葱油面，这道看似简单却滋味无穷的传统中式面食，总能以其独特的魅力唤醒人们味蕾深处的记忆。
Scallion oil noodles, a traditional Chinese dish that may seem simple yet full of flavor, always awakens deep memories of taste with its unique charm.
首先，选用新鲜细长的香葱，同时保留葱白与葱绿，切成寸段。接着，在热锅中倒入适量的食用油，油量需足以覆盖葱段，待到葱段被炸至金黄，边缘略带焦脆，捞出葱段，留下满锅金黄色的葱油，那是整道面的灵魂所在。
First, fresh, thin, and long scallions are selected, keeping both the white and green parts, and they are cut into small pieces. Next, a sufficient amount of cooking oil is poured into a hot pan, enough to cover the scallion pieces. The scallions are fried until golden brown with slightly crispy edges, then removed from the oil. What remains in the pan is the golden scallion oil, which is the soul of the dish.
另一边，面条的选择也至关重要，一般以细面条或手工拉面为佳，它们能更好地吸附葱油的香气。面条煮至八分熟，捞出后立即过冷水，这样的处理既能保持面条的筋道，又能避免过度煮烂导致的口感黏腻。沥干水分后，将面条迅速拌入还冒着热气的葱油中，让每一根面条都均匀裹上油光，再撒上一把炸好的葱段，以及少许盐、糖调味，提鲜的同时平衡了葱油的浓郁。
The choice of noodles is also crucial. Thin noodles or handmade pulled noodles are the best as they better absorb the fragrant scallion oil. The noodles are boiled until they are about 80% cooked, then immediately rinsed under cold water. This process keeps the noodles chewy and prevents them from becoming too soft and sticky from overcooking. Once drained, the noodles are quickly mixed with the still-steaming scallion oil, ensuring every strand is coated with the shiny oil. Finally, fried scallion pieces are sprinkled on top, along with a pinch of salt and sugar to enhance the flavor, balancing the richness of the oil.
责编：武玥