原创翻译部分内容

中国，自然地理的多样变化，让生活在不同地域的中国人，享受到截然不同的丰富主食。从南到北，变化万千的精致主食，不仅提供了身体所需要的大部分热量，更影响了中国人，对四季循环的感受，带给中国人，丰饶、健康、充满情趣的生活。

In china, the diversity[dai'və:səti] and variability[,vεəriə'biləti] of physical geographic conditions makes Chinese who living in different regions enjoy the distinct and abundant cate. From north to south，full diversity food not only provide the major energy that body need，but also affect the feeling of the circle of the seasons，and make the Chinese life full of fertility[fə'tiliti]、health and interest.

辽阔的中国北方，成熟的小麦，决定了大地的基本色，小麦从河西走廊传入到中原，因为营养丰富，经过4000多年的本土化历程，成为中国北方栽培面积最广泛的农作物。这种原产于西亚的优良物种，已经成为中国人最重要的主食。

In the vast land in the North of China，the ripe wheat，decides the basic color of the ground. The wheat, spreading from Hexi Corridor ['kɔridɔ:] to Central Plains [pleins]，due to its rich nutrition [nju:'triʃən] , experiences more than 4000 years localization process and becomes the most wide grown crops in China. This fine species which was native to west Asia, now has become the most important staple food of Chinese.

馒头，名字叫炊饼也叫蒸饼，是中原地区最受欢迎的主食，只有中国人的祖先，从水煮食物的原理中获得灵感，并使中国成为最早使用整齐烹饪的国家。

Steamed bread，also named steamed cake，is the most p opular staple food in central plains of China. Only the ancestors of the Chinese people gain inspiration from Boiled food，which making China become the earliest country in the world to use tidy cooking.

几千公里外的西安，老城区里的这家饭馆，永远站满了等候的人。能够让直爽的关中人，这样耐心等待的，大概只有肉夹馍了。在西安，馍是最被当地人接受的主食。而肉夹馍，则是馍的最经典吃法，肉夹馍，是两种食物的绝妙组合，白吉馍和腊汁肉。西安人吃的白吉馍，用火烤制，加入三十多种调料，慢火熬制而成的肉，软糯浓郁。馍的平淡，更加凸显出肉的醇香。

Xian，thousands of miles away from Central Plains， a restaurant in old town，is always be crowded with people。Just Chinese hamburger can make those frank people wait so patiently. In Xian，steamed bread is the most acceptable staple food. While，Chinese hamburger is the most classical way to eat it.

This is the excellent combination of two foods，which are BaiJi buns and Bacon juice. More than 30 seasoning have been added to the buns. Over low heat baked，it becomes soft、glutinous and full-bodied. The light taste of the steamed bread foil the richness of the bacon.

兰州人的早晨是从一碗牛肉拉面开始的。On the morning of Lanzhou, people always begin with a bowl of hand-pulled noodles with beef.

这个黄河穿城而过的城市，有着一千多家清真拉面馆，每天要消耗一百万碗以上的牛肉面。The city, which is crossed by the Yellow River, has more than one thousand Muslim hand-pulled-noodle shops. They can consume one million bowls of beef noodles every day.

柔韧、滚烫的口感是兰州拉面令人赞不绝口的关键。The most important reason that makes the noodles be full of praise is its taste. It is pliable and scalding.

一碗绝佳的牛肉拉面应该具有汤汁清爽，萝卜白净，辣油红艳，香菜翠绿，面条黄亮五个特点。A bowl of delicious beef noodles should have the following five features: the soup is salubrious; the turnips are clear; the chili oil is red; the caraways are emerald; and the noodles are yellow and bright.

马文斌是兰州牛肉拉面的第四代传人，他在拉面馆里工作了40年。Ma Wenbin is the fourth generation successor of Lanzhou beef noodle. He has worked here for 40 years.

要想拉出粗细不同的大宽韭叶毛细荞麦棱子，不但要臂力过人，对力道的控制还要刚中带柔。If one wants to pull out different degree of thickness of the noodles, not only the man should be mighty, but also the strength should be controlled just right.