擁有壯美自然景觀的山東，鐘靈毓秀，美不勝收；擁有“孔孟之鄉(xiāng)、禮儀之邦”美譽的山東，歷史悠久，文化燦爛；擁有大氣魯菜和精致小吃的山東，熱氣騰騰，珍饈飄香……《In Shandong》原創(chuàng)英文系列視頻，邀請外國友人一起品鑒山東的“顏值”“滋味”和“內(nèi)涵”，一起走近勤勞聰慧的山東人。

Fushan noodles, also known as Fushan ramen, is a traditional food in Fushan District, Yantai City, Shandong Province, belonging to Shandong cuisine.This dish has a history of two or three hundred years and is known as one of the four major noodles in China.

There are three types of Fushan noodles: solid noodles, hollow noodles, and dragon beard noodles. Due to its strong craftsmanship, good taste and many varieties, it is not only famous in China, but also enjoys a high reputation overseas. Signsof Fushan noodles are hung in Chinese restaurants in South Korea, the United States, Japan and other places. Fushan noodles is an indispensable staple in Shandong cuisine, which means good fortune and longevity.

There’re some keys to make Fushan noodles. The freshly ground noodles cannot be used. After preliminary fermentation in 1-3 months, the flour will be ready. And the key of kneading dough is adding salt first, then alkali and treading a very fine line when pushing down thedoughwith the fists. The dough should be kneaded and fermented repeatedly till it’s shiny and white, and the surface is as smooth as a peeled egg. The dough generally needs to be stretched more than a dozen times, and a skilled master can stretch it up to 21 times, and the noodles are as smooth as silk. A bowl of Fushan noodles not only contains the skills of the ramen masters , but also the sincerity of Yantai people.

Fushan noodles which represents the unique taste of hometown , is deeply loved by locals. Fushan noodles cooking skills were included as part of Shandong provincial intangible cultural heritage in 2013.

福山大面又稱福山拉面，是山東省煙臺市福山區(qū)的一道傳統(tǒng)美食，屬于魯菜系。該菜品已有二三百年的歷史，被稱為中國四大面條之一。

福山拉面分實心面、空心面、龍須面三種，由于其工藝性強、口感好、品種多，不僅在國內(nèi)負有盛名，在海外也享有盛譽。韓國、美國、日本等地的中餐館仍掛著福山大面的招牌。福山大面是魯菜宴席中不可缺少的主食，它有福壽綿長，永久不斷之意。

制作福山大面是有講究的。新磨的面是不能來用做大面的，得放上1-3個月，讓面粉經(jīng)過初步的發(fā)酵，做成面條才更好吃。和面講究先加鹽，后加堿，揣面有度。做面時也要反復(fù)搓揉、發(fā)酵，直至面團發(fā)亮發(fā)白，表面光潔如剝殼雞蛋，才能開始拉制。面團一般要抻制十幾次，手藝高超的師傅最多可以抻21次，抻出的面條細滑如絲。這樣的一碗福山大面里不僅蘊藏著拉面師傅多年的技藝，更凝結(jié)著煙臺人的誠意。

對煙臺人來說，福山大面代表著獨特的家鄉(xiāng)味道，深受百姓的歡迎。福山大面制作技藝，于2013年被列為山東省級非物質(zhì)文化遺產(chǎn)名錄項目。

橡果工作室出品

視頻：周溪琳

文案、配音：武瑋佳

策劃：辛然

（部分素材來源：三沙衛(wèi)視、山東影視頻道、海報新聞）