Introduce Udon noodles in English and leave a Chinese translation or translate the following paragraph Thanks!

Udon is salt water and the surface to promote rapid formation of gluten in the dough, then roll into a pie, then pie after another to a knife cut noodles. Between its taste and the rice section between the soft palate, matched with carefully modulated the soup, it becomes a delicious pasta. Salt and water is mixed with white flour made into a coarse paste. Salt and water is mixed with white flour made into a coarse (diameter 4 mm to 6 mm) of the noodles. Add hot soup in winter, cool in summer consumption. Dipped in cold udon can be called a "face seasoning sauce" of concentrated feed juice consumption. The most classic approach of Japanese udon noodles, not from the beef and broth, slippery noodles soft, rich miso soup, so to go to Japan, be sure to try a bowl of beef Kagawa Udon. Udon itself almost no fat, zero trans fatty acids, and Udon itself almost no fat, zero trans fatty acids, and contains a lot of high-quality carbohydrates. Through with a different seasoning, soup, seasonings to taste a variety of tastes. Sometimes also in the face with seaweed, vegetable tempura, and other ingredients. Sometimes also in the face with seaweed, vegetable tempura, green onion with food. In Japan, young and old, whether at home or eating out, udon is a very common food.