To make this, the chef slashes chunks of dough in boiled water with eye-opening speed to make shorter, thicker and wider noodles.
厨师用刀将大块的面团削入沸水中，以惊人的速度把面团变成了更短、更厚、更宽的面条。
To make this, the chef slashes chunks of dough in boiled water with eye-opening speed to make shorter, thicker and wider noodles.
厨师用刀将大块的面团削入沸水中，以惊人的速度把面团变成了更短、更厚、更宽的面条。
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