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到单位楼下的一家面馆吃汤面。店堂挺大的,可位子已满。店堂的一角,有三个店员坐着,一人将面条一份份分出来,另两人把每份面条置于手掌中揉搓片刻后再放下。我问:“面条为什么还要揉?为何不去厨房帮忙,好给客人腾出位子?”正在揉面条的一位阿姨说:“这面条我们给它揉顺了,才好吃。”那位在分面条、貌似店主的男人说:“这样揉一揉,面条吃起来更糯软筋道,祖传秘方,不能偷工,这是对美食的敬畏!”敬畏?这词从一个小吃店的老板嘴里脱口而出,让人吃惊。我回来问了一位厨师朋友。
Downstairs to a unit noodle soup shop. Shop big, but seats are full. At the corner of the shophouse, there are three clerks sitting, one person points out a portion of the noodles, and the other two rub each noodle in the palm of your hand and then let it down. Why do not I go to the kitchen to help out and give my guests a seat? “An aunt who was kneading the noodles said:” This noodle we rubbed it, and it tasted delicious. “ ”In the noodles, looks like the owner of the man said: “ This rubbed his knees, noodles eat more glutinous soft cheek Road, ancestral secret, can not steal, this is awe of food! ” A snack bar owner mouth blurted out, surprising. I came back and asked a chef friend.