https://mp.weixin.qq.com/s/5VxqRWWnc2O8Im3JbLYwhA

揉面时不加一滴水，仅用鸡蛋和面粉，制作出的成品面条色泽金黄，细可穿针，这就是广汉全蛋坐杠大刀金丝面，也是第六批四川省级非物质文化遗产代表性项目。When kneading the dough, no water is added.With only egg liquid and flour as the ingredients,thenoodles are golden and could thread a needle. This is the "Guanghan Whole-Egg Bamboo-Pressed Golden Silk Noodles," a representative item of the sixth batch of Sichuan Provincial Intangible Cultural Heritage.

为何叫“全蛋坐杠大刀金丝面”这样独特的名字？这与制作技艺有关，包含制作的三大要素“全蛋、坐杠、大刀”。全蛋，指的是原料只采用面粉与鸡蛋，揉出的面条口感劲道。Why is it called "Whole-Egg Bamboo-Pressed Golden Silk Noodles"? It’s related to the production technique. With only flour and eggs as ingredients, the noodles have a chewy texture.

在揉面过程中，先以竹杠压面，使面团呈现出均匀、规则、“一分厚”的方块状；然后以力道均匀的“三推四压”擀制，使擀出的面皮表面光滑，薄如蝉翼，这则是坐杠的含义。接着用厚重的大刀切面，制作出的面条色泽金黄，细可穿针。A bamboo pole is used to press the dough, forming it into evenly thick, uniform squares about one centimeter thick. Then, through the methodical "three pushes and four presses," the dough is rolled out until the surface becomes smooth and thin.

全蛋坐杠大刀金丝面历史悠久。1912年，在广汉城西，有一高姓人家，开设一面店，单用鸡蛋和面，坐杠压面，独创了金丝面的制作技法，因面条色泽金黄、细如发丝，故被称之为“金丝面”。The Golden Silk Noodles has a long history. In 1912, in Guanghan, a family surnamed Gao opened a noodle shop where they used only eggs and flour, pressing the dough with a bamboo pole, and invented the technique for making golden silk noodles. Because of the golden color and hair-thin noodles, they were named "Golden Silk Noodles."

在广汉，已传承上百年的全蛋坐杠大刀金丝面，已经是当地家喻户晓的一道传统小吃。全蛋坐杠大刀金丝面不仅仅是一道菜，更是一种文化传承。它承载着四川人民的智慧和勤劳，也代表着他们对美食的热爱和追求。In Guanghan, the Golden Silk Noodles have been passed down for over a hundred years and are now a well-known traditional snack in the area. These noodles are more than just a dish; they represent a cultural heritage. They embody the wisdom and hard work of the people of Sichuan and reflect their love and pursuit of fine cuisine.

来源：四川国际传播中心、封面新闻