Description of Lanzhou Ramen

Part I: Lanzhou Ramen

When it comes to your favorite food, it is not Lanzhou Ramen!

Walking down the street, people are each full of praise. No, Saturday night, my mom and I came again! Yo! A lot of customers are waiting here! I look at the east, look at the west, want to see if there are any empty seats. My neck was stretched out as if it were the neck of a giraffe. My eyes scan every corner. I was afraid that it would "slip" away.

"There's no one there!" I took my mom's hand and ran quickly towards the seat near the kitchen and sat down. Through the doorway, I could faintly see a young man. He was dressed in a yellow coat with an apron over it. On his head was a blue butterfly-patterned hat. At that moment, he quickly picked up a ball of dough and threw it upward. The dough landed on the table as if it had eyes. I guess he was about to start making ramen!

I stared at him intently. He rolled up his sleeves, his left shoulder slightly down, his right shoulder up, and rolled the dough neatly. After rolling for a while, the noodle master grabbed a handful of flour and sprinkled it on the dough, then sprinkled a little water on it, and then began to pull the dough. The master pulls one end with one hand and bends his arms, opening and closing them quickly, as if he were holding an accordion instead of a noodle! Dough gradually become thin and long, by the master of the ramen slammed to the table a slam, issued a loud and clear "snap" sound.

Look! From a more into two, from two into four, gradually low become countless, completely into a thin line of uniform thickness! The noodle master threw the noodles into the pot, and the noodles were boiling and playing in the water. The noodle master skillfully took out the bowl, added the soup, ingredients, and then put the noodles into the bowl, put the beef, scattered some cilantro. A bowl of ramen is done!

After waiting for a long time, it was finally our turn. That piece of beef is like a small boat, carrying passengers (cilantro), traveling in the world of noodles. The more I watched, the more I couldn't help myself. I picked up my chopsticks and forked up the noodles and ate them in one big gulp, which splashed my face with soup and made me spit out my tongue and suck in the air. Mom saw me in this mess, said: "little greedy!" I ate the noodles is not enough, and "gulp", "gulp" all the soup, and only then burped, contentedly left.

Friends, do you have a little salivation? Hurry up and go to eat a bowl of Lanzhou ramen!

Part II: Lanzhou Ramen

Lanzhou Ramen is famous for its "one clear, two white, three red, four green, five yellow". Its soup color crystal, smell thick; radish slices white and pure, tender and elegant; chili oil bright red floating, slightly numb and fragrant; fresh green cilantro and garlic embellishments, color and taste double harvest; noodles smooth through the yellow, full of tendon.

In Qingdao, although there are various signs of Lanzhou ramen everywhere, but compared with the authentic Lanzhou ramen is really far from it. The Lanzhou Ramen store located next to the Lanzhou Railway Station is crowded from morning to night, and although the price is a bit higher, the flavor is really outstanding.

The practice of Lanzhou ramen seems simple, in fact, complex and rigorous, do good or bad all depends on the master's skill. Add a small amount of ash to the noodles to be as crystal smooth as fans, white and yellow, in the hands of the master "February spring wind like scissors" skillfully pulled into the hair fine, two fine, three fine, but also can be pulled into the shape of a leek leaf. Different shapes of ramen from the hands of the master flying into the pot, not spectacular. After the noodles are cooked, they are served in a bowl and poured with steaming soup made of more than thirty kinds of natural seasonings, which is light and translucent. With thin slices of crystal beef and green and crystalline cilantro and garlic seedlings, the aroma of meat and vegetables y penetrates into the noodles, a perfect match. Complemented by slightly numbing spicy seeds, which spread out over the noodles in the soup, it not only has a stronger flavor, but is also more aesthetically pleasing, as if it were a landscape painting of nature. The hot ramen is smooth, sinewy and elastic, and the soup is refreshing and rich, the most natural and pure, so people can't help but have the sigh of "the human taste only stops here".

When eating ramen, you don't have to be too particular, it doesn't need to look like a lot of food that needs to sit down and behave properly. It's delicious but not luxurious, but that's what makes it a very popular food. Hot soup, hot noodles, hot food dripping with hot sweat. Maybe this is the real me, the most free and easy moment.

Lanzhou ramen appeared in my mind from time to time, let a person recall, really is - not to the Great Wall is not a good man, not as good as to eat ramen in Lanzhou.