編輯： 更新于：2025-3-28 閱讀：
作為中國傳統美食，蘭州牛肉面走出去的關鍵是保持原汁原味。眾所周知，蘭州牛肉面除了清爽的湯汁和紅亮的辣油最重要的是柔韌筋道的面，蘭州人都知道蘭州拉面和面時要加入蓬灰才能使拉面口感變得柔滑、筋道且柔韌。但是天然蓬灰的生長有其鮮明的地域特色，這使得蘭州牛肉拉面在全世界范圍推廣存在一定局限性。而由金味德研發的“新型拉面”是在不改變蘭州拉面面條口感的基礎上，不使用拉面劑或蓬灰，也能拉出同樣口感柔韌勁道的蘭州牛肉拉面。
As a traditional Chinese cuisine, the key for Lanzhou Beef Noodle Soup to go global is to retain its original flavor. It is well-known that besides its clear soup and bright red chili oil, the most important element of Lanzhou Beef Noodle Soup is its chewy, elastic and pliable noodles. Locals in Lanzhou all know that "peng hui" (a natural alkaline additive made from burnt plants) must be added when making the noodle dough to give the hand-pulled noodles a smooth, chewy and pliable texture. However, the growth of natural "peng hui" has distinct regional characteristics, which imposes certain limitations on the global promotion of Lanzhou Beef Noodle Soup. The "new-type hand-pulled noodles" developed by Jinweide, on the other hand, can achieve the same chewy, elastic and pliable texture as traditional Lanzhou hand-pulled noodles without altering their original taste, and without using noodle-stretching agents or "peng hui".
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