新华记者每天在繁忙的Kashgar餐厅工作, 每天提供2 000个比拉夫服务, 展示菜后的技能和文化。 A Xinhua reporter spends a day working at a busy Kashgar restaurant making 2,000 pilaf servings daily, showcasing the skill and culture behind the dish.

在新华社“寻找喀什”系列节目的新片段中，主持人苏巴詹·埃拉姆（Subatjan Elam）在一家拥有20年历史的喀什餐厅当了一天临时学徒，该餐厅每天准备2000份抓饭。 In a new segment from Xinhua’s “Finding Kashgar” series, presenter Subatjan Elam spends a day as a temporary apprentice at a 20-year-old Kashgar restaurant that prepares 2,000 servings of pilaf daily. 视频捕捉到快速、高压厨房环境, 快速切切、、恒定的订单要求精确性和耐力。 The video captures the fast-paced, high-pressure kitchen environment, where rapid chopping, sizzling woks, and constant orders demand precision and stamina. Elam测试他是否有能力跟上小组的步伐,突出显示维持如此庞大的作业所需的技巧和协调。 Elam tests his ability to keep up with the team, highlighting the skill and coordination required to maintain such a high-volume operation. 该特征提供了对新疆传统食品企业的幕后观察,强调了皮拉夫的文化重要性及其食品工匠的献身精神。 The feature offers a behind-the-scenes look at a traditional food business in Xinjiang, emphasizing the cultural importance of pilaf and the dedication of its food artisans.