编辑： 更新于：2025-3-28 阅读：
作为中国传统美食，兰州牛肉面走出去的关键是保持原汁原味。众所周知，兰州牛肉面除了清爽的汤汁和红亮的辣油最重要的是柔韧筋道的面，兰州人都知道兰州拉面和面时要加入蓬灰才能使拉面口感变得柔滑、筋道且柔韧。但是天然蓬灰的生长有其鲜明的地域特色，这使得兰州牛肉拉面在全世界范围推广存在一定局限性。而由金味德研发的“新型拉面”是在不改变兰州拉面面条口感的基础上，不使用拉面剂或蓬灰，也能拉出同样口感柔韧劲道的兰州牛肉拉面。
As a traditional Chinese cuisine, the key for Lanzhou Beef Noodle Soup to go global is to retain its original flavor. It is well-known that besides its clear soup and bright red chili oil, the most important element of Lanzhou Beef Noodle Soup is its chewy, elastic and pliable noodles. Locals in Lanzhou all know that "peng hui" (a natural alkaline additive made from burnt plants) must be added when making the noodle dough to give the hand-pulled noodles a smooth, chewy and pliable texture. However, the growth of natural "peng hui" has distinct regional characteristics, which imposes certain limitations on the global promotion of Lanzhou Beef Noodle Soup. The "new-type hand-pulled noodles" developed by Jinweide, on the other hand, can achieve the same chewy, elastic and pliable texture as traditional Lanzhou hand-pulled noodles without altering their original taste, and without using noodle-stretching agents or "peng hui".
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