蘭州牛肉麵介紹英語怎麼說

㈠ 求一篇關於蘭州拉麵的英語介紹

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.

㈡ 英語介紹牛肉麵

Lanzhou beef noodles originated in the Qing and Jiaqing dynasties.

Ma Liuqi of Dongxiang nationality in Gansu Province was brought to Lanzhou from Chen Weijing, a student of the Imperial College of State, who was from Suzhai Village, Huaiqing Prefecture, Henan Province (in Boai County, Henan Province).

After learning the processing technology of the old soup noodles of veal cart, through the innovation and improvement of Chen Hesheng, a descendant of Chen's family, and Ma Baozi, a Hui CheBeef noodlesBeef.

Later, the standard of Lanzhou beef noodles was unified by "Yiqing (soup), Er (radish), Sanlu (coriander and garlic seedlings), Sihong (hot seeds), Wuhuang (noodles yellow and bright)". Over the next 200 years, Lanzhou Beef Noodle enjoyed worldwide fame for its delicate and delicate broth.

It has entered all parts of the country and won high praise and honor from domestic and even worldwide diners. It has also been identified as one of the three pilot varieties of Chinese fast food and is known as "the first side of China". 。

蘭州牛肉麵最早始於清嘉慶年間，甘肅東鄉族馬六七從河南省懷慶府蘇寨村（河南博愛縣境內）國子監太學生陳維精處學習小車牛肉老湯面製作工藝後帶到蘭州，經陳氏後人陳和聲、回族廚師馬保子等人的創新、。

改良牛肉麵後，以「一清（湯）、二白（蘿卜）、三綠（香菜蒜苗）、四紅（辣子）、五黃（面條黃亮）」統一了蘭州牛肉拉麵的標准。

在其後200多年的漫長歲月里，蘭州牛肉麵享譽天下，以肉爛湯鮮、面質精細而蜚聲中外，打入了全國各地，贏得了國內乃至全世界范圍內食客的好評和榮譽，並被國家確定為中式三大快餐試點推廣品種之一，被譽為"中華第一面"。

(2)蘭州牛肉麵介紹英語怎麼說擴展閱讀：

風味特點

蘭州牛肉麵，具有牛肉爛軟，蘿卜白凈，辣油紅艷，香菜翠綠，面條柔韌、滑利爽口、湯汁、諸味和諧，香味撲鼻，誘人食慾等特點。面條的種類較多，有大寬、二寬、韭葉、一窩絲、「蕎麥棱等，還有「二細」、「三細」、「細」、「毛細」等，食客可隨愛好自行選擇。

當地人們描述它是一清、二白、三綠、四紅、五黃，即：牛肉湯清如白水，幾片白蘿卜純白，湯上漂著鮮綠的蒜苗，辣椒油紅，面條光亮透黃。因此，蘭州牛肉麵的聲譽一直延續。

㈢ 蘭州牛肉拉麵的介紹

蘭州牛肉麵，又稱蘭州清湯牛肉麵，是「中國十大面條」之一，是甘肅省蘭州地區的風味小吃。

它以「湯鏡者清，肉爛者香，面細者精」的獨特風味和「一清二白三紅四綠五黃」，一清（湯清）、二白（蘿卜白）、三紅（辣椒油紅）、四綠（香菜、蒜苗綠）、五黃（面條黃亮），贏得了國內乃至全世界顧客的好評。並被中國烹飪協會評為三大中式快餐之一，得到美譽「中華第一面」。

坊間傳說，蘭州牛肉麵起源於唐代。目前有史料記載的是蘭州牛肉麵始於清朝嘉慶年間，創始人：陳維精。

經後人傳承改進，以「一清(湯)二白(蘿卜)三紅(辣子)四綠(香菜蒜苗)五黃(面條黃亮)」統一了蘭州牛肉麵的標准。其製作的五大步驟無論從選料、和面、餳面，還是溜條和拉麵，都巧妙地運用了所含成分的物理性能，即麵筋蛋白質的延伸性和彈性。

蘭州牛肉麵是蘭州最具特色的大眾化經濟小吃。

2019年1月25日，蘭州政府給予5萬元到100萬元不等的獎勵，鼓勵拉麵企業「走出去」。

(3)蘭州牛肉麵介紹英語怎麼說擴展閱讀

歷史由來

蘭州清湯牛肉拉麵，原為西北地區招待高級賓客的風味食品。因為味美可口，經濟實惠，不僅在蘭州比比皆是，而且在全國各省乃至世界許多國家和地區都有了蘭州牛肉麵館。蘭州本地人一般稱蘭州牛肉拉麵為「牛肉麵」。年輕人亦稱之為「牛大」或「牛大碗」，取「大碗牛肉麵」之意。

蘭州拉麵的歷史已經有200年，創始人陳維精，是清朝嘉慶年間國子監太學生。在蘭州牛肉麵的改良和統一標准(一清，二白，三紅，四綠，五黃)當中陳位林、陳諧聲與陳和聲兄弟倆起到了關鍵作用，把這一街邊小吃變為大眾消費的美食。

熱鍋子面，是馬保子於1915年始創的，當時馬保子家境貧寒，為生活所迫，他在家裡製成了熱鍋牛肉麵，肩挑著在城裡沿街叫賣。後來，他又把煮過牛、羊肝的湯兌入牛肉麵，其香撲鼻，大家都喜歡他的牛肉麵。

接著他開了自己的店，不用沿街叫賣了，就想著推出免費的「進店一碗湯」，客人進得門來，伙計就馬上端上一碗香熱的牛肉湯請客人喝，爽，醒胃。

馬保子的清湯牛肉麵名氣大振，馬保子經營到1925年，由其子馬傑三接管經營，馬傑三繼續在清字上下功夫，不斷改進牛肉拉麵，直到後來名振各方，被贈予「聞香下馬，知味停車」的稱譽。

識別蘭州拉麵的正宗與否，要一看有沒有進店免費一碗湯，正宗必有湯贈，那牛羊肝的湯是明目的，西域人多目光如炬，顯然與喝此湯有關；二看牛肉拉麵的湯是否清，湯濁就不是正宗了。可能贈湯環節早已省略了。

1919他開了自己的店後，不用沿街叫賣了。馬保子的清湯牛肉麵店名氣也大振，廣泛流傳於西北東鄉族、撒拉族、保安族等民族中。蘭州牛肉拉麵以一碗面而享譽天下，以肉爛湯鮮、面質精細而蜚聲中外，這其間凝聚著陳馬及後來無數專營清湯牛肉麵廚師的智慧與心血。

1925年，後由其子馬傑三接管經營，馬傑三繼續在「清」字上下功夫，不斷改進牛肉拉麵，直到後來名振各方，被贈予「聞香下馬，知味停車」的稱譽。

㈣ 蘭州牛肉麵英語演講稿

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 instry a bunch of a miracle.The 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.

望採納。

㈤ 蘭州拉麵用英語怎麼說要官方翻譯。

Lanzhou Noodles。

蘭州牛肉麵，又稱蘭州清湯牛肉麵，是「中國十大面條」之一，是甘肅省蘭州地區的風味小吃。它以「湯鏡者清，肉爛者香，面細者精」的獨特風味和「一清二白三紅四綠五黃」，一清（湯清）、二白（蘿卜白）、三紅（辣椒油紅）、四綠（香菜、蒜苗綠）、五黃（面條黃亮），贏得了國內乃至全世界顧客的好評。並被中國烹飪協會評為三大中式快餐之一，得到美譽「中華第一面」。

(5)蘭州牛肉麵介紹英語怎麼說擴展閱讀：

蘭州牛肉拉麵的發展一般分為四個階段：

第一階段從1915年至20世紀80年代初直到改革開放前，都沒有普及，新中國成立後最多時也就十多家面館。

第二階段從20世紀80年代初至20世紀90年代中期，數量激增，品質差異大。有了品牌認識，單店的知名度開始影響銷售，經營大量向外地擴展。當時在牛肉麵館座位不足的情況下，地點狹窄不舒服、衛生差，食客也只有蹲在街邊品味拉麵，這也是蘭州舊時的一大景觀。

第三階段20世紀90年代中期，連鎖特許經營開始出現，企業化標准經營逐漸成為共識。

第四階段從20世紀90年代中期至今，企業文化建設和標准化工業流程開始建立並發展。蘭州牛肉拉麵在數量的裂變式增長中迅速實現了從地方小吃向大眾快餐質的轉變。

㈥ 用英語翻譯，蘭州牛肉拉麵

Lanzhou beaf noodle
這是蘭州牛肉麵的標准翻譯。

㈦ 「蘭州拉麵」用英語怎麼說

「蘭抄州牛襲肉面」的英文，常見的有Lanzhou beef noodle soup（字面義「蘭州牛肉麵條湯」）、Lanzhou beef noodles（字面義「蘭州牛肉麵條」）。此外，也有譯自「蘭州拉麵」的，如Lanzhou hand-pulled noodles（字面義「蘭州手拉麵條」）、Lanzhou stretched noodles（字面義「蘭州抻扯麵條」），以及全音譯的Lanzhou lamian（蘭州拉麵）。英文的《維基網路》（Wikipedia）以Lanzhou beef lamian（字面義「蘭州牛肉拉麵」）為條目，收錄了蘭州牛肉麵。

蘭州牛肉麵紅遍大江南北，堪稱是全中國能見度最高的面條，並曾獲中國烹飪協會評定為「三大中式快餐」之一，享有「中華第一面」的美譽。

㈧ 求一篇關於蘭州拉麵的英語介紹謝謝！

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 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 (炒麵). 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 proce many strand 希望你能採納！

㈨ 誰給一篇關於蘭州牛肉麵的英語作文，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 noodles.
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.
網上有一個ppt介紹蘭州拉麵的，是英文版，你可以去看一下。

㈩ 誰給一篇 關於 蘭州牛肉麵 的英語作文，不

一定要記住他們的年齡段,不要講高深了,也不要講得太格式化了,那樣他們就沒有興趣了,試著越生動越好,越活躍越好.