English introduction beef noodles

Lanzhou beef noodles originated in the Qing Dynasty and Jiaqing years. ?

Ma Liuqi of Dongxiang nationality in Gansu Province was brought to Lanzhou by Chen Weijing, a student from imperial academy, Suzhai Village, Huaiqing County, Henan Province (in Aibo County, Henan Province).

After learning the production technology of ox cart soup noodles, it was innovated and improved by Chen descendants and Anhui beef noodles Ma Baozi.

Later, the standard of Lanzhou beef noodles was unified as "one clear (soup), two white (radish), three green (coriander and garlic seedlings), four red (chili pepper) and Huang Wu (noodles are yellow and bright)". In the next 200 years, Lanzhou beef noodles are world-famous for their delicate broth. ?

It has entered all parts of the country and won high praise and honor from diners at home and around the world. It has also been identified as one of the three pilot varieties of Chinese fast food, which is called "the first noodle in China". .

Lanzhou beef noodles first began in the Jiaqing period of Qing Dynasty. Ma Liuqi, a Dongxiang nationality in Gansu Province, learned the technology of making beef noodles with carts from Chen Weijing, a student from imperial academy, Suzhai Village, Huaiqing County, Henan Province, and brought it to Lanzhou. It was invented by Chen's descendant and Hui chef Ma Baozi.

After the beef noodles were improved, the standard of Lanzhou beef Lamian Noodles was unified as "one clear (soup), two white (radish), three green (coriander and garlic sprout), four red (pepper) and Huang Wu (noodle Huang Liang)".

In the long years of more than 200 years, Lanzhou beef noodles are world-renowned, famous for their rotten meat, delicious soup and fine noodle quality. It has penetrated all over the country, won the praise and honor of diners at home and abroad, and was identified by the state as one of the three pilot varieties of Chinese fast food, known as "the first side of China"

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Flavor characteristics

Lanzhou beef noodles are characterized by rotten beef, white radish, spicy oil, green coriander, flexible noodles, smooth and refreshing soup, harmonious taste, fragrant smell and great appetite. There are many kinds of noodles, such as big width, two width, leek leaves, a nest of silk, buckwheat noodles and ribs. And "two essences", "three essences", "fineness" and "capillary", and diners can choose according to their own hobbies.

Locals describe it as "one clear, two white, three green, four red and Huang Wu", that is, beef soup is as clear as white water, several white radishes are pure white, fresh green garlic sprouts float on the soup, Chili oil is red, and noodles are bright yellow. Therefore, the reputation of Lanzhou beef noodles has continued.