Why is Lanzhou Lamian Noodles called Lanzhou Beef Noodles?

There are many kinds of beef noodles in Lanzhou, including wide noodles (two fingers wide), wide noodles (one finger wide), leek leaves (the width of leek leaves), fine noodles (about 4 mm in diameter), fine noodles (about 3 mm in diameter), fine noodles (the thickness of pencil lead), capillary noodles (the thickness of fine wire) and other varieties, and the weight is divided into large and small bowls.

Mr. Deng Ming, a local historian in Lanzhou, believes that the history of Lanzhou beef Lamian Noodles was originally clear. In 1990s, with the gradual popularization of the Internet, the ridicule of netizens and commercial purposes, the history of Lanzhou Beef Lamian Noodles was artificially confused.

In the following 200 years, Lanzhou beef Lamian Noodles is famous for its rotten meat, delicious soup and excellent noodle quality. It has been identified as one of the three pilot varieties of 1999 Chinese fast food, and is known as "the first side of China".

Generally, it is necessary to choose fresh high-gluten flour to expand information. Lanzhou has special flour for beef and Lamian Noodles. It is not suitable to choose aged noodles, because the protein activity in aged noodles is greatly reduced, and the aged noodles are stored for too long, which is easy to be moldy and deteriorated due to the influence of external environment.

Under the action of protease (due to pollution and other reasons, the activity of protease is enhanced), the protein molecules contained in it are decomposed into amino acids, which makes protein unable to combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high-gluten flour with high content of protein (special flour for Lanzhou beef noodles) can ensure the success of making Lamian Noodles.

Baidu encyclopedia-Lanzhou beef noodles