中国拉面师傅在伦敦教抻面？2

Foreigners' Obsession with Lanzhou Noodles Reaches New Level 
– Now They Want to MASTER the Pulling Technique! 
#LanzhouHandPulledNoodles  #NoodlePullingTutorial
 #LanzhouNoodlesGoGlobal TeachForeignersLamian
外国人对兰州拉面的喜爱程度有多深，现在吃是满足不了他们，
都想自己动手挑战。#兰州拉面#拉面教程#兰州拉面出海#教外国人抻面

Chinese Lamian Masters Teach Noodle-Pulling in London?
中国拉面师傅在伦敦教抻面？

Known for its "clear broth, white radish, 
red chili oil, green cilantro, and yellow noodles", 
Lanzhou beef noodles have sparked long queues in London. 
Behind transparent kitchen windows, 
Chinese noodle masters showcase their kneading mastery—"three 
rounds of water, three rounds of alkali"
—captivating locals with their unique texture and artisanal skill.
兰州牛肉拉面，以"一清二白三红四绿五黄"的绝色风姿，
在伦敦掀起排队浪潮。中国拉面师傅在透明橱窗后"三遍水，三遍灰"的揉面绝技。
让其凭借独特的口感与精湛的手工技艺，赢得了英国人的热烈追捧。

Foreign foodies aren’t just obsessed 
with eating these noodles—they’re eager to make them themselves! 
Many have approached the masters, hoping to learn the craft. 
The key step? Hand-pulling. Stretching the dough into long, 
thin strands is no easy feat, but the chefs gladly share their secrets.
不少外国吃货对拉面简直着迷，他们不满足光吃现成的，还特想学着自己做。
纷纷向拉面师傅请教制作拉面。“抻拉”是必不可少的步骤，
但怎么拉的长且细，这可是技术活！拉面师傅也是倾囊相授。

Proving once again that great food knows no borders,
 delicious flavors transcend language and culture, becoming a universal passion.
看来，美食无国界，好吃的总能跨越语言和文化的障碍，成为人们共同的追求。