而松崎自己则偏好鸭骨汤和“浪花”拉面，一种手工把乌冬切成细条做浇头的拉面，在日本秋田县有300年历史。

For his own meals, he likes to make it with duck-bone broth and naniwa noodles, a type of high-quality thinnish udon that has been handcrafted in Japan's Akita Prefecture for over 300 years.

youdao

而松崎自己则偏好鸭骨汤和“浪花”拉面，一种手工把乌冬切成细条做浇头的拉面，在日本秋田县有300年历史。

For his own meals, he likes to make it with duck-bone broth and naniwa noodles, a type of high-quality thinnish udon that has been handcrafted in Japan's Akita Prefecture for over 300 years.

youdao