Strips of dough pulled toe, arm's length slapped down on the counter and continuous rhythm.

麵糰條拉到腳尖，手臂的長度拍在臺面上，連續的節奏。

Lam tossed in the walk, cooked until tender, mixed with a fiery blend of sauce and spice.

林肉拌入走地，煮至軟爛，混合著火熱的醬料和香料。

But it's the signature homemade chili oil clinging perfectly to these hand pulled noodles that makes the spicy human lamb noodles.

但正是因為招牌的自制辣椒油完美地附著在這些手拉麵上，才成就了香辣的人肉羊肉面。

A legend in New York.

紐約的一個傳奇。

Head to New York and you'll find several Chinese noodle shops dotted across the city.

去紐約，你會發現有好幾家中國麵館分佈在城市的各個角落。

But the wide hand rip noodles from the shop celebrated by Anthony Bourdain.

但是，被安東尼-布爾丹（Anthony Bourdain）所稱道的店裡的寬手撕面。

This place is unbelievable.

這個地方真是不可思議。

This place is great.

這個地方是偉大的。

Come from here now.

現在從這裡過來。

This is the central kitchen, where the popular spicy human land plate is made from scratch.

這裡是中央廚房，流行的麻辣人陸盤就是在這裡從頭開始製作的。

Spicy cumin lamb is a dish that's pretty commonly found in most of mainland China, like northern parts, especially.

孜然辣羊肉是中國大陸大部分地區都很常見的一道菜，比如北方地區，尤其是。

But to put the lamb along with our wide noodles were the first to do that.

但要把羊肉和我們的寬面一起放，是第一個做到的。

Is that because you guys like noodles or you felt like New York would respond to the noodles with the lamb way?

是因為你們喜歡吃麵條，還是覺得紐約會用羊肉面的方式來回應？

Were like, All right, something human, something lamb.

就像，好吧，人的東西，羊的東西。

Let's make this dish so that this is my favorite right?

讓我們來做這道菜，這樣這道菜就是我最喜歡的了吧？

And then the noodles is my father's favorite because he just He's a noodle person.

然後麵條是我父親的最愛，因為他只是 他是一個麵條的人。

He's not that much into rice.

他不是那麼喜歡吃米飯。

So that's how it came to be.

所以，這就是它的來歷。

The noodles start out like this, a simple dough mixture made with flour, water and a little bit of salt.

麵條一開始是這樣的，是用麵粉、水和少許鹽做成的簡單面團混合物。

And then how long can that's it before your you have to pull way?

然後多久可以，這是它之前，你 你必須拉的方式？

Rubio Togo Bank, Which I'll see you on that.

魯比奧多哥銀行，我們回頭見。

How can I just like like another meal you with?

我怎麼能只是喜歡喜歡另一餐你與？

So David recommends letting it sit for 10 minutes.

所以大衛建議讓它靜置10分鐘。

But if you ask Jason that's in 20 minutes of rest.

但如果你問傑森，那是在20分鐘的休息時間。

Why don't you take it out?

你為什麼不把它拿出來？

I'm pretty consistent.

我是相當一致的。

He changes his mind all the time.

他一直在改變主意。

He's like, Ah, year ago.

他的樣子，啊，一年前。

Ah, year ago.

啊，一年前。

He will have standards like these on and then yesterday he would be like I want to change the waits for this and the but one part of the process never changes the noodle pull.

他會有這樣的標準在上，然後昨天他會說我想改變等待這個和，但是有一個環節從來沒有改變面拉。

Each portion is pulled toe order.

每個部分都是拉到順序。

If they're pulled early and set aside, the noodles will lack their signature chewiness.

如果早早拉開擱置，麵條就會缺乏標誌性的嚼勁。

How do you know when you pulled far enough?

你怎麼知道你什麼時候拉得夠遠？

Ideally, 5 ft s, but I just go by a Z.

理想情況下，5英尺，但我只是通過一個Z。

That's about there you go.

這就是你要去的地方。

That's about right.

這是對的。

That's a reference.

這是一個參考。

After they're stretched, Jason strips each noodle down the middle and throws it into boiling water way.

抻好後，傑森把每根麵條從中間剝開，然後扔進開水的方式。

Find one new is better because it just carries the flavor a little bit better.

找一個新的更好，因為它只是帶著味道更好一點。

The noodles is always perfect.

麵條總是很完美。

They wider, but they tender nice and tender.

他們更寬，但他們溫柔的好溫柔。

While the protein may not be the star, the most popular dish as she and famous foods simply wouldn't be the same without it.

雖然蛋白質可能不是明星，但最受歡迎的菜餚，因為她和著名的食物根本不會沒有它。

To make the lamb, Jason and his father set aside seven ingredients.

為了做羊肉，傑森和父親準備了七種材料。

This young people just a slit.

這個年輕人只是一個縫隙。

Uh huh.

嗯哼。

There's a large or gun just a year, just a young Kim Jinjiang tunes hole.

有大或槍只是一年，只是一個年輕的金錦江調洞。

Poor Peter and Paul David turns the walk up to full blast, adding in the lamb first and flipping it almost continuously.

可憐的彼得和保羅大衛把走位調到了全速，先把羊肉加進去，幾乎是連續不斷的翻動。

You'll see them doing a combination that any idea is just to keep the meat from sticking to the size, because that means it's first thing David tosses in the rest of the ingredients and a spoonful of the restaurants.

你會看到他們做了一個組合，任何想法只是為了保持肉的大小，因為這意味著它的第一件事大衛扔在其餘的材料和一勺的餐廳。

Chili oil, which famously flew off the shelves after The New York Times recommended it to readers in May with a proprietary blend of 30 spices.

辣椒油，在5月份《紐約時報》向讀者推薦了由30種香料混合而成的專利產品後，著名的辣椒油飛速下架。

That's where the signature flavor and heat in this dish really come through the lamb sliced thin so that each piece really absorbs all that cumin and chili and spice.

這就是這道菜的招牌風味和熱度，真正通過羊肉切薄，使每一塊真正吸收所有的孜然和辣椒和香料。

Yeah, Sounds good, right?

是啊，聽起來不錯，對吧？

You wanna try right now.

你現在就想試試。

Are the O e o casually.

O和O是否隨意。

Oh, you got it?

哦，你明白了嗎？

Yeah, I'm all right.

是的，我很好。

No pressure, just in case.

沒有壓力，只是以防萬一。

Gotten so flavorful.

變得如此有味道。

No, really.

不，真的。

I thought it was gonna be so spicy in your face.

我還以為你的臉會很辣呢。

Like very approach.

像很方法。

Very virtual the flavor profile of Shan Xi.

很虛擬的山西的風味簡介。

Xi'an cuisine is not Thio.

西安菜不是Thio。

Burn your mouth off.

燒掉你的嘴。

That's not the gulf.

那不是海灣。

It's a fragrant spices.

這是一種芳香的香料。

Shangla, you know.

香格里拉，你知道的。

So you have all the fragrances, you have some spice.

所以你有所有的香料，你有一些香料。

A lot of it looks intimidating because it's really red.

很多東西看起來很嚇人，因為它真的很紅。

But that's, you know, part of the presentation of the dish.

但是，你知道，這也是這道菜的一部分。

But when we actually eat it, you know it's not.

但當我們真正吃到的時候，你就知道不是了。

It's not that I know.

這不是我知道的。

It's very fragrant.

它很香。

That's like the perfect word to describe that before the lamb and noodles combined.

在羊肉和麵條結合之前，用這個詞來形容再合適不過了。

Jason, add some more veggies, a spoonful of noodle sauce and more chili oil.

傑森，再加點蔬菜，一勺麵醬，再加點辣椒油。

She is actually a very historical city in China.

她其實是中國一個很有歷史的城市。

The Silk Road actually starts in China, ends up somewhere in the Middle East, so There's a lot of folks going around.

絲綢之路的起點是中國，終點是中東某地，所以有很多人在附近。

A lot of culture, from different parts of Asia and beyond come into the city.

很多文化，從亞洲不同的地方和其他地方進入這個城市。

So that's how it has affected our food.

所以這就是它對我們食物的影響。

You know, it's very cosmopolitan of flavors, even though it's still concerned.

你知道，它的味道很國際化，即使它仍然關注。

Chinese food, of course.

當然是中國菜。

But you know, thousands of years of history has made it into somewhat of the unique cuisine.

但你知道嗎，幾千年的歷史，讓它成為了某種程度上的獨特美食。

What was once a tiny flushing restaurant has turned into 10 locations across New York City.

曾經是一家小小的法拉盛餐廳，現在已經變成了紐約市的10家分店。

And as the restaurant grew, so did its loyal band of customers.

而隨著餐廳的發展，其忠實的顧客群體也在不斷壯大。

When we find it was open here we come in, like, 23 times a week.

當我們發現它是開放的，我們來了，像，每週23次。

We've been going on website to see, like the ingredients, like make our own like home made e didn't get Thio.

我們一直在網站上看，喜歡的食材，喜歡自己做的喜歡家做的e沒有得到Thio。

Then they came out with cookbook.

然後他們就出了烹飪書。

Oh, I already got the cookbook.

哦，我已經得到了烹飪書。

Yeah, that's the work right around the corner, and our back door is today Backdoor.

是啊，這就是眼前的工作，我們的後門就是今天的後門。

How often do you come four times a week?

一週四次，你多久來一次？

Things is the most vitamin D.

事情是維生素D最多的。

I've gotten in, like five months.

我已經進去了，大概五個月。

Okay, it's a mhm Hold the chili flakes.

好吧，這是一個嗯，保持辣椒片。

They're putting my lips.

他們把我的嘴脣。

Oh my God.

哦，我的上帝。

I'm like, pleasantly surprised at how it's not too spicy.

我很喜歡，很驚喜，怎麼也不會太辣。

Jason has this like sign in the restaurant that basically says You shouldn't order something not spicy because their dishes air made and curated in a way where recipe is valued in the spices kind of essential.

傑森在餐廳裡有這樣的標誌，基本上說你不應該點不辣的東西，因為他們的菜品是空氣製作和策劃的方式，在那裡配方是重視香料的一種基本。

That's the flavor you're ordering this dish for.

這就是你點這道菜的味道。

And then, just honestly, the added perks are tender lamb that's just beautifully marinated and delicious and honestly addicting chewiness to the noodles.

然後，就老實說，增加的福利是嫩羊肉，醃製的羊肉就很美很好吃，老實說，麵條的嚼勁也會增加。

Look at the way it's coded.

看看它的編碼方式。

You wouldn't get the flavor.

你不會得到的味道。

And the impact of this sauce without the noodle like the noodle is there to accompany that sauce.

而這個醬料的影響，沒有面條一樣的麵條是為了配合那個醬料。

And like you, you just carries that flavor throughout this whole dish.

就像你一樣，你只是將這種味道貫穿於整道菜中。

It's just like a nice, fiery nous.

就像一個漂亮的，火熱的nous。

It's really, really good.

真的，真的很不錯。

It's a reason to come to New York.

這是一個來紐約的理由。

Oh, yeah, sure who was worth the stuff?

哦，是啊，確定誰值得這東西？

Yes, try it.

是的，試試吧。

You will not regret it.

你不會後悔的。

As an Asian kid.

作為一個亞洲孩子。

You know how these kids you're you're not supposed to go into restaurants, but I don't regret that at all.

你知道這些孩子你不應該進餐館，但我一點也不後悔。

You know, after 10 years of being the business, I feel like it was the right decision.

你知道，做了10年的生意，我覺得這是一個正確的決定。

It's not just about financial reward, it's about making impact.

這不僅僅是經濟上的回報，更重要的是產生影響。

It is about people recognizing what we're doing as a way of, you know, spreading our culture.

這是關於人們認識到我們正在做的事情，作為一種方式，你知道，傳播我們的文化。

That actually is worth more than anything else.

這其實比什麼都值錢。

That makes it better.

這讓它變得更好。

Needle here, you're dead.

針在這裡，你就死定了。

He's not here to witness The way we see it, I think we make the same quality of noodles.

他不是來見證的，我想我們做的麵條品質是一樣的。

I think my father would say he will always make fire noodles.

我想我的父親會說他會一直做火燒面。

But you know, you could say that I believe in my own abilities.

但你知道，你可以說我相信自己的能力。