天还没亮,兰州一条小街上的拉面馆就开了灯。大锅里的汤从昨晚煮到现在,热气往上飘。戴着白帽子、穿着白围裙的师傅在准备第一锅面。
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Before dawn, a noodle shop on a small street in Lanzhou already had its lights on. The broth in the big pot had been simmering since last night, and steam rose from it. The noodle master, in a white cap and a white apron, was getting the first batch of noodles ready.