擀 (gǎn): to roll (dough etc)

本地小麦擀成面皮，文火慢烙，外皮焦香、内里松软。

běn dì xiǎo mài gǎn chéng miàn pí , wén huǒ màn lào , wài pí jiāo xiāng , nèi lǐ sōng ruǎn .

Local wheat is rolled into dough and slowly pan-fried over low heat, resulting in a crispy, aromatic crust and a soft, fluffy interior.

蚬肉厚实，烹饪前需用擀面杖反复捶打，方能嫩而不柴。

蚬 ròu hòu shí , pēng rèn qián xū yòng gǎn miàn zhàng fǎn fù chuí dǎ , fāng néng nèn ér bù chái .

Clams have thick meat; before cooking, they must be pounded repeatedly with a rolling pin to ensure they are tender and not tough.

村民手擀面条，铺上香椿碎，搭配蒜末、辣椒面，浇上滚烫的菜籽油，酸辣鲜香、筋道入味。

cūn mín shǒu gǎn miàn tiáo , pù shàng xiāng 椿 suì , dā pèi suàn mò , là jiāo miàn , jiāo shàng gǔn tàng de cài zǐ yóu , suān là xiān xiāng , jīn dào rù wèi .

Villagers hand-roll the noodles, top them with chopped toon leaves, mix in minced garlic and chili powder, and pour piping-hot rapeseed oil over them—the result is a dish that’s sour, spicy, savory, and fragrant, with a chewy texture and rich flavor.