Rousi Nanchaomian

面条的历史悠久，源远流长。

Noodles have a long history.

在东汉《四民月令》一书中

In the eastern Han dynasty"Si Min Yue Ling"

载有“立秋勿食煮饼及水溲饼”之语，“

It said "Do not eatZhubing andShuisoubing in beginning of autumn."

水溲饼”、“煮饼”正是古人对面条的叫法。

"Shuisoubing" and "Zhubing" are the ancient names for noodles.

南炒面的做法与普通炒面不同，

Nanchaomian are different from ordinary fried noodles.

需要先将面条过油，炸到金黄，再上锅蒸制，

The noodles need to be oiled, fried to golden yellow and steamed in a pan.

最后才加上肉丝和其他配料进行炒制，

Finally, the shredded meat and other ingredients are added forstir-frying.

这样做出来的炒面筋道耐嚼，

The friednoodles made in this way is chewy,

更易入味，而且香醇不腻。

It is more tasty, but not greasy.

肉丝南炒面，融合了炸、蒸、炒三种中国传统烹饪技艺，

The Rousi Nanchaomian combines three traditional Chinese cooking techniques of frying, steaming andstir-frying.

继古开新，演绎着千年来中国饮食文化的变迁与发展。

Following the past and opening up the new, it represents the changes and development of Chinese food culture in the past thousand years.