs. Lanzhou people eat beef noodles, most do not pay attention to gentle, in a squat, a bowl of instant drink hey yo. however。
以上就是兰州拉面的英文的全部内容，Lanzhou Noodles。兰州牛肉面，又称兰州清汤牛肉面，是“中国十大面条”之一，是甘肃省兰州地区的风味小吃。它以“汤镜者清，肉烂者香，面细者精”的独特风味和“一清二白三红四绿五黄”，一清（汤清）、二白（萝卜白）、三红（辣椒油红）、四绿（香菜、蒜苗绿）、五黄（面条黄亮），内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。
