拥有壮美自然景观的山东，钟灵毓秀，美不胜收；拥有“孔孟之乡、礼仪之邦”美誉的山东，历史悠久，文化灿烂；拥有大气鲁菜和精致小吃的山东，热气腾腾，珍馐飘香……《In Shandong》原创英文系列视频，邀请外国友人一起品鉴山东的“颜值”“滋味”和“内涵”，一起走近勤劳聪慧的山东人。

　　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.

　　福山大面又称福山拉面，是山东省烟台市福山区的一道传统美食，属于鲁菜系。该菜品已有二三百年的历史，被称为中国四大面条之一。

　　福山拉面分实心面、空心面、龙须面三种，由于其工艺性强、口感好、品种多，不仅在国内负有盛名，在海外也享有盛誉。韩国、美国、日本等地的中餐馆仍挂着福山大面的招牌。福山大面是鲁菜宴席中不可缺少的主食，它有福寿绵长，永久不断之意。

　　制作福山大面是有讲究的。新磨的面是不能来用做大面的，得放上1-3个月，让面粉经过初步的发酵，做成面条才更好吃。和面讲究先加盐，后加碱，揣面有度。做面时也要反复搓揉、发酵，直至面团发亮发白，表面光洁如剥壳鸡蛋，才能开始拉制。面团一般要抻制十几次，手艺高超的师傅最多可以抻21次，抻出的面条细滑如丝。这样的一碗福山大面里不仅蕴藏着拉面师傅多年的技艺，更凝结着烟台人的诚意。

　　对烟台人来说，福山大面代表着独特的家乡味道，深受百姓的欢迎。福山大面制作技艺，于2013年被列为山东省级非物质文化遗产名录项目。

　　橡果工作室出品

　　视频：周溪琳

　　文案、配音：武玮佳

　　策划：辛然

　　（部分素材来源：三沙卫视、山东影视频道、海报新闻）