担担面为何又名三口面.pdf

担担面为何又名 “三口面” Why is also known as the three face noodles 在过去担担面是四川官方极为广泛且颇具特别风味的一种出名小吃。因常由摊贩挑担 叫卖 ，由此得名。此面色泽红亮 ，冬菜、芝麻酱浓香 ，麻辣酸味突出 ，鲜而不腻 ，辣而没有 燥 ，可谓川味面食中的宠儿。 In the past the Dan Dan noodles authorities in Sichuan is very wide and quite specialflavor of a famous snacks. Because often by a vendorTiaodan selling, hence the name.The surface color is bright red, preservedvegetables, sesame flavor, spicy taste prominent, fresh and not greasy, spicy and not dry, can be described as Sichuan style pasta darling. 其面条细滑 ，主要佐料有红辣椒油、肉末、川冬菜、芽菜、花生碎、花椒面、红酱油、 蒜末、豌豆尖和葱花等 ，口味油香麻辣 ，适口宜人。 The noodle is smooth, the main ingredients are red chili oil, minced meat, Sichuan preserved Chinese cabbage, bean sprouts, chopped peanuts, pepper noodles, red sauce, garlic, peas, sharp and chopped green onion and so on, taste spicy incense oil, palatability and pleasant. 在过去老成都 ，担担面是一种已经令成都少城别墅小姐公子们垂涎欲滴的美味 ，最让 人念想的莫过于号称”三口面 “的担担面。过去的成都 ，担担面是挑着卖的 ，一头放面条及 佐料 ，一头放炉子 ，走街串巷呼喊 ：“担担面哟 ！”小姐太太们闻声进去一声招待 ，“担担” 便放下挑担 ，就着锅内沸水 ，放入细细的面条 ，快熟时再放入小半豌豆尖 ，挑到装好汤面的 小碗里 ，小碗与现在茶杯大小差不多 ，倒入调味品 ，放入脆臊 ，名媛们接过便倚着门吃起来 ， 一口吃面 ，二口喝汤 ，第三口却是叹气 “唉 ，没了” ，因此又名 “三口面”。四川著名美食 家李树人仍然记得三口面的要决 ：“面滑爽、臊酥香、咸鲜微辣略带酸”。 Inthe past the old Chengdu noodles is a smalltown in Chengdu has made the villa Miss sonwho most people unable to hide greeds delicious, want to read is known as the three plane. During the past Chengdu, is looking to sell noodles, a head and a head noodle seasoning, put the stove, street cries Dan Dan Ladies! heard in a sound reception, Dan put down a pot of boiling water, said, in the thin noodles, cooked and then quickly put into a small peas, pick up small bowl of soup bowl and packed in a large cup now little, pour into the seasoning, crisp smell the ladiestook it, leaning onthe doorto eat, eat noodles, two soup, third is Oh, no sigh, hence the name three. The Sichuanfamous gourmet Li Shuren still remember three key the surface smooth, crisp smell of urine,