英语翻译Like many Americans,I came to Beijing with the mistaken

英语翻译
Like many Americans,I came to Beijing with the mistaken notion that noodles are a simple food.
My upbringing didn't offer much contact with noodles.We ate potatoes at almost every meal,in every conceivable form,but noodles were a rarity.
Italian-American neighborhoods ate them as pasta.German-Americans enjoyed them as spaetzle.Both varieties have noble histories of hand-made glory.
In my house,though,they were convenience food accessed by a can opener.They'd come slithering out as SpaghettiOs or chicken noodle soup.Both were made by a company named Campbell,whose red-and-white cans were staples on every American kitchen shelf.
A Campbell's can even became the subject of a famous Andy Warhol painting,elevating that humble container to high art.Too bad he couldn't do the same for the stuff within.
The canned product in no way prepared me for the fact that noodles appear in cultures worldwide as some of their signature dishes.
They range across countries,adapting to local tastes as Noodles Romanoff here or Noodle Kugel there,sopping up sauces and mingling with meats,cheese,seafood and produce with indiscriminate pleasure.
As befits their long history,the Chinese have raised noodle-making to an art form with the hand-pulled noodle.
Most likely,Beijingers know how much time and practice it takes to make hand-pulled noodles.But it surprised this Campbells-weaned Westerner,who observed the process at a Beijing Niudawan 24-hour noodle shop that had a big window on the cooks in action.
Learning to make hand-pulled noodles takes months.Much dough never makes it to the noodle stage.
The trickiest part is the task of pulling the dough at the right time and with the proper amount of speed.This is the step where beginners most often falter,ripping the dough to shreds instead of pulling it into noodles.
If you can watch someone who has mastered this,you'll see quite a show.There ought to be plenty of opportunities during the Spring Festival,when families will include Long-Life Noodles in their holiday meals.
From a lump of dough about the size of an infant,the cook eventually conjures a quantity of long,slender strands.This takes a lot of vigorous interaction between cook and dough.
Finally,when his fingers tell him that gravity,manipulation and slamming have brought the dough to just the right consistency,the cook begins the final act in the show.
One hand anchors an end firmly to the counter while the other,fingers sunk into the dough,pulls it away into long strands.Bringing his hands back together,these are quickly doubled up,held down and finger-raked again and again and again.
When the strands quivering between his outstretched arms reach the right size,he gives them one last whack against the counter,trims the ends and tosses them into a gigantic pot of boiling water.
What comes out are noodles.Simple noodles.

像很多美国人一样,我带着错误的观点来到中国,认为面是一个简单的食物.
　　我在小时候与面条没有太多接触.我们几乎每顿饭吃土豆,在每一种可能的形式,但是面条是稀世珍品.
　　美籍意大利人他们吃意大利面.美籍德国人吃鸡蛋面疙瘩.两手工品种具有高尚的历史荣耀.
在我家,尽管他们是能够用一个开罐器开启的方便食品.他们会像SpaghettiOs或鸡肉面条汤一样流行.两人都由公司名叫坎贝尔的红白相间的罐子都斯台普斯在每美式厨房架子上
一个坎贝尔甚至可以成为安迪沃荷绘画、绩效,谦卑的容器内,较高的艺术的一个著名的主题.可惜他不能在同样的东西.
罐头产品以任何方式帮助我这个事实面出现在世界各地的文化的一些签名的菜肴.
他们在国家范围内,以适应当地口味的罗曼诺夫面条或者库格尔面条,浑身湿透了调味酱和啜饮着肉、奶酪、海鲜和生产不分清红皂白的乐趣.
　　如果他们的漫长的历史进程中,中国提出了制造面条艺术形式与拉面.
大多数情况下,北京人知道在实际操作中制作拉面需要多少时间.但这西方人惊讶,他观察了在北京Niudawan面条店扇大窗户里工作的厨师24小时.
学习拉面----从太多的面团到面条的都需要数月..
　　最棘手的部分是将面团的任务在正确的时间和适当的速度.这是一步初学者最常在摇晃,撷取面团撕成碎片,而不是将它成面条.
　　如果你能看别人那些掌握了这个,你就会看到相当一个精彩的表演.在春节期间应该有很多机会看到一些家庭吃长寿面作为他们的节日食物.
从一个婴儿大小的面团,厨师最终拉成一个数量的长,纤细的股.这需要很多互动充满活力的烹调和面团.
　　最后,当他的手指告诉他,重力,操纵和抨击带来了面团刚好的一致性,厨师的最后一幕开始在表演中.
　　一只手牢牢锚定到柜台前结束,而其他手指陷入的面团,把它扔掉形成长的股.把他的手又在一起,这些很快就翻了一翻,下来,手指交互举行一次又一次一次又一次.
当手腕处的面疙瘩大小合适时,他在拉面台上给了它们最后一拉,达到目的,把面条放进装有热水的锅里,他们开始翻滚.出锅的就是面条,仅仅是面条.