Which ethnic group is Lanzhou Ramen

Lanzhou Ramen is an ethnic Hui food.

Lanzhou Ramen, a specialty of Lanzhou City, Gansu Province, is the name of a food product originally known as Lanzhou Beef Noodles, which began during the Jiaqing period of the Qing Dynasty (1799), and was brought to Lanzhou by the Dongxiang ethnic group, Ma Liuqi, who learned the art from Chen Weijin of Qinghua, in the Huaiqing Province of Henan Province.

The standard of Lanzhou Beef Noodle was unified by the descendants of Chen Wo-sheng and Ma Bao-tsai with "one clear soup, two white radish, three green cilantro and garlic mustard, four red chili pepper, and five yellow noodles".

Social Impact of Lanzhou Ramen

Nowadays, every street and alley in Lanzhou City, no matter how big or small, has at least one or two beef noodle restaurants. The ancient city of Lanzhou on the banks of the Yellow River, permeating the streets and alleys, will always have that fragrance of beef noodles." Lanzhou people three days do not come to a 'cow bowl' on the heart of the seven up and down, steel glue, steel glue is not the taste.

Sounding a bit exaggerated, beef noodles have indeed become an indispensable part of Lanzhou people's lives. Lanzhou street beef noodle halls everywhere, its collection of noodles, soup, meat, taste, color in one, to bring diners is a rapid and convenient and affordable cheap meal delicious.

This has earned it a nationwide popularity and reputation, and Lanzhou Ramen was once identified by the relevant state departments as one of the three major Chinese fast-food promotional varieties. In fact, there are many people who don't know Lanzhou, but know or have eaten "authentic Lanzhou beef noodles".