廣州傳統麵食每日限量百碗 幾近失傳技藝背後細節驚豔老饕

【看CP學英文】水菱角又被稱為黏米粉，這道傳統小吃不僅美味，背後功夫更是令人嘆為觀止。

There is more to “shui ling jiao” (水菱角) than meets the eye.

廣州西關米製的水菱角是當地著名傳統小吃，每個水菱角由師傅一個個「瀨」出來的。這個廣東話動詞意思是形容將水緩緩倒入鍋中，並將米糊拉成該有的形狀、口感。

Originating from Xiguan, these celebratory rice paste delicacies, also known as caltrop rice noodles, are individually “lai-ed.”

This unique Cantonese verb means to pour water gently to the ground and is required to mold the noodles into their designated shapes and textures.

師傅拿著一碗米粉糊，用筷子將米粉糊「瀨」出形狀，這個動作每天要重複2200遍。由於製作程序繁複，師傅每天只賣100碗水菱角，每碗只有22條。

Chefs hold a small ball of rice paste with chopsticks as they “lai” the noodles into shape, a process repeated approximately 2,200 times each day.

Due to the intense labor needed to “lai” each piece, chefs only sell a quota of 100 bowls of “shui ling jiao” per day, with 22 pieces in each bowl.

此外，要做出完美的水菱角，呈現中間厚、邊薄、以及具有韌性的尾端不容易，須將一切條件控制到位。滾燙的熱水泡泡需和蝦子的眼睛一樣大，水溫需控制在兩極端之間。將水菱角撈出後，等待它固化，加上高湯、花生和醃漬蕪菁就完成了。

In addition, optimized conditions are necessary for caltrop rice noodles to form its thick middle core, thinner edges, and unbreakable tails: hot water bubbles should be the size of shrimp eyes and the water temperature must balance between the two extremes.

When fished out of the water, the rice noodles should solidify and be enjoyed with thick broth, peanuts, and pickled turnips.

不少老饕的胃。傳統美食延續至今成為中國招牌小吃，吸引不少麵食愛好者一嘗這道地的傳統美味。

Its salty and savory rice aroma has been a customer favorite since the olden days.

The tradition lives on as a signature Chinese street food and is highly sought out by noodle enthusiasts.