兰州拉面点评评语,兰州拉面好评语30字通用推荐阅读:

上海的兰州拉面味道评价

怎么可能在上海吃不到正的牛肉面

地铁2线去甘肃驻沪办事处，何止牛肉面，酿皮子都很正…

还有一家叫敦煌什么的馆子，面也很正…

你如果真想做超正的牛肉面，水、面粉、灰、还有其他的辅料都从兰州进就可以…

不过还是建议你做台湾牛肉面，红烧或咖喱…上海人比较爱吃那种味道。

兰州牛肉面味道冲，尤其是蒜苗+辣椒，9成不会接受。

兰州拉面有作的诗吗。

最好有4到5句的

兰州牛肉面，实在不简单，东西南北中，天下人称赞。

揉起一大团，拉开千条线，盛在碗里香飘散，不吃眼也馋。

细的细，宽的宽，扁的扁，圆的圆，蒜苗香菜萝卜片，吃多吃少随你便。

兰州牛肉面，中国的快餐，天南海北人，人人都喜欢。

不管是百姓，不管是官员，不管是女还是男，天天吃不厌。

淡的淡，咸的咸，辣的辣，酸的酸，油盐酱醋任你添，众口好调并不难。

兰州牛肉面，美名天下传。

若是你到兰州来，别忘吃一碗

兰州拉面讲究的是什么啊

兰州拉面，讲究\"一清二白三红四黄五绿。

清\"是指清汤，汤\"清\"但味道浓郁，的确是陈年老汤；白\"是指萝卜片，外地的牛肉面倒是少见这东西；红\"是指油泼辣子，浇上厚厚的一层，再用灰豆子馍蘸来吃；黄\"是指面的颜色，那面里是加了膨灰的，所以特别筋道，呈金黄色，白色的面是不正宗的；绿\"则是指撒在面上的蒜苗，正宗的吃法一定是蒜苗，而不是香菜或葱什么的。

而牛肉，则应该切成小小的丁，而不是切片，放牛肉片就不地道了。

我开了一家兰州拉面餐厅 我想挂几条条幅搞活动 但内容不知该怎么些…

万里长城永不到，兰州拉面就是好

吃牛肉面，送鸡蛋送菜便宜又实惠

要一个兰州拉面的作文开头，描写我最喜欢的风味美食的

急

牛肉面俗称\"牛肉拉面\"，是兰州最具特色的大众化经济小吃。

兰州拉面的历史已经有85年，正宗的兰州牛肉拉面，是人马保子于1915年始创的，当时马保子家境贫寒，为生活所迫，他在家里制成了热锅牛肉面，肩挑着在城里沿街叫卖。

后来，他又把煮过牛、羊肝的汤兑入牛肉面，其香扑鼻，大家都喜欢他的牛肉面，他突出一个清字。

接着他开了自己的店，不用沿街叫卖了，就想着推出免费的“进店一碗汤”，客人进得门来，伙计就马上端上一碗香热的牛肉汤请客人喝，爽，醒胃。

求一篇关于兰州拉面的英语介绍

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(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 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.

兰州拉面上的字母是什么语言文字

兰州拉面一般都是做的

是阿拉伯文

兰州拉面有何特点

兰州拉面的历史已经有85年，正宗的兰州牛肉拉面，是人马保子于1915年始创的，当时马保子家境贫寒，为生活所迫，他在家里制成了热锅牛肉面，肩挑着在城里沿街叫卖。

后来，他又把煮过牛、羊肝的汤兑入牛肉面，其香扑鼻，大家都喜欢他的牛肉面，他突出一个清字。

接着他开了自己的店，不用沿街叫卖了，就想着推出免费的“进店一碗汤”，客人进得门来，伙计就马上端上一碗香热的牛肉汤请客人喝，爽，醒胃。

马保子的清汤牛肉面名气大振，马保子经营到1925年，由其子马杰三接管经营，马杰三继续在清字上下功夫，不断改进牛肉拉面，直到后来名振各方，被赠予“闻香下马，知味停车”的称誉。

识别兰州拉面的正宗与否，要一看有没有进店免费一碗汤，正宗必有汤赠，那牛羊肝的汤是明目的，西域人多目光如炬，显然与喝此汤有关；二看牛肉拉面的汤是否清，汤浊就不是正宗了.

兰州拉面馆工作总结怎么写

强调食品安全、服务、管理的重要性。

没有范文。

以下供参考，

主要写一下主要的工作内容，如何努力工作，取得的成绩，最后提出一些合理化的建议或者新的努力方向。

工作总结就是让上级知道你有什么贡献，体现你的工作价值所在。

所以应该写好几点：

1、你对岗位和工作上的认识2、具体你做了什么事

3、你如何用心工作，哪些事情是你动脑子去解决的。

就算没什么，也要写一些有难度的问题，你如何通过努力解决了

4、以后工作中你还需提高哪些能力或充实哪些知识

5、上级喜欢主动工作的人。

你分内的事情都要有所准备，即事前准备工作以下供你参考：

总结，就是把一个时间段的情况进行一次全面系统的总评价、总分析，分析成绩、不足、经验等。

总结是应用写作的一种，是对已经做过的工作进行理性的思考。

总结的基本要求

1．总结必须有情况的概述和叙述，有的比较简单，有的比较详细。

2．成绩和缺点。

这是总结的主要内容。

总结的目的就是要肯定成绩，找出缺点。

成绩有哪些，有多大，表现在哪些方面，是怎样取得的；缺点有多少，表现在哪些方面，是怎样产生的，都应写清楚。

3．经验和教训。

为了便于今后工作，必须对以前的工作经验和教训进行分析、研究、概括，并形成理论知识。

总结的注意事项：

1．一定要实事求是，成绩基本不夸大，缺点基本不缩小。

这是分析、得出教训的基础。

2．条理要清楚。

语句通顺，容易理解。

3．要详略适宜。

有重要的，有次要的，写作时要突出重点。

总结中的问题要有主次、详略之分。

总结的基本格式：

1、标题

2、正文

开头：概述情况，总体评价；提纲挈领，总括全文。

主体：分析成绩缺憾，总结经验教训。

结尾：分析问题，明确方向。

3、落款

署名与日期。

刚听说的：兰州拉面的一清二白三红四绿是什么，不明白，什么一清二白三红四绿，请解答

\"兰州拉面素有一清、二白、三红、四绿、五黄的美称，即是汤汁清、萝卜白、辣椒红、

小葱绿、面条黄。