English introduction beef noodles

Lanzhou beef noodles originated in Jiaqing period of Qing Dynasty. ?

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

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

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

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

Lanzhou beef noodles first began in the Qing Jiaqing period. Ma Liuqi, a Dongxiang ethnic group in Gansu, learned the technology of making trolley beef noodle soup from Chen Weijing, a former student of 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 seedlings), four red (pepper) and Huang Wu (noodle Huang Liang)".

In the long years of more than 200 years, Lanzhou beef noodles are world-renowned, and are famous at home and abroad for their rotten meat, fresh soup and fine noodles. It has penetrated all over the country and won the praise and honor of diners at home and abroad. It has been identified as one of the three pilot varieties of Chinese fast food by the state and is 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 soup, harmonious taste, fragrant smell and attractive appetite. There are many kinds of noodles, such as big width, two width, leek leaves, a nest of silk, buckwheat noodles and so on. , as well as "second essence", "third essence", "fine" and "capillary", diners can choose according to their own hobbies.

The local people described it as "Huang Wu with one clear, two white, three green and four red", that is, the beef soup is as clear as white water, a few white radishes are pure white, fresh green garlic sprouts are floating on the soup, Chili oil is red, and noodles are bright yellow. Therefore, the reputation of Lanzhou beef noodles has continued.