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。
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。
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。
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。
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。
Noodles made in that pot won popularity immediately.
清香扑鼻的热锅子面大受欢迎。
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。
The best beef noodles should acquire the following five features:
一碗绝佳的牛肉拉面应该具有。
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。

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。
It made the flour more elastic.
这使得面团更加富于弹性。
All the procedures are manual.
全部工序要靠手工操作。
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。
He's been working in a noodle shop for 40 years.
他在拉面馆里工作了40年。
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。
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。