細可穿針！揭秘廣漢金絲面制作全過程

Thin Enough to Pass Through a Needle! Unveiling the Entire Process of Making Guanghan Golden Silk Noodle

鮮美的原味金絲面。

揉面

竹杠壓面

搟制面皮

大刀切面

制好的金絲面下鍋烹煮。

揉面時不加一滴水，僅用雞蛋和面粉，制作出的成品面條色澤金黃，細可穿針——這就是廣漢全蛋坐杠大刀金絲面，也是第六批四川省級非物質文化遺產代表性項目。

When kneading the dough, no water is added.With only egg liquid and flour as the ingredients,the noodles are golden and could thread a needle. This is the "Guanghan Whole-Egg Bamboo-Pressed Golden Silk Noodles", a representative item of the sixth batch of Sichuan Provincial Intangible Cultural Heritage.

為何叫“全蛋坐杠大刀金絲面”這樣獨特的名字？這與制作技藝有關。全蛋，指的是原料只采用面粉與雞蛋，揉出的面條口感筋道。

Why is it called "Whole-Egg Bamboo-Pressed Golden Silk Noodles"? It’s related to the production technique. With only flour and eggs as ingredients, the noodles have a chewy texture.

在揉面過程中，先以竹杠壓面，使面團呈現出均勻、規則、“一分厚”的方塊狀；然后以力道均勻的“三推四壓”搟制，使搟出的面皮表面光滑，薄如蟬翼，這則是坐杠的含義。接著用厚重的大刀切面，制作出的面條色澤金黃，細可穿針。

A bamboo pole is used to press the dough, forming it into a uniform, regular, and "one-centimeter-thick" square shape. Then, through the methodical "three pushes and four presses", the dough is rolled out until the surface becomes smooth and as thin as a cicada's wing. Subsequently, use a heavy, large knife to cut the dough, resulting in noodles that are golden in color and fine enough to thread a needle through.

全蛋坐杠大刀金絲面歷史悠久。1912年，在廣漢城西，有一高姓人家，開設一面店，單用雞蛋和面，坐杠壓面，獨創了金絲面的制作技法，因面條色澤金黃、細如發絲，故稱之為“金絲面”。

The Golden Silk Noodles has a long history. In 1912, in Guanghan, a family surnamed Gao opened a noodle shop where they used only eggs and flour, pressing the dough with a bamboo pole, and invented the technique for making golden silk noodles. Due to their golden color and hair-thin texture, these noodles came to be known as "Golden Silk Noodles".

在廣漢，已傳承上百年的全蛋坐杠大刀金絲面，已經是當地家喻戶曉的傳統小吃。全蛋坐杠大刀金絲面不僅僅是一道美食，更是一種文化的傳承。它承載著四川人民的智慧和勤勞，也代表著他們對美食的熱愛和追求。

In Guanghan, the Golden Silk Noodles have been passed down for over a hundred years and are now a well-known traditional snack in the area. These noodles are more than just a dish; they represent a cultural heritage. They embody the wisdom and hard work of the people of Sichuan and reflect their love and pursuit of fine cuisine.

中文作者：華西都市報-記者伍勇 英文作者：四川國際傳播中心記者 劉動 攝影：伍勇