拉面在日本的起源┈┈┈┈┈┈┈┈┈┈注１：灰汁即植物灰浸泡过滤后得到的汁水，主要成分为碳酸钾，呈碱性。注２：日本荞麦面中的“种物”，即有油炸虾等的汤面。注３：夜鸣荞麦、夜鸣乌冬，指将售卖乌冬、荞麦的摊主的叫卖声比作夜晚鸣叫的鸟儿。

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拉面在日本的起源
┈┈┈┈┈┈┈┈┈┈
注１：灰汁即植物灰浸泡过滤后得到的汁水，主要成分为碳酸钾，呈碱性。
注２：日本荞麦面中的“种物”，即有油炸虾等的汤面。
注３：夜鸣荞麦、夜鸣乌冬，指将售卖乌冬、荞麦的摊主的叫卖声比作夜晚鸣叫的鸟儿。

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