I'm the chef at Little Tong Noodle Shop.

我是小湯麵館的廚師。

This restaurant is dedicated to mixian noodles.

這家店是專門做拌麵的。

They're rice noodles that originated from Yunnan Province in the southwest part of China.

它們是起源於中國西南地區的雲南省的米線。

Yunnan borders Myanmar, Vietnam, and Laos, so there's a lot of Southeast Asian influence

雲南與緬甸、越南、寮國接壤，所以東南亞的影響很大。

also.

還：

In New York, there are many different kinds of noodle shops.

在紐約，有很多不同種類的麵館。

We have soba, we have ramen, and we have pho, which is one of my favorites.

我們有蕎麥麵，有拉麵，還有我最喜歡的麻辣燙。

Pho is made of rice and so is mixian.

Pho是用米做的，mixian也是。

What makes this noodle different from pho—or other noodles—is the broth, and the ingredients

這款麵條與其他麵條不同的地方在於它的湯汁和配料。

that we bring together with the mixian.

我們與mixian一起帶來的。

The texture has a little more of a spaghetti feel, but it's all made out of rice, so you

口感有一點意大利麵條的感覺，但都是用米做的，所以您

don't feel very full after eating it.

吃完後不覺得很飽。

The ingredients are so seasonal, that as you eat each bowl you can sense the season change

食材的時令性很強，每吃一碗都能感受到季節的變化。

and the love that's put into it.

以及投入的愛。

The mixian noodles are made 100 percent out of rice and water.

拌麵是百分之百用米和水做的。

They're slightly fermented, so they have a hint of sourness to them.

它們是微微發酵的，所以有一絲酸味。

And because of the fermentation, when we cook them they're also a little springy.

而且因為發酵的緣故，當我們把它們煮熟的時候，它們也會變得有點萌萌噠。

It adds a good texture to the broth or sauce.

它為肉湯或醬料增加了良好的口感。

The "Grandma Mixian" is inspired by Lijiang, which is a very old town.

"米仙奶奶 "的靈感來源於麗江，麗江是一個非常古老的小鎮。

We make a very wholesome broth that takes about 24 to 36 hours to cook.

我們做了一個非常健康的肉湯，大約需要24到36個小時來烹飪。

It consists of chicken bones, duck bones, and lots of different aromatics and spices.

它由雞骨、鴨骨和大量不同的香精和香料組成。

As it slowly simmers and evaporates down, the broth gains more and more character.

隨著慢慢的熬製和蒸發下來，湯汁越來越有特色。

So, broth is a living thing.

所以，肉湯是一種活物。

We confit chicken thighs in their own chicken fat, so it's very tender and juicy.

我們把雞腿用自己的雞肉脂肪來煨，所以很嫩，很多汁。

And then we also make our own house-fermented chili, with fresh long hots, a little Thai

然後我們還自制了自家發酵的辣椒，配上新鮮的龍鬚菜，再加上一點泰式的

chili, garlic, and ginger all mixed together.

辣椒、大蒜、生薑都混在一起。

We also make a black-garlic oil with black sesame and roasted garlic, so it has a very

我們還用黑芝麻和烤蒜做了一個黑蒜油，所以它有很。

aromatic feel.

芳香的感覺。

It's very homey.

很有家的感覺。

We have cilantro, different kinds of seasonal pickles, and then one of the most important

我們有香菜，不同種類的時令醃菜，然後是最重要的一種。

ingredients is the pu'er steeped-tea egg.

原料是普洱泡茶蛋。

We steep the egg in tea, soy, and spice.

我們把雞蛋泡在茶葉、醬油、香料裡。

In Yunnan, they grow different kinds of edible flowers—they love flowers—so we added

在雲南，他們種植不同種類的食用花--他們喜歡花--所以我們加入了

some flowers and some perfume-y flavor to the whole thing.

一些花和一些香水味的整個事情。

So the flavor is pretty complex.

所以味道相當複雜。

I grew up loving mixian.

我從小就喜歡mixian。

I really understand and love the classic, traditional kind of mixian found in China.

我真的很理解也很喜歡中國那種經典的、傳統的mixian。

But I come from an American fine-dining background, so I went to a different part of Yunnan and

但我是美國人，所以我去了雲南的另一個地方。

tasted a different type of mixian.

嚐到了不同類型的mixian。

I wanted to share the variety and the diversity of Chinese cuisine.

我想分享中國美食的多樣性和多樣性。

Chinese food is very-seasonally driven, because we were all farmers and peasants.

中國的飲食是很講究季節性的，因為我們都是農民和農民。

We would go to the market, we would buy ingredients, we would stir-fry them, and we wouldn't have

我們會去市場，會買食材，會炒菜，不會有。

much left over.

剩的多。

So it's very fresh and ingredient-driven.

所以它非常新鮮，以食材為主導。

I want to do more as a chef in New York to share that part of Chinese cooking, and to

我想在紐約做更多的廚師，來分享中國烹飪的那部分內容，並且要

tell a newer story about Chinese cuisine.

講一個更新的中國美食故事。