英語(yǔ)資源頻道為大家整理的china daily 雙語(yǔ)新聞：日本拉面 Ramen，供大家參考:)
Ramen is a noodle soup dish that has its origins in China, but was imported to Japan during the Meiji Period(明治時(shí)代)(1868-1912) and then Japanized. It is popular throughout the country, but is also well known as a specialty of Hokkaido(北海道).
Boiled noodles are basically served in different flavored soup with many toppings(配料). Chukamen(中華麺)noodles which are generally made with wheat flour and kansui (alkaline solution) are used for ramen dishes. There are many regional speciality ramen available in Japan. They are different in broth, soup flavors, toppings, noodle texture, and more. Making a delicious ramen isn't easy if you are making the soup from scratch. The taste of ramen mainly depends on the soup, and it requires skills to make delicious soup. Ramen chefs usually train for a long time to make good ramen soup. Each ramen shop has its own way to make ramen soup, and there are so many different ways. Chicken bone, pork bone, dried sardines, and kombu(海帶)are used to make soup stock. Vegetables, such as ginger, negi onion, garlic, or mushrooms are also added. Categorized by soup flavors, there are mainly four kinds of ramen: shio ramen (salt flavored soup), shoyu ramen (soy sauce flavored soup), tonkotsu ramen (pork bone based creamy soup), miso ramen (miso flavored soup). Common ramen toppings are negi, shinachiku (seasoned bamboo shoots), nori (dried seaweed), boiled egg, narutomaki, and lots more.
日本拉面是日本代表性的大眾面食。這種食物，其實(shí)當(dāng)年是由中國(guó)流傳到日本去的，事實(shí)上，在日本的三大面(烏冬面，拉面，蕎麥面)中，只有蕎麥面勉強(qiáng)可以算得上是日本的傳統(tǒng)面食，而中華料理中為人所熟知的拉面，正是現(xiàn)今日本拉面的原身。在明治時(shí)代早期，拉面是橫濱中華街常見的食品。1900年代，來(lái)自上海和廣東的中國(guó)人在日本賣切面，配以簡(jiǎn)單的湯底和配料。在昭和年間，拉面在日本開始流行。
不論是日式拉面或中華拉面，都是品嘗其面條和湯汁，中華拉面保留了中國(guó)正統(tǒng)的湯面形式，以配料來(lái)展現(xiàn)其獨(dú)特的味道，而日式拉面配料較少改變，一般都是以玉米、叉燒、海苔、筍干、蛋、豆芽、海鮮等為基礎(chǔ)再做變化，不過(guò)拉面本身并不會(huì)因?yàn)檫@些配料的不同而有所變化，因?yàn)闇^及面條的融合才是拉面的重頭戲。 日本拉面除面的粗細(xì)外，一般以湯料味道大致分為四類： 骨湯面、清湯面、醬湯面、醬油湯面。骨湯面以豬骨或雞骨為原料，味道濃厚。清湯面則清澈見底，調(diào)味以鹽為主，味道清淡。醬湯面以日本的大醬為原料，醬香味濃。醬油湯面一般以醬油為原料。但不管何種拉面，除上述原料外，日本的拉面湯料中一般還要加入各家的獨(dú)特味道，如放入海帶、竹夾魚和青菜甚至蘋果等，各家的湯料各俱微妙的區(qū)別。 日本比較有名的拉面是北海道札幌拉面、福岡博多拉面、和福島喜多方拉面。此外，東京拉面、和歌山拉面、熊本拉面、長(zhǎng)崎拉面等也都很有名。
不論是日式拉面或中華拉面，都是品嘗其面條和湯汁，中華拉面保留了中國(guó)正統(tǒng)的湯面形式，以配料來(lái)展現(xiàn)其獨(dú)特的味道，而日式拉面配料較少改變，一般都是以玉米、叉燒、海苔、筍干、蛋、豆芽、海鮮等為基礎(chǔ)再做變化，不過(guò)拉面本身并不會(huì)因?yàn)檫@些配料的不同而有所變化，因?yàn)闇^及面條的融合才是拉面的重頭戲。 日本拉面除面的粗細(xì)外，一般以湯料味道大致分為四類： 骨湯面、清湯面、醬湯面、醬油湯面。骨湯面以豬骨或雞骨為原料，味道濃厚。清湯面則清澈見底，調(diào)味以鹽為主，味道清淡。醬湯面以日本的大醬為原料，醬香味濃。醬油湯面一般以醬油為原料。但不管何種拉面，除上述原料外，日本的拉面湯料中一般還要加入各家的獨(dú)特味道，如放入海帶、竹夾魚和青菜甚至蘋果等，各家的湯料各俱微妙的區(qū)別。 日本比較有名的拉面是北海道札幌拉面、福岡博多拉面、和福島喜多方拉面。此外，東京拉面、和歌山拉面、熊本拉面、長(zhǎng)崎拉面等也都很有名。