Please write a food composition about beef noodles!

As the saying goes, "Food is the most important thing for the people". There are many delicious foods in our country. To say my favorite, I have to count beef noodles.

The color of beef noodles made by my mother is very beautiful, and it snows ten miles. I remember once, when I came home from school, I smelled a strong fragrance as soon as I got home, thinking that my mother must have cooked beef noodles. So I quickly opened the door, and sure enough, my mother was cooking beef noodles. After a while, the beef noodles were finally ready. I carefully observed the appearance of beef noodles: a thick layer of hot sauce with 3 or 4 slices of coriander on it, like lotus leaves growing in the river, with 5 or 6 slices of beef inside, like small fish in the river, and noodles lying inside. Its white body is soaked in spicy beef soup, giving off a spicy and fragrant taste, which makes my mouth water.

The method of making beef noodles is very simple. Add seasoning and hot sauce to cook beef first, then put it in and take it out, clean the pot, add some water, cook the noodles for 10-20 minutes, then add the cooked beef, and a pot of delicious beef noodles is ready.

Beef noodles taste good. When I eat beef, I don't care how spicy it is. I always gobble it up. When I first ate it in my mouth, it was so spicy that I seemed to be able to breathe fire. But soon, the aroma of beef noodles echoed in my mouth, which was really delicious. After that, I will eat beef brisket, beef and beef tendon until I cry.

The beef noodles cooked by my mother are deeply reflected in my mind, because they are so delicious! Ask close questions

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Pingyao ancient city is the hometown of beef in China, and Pingyao beef is a national famous product produced in Pingyao, a world cultural heritage and a national historical and cultural city.

Pingyao beef has a long history and originated in the Han Dynasty. It was famous in the Ming Dynasty and enjoyed a high honor in the Qing Dynasty. Emperor Jiaqing personally gave Pingyao beef "the best in the world".

At the end of the Qing Dynasty, with the unprecedented prosperity of Pingyao's commerce and finance, Pingyao beef merchants were brought to all parts of the country, which made Pingyao beef famous in China. The number of beef shops and workshops in Pingyao's urban and rural areas also increased year by year, and Pingyao beef entered the heyday of development.

Pingyao beef has a unique traditional production technology, from the operation procedures and methods of slaughtering raw cattle, cutting raw meat, pickling and boiling to the use of salt and water and even the processing of solar terms and seasons.

According to the unique local soil, water quality, climate, human culture and other factors, the beef produced by exquisite material selection method and unique pickling, marinating, stewing and stewing processes is ruddy in color, fresh and tender in meat, fat but not greasy, thin but not firewood, mellow and delicious, rich in nutrition, and has the effects of nourishing the stomach and strengthening the spleen.

The contents of calcium, iron and zinc in Pingyao beef are higher than those in ordinary beef 127%, 59% and 32% respectively, and the vitamins are higher than those in ordinary beef.

Lamian Noodles is a famous product in Shanxi Province and one of the four major pasta products in Shanxi Province.

Especially Lamian Noodles in Pingyao County, Jinzhong City is the most famous. This kind of pasta is suitable for mixing with bittern or various ingredients.

Lamian Noodles is highly technical, so it is necessary to master the essentials to do a good job in Lamian Noodles, that is, to prevent dehydration when kneading dough, to shake the strips evenly, to roll the strips evenly, and to prevent squatting when laying the pot.

Lamian Noodles can also be made into small Lamian Noodles, hollow Lamian Noodles, Lamian Noodles with stuffing, Longxu Noodles, flat noodles and water Lamian Noodles according to different tastes and preferences.

Tender, tough, soft and fragrant. Note: Compared with other dishes, this dish is different in taste and mouthfeel. It is a unique flavor snack in Pingyao County and is deeply loved by the masses. It is the best-selling food in spring and autumn.

Dong Xuan was a famous noodle teacher in Nanpu, Pingyao in the early Guangxu period of Qing Dynasty. He invented the bowl-shaped jiaozi, which has a history of 100 years. Oil cake is a food made by frying yellow rice (that is, soft millet flour) and adding sugar or jujube paste and red bean paste as stuffing.

Golden color, tender outside and soft inside, sweet and delicious.

There are many kinds of oil cakes in Jinzhong area. Due to different production methods, there are cloud cakes, jujube cakes (also known as cut cakes) and raw pancakes. Because of the different raw materials used, it is also called glutinous rice cake and vegetable cake; Because of the homonym of "cake" and "cake", people often eat it on New Year's Day or weddings, children's full moons, birthdays, old people's birthdays, and building houses, so they are also called rice cakes and wedding cakes.

Over the years, oil cake has become a traditional food loved by people in Jinzhong, accompanying people to send the old and welcome the new and celebrate happiness.

Daoxiao Noodles is a daily favorite pasta of Shanxi people, and it is well-known at home and abroad for its unique flavor.

Daoxiao Noodles got its name because it was all cut with a knife.

The leaves nailed with a knife are thick in the middle and thin in the edge.

Sharp edges, shaped like willow leaves; The entrance is soft and non-sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers.

Together with noodles with gravy in Beijing, Yifu noodles in Shandong, grilled fish noodles in Henan and Dandan Noodles in Sichuan, it is known as the five major pasta products and enjoys a high reputation.

The technical requirements of kneading dough with knife are strict, and the proportion of water and flour is accurate. Generally, one kilogram of flour is mixed with three or two waters, then kneaded into dough, covered with a wet cloth and kneaded for half an hour until it is kneaded evenly, softened and polished.

If you can't knead the dough, it's easy to stick to the knife and break the strip when cutting.

Miaomiao of Daoxiao Noodles is a swordsman.

Knives, generally without knives, should be ground from a special arc.

When operating, the left hand holds the kneaded dough and the right hand holds the knife. Your wrist should be smart, your output should be flat, and your strength should be even. When you face the soup pot, you will scratch, scratch, scratch and scratch. Cut noodles are Ye Er, one leaf after another, just like a meteor chasing the moon, drawing an arc-shaped white line in the air. Noodles fall into the soup pot, and the soup rolls, splashing like whitebait, which is really beautiful.

Before eating, visiting the chef to shave noodles is tantamount to enjoying an art performance.

Seasonings (commonly known as "topping" or "blending") in Daoxiao Noodles are also varied, including tomato sauce, meat fried sauce, mutton farm, Flammulina velutipes and egg marinated, with timely fresh vegetables, such as shredded cucumber, shallots, mung bean sprouts, boiled soybeans, minced onion and garlic, and Chili noodles, which are very delicious.

Beef contains little fat. If you cut off the surrounding fat, the fat content will be less than Philip's meat.

It is characterized by thin beef slices as paper, red and bright, spicy and crisp, chewed slowly, and endless aftertaste.

It is characterized by soft and rotten meat, fragrant yam and fresh soup.

Deeply loved by people.

Beef has less fat and is slightly dry. Soaking in wine or vinegar for a while can increase the flavor and make the meat soft and tender.

How about writing an English article about beef and radish? There are many varieties of radish, about 100 varieties. According to the season, it can be divided into spring radish and autumn radish; According to the size of the root, it can be divided into three types: large, medium and * * *; According to the color of radish, it can be divided into radish, blue radish and carrot. Radish, in the countryside, although many people grow it, many people don't fully understand its wide use. Radish contains many nutrients. It contains a lot of glucose, fructose, sucrose, vitamins and minerals. And vitamin c content is more than 89 times that of pears and apples. If radish is used instead of fruit, its vitamin content will only be even worse. The spicy taste of radish is also a useful material. Together with the digestive enzymes in radish, it can help the stomach digest food, especially fat. After eating greasy food, people will eat a radish to reduce fat. If people eat a lot at dinner, they can also eat a radish. Grandpa said that there is a man in our village who likes to bet with others. Once at a banquet, he made a bet with someone and said, "I can eat eight bowls of vegetables, but I won't be suffocated, but on one condition, let me go out to dawdle after dinner." Sure enough, he went out shortly after eating, and then swaggered into the door of this family. People scrambled to ask him what "panacea" he had eaten, but he couldn't survive. Under people's questioning, he said helplessly, "After I went out, I dug a radish where I ate, so I can stand here now." Why can radish help digestion? Because radish contains a lot of mustard oil, fiber and various digestive enzymes, these substances can promote intestinal peristalsis and help digestion. Radish can also treat diseases. If you cough for a long time, you can take white sugar radish juice, which will have the effect of resolving phlegm and relieving cough. Radish can also be used to treat bacillary dysentery and enteritis. Recently, it has been found that radish is also very useful for anti-cancer treatment. In addition, radish can help people quit smoking. Radish contains radish acid, which will cause vomiting after people eat it, and the lips will turn red and there will be no taste, so it is easy to quit smoking. Many uses of radish can be said to surpass ginseng, and its price is very cheap. No wonder the doctor affectionately calls "radish juice" "ginseng soup". There is a saying in the countryside: "Eat radish in winter and ginger in summer. Old doctors don't prescribe drugs. " Since radishes are good for us, why don't we eat radishes at ordinary times? There are many varieties of radish, about one hundred varieties.

According to the season, it can be divided into spring radish and autumn radish; According to the size of the root, it can be divided into three types: large, medium and small; According to the color of radish, it can be divided into white radish, green radish and carrot.

Radish, although many farmers grow it in the countryside, many people don't fully understand its wide use.

Radish contains many nutrients.

It contains a lot of glucose, fructose, sucrose, vitamins and minerals.

Among them, the content of vitamin C is eight or nine times more than that of pears and apples.

If radish is used instead of fruit, its vitamin content will only be worse.

The pungent taste of radish is also a useful substance.

Coupled with the digestive enzymes in radish, it can help the gastrointestinal tract digest food, especially fat.

After people eat greasy food, eating radish will relieve greasy food.

If people eat too much at dinner, they can also eat some radishes.

Grandpa said that there is a person in our village who likes to bet with others.

Once at a banquet, he made a bet and said, "I can eat eight bowls of vegetables at a time without being suffocated, but on one condition, I must go out for a walk after dinner."

Sure enough, less than an hour after dinner, he swaggered into the gate again. People scrambled to ask him what "panacea" he had eaten and was not suffocated. Under people's questioning, he said helplessly: "After I went out, I picked two radishes in the field to eat, so I can stand here now."

"Why can radish help digestion? Because radish contains a lot of mustard oil, fiber and various digestive enzymes, these substances can promote intestinal peristalsis and help digestion.

Radish can also cure diseases.

If you cough for a long time, you can take white sugar radish juice, which has the effect of resolving phlegm and relieving cough.

Radish can also be used to treat bacillary dysentery and enteritis.

Recently, radish has been found to be very useful in anti-cancer.

In addition, radish can help smokers quit smoking.

Radish contains radish acid, which can make smokers have no taste in their mouths after smoking and it is easy to quit smoking.

Radish is more useful than ginseng, and the price is very cheap. No wonder the doctor affectionately called "radish juice" "ginseng chicken soup".

There is a saying in the countryside: "Eat radish in winter and ginger in summer.

Don't bother the doctor to write a prescription.

"Since radish is good for us, why don't we eat more at ordinary times? ...

Stir-fried beef as an appetizer composition, wrote 350 words. Among many foods, each food has its own uniqueness.

Cabbage is watery and attractive; Persimmon is like a small red light, which makes people drool; Potato chips taste crispy; Celery is sweet and crisp.

What about beef? It looks neither beautiful nor conspicuous, but I like beef best.

The appearance of beef is similar to that of pork, but the color is redder than pork.

Although beef looks ugly, surprisingly, it tastes delicious.

Spicy beef is fragrant and spicy; Steamed beef is fragrant and tender; Braised beef is fragrant and crisp; Hot pot beef is delicious and fragrant.

No matter what kind of beef you put in your mouth, a feeling of comfort will spread all over your body immediately.

Beef is not only delicious, but also can be eaten in many ways, such as boiling, copying, roasting, stewing and so on.

Among them, I like beef best. Beef tastes delicious.

I remember once, my sister-in-law copied a plate of beef, and I ate half a plate at once. I'm so full.

Beef is rich in nutrition, with higher calcium content than other meats and higher iron content than pork, duck and goose. Beef also contains vitamin E, vitamin K, vitamin PP and vitamin M, etc. Beef is one of the meats that people often eat in their daily lives.

It is low in price, suitable for the public's taste and well received by the people including me.

Ziyun beef composition 500 words We had beef whistle noodles at noon today, which I found particularly delicious.

There are white radishes, carrots and vegetables in the noodles. I ate two bowls in one sitting. My mouth still wants to eat, but my stomach can't hold on.

As far as I can remember, I have never eaten such delicious beef noodles. When you grow up, you must learn to cook this minced beef noodles for your parents to taste.

My hometown is Chaozhou, an ancient city with a long history and profound cultural heritage.

There are many kinds of snacks in Chaozhou ancient city, including mother duck twist, mouse shell fruit, rice rolls, beef balls, fried oysters and salted fruit ... Among them, my favorite is beef balls, which is well known to all women and children.

Speaking of beef balls, I'm a big fan. Chaozhou hand-hammered beef ball looks gray and plain in color, but it is made by beating two triangular iron bars for two to three hours. It is delicious, elastic and unforgettable.

Once I went to a beef ball shop with my mother to eat snacks. There are beef balls and beef noodle soup, which are very famous.

I saw a master repeatedly beating a piece of fresh beef with two triangular iron bars until it became paste and squeezed into pills. I asked the master who beat beef cheerfully, "What beef do I use to beat beef balls by hand?" Why is the hand-hammered beef balls in Chaozhou so famous? "When the master who beat beef saw that I wanted to know the origin of beef balls so much, he cheerfully introduced to me:" Our Chaozhou beef balls are famous because the climate in Chaoshan area is humid and the land is fertile, so the cows produced are unique. "

Beef balls are usually made of mountain cows. The beef ham that was slaughtered alive that day was cut into small pieces and beaten continuously for two or three hours with two triangular iron bars until the beef became slurry, seasoned and pressed into balls by hand.

Chaozhou beef balls are very elastic in taste and not rotten when cooked. Put it in a bowl, add garlic and celery to the soup, it's very delicious, then dip it in Chaoshan sand tea sauce and beef balls, and the taste and delicious taste are fully displayed.

"Listening to the master's proud tone, I didn't expect that just a grain of beef balls had such great knowledge. It seems that I still have to study hard, I thought to myself.

I couldn't wait to eat beef balls, so my mother bought two bowls and ate them with relish.

Today, I am very happy. I not only tasted delicious beef balls, but also learned about Chaozhou cuisine. What a great harvest! This is our famous snack in Chaozhou-beef balls.

Welcome to Chaozhou. I am glad to take you to taste the delicious beef balls in Chaozhou! ...

The practice of frying steak 1. Fried steak (western food), onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce and tomato slices.

Production process ① Cut the steak into small pieces of 10g, slice each piece into circular slices with a knife with a diameter of 1 inch and a half, chop it several times with the knife, round the meat, put the steak piece by piece into the marinade made of onion juice and yellow wine, drag it for a while, then take it out and marinate it for five minutes, and then drag it with eggs. (2) Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.

Second, fried steak (Beijing cuisine) cooking category: fried cuisine: Beijing cuisine ingredients category: beef and mutton taste: sauce flavor suitable season: irrelevant color and fragrance: tender ingredients outside the coke: steak accessories: onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce, tomato slices; Production: 1) Cut the steak into small pieces weighing 10g, pat each piece into circular slices with a knife with a diameter of 1 inch and a half, then chop it several times with the knife, round the meat, and put the steak piece by piece into the marinade mixed with onion juice and yellow wine. Take out and marinate for five minutes, then drag it with egg paste; 2) Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.

Usually, the stewed steak we eat is European, while the American steak is more suitable for China people's appetite.

Not only the quantity is large, but also the side dishes are rich.

In Steak House in America, steak is a single item on the menu. It divides beef into different parts and has different names. Guests can choose the meat parts according to their own preferences. This side dish also needs to be ordered, such as spinach, mushrooms, salad, French fries and so on. When serving, everyone's beef is put in front of them, and the side dishes are put in the middle, so everyone can share it together, much like Chinese food.

This steak dinner can be cooked at home at ordinary times.

If you invite friends to dinner, cooking such a meal will be warmer and sweeter than the atmosphere in the restaurant.

▲ Fried steak: First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside.

Fried steak can use vegetable oil or butter, because it is not fried, so it doesn't need too much oil, just a thin layer.

Steaks are usually rare, medium, medium and well-done, depending on the frying time.

Finally, add salt and black pepper (after adding salt, if you put it first, it will suck the juice out of the meat and affect the tenderness of the meat).

Another way is to marinate the beef before frying it.

Mix minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper into juice, and put the cow in it for about 2 hours.

If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night and cook it the next day. The effect will be better.

Side dishes: Mushroom sauce Ingredients: 250g mushrooms, whipped cream 100g, butter seasoning: salt, pepper, chicken essence, soy sauce. Practice: Cut mushrooms into thick slices of about 1cm.

Put a tablespoon of butter in a frying pan, melt it, pour in the mushroom slices and fry for about 5 minutes on low heat. After the water evaporates, add 1/4 pieces of chicken essence, a spoonful of soy sauce, a little salt and pepper and stir-fry for a few times.

▲ Raw fried steak ingredients: beef tenderloin, ginger, onion, garlic, oyster sauce, soy sauce, refined salt, sugar, monosodium glutamate, tender meat powder, salad oil, wet starch and soup.

Output: 1. Remove fascia from beef tenderloin, cut into thick slices, cut both sides with a cross knife, pat loose with the back of the knife, and add tender meat powder, refined salt, onion, ginger slices and Shaoxing wine for pickling.

2, the pot is hot, add a little oil after lubricating oil, fry the steak until it is just cooked, and put it neatly on the plate.

3, another pot, put the oil, add ginger, onion, minced garlic, stir fry, add oyster sauce, add soup, thicken the oil with wet starch, make juice, and pour it on the steak.

Features: the texture is tough and tender, and the dry flavor is strong.

▲ Beef brisket 250g, bread flour 100g, 2 eggs, flour 50g, onion 5g, ginger 5g, Shaoxing wine 15g, salt 2g, pepper 1g, monosodium glutamate 1.5g, lard/kloc-.

Methods (1) Beef was divided into three large slices (thick slices), both sides were cut with a knife, and onion, ginger, salt, wine, monosodium glutamate and pepper were added for seasoning.

Knock the eggs into the bowl and break them.

(2) Pat the beef slices with a layer of flour, then drag a layer of egg liquid, and then paste them with bread flour.

(3) Heat the pan, put a little oil on low fire after oiling, put the cattle in the pan, fry them on slow fire until both sides are golden and cooked, take them out, cut them into strips one finger wide, put them in a plate, and pour tomato sauce and spicy soy sauce.

Features: crisp outside and fresh inside.

▲ Stir-fried steak material: (for two) 1. Raw steak.

4.red wine.

2. Sea salt.

5. Dry spices (Italian season).

3. Black pepper.

6. olive oil.

Practice: pre-curing: 1. Sprinkle a proper amount of small granular sea salt (if there is no sea salt, coarse salt can be used) and freshly ground black pepper on both sides of the steak.

2. Sprinkle red wine for cooking (we all buy the cheapest in restaurants), and the height is about one-third of the thickness of steak.

There is no red wine, so it doesn't matter if you don't use it. However, the richness of the taste is slightly insufficient.

3. Sprinkle a thin layer of dry spices.

With fresh rosemary, it's delicious.

The whole curing process takes about ten minutes.

Frying pan 1. Hot pot, olive oil and steak.

2. Fry both sides on high fire to lock the gravy of the steak.

3. After the gravy is locked, pour in the remaining sauce that has just been marinated, turn off the fire, cover it, and simmer for a few minutes (depending on the thickness of the steak).

4. The sliced meat is red.

Finally, sprinkle a little black pepper, which is a delicious stir-fried steak.

(Kunde Culture Network) ▲ How to make salt and pepper steak Raw materials: 500 grams of steak, Shaoxing wine, salt and pepper, soy sauce, monosodium glutamate, a little dry starch, an egg and a proper amount of lard.

Production method: ① Cut the steak into strips with uniform width and thickness, each with bones; Adding Shaoxing wine, soy sauce, monosodium glutamate, ...

As the saying goes, "Food is the most important thing for the people", and there are many delicious foods in our country. To say my favorite, I have to count beef noodles.

The color of beef noodles made by my mother is very beautiful, and it snows ten miles.

I remember once, when I came home from school, I smelled a strong fragrance as soon as I got home, thinking that my mother must have cooked beef noodles.

So I quickly opened the door, and sure enough, my mother was cooking beef noodles. After a while, the beef noodles were finally ready.

I carefully observed the appearance of beef noodles: a thick layer of hot sauce with 3 or 4 slices of coriander on it, like lotus leaves growing in the river, with 5 or 6 slices of beef inside, like small fish in the river, and noodles lying inside. Its white body is soaked in spicy beef soup, giving off a spicy and fragrant taste, which makes my mouth water.

The method of making beef noodles is very simple. Add seasoning and hot sauce to cook beef first, then put it in and take it out, clean the pot, add some water, cook the noodles for 10-20 minutes, then add the cooked beef, and a pot of delicious beef noodles is ready.

Beef noodles taste good. When I eat beef, I don't care how spicy it is. I always gobble it up. I just ate it in my mouth, and it was so spicy that it seemed to be able to spray fire. But soon, the aroma of beef noodles echoed in my mouth, which was really delicious. After that, I will always eat beef brisket, beef and beef tendon until it is too spicy to cry.

The beef noodles cooked by my mother are deeply reflected in my mind, because they are so delicious!

Speaking of beef balls, I'm a big fan. Although Chaozhou hand-hammered beef balls look dull and dull, they are delicious, elastic and memorable after being hammered by two triangular iron bars for two to three hours.

Once I went to a beef ball shop with my mother to eat snacks. There are beef balls and beef noodle soup, which are very famous.

I saw a master repeatedly beating a piece of fresh beef with two triangular iron bars until it became paste and squeezed into pills. I asked the master who beat beef cheerfully, "What beef do I use to beat beef balls by hand?" Why is the hand-hammered beef balls in Chaozhou so famous? "When the master who beat beef saw that I wanted to know the origin of beef balls so much, he cheerfully introduced to me:" Our Chaozhou beef balls are famous because the climate in Chaoshan area is humid and the land is fertile, so the cows produced are unique. "

Beef balls are usually made of mountain cows. The beef ham that was slaughtered alive that day was cut into small pieces and beaten continuously for two or three hours with two triangular iron bars until the beef became slurry, seasoned and pressed into balls by hand.

Chaozhou beef balls are very elastic in taste and not rotten when cooked. Put it in a bowl, add garlic and celery to the soup, it's very delicious, then dip it in Chaoshan sand tea sauce and beef balls, and the taste and delicious taste are fully displayed.

"Listening to the master's proud tone, I didn't expect that just a grain of beef balls had such great knowledge. It seems that I still have to study hard, I thought to myself.

I couldn't wait to eat beef balls, so my mother bought two bowls and ate them with relish.

Today, I am very happy. I not only tasted delicious beef balls, but also learned about Chaozhou cuisine. It's really rewarding.

Check the composition of about 100 words about kwalanzhou beef noodles. My hometown is in Lanzhou.

This is a beautiful place with four distinct seasons.

There are many specialties in my hometown, such as: yellow honey (a kind of melon), white melon, white peach, lily, soft pear ... but my favorite is beef noodles in my hometown.

There are many beef noodle restaurants in Lanzhou, some of which are very big, just like hotels.

The famous ones are Jinding beef noodles, Master Huang and Ma.

More are dozens of square meters of small shops, either in downtown areas or on the roadside.

Adults and children in Lanzhou love beef noodles, especially in the early morning, and many people regard it as breakfast.

Eat a bowl of beef noodles, cool! .

The characteristics of beef noodles are clear, white, red and green.

Clear soup refers to clear soup of beef noodles. The better beef noodle soup is the soup with cooked meat. Although the soup is clear, it tastes good. Erbai refers to the radish and flour white in beef noodles; Three red refers to the Chili red of beef noodles; Four greens refer to coriander and garlic sprouts in beef noodles.

There are many kinds of beef noodles, including: capillary, thin, thin, thin, thin, leek leaves, wide, two-column, buckwheat and so on.

Friend, have a bowl of two essence! Look, the witty host has cooked food for you! Fish noodles, scoop soup, mix meat, mix Chili oil, sprinkle coriander and garlic sprouts! Please eat! Of course, you can also add a cold cucumber, shredded potatoes, tea eggs and other side dishes.

By the way, let me tell you a little secret! When I eat beef noodles, I usually want a bowl of noodles, one or two pieces of beef and two tea eggs! I like beef noodles in my hometown very much. If I don't eat them for a week, I will be greedy! Now there are beef noodle restaurants all over the country, but because of the water quality and people's habits, most of them have gone bad.

Want to eat beef noodles, the most authentic one is in Lanzhou! Welcome to Lanzhou, my friend. I will treat you to authentic beef noodles!

"Eight Scenery" of Anyang Whale Back Guanlan Deer Garden Shenghui Baimen Zhao Zhu Zhanghe Night Crossing Cold Ridge flaky Longshan Snow Mountain Eagle Pine Peach Water Long Rainbow Special Pavilion Daokou Roasted Chicken Old Temple Beef Anyang Sanxun and Cao Ma Zhi Matang.

Local snacks flat rice noodles, vermicelli rice, stews, skin dregs, blood cakes, inner yellow * * *, housekeeper crisp sesame cakes.

Anyang blood cake is a famous snack. Steamed with buckwheat flour and pig blood, then sliced and fried, and served with garlic juice.

Native products include jujube, hawthorn, walnut, pear, chestnut and dahongpao pepper.

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