To cook it, the chef takes one end and “whips” the dough log up and down in a wok filled with boiling water. The action stretches the noodle out.

煮的时候，厨师拿起长条行面团的一端，上下抽拉，使之变细，下到装满沸水的锅里。

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One strand: To make the single-strand noodle, the chef first prepares the dough by rolling out a thin log that is then laid flat in a spiral (it somewhat resembles a lollipop).

一根：要做单根面，厨师首先将面团做成细长的圆木状，然后盘成螺旋形(有点象棒棒糖)。

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The chef stands in front of a big pot of boiling water, with a piece of noodle dough about the size of a thick bamboo trunk in one hand and a special shaving knife (similar to a trowel) in the other.

住处站在一口热腾腾的大锅前 一手拿着粗竹竿大小的面团 一手举着削面刀(似铲子)。

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