问题一：乌冬是什么意思 乌冬(日文:うどん,英文:udon,在日文汉字中写为:饨),又作乌龙。是一种以小麦为原料制造的日本面,在粗细和长度方面有特别的规定。
Question one: What does U-Tung mean, U-Tung?
问题二：乌冬是什么东西啊？ 白驹过隙，光阴苦短。不觉三个月的学习就要结束了。回想起来，国内很多人都知道日本的乌东面，曾经有人问我们单位的韩建武同志，乌东面是什么意思，老韩回答：乌东就是面，面就是乌东。我当时也觉得只能这么回答了，到了日本以后才发现，日本人爱吃面，并且面有很多种。
Question two: What is U-Tun? The white war is too short. Three months of study is about to come to an end. In retrospect, many people in the country know Japan's U-dong side, who once asked our unit's comrade Han Jianwu, what does U-Tung mean by the U-Tung side, who replied: U-Tung is the face, and U-Tung is the face.
第一种就是所谓的“乌东”面，实际这个名字是音译的，在日本也经常写成“うどん”，但是在比较有名一点的老字号，则经常写成另外两个汉字：馄饨。而汉语的馄饨则是用外来语表示的“ワンタン”。真搞不明白在文化传递的过程中发生了怎样的变异。“乌东”面实际是中国的切面，它的基本做法是用盐水和面，促使面团内快速形成面筋，然后擀成一张大饼，再把大饼迭起来用刀切成面条。后来，在制作过程中人们往往在面粉中再加入大米粉，这样做出来的面条介于切面与米粉之间，吃起来口感比较软，再配上精心调制的汤料，也不失为一份可口的面食。当然，现在的乌东面基本都是机器加工的了，并且有时还会在面里加上蔬菜汁等佐料，制作出花样繁多的品种。
The first is the so-called “uton” face, which is actually translated into audio, and is often written in Japan, but in more famous old characters, it is written in two other Chinese characters: birconium. In the course of the production, rice flour is often added to the flour, with a softer face between the cutting and the flour, with a more refined soup, and with a more palatable face. Of course, the Udong surface is now largely machine-processed, and sometimes with vegetable juice, with a variety of flowers.
第二种面是“拉面”，也是从中国传过去的。2000年我在兰州吃过兰州拉面。到了该吃面的时候，厨师就推着小车来到我们的包房，拿起一块面团，随心所欲地抻出各种面。当时我点的是皮带面，拉出的面有皮带那么宽。有人点的是龙须面，拉出的面真的是很细，至于是不是跟龙须一样粗细，没有比较过，主要是没有见过龙须。问兰州的同志，面为什搏或么会那么经抻，他说在和面时要放一种东西，叫“唐灰”，当时没有见过这种东西，以为可能是粉状物。这次到日本查了一下书才知道，那东西叫“唐灰汁”，是一种碱性液体。放了“唐灰汁”以后的面，由于碱性的作用，面条就发黄。据日本人讲，日本的拉面之所以好吃，关键在于三种东西：首先面条要好，其实汤要好，再次是面码要好。现在的拉面的面条都是用机器加工的了，拉面店自己也不抻了，都是从专业工厂订购。拉面的汤就各有各的高招了，主要成分是骨头熬的汤，但调料和味道就看厨师的手艺了。面码则是码放在拉面碗上面的配料，主要是嫩笋、清菜等，在上面再盖一块紫菜。
The second one was a “pea” and was passed from China. In 2000, I ate Lanzhou without having seen it. By that time, the chef had pushed the car to our bun, picked up a piece of it, and picked it up as he wished. I ordered it as wide as a strap. This time I went to Japan to look at it, and it was a very thin face, so it was not as thick as a dragon, it was not as thick as a dragon, it was not as thick as a dragon. According to the Japanese, Japan's pull was as good as it was, it was not as good as a powder, but it was as good as a piece of cake, but it was as good as a piece of fabric, and it was not as good as a large as a piece of fabric.
第三种面是荞麦面，日语中就写作“荞麦”。从原料上就区别于前两种面。我在山西曾经吃过这种面条。这次在日本又特意吃了一次。面条的颜色是暗棕色的，吃到嘴里也没有太大的韧性。这种面不太合我的口味，只吃了一次。用我导师陈昌曙教授的话说：只是为了取得一种资格，本来没有什么兴趣。
The third side is barley noodles, which are written in Japanese as "roasted wheat." The first two sides are distinguished from raw materials. I ate those noodles once in Shanxi. This time in Japan. The color of the noodles is dark brown, and they are not very resilient in their mouths. It does not suit my taste, but only once. In the words of my mentor, Professor Chen Changwon, there was little interest in obtaining a qualification.
小的时候生活在农村，每年成人只有500斤毛粮当口粮，其中有50斤小麦，充其量能磨出30斤好面粉。所以，面食是很珍贵的，平时难得吃上一顿。那时觉得最好吃的就是我妈妈做的手擀面，因为那是纯面食，比饺子还好吃，饺子只有皮是面食，里面是一大团子的青菜，肉是不到过年吃不到的。所以，每次吃面条都放开肚皮使劲吃。结果吃伤了，现在不到迫不得已，根本不想吃面条。
At a young age, adults live in rural areas with only 500 pounds of food per year, of which 50 pounds of wheat is sufficient to produce 30 pounds of good flour. So the pasta is precious, and it is usually rare to eat one meal. At that time, the best food was my mother's hand noodles, because they were pure noodles, better than dumplings, but only skin, and the meat was not available until the year. So, every time you ate the noodles, you let go of your belly.
这次到基圆伍了日本，是森山绍太郎拉我吃了几次拉面，在我住处附近有一家“麻布拉面”，他们做的拉面比较好吃。同时，为了搞清日本几种面条的差别，自己用肉汤煮了几次“乌东”。一旦事情搞清楚了，也就没有了兴趣。
This time in the Kivus, it was Moriyama Taro who ate my noodles a few times, and there was a “Mabra noodles” near my place, and they made better ramen. At the same time, in order to understand the differences in the Japanese noodles, they cooked them several times with meat soup.
——————————————————————————–
补记：回到北京以后，见北京有家名为“面爱面”的连锁店也在销日本拉面，去吃了一次，结果大煞风景。面倒还是那种面，或者说这种工业化生产的东西，也不容易吃出什么差别来，可汤就差多了。里面虽然也有嫩笋，也放了清菜，但加工得没有日本那腔并么精致，其他的调料就基本没有了。这家在北京开店的面店地址在东京的东新桥，离我住的……
Remark: Back to Beijing, there's a chain in Beijing called "Face Face" that sells Japanese noodles and eats them once. Faces like that, or something produced by industrialization, are not easy to eat, but soup is much worse. There's fresh and clean food in it, but there's almost no other sauce. The shop in Beijing is located on the Tokyo East Bridge, and I live away from it.
问题三：乌冬面是什么 乌冬（日文：うどん，英文：udon，在日文汉字中写为：饨），又作乌龙。是一种以小麦为原料制造的日本面，在粗细和长度方面有特别的规定。现行的日本农业规格（JAS）中，圆面的截面直径要在1.7毫米以上，角面的宽度在1.7毫米以上的作为“乌冬面”，以下的则为“日式凉面”（宽度1.2~1.7毫米，厚度为1.0~2.0毫米），以此区分。除此以外，社会上通用的观念里，还有细面的“细乌龙面”和“日式凉面”的明确区别。简单来说作为平民主食、大米主食的代用食物，在喜庆时则作为“热”食物，在古代的日本各处都非常受欢迎。以消费量来说岐乌龙面在四国的香川县排第一，在干乌龙面的产地群马县排第二。烹调方法和配料强烈反映了地区差别，所以存在各种各样的类型存在。
Question three: What is the U-Tun face? (Japanese:, English: udon, written in Japanese:, and U-Run.) In addition to the Japanese face, which is made of wheat, there is a clear distinction in terms of fine and long. In Japanese agricultural specifications (JAS), the cross-sectional diameter of the round is more than 1.7 mm, while the angle is more than 1.7 mm as the “U-Tun face”, and the following are very popular in Japan in ancient times.
问题四：乌冬是什么意思啊？？？ 呵呵呵……撅着小嘴，叫你“乌冬”，像不像QQ头像里叫“亲亲”的那个表情呢？
Question four: What does U-Tung mean? Ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha!
问题五：韩国人说乌冬面是什么意思 其实就是咱们吃得乌冬面啊，原产于日本
Question No. 5: What do the Koreans say about ostrich noodles?
问题六：乌冬面的意思一般是形容什么 乌冬面就是一种面而已，源于日本。
Question six: What does U-Tunami mean in general is that U-Tunami is just one face, originating in Japan.
问题七：乌冬面是什么味道 乌冬面本身没味道,可先用猪大骨或柴鱼熬高汤,再取出熬好的高汤煮乌冬面,依个人喜爱,调味或可加一个鸡蛋,就可以了。
Question seven: What's the taste of U-Tunami?
乌冬面（日文：うどん；英文：udon，在日文汉字中写为：饨），在中国大陆及港澳地区也被称为乌冬面。
Udun paste (in Japanese: ; English: udon, in Japanese: ) is also known as Udun paste in mainland China and in Hong Kong and Australasia.
乌冬面是最具日本特色的面条之一，与日本的荞麦面、绿茶面并称日本三大面条，是日本料理店[1] 不可或缺的主角。其口感介于切面和米粉之间，口感偏软，再配上精心调制的汤料，就成了一道可口的面食。是将盐和水混入面粉中制作成的白色较粗（直径4毫米～6毫米）的面条。冬天加入热汤、夏天则放凉食用。凉乌冬面可以蘸被叫做“面佐料汁”的浓料汁食用。
The ointment is one of Japan's most distinctive noodles, and the three Japanese noodles, the green tea noodles and the Japanese ones, are the indispensable protagonists of the Japanese food shop[1]. Their mouth senses are between tannery and rice flour, and their mouth is soft, with carefully modulated soup, they become a good pasta. It is a thicker white noodles (4 mm-6 mm in diameter) made of salt and water in flour. Winters add hot soup and summers are used for cold food. Cold winters can be used as a juic.
最经典的日本乌冬面做法，离不了牛肉和高汤，面条滑软，酱汤浓郁，所以去日本，一定要尝一碗香川县的牛肉乌冬面。
The most classic Japanese ointment practice is that of beef and high soup, smooth noodles and smooth soup, so when you go to Japan, you must taste a bowl of u-dun noodles from Shanchuan County.
乌冬面反式脂肪酸为零、并且含有很多高质量的碳水化合物。通过配合不同的佐料、汤料、调味料可以尝到各种不同的口味。有的时候也会在面上加上裙带菜、蔬菜天妇罗、小葱一起食用。在日本老少咸宜，不论在家里还是在外吃饭，乌冬都是一种很常见的食品。
Oysteric trans-fat acids are zero and contain a lot of high-quality carbohydrates. Different foods can be tasted by matching different ingredients, soups, and spices. Sometimes they can be eaten with skirts, vegetables and onions.
问题八：什么是乌冬茶? 乌冬（日文：うどん，英文：udon，在日文汉字中写为：饨），又作乌龙。是一种以小麦为原料制造的日本面，在粗细和长度方面有特别的规定。不知道是否符合你的要求。
Question No. 8: What is u-dun tea? u-dun (Japanese:, English: udon, in Japanese: ) and U-Run. It's a Japanese face made of wheat, with special requirements in terms of size and length. I don't know if it meets your requirements.
问题九：乌冬面为啥叫乌冬面 乌冬面乌龙面（日文：うどん；英文：udon，在日文汉字中写为：饨），在中国大陆及港澳地区也被称为乌冬面 乌冬面是最具日本特色的面条之一，与日本的荞麦面、绿茶面并称日本三大面条，是日本料理店不可或缺的主角。乌冬面是用盐水来和的面，促使面团内快速形成面筋，然后擀成一张大饼，再把大饼迭起来用刀切成面条。其口感介于切面和米粉之间，口感偏软，再配上精心调制的汤料，就成了一道可口的面食。是将盐和水混入面粉中制作成的白色较粗（直径4毫米～6毫米）的面条。冬天加入热汤、夏天则放凉食用。凉乌冬面可以蘸被叫做“面佐料汁”的浓料汁食用。 最经典的日本乌冬面做法，离不了牛肉和高汤，面条滑软，酱汤浓郁，所以去日本，一定要尝一碗香川县的牛肉乌冬面。 乌冬面本身几乎不含脂肪、反式脂肪酸为零、并且含有很多高质量的碳水化合物。通过配合不同的佐料、汤料、调味料可以尝到各种不同的口味。有的时候也会在面上加上裙带菜、蔬菜天妇罗、小葱一起食用。在日本老少咸宜，不论在家里还是在外吃饭，乌冬都是一种很常见的食品。 编辑本段名字乌冬（udonn) undonn的发音是由unn-donn转变而来的,「乌冬」在日本也经常写成“うどん”，但是在比较有名一点的老字号，则经常写成另外两个汉字：馄饨。而汉语的馄饨则是用外来语表示的“ワンタン”。
Question No. 9: The Utun face is called the Utun face. The Utun face is called the Utun face. The Utun face is called the Utun face. The Utun face is called the Utun face of China and Hong Kong. The Utun face is also known as the Utun face of China and Hong Kong. The Utun face is one of the most Japanese noodles. The Utun face is made of salt water, the Utun face of the Utun face, the Utun face of the Utun face, the Utun face of the Utun face of the Utun face, and the Utun face of the Utun face of the Utun face, which is fast-formed with a big cake, and then the stubble of the bourbon of the nats, which is called the "nob" of the nats, which are used for the frobs, the frobs of the nats, and the frobs of the nabs, which are not used.
乌冬是一种以小麦为空滚原料制造的日本面。
U-Tung is a Japanese face made of wheat as an empty raw material.
乌冬在粗细和长度方面有特别的规定。现行的日本农业规格（JAS）中，圆面的截面直径要在1.7毫米以上，角面的宽度斗答余在1.7毫米以上。
In the current Japanese agricultural specifications (JAS), the cross-sectional diameter of the round is more than 1.7 mm, and the width of the corner is more than 1.7 mm.
乌冬面是日本料理中的基础美食，无论清汤浓汤都十分有特点，口感润滑筋道，制作方便快捷，受到很多人的青睐。
The ointment is the basic food in Japanese foods, which are very characteristic of the soup, lubricate, make it easy and fast, and be favoured by many people.
扩展资料：
Extended information:
日本人爱吃面，荞麦面、乌冬面、拉面、意大利面等，很多面店门前经常排起长龙。据调查，每周吃3次以上面条的日本人超过三分之一，其中最经常吃的是“拉面”。
Japanese people love noodles, wheat noodles, utunodles, lasagna, pasta, and so on, and so on, and so on, and so on. More than one third of the Japanese eat three times a week with the strip above, the most frequent of which is the ramen.
日本曾于2月27日至3月1日通过互联网实施调查，在吃面的频率方面，举李以“每周1次至2次”为最多，占41.9%(男性40.8%，女性43.0%)，其次是“每周3次至4次”，占18.6%(男性20.8%，女性16.4%)，选择“每月2次至3次”的人占15.7%(男性13.8%，女性17.6%)。每周吃3次以上面条的人比例高达33.6%。
Japan used to conduct surveys through the Internet from 27 February to 1 March. In terms of the frequency of pasta, Li was the highest “one to two times a week”, accounting for 41.9 per cent (40.8 per cent of men and 43.0 per cent of women), followed by “three to four times a week”, 18.6 per cent (20.8 per cent of men and 16.4 per cent of women), and 15.7 per cent of those choosing “two to three times a month” (13.8 per cent of men and 17.6 per cent of women). The proportion of people eating three times a week with the above article was as high as 33.6 per cent.
各种面排位第一名的佐菜分别是拉面和叉烧肉(57.6%)，热乌冬面和葱(55.4%)，热荞麦面和葱(50.7%)，意大利面和碎奶酪(45.6%)，而认为荞麦炒面·乌冬炒面与红姜更配的为35.0%。
The first class of pasta in each category consists of ramen and fork roast meat (57.6 per cent), hot winter noodles and onions (55.4 per cent), hot wheat noodles and onions (50.7 per cent), pasta and broken cheese (45.6 per cent), while it is considered to be 35.0 per cent better suited to the ginger.
此外，32.4%的日本人在吃拉面的时候最喜欢搭配煎饺，24.1%的人吃热乌冬面时喜欢再来一块炸什锦蔬菜，20.4%的人吃热荞麦面的时候和炸大虾一起吃，17.7%的人认为意大利面一定要配沙拉，11.2%的人会在吃荞麦炒面·乌冬炒面时喝上一杯绿茶。
In addition, 32.4 per cent of Japanese eat ramen most in combination with fried dumplings, 24.1 per cent eat hot oatmeal, 20.4 per cent eat hot oatmeal with fried shrimp, 17.7 per cent believe that pasta must have salad, and 11.2 per cent drink a cup of green tea while they eat bourbon noodles.
参考资料来源：百度百科-海鲜乌冬
Source: 100-degree encyclopedia-seafood hundun.
参考资料来源：中新网-日媒：日本人经常吃拉面 吃拉面时爱搭配煎饺
Source: Sino-New Network-Japanese Media: Japanese eat ramen often and eat ramen with fried dumplings.
;?乌冬指的是一种以小麦为原料所制造出来的日本面食，在粗细和长度方面有特别的规定。乌冬面的基本
;? Utun is a Japanese pasta made of wheat, which has special requirements in terms of size and length.
做法是用盐水和面，促使面团内快速形成面筋，然后擀成一张大饼，再把大饼叠起来用刀切成面条，直径约4-6毫米。后来在制作过程中人们往往皮轿会在面粉中再加入大米粉，这样做出来的面条介于切面与米粉之燃唤肆间，吃起来口感比较软，再配上精心调制的汤料就可以了。
This is done by saline water and pasta, prompting the mass to form rapidly, and then making a big pie, folding it up and cutting it with a knife, about 4-6 mm in diameter. In the process, people tend to add rice flour to their flour, so that the face is drawn between the heat of the cut and the powder, so that the taste is softer and the soup is carefully tuned.
乌冬面是以小麦为原料制作而成的，链液无论清汤、浓汤都有一定的特色，乌冬面是最具日本特色的面条之一，与日本的荞麦面、绿茶面并称日本三大面条，是日本料理店不可或缺的主角。
The ointment is made of wheat as a raw material, and the chain fluids have certain characteristics, whether fresh or heavy, and the ointment is one of the most Japanese noodles, together with the Japanese wheat noodles, the green tea noodles and the three Japanese noodles, are indispensable protagonists of the Japanese food shop.
现如今，乌冬面是很多人爱吃的一种面食，而且乌冬面的热量是相对比较低的，每100克乌冬面的热量大约为143大卡，所以平时生活中食用乌冬面是完全没问题的。
Now that U-Turquoise is one of many people's favorite pasta, and its heat is relatively low, with about 143 calories per 100 grams of U-Turquoise, it is entirely fine to eat U-Turquoise in normal life.
上述文章内容就是对乌冬是什么东西和乌冬面和一般面条区别的介绍到此就结束了，希望能够帮助到大家；当然如果你还想了解更多这方面的信息，请多多关注我们哦！
This is the end of the introduction to what U-Tun is and the difference between U-Tun and ordinary noodles, and I hope it will help you. If you want to know more about this, please pay more attention to us.
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The station states that the content of the website is from the Internet and that if there is a violation, contact us and we will deal with it in a timely manner.
文章标题：乌冬是什么东西（乌冬面和一般面条区别）
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更新时间：2023年04月29日
Update: 29/04/2023
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