酱干面、牦牛肉末、厚片牦牛、泡菜是布面的招牌菜，以青海风味牦牛肉为主打菜，汉字“布面”由两部分组成，即“福上锣”，也就是“功夫”。《功夫熊猫》发行后，bu这个词有了新的含义，指的是那些懂功夫的人。北京市朝阳区霍普森一号购物中心的地下一层有一个布面，这个名字暗示它供应功夫面。据餐厅经理马中华介绍，餐厅是一家以青海牦牛肉功夫面为主的面馆，他们所用的肉都是新鲜牦牛，每天从青海送到餐厅。”“牦牛生活在青藏高原，海拔3600米，”马说。牦牛肉富含蛋白质、氨基酸、胡萝卜素、钙和磷。它的脂肪含量很低。所以，它被称为“牛肉冠军”，一个布鲁的菜单很简单，他们的招牌面条是牦牛面汤和干面条加酱和牦牛肉末。前天晚上把牦牛肉片腌好，在上桌前炖几个小时。同样，这道汤是用牦牛的骨头和骨髓做成的，必须煮8个小时。”“面条真的需要功夫，”马说。与兰州普通的手工拉面不同，这些拉面的弹性质地来自于许多工序。厨师必须用同样的手势揉面团半个多小时。”有几种面条。所以，如果你有偏好，你可以告诉厨师。否则，你就要买一个有规则宽度的。”厚厚的牦牛片、牦牛串、罗望子棒上的羊肉串、凉粉和泡菜也是值得一试的。用砖茶和牛奶制成的奶茶是另一个必须尝试的方法。”在中国西北地区，人们的饮食有点油腻。所以，我们喝奶茶来中和油脂，”马说，并补充说，你也可以享受自制酸奶。该餐厅位于办公楼旁边，因此其客户主要是工作日的办公人员。马云说，这些食物在点餐后几分钟内送到用餐者的餐桌上。”面条煮沸只需要30到40秒，三分钟之内就能送到餐桌上。
Dry noodles with sauce and minced yak, thick-sliced yak and pickles are among the signature dishes of A Bu Noodle, which focuses on yak meat with Qinghai flavor. [Photo provided to China Daily]

The Chinese character bu consists of two parts－gong on top of fu, which also means kung fu.

After Kung Fu Panda was released, the word bu got a new meaning, referring to people who know kung fu.

A Bu Noodle is on the B1 floor of the Hopson One shopping center in Chaoyang district of Beijing－and the name hints that it serves kung fu noodles.

According to Ma Zhonghua, the manager of the restaurant, the eatery is a noodle house focusing on yak-meat kung fu noodles from Qinghai province－all the meat they used is fresh yak delivered to the restaurant daily from Qinghai.

"The yaks live on the Qinghai-Tibet Plateau, which is 3,600 meters above sea level," says Ma.

"Yak meat is rich in protein, amino acids, carotene, calcium and phosphorus. It's low in fat. So, it's called the champion of beef."

A Bu's menu is simple－their signature noodles are yak-noodle soup and dry noodles with sauce and minced yak.

The slices of yak meat are marinated the night before, and stewed for hours before being served.

Similarly, the soup is made from yak bones and marrow, which has to be boiled for eight hours.

"The noodles really need kung fu to make," says Ma.

"Unlike the regular Lanzhou hand-pulled noodles, the springy texture of these noodles comes from dozens of procedures. The chef has to rub the dough using the same gesture for more than half an hour.

"There are several types of noodles. So, if you have a preference, you can tell the chef. Otherwise, you get the one with the regular width."

The thick-sliced yak, yak kebabs and mutton kebabs on tamarisk sticks, cold rice noodles and pickles are also worth trying.

The milk tea made using brick tea and milk is another must-try.

"In Northwest China, people's diet is a bit greasy. So, we drink milk tea to neutralize the grease," says Ma, adding that you can also enjoy homemade yogurt.

The restaurant is located next to office buildings, so its customers are mainly office staff on weekdays.

Ma says the food is delivered to diners' table within minutes of the order.

"The noodles need only 30 to 40 seconds to boil and can be delivered to the table in under three minutes.

Others
  • (0)