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I am a northerner, can only say that we there, tell you Lanzhou beef ramen is also counted as China's famous snacks, to find a city in China does not have Lanzhou beef noodle hall, difficult. However, the beef noodles out of Lanzhou on the flavor, do not look at all played the "authentic" signboard, but to eat the authentic beef noodles, I am afraid that we have to go to Lanzhou. The Qing Dynasty poet Zhang Shu once praised "Master Ma's Beef Noodles" in this way: Rain over the Golden City Pass, the white horse slipped back. The Yellow River flows a few times, and the road to the river is poor.　The noodles have a thousand threads of fragrance, but only Master Ma's. The flavor is hard to come by again, but when I look back, I can't see it. It's hard to look back at your hometown, but it's a long way from here.　The sun rises to recite the true scriptures, and the white pagoda is empty at nightfall. I just want to burn incense and sigh to myself, I just want beef noodles.　I've been to the mountains for a long time, but I'm not sure if I'm going to be able to make it to the mountains. The sound of the waves in the mountains is so loud that I think about entering the fairyland in peace and quiet.　It can be seen that as early as in the Qing Dynasty, "Lanzhou Beef Noodle in Clear Soup" was already a delicious snack in Lanzhou.　Lanzhou clear soup beef ramen is known throughout the world is the flavor of Lanzhou snacks. Just like the ancient Silk Road that stretches for thousands of miles, Lanzhou beef ramen also has a long history, and the legend of Lanzhou beef ramen originated in the Tang Dynasty, but it has been unable to be verified due to the long history. The real Lanzhou clear soup beef ramen is Henan Province, Huaiqingfu (now Henan Boai County) Qinghua cart beef old soup noodles evolved, cooking beef when cooled has become a jelly gelatinous substance, that is, the old soup, is the cart beef in the most flavorful, delicious, this soup is to do the top of the beef noodles. Lanzhou's beef noodles began in the Qing Dynasty during the Jiaqing period (1799), the Department of Dongxiang Ma Liuqi from Henan Province, Huaiqing Province, Qinghua Chen Weijin place to learn to bring to Lanzhou, and then by the descendants of Chen and Sheng, Ma Baozai and others to "a clear (soup) two white (Bok Choy) three green (parsley and garlic mustard) four red (chili) five yellow (noodles yellow bright)" unified the standard of the Lanzhou The standard of Lanzhou beef noodles was unified. In the following two hundred years of long years, a bowl of noodles and reputation in the world, with meat and soup fresh, fine noodles and famous at home and abroad, into all parts of the country, won the domestic and even the world within the scope of the praise and honor of the diners, in 1999 was identified by the state as one of the three major fast-food pilot promotion of varieties, known as the "China's first noodle", become a bunch of food and beverage industry, an oddball. In the meantime, the wisdom and hard work of Chen Ma and countless other chefs specializing in beef noodles in clear soup have been condensed. Today, because of its delicious flavor and affordability, clear soup beef noodles not only abound in Lanzhou, but also in all provinces of the country and even in many countries and regions of the world have Lanzhou beef noodle halls, Lanzhou is worthy of being the hometown of beef noodles in the world.　Lanzhou Beef Noodles in Clear Soup is a fast food that also maintains the characteristics of Chinese food, which is also part of Lanzhou culture. The basic style of this traditional beef noodle dish is still there, but the content has been constantly being added and subtracted. The red chili oil has already floated all over the bowl, and some people have to add more, looking for a strong feeling. Some people want to garlic and cilantro, as if it is intended to be close to the green, advocating the natural. Many noodle shop appeared "plus meat" with small vegetables supporting a series of new varieties. Lanzhou clear soup beef noodles not only inherited the essence of the traditional beef noodles, to maintain the original flavor of the Chinese national food culture, but also in accordance with the modern fast food concept of development, so that the development of this national snacks.　The production of beef noodles requires flour, beef and dozens of spices. It is estimated that a small store of more than 40 square meters consumes about 50 kilograms of beef and 8 bags of flour per day; while those large stores often consume more than a dozen bags of flour per day. Plus radish, cilantro, garlic and a variety of seasonings, Lanzhou's beef noodle shop every year to drive the consumption of raw materials are more than 520 million yuan. It is with the consumption of beef noodles, to a large extent, driving the cattle industry in the Loess Plateau in the east of Lanzhou and the flour milling industry in the Hexi Corridor in the west. In addition, an army of traffickers has been formed around the transportation and marketing of beef noodle raw materials.　Lanzhou Beef Noodles, commonly known as "Beef Noodles" in Lanzhou, is the most characteristic popular economic snack in Lanzhou. Lanzhou people have made a name for themselves by making beef noodles, which makes people addicted to eating them. Later generations then generations of innovation, hard to play this noodle culture to the extreme, playing a famous world. Lanzhou Ramen is a soup noodle, and it is also a "clear soup noodle", and its splendor is the clear soup. Firstly, the noodles are boiled and then the muddy noodle water is separated, and secondly, the beef broth added is clear without adding soy sauce and other colored substances. Lanzhou clear soup beef ramen inherited the traditional beef ramen technology, choose the best flour, add no harmful substances and flour agent, in accordance with the traditional method and the noodles, kneading, beating, waking up, and pulling the noodle agent, and then by the ramen master with the hand-stretching, to watch the process of pulling the noodle as a general watch performance. A mass of noodles in the hands of the master can pull out a large wide, wide, leek leaves, two columns, two fine, fine, hair fine, a nest of silk, buckwheat ribs and so on more than ten different shapes of noodles, so fresh noodles, naturally, than a variety of mechanisms of noodles, dry noodles are more tasty, skilled noodle masters can pull out 6 to 7 bowls of noodles per minute. Chinese food pay attention to color, flavor and shape, fresh and bright rich colors to stimulate people's appetite, make people appetite. Generally speaking, Lanzhou clear soup beef ramen soup using beef, beef liver, beef bones, butter and more than ten kinds of natural spices boiled into a fragrant, natural spices in the digestive ingredients more make people's appetite, especially "Ma family master beef noodles" its seasoning formula is unique, broth is refreshing, all flavors are harmonious, beef is soft in the tendon, taste is long! The noodles are soft, smooth and flavorful with white radish, red chili oil, green cilantro, and are even more delicious. It is the best of Lanzhou beef noodles.　I often watch the horse family brothers beef noodle ramen master Ma Ga three pull noodles, noodles and not soft and not hard, pull up like a tendon, two arms if there is not a handful of strength how to do? Noodles can be pulled very thin, his noodle pulling is really a masterpiece. The more he was praised, the more he shook his head and danced like he was performing magic. The noodles are even thinner than hanging noodles, and they are so easy to eat. Various shapes of noodles satisfy the different preferences of different consumers. Boys eat "two fine" (a little thick), girls eat "fine", middle-aged and elderly people prefer "leek leaves" and "hairy fine" (finer). "(finer); cultured intellectuals love to eat "fine" and "leeks", under the drudgery of the workers and peasants, soldiers and fierce man but favors "wide" or even "wide". "and even" big wide "(two fingers wide, wide pants)...... and Lanzhou people eat beef noodle to which one has been printed into the subconscious, less change. Different personalities and different people have created various types of beef noodles, and various types of noodles have shaped the culture and temperament of Lanzhou people. "Hairy thin" is gentle, "head thin" is easy-going, "two thin" is masculine, can be as thick as a child's little finger, chopsticks clip up the fluttering like a carp. Originally the beauty of ramen is in that bite, more or less toughness, unlike the machine noodles as bad, the reason is to pull a long time, the toughness of the noodles to pull out. "Leek leaves" to give you calm, "wide" to give you bold, "big wide" to make people mighty ...... as if the girl, The old man to eat "big wide", the boy, mangy man to eat "hairy fine", will be wrong. So Lanzhou beef noodle is sensual, humanized, very well integrated and easy-going. What a person wants, temperament, good and bad Bi see, this is the eyes of the people of Lanzhou popularized beef noodles.　Don't look at the noodle master manipulating the noodle, a rub a pull, even stretching several times, that is, like a magic trick to pull around a bowl of long thin noodles, it seems easy, in fact, do the noodle process is complex. The traditional practice of using "ash" and noodles, and the noodles are "three times water, three times ash, nine hundred and eighty-one times kneading. One of the ash, in fact, is alkali, but not ordinary alkali, it is with the Gobi Beach produced Peng grass burned out of the alkaline material, commonly known as Peng ash, added to the noodles, not only makes the noodles have a special flavor, and pull out of the noodles smooth through the yellow, sinewy and strong. In recent years, it has been replaced by a special noodle-making agent. The technique of noodle making is still the most crucial. First of all, the choice of toughness of high-quality flour, half a day in advance, by the bladder round power of the young man will first be a large group of soft noodles repeatedly pounding, kneading, stretching, wrestling, rolled into long strips, pulled into a 30-mm thick, chopstick-length a strip of noodles section, and then along with the preferences of the diners, pulling out the size of the different thicknesses of the noodles, like to eat the round noodles, you can choose a thick, two thin, three thin, thin, fine, fine, hairy 5 kinds of styles; like to eat a flat noodle, you can choose to choose a large wide, Wide, leek leaf 3 styles; want to eat out of a sharp-edged, ramen master will pull a bowl of special "buckwheat flute" for you. Ramen is a masterpiece, a noodle section just to pull a large bowl of noodles, each pull, to be folded back once in the wrist, pull to the end, hands up and down a few times, the noodles are flexible and long, uniform thickness. Watching ramen is like enjoying an acrobatic performance, pulling to the end of the "a pull and a flash" and as if the dancers are waving colorful ribbons. Lanzhou Ramen noodles are made by stretching the noodles themselves, but it is not its unique feature. Many places in China have stretched noodles, but the cooking methods are different. The finer the noodles, the better. In some technical competitions, the masters usually compete to see who can stretch more noodles from the same piece of dough. The thinness of the stretched noodles becomes a masterpiece. No matter how thin it is, Lanzhou ramen noodles are required to be tough, commonly known as "strong", and after being cooked, they should be able to "stand" in the bowl, that is to say, once they are fished out with chopsticks and put down again, the noodles can keep their upright shape for a moment in the bowl, or else they are "Otherwise, the noodles are not strong enough to be stretched. Stretched noodles are unfermented "dead noodles", the volume of small containing more noodles, a bowl of noodles usually use three or two flour. Some of the first time to eat the big-bellied amateur like eating ordinary noodles, a mouthful of two bowls, the results hold up to the night is not hungry. Formed in the northwest region of Lanzhou beef ramen essentially belongs to the halal food, China's halal food in the flavor, more than five spices. Lanzhou ramen soup also has a heavier spice, the recipe is very delicate, in Lanzhou some famous beef ramen store spice recipe absolutely confidential to outsiders. But **** the same characteristics are: beef ramen soup is fragrant, spicy, numb, and heavier flavor. In addition to the strengths and weaknesses of beef ramen noodles, the most important secret lies in the soup, Lanzhou people eat beef noodles, first drink a mouthful of soup, we will know whether it is authentic. Since the Qing Dynasty during the Jiaqing period, Qinghua Chen Wei Jing made the first bowl of beef noodles, the soup recipe is passed down from generation to generation, the so-called broth is not water with salt, but mainly more than ten kinds of spices and beef broth boiled. The soup is made of fat and tender yak or yellow beef from the Gannan grasslands, plus beef spinal cord and leg bone (commonly known as the stick bone), beef liver, some also added to the chicken broth, and then proportionally add peppercorns, grass jelly, cinnamon, ginger and other spices in the oversized can-shaped iron pot and then add the local specialty of the green radish slices can be simmered into the broth, the gas aroma and flavor, bright and clear. The broth is very flavorful and clear. Only the broth that has been prepared is used for serving. Cooked ramen noodles are topped with broth and served with diced beef, cilantro, garlic cloves, and red chili oil. The only thing missing from this is the daikon! As in martial arts, the ultimate state is to go back to basics, and this "Qing" is naturally fragrant. Perhaps soil and water are also a factor, Lanzhou is located in the upper reaches of the Yellow River in a valley on the beach, is the capital of the province above the city of the best groundwater quality. In addition, Lanzhou's edible beef is mainly produced in Gannan and Qinghai yaks, yaks are short and healthy, high spine armor, small hanging skin, long hair, black or black and white spots, tail hair fluffy, adult weight of 200-300 kilograms, hardy, growing in the altitude of more than 3,000 meters above sea level on the plateau, able to survive in the air between the high mountain peaks, long growing period, strong, strong, strong, strong, strong, strong, strong, strong. It has a long growing period, strong strength and cold resistance, and is known as the "boat of the plateau". The natural free-range yaks in the unpolluted pasture environment of the plateau, in addition to their delicious taste, have been consuming a lot of wild grasses and medicines (e.g. Bei Mu, Cordyceps sinensis, Panax quinquefolium, safflower, etc.) for a long time, and so the local herdsmen say: "Our cattle and sheep are eating Chinese herbs, drinking mineral water, urinating and defecating on the Six-flavored Dihuang Pills! ". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is indeed natural and pollution-free. Its meat has the function of driving away wind and cold, but also can cure stomach cold, rheumatism, rheumatoid diseases, there is nourishing yin and tonifying the kidney, the effect of strengthening the body, its nutritional value is very high, no matter how, how the field can not make the real authentic Lanzhou beef noodles.　Northwestern people like to eat spicy, eat Lanzhou beef ramen without chili is not the authentic way of eating. Lanzhou beef ramen chili is also very delicate. To keep the soup clear, you can't put the chili directly, otherwise the chili will color the soup red, and the soup will not be clear. Chili must be accompanied by sesame seeds and several spices first warm oil fried to a certain fire, fried into red oil red chili mixed into something. The fire is not enough, the oil has no spicy flavor, the fire is too much, the chili paste, it becomes black. Red oil and red chili pepper into the bowl, chili and red oil floating in the soup, not mixed with the soup, soup is still clear, and use chopsticks to pick up the noodles, chili oil attached to the noodles, the red light shining, very greedy appetizing. It is worthwhile to taste the delicious flavor and spiciness of beef noodles in clear soup in Lanzhou. Whenever you visit a street noodle shop with a lot of customers, the flavor is sure to be good. The popular beef noodle dish is a bargain at only RMB 2.2 per bowl. It takes less than two minutes to make a bowl of ramen, which is very time-saving and can be eaten in almost every corner of the world, making it the number one fast food brand in China.　Lanzhou Beef Noodles in Chengguan District stores are "Halal Malin Beef Noodles"; "Halal Ga Ma Beef Noodles"; "Malacca Beef Noodles"; "Ma Yubu Beef Noodles"; "Ma 36 Beef Noodles"; "Ma Wu Ge Beef Noodles"; "Muslim Beef Noodles in High Soup"; "Old Westgate Quality Beef Noodles"; "Ma Baozhai Halal Beef Noodles"; "Huaxia Old Street Halal Beef Noodles"; "Ma Ji Beef Noodles "; "Ma's Old Beef Noodles"; "Ma's Brothers Beef Noodles"; "Saddam's Halal Beef Noodles"; and the misnamed and expensive "Beef Noodles in Golden Soup" (300-500 RMB, including dishes). Some people say that Lanzhou's beef noodle last name "Ma" not last name "cattle", this is not true at all, you might as well ask, open the beef noodle shop owner of nine out of ten last name "Ma". Lanzhou's beef noodle most representative of the famous "Ma family moncler beef noodle", Ma family moncler beef noodle adhering to the Huaiqing Qinghua (today's Boai County, Henan Province) Chen family car old soup beef noodle practice, soup for the source of fresh, focus on the soup, good at soup, especially pay attention to the "soup"! It emphasizes the use of soup and is good at making soup, especially paying attention to the modulation of "clear soup", which is clear and clear, and takes its freshness. Soup system, as early as in the "Qimin Essentials" has been recorded, after a long period of practice, with beef, fat chicken, beef as the main ingredient, the use of more than 30 kinds of seasonings and traditional Chinese medicine concoctions simmered in the old broth, by boiling, micro-cooking, so that the main ingredients of the fresh flavor dissolved in the soup, the middle to go through two "clear and beautiful", the finished product is clear to see the bottom of the taste is extremely delicious, is the most flavorful soup in the beef noodle! The most flavorful soup in the beef noodle, not only fresh, and not stinky and not fishy, thick flavor and color mellow, thick and fresh, nourishing yin and submerging yang, replenishing yin deficiency, clearing blood heat. Nourish the blood and tranquilize the mind, dispel the wind and pass into the spleen, lungs, kidneys, three meridians, have the spleen, tonifying the lungs, solid kidneys, benefit the essence of the function. Once in the Qing Dynasty flourished for a while, and then because of the war, the old Ma family never opened the beef noodle shop. "In addition to the popular beef noodles, the "Fulu Beef Noodles" and "Government Beef Noodles" are made in a delicate and sophisticated way, and the cost of making them is from 10 to 80 yuan per bowl. The cost of making these noodles nowadays ranges from 10 to 80 yuan per bowl. Zhang Shu, a master of poker at that time, once proposed a couplet for Master Ma's Beef Noodles, the first couplet was: "Master Ma's fame spreads far and wide, no wonder people call him the king of the heavens", and the second couplet was: "Beef noodles in soup, your customers can't help drooling at the corners of their mouths". "Fragrant", and "Golden City Delicious". The next couplet is: "Come over here and slurp your mouth and praise Mr. Ma for being so skilled", and there are many other couplets by writers and writers, for example, the first couplet is: "Beef noodle in clear soup has an amazing aroma and three bowls of it are still too much." The second couplet is: "Beef tripe in water is delicious and two plates of it are still not too much. "The banner reads "Master Ma".　The first line reads: "With a spoon, he pulls up the pulled noodles and appoints himself as the guardian of the pot." The second line reads: "With a big bowl, he eats two small meals and is called the living god of the city of gold." The horizontal cape also reads: "Master Ma's Beef".　"Mr. Ma Zhongjie, the seventh generation of Master Ma's Beef Noodles, has kept the recipe of Master Ma's Beef Noodles secret. Shanxi Zhang Bing Cheng, Singaporean overseas Chinese Ma Haiwen, American overseas Chinese Lu Congrong out of the sky to buy its formula, Mr. Ma is still not moving, the relevant departments have repeatedly mobilized Mr. Ma will be paid to contribute to the formula. It is said that the soup of Mr. Ma's beef noodles is personally configured by Mr. Ma himself, and almost every head of Lanzhou knows about it. I talked to the old Wang of the provincial government about going to Mr. Ma's house to eat beef noodles when he looked surprised and said, "Oh, you even know about Mr. Ma's beef noodles." I took the provincial government car to go to Liu Jiaxia, the driver said to me: the highest level of beef noodles is the Ma family moncler beef noodles, with beef head meat, water burst tripe nuts and a number of other cold and hot meat and vegetarian dishes, that is the king of Lanzhou beef noodles and supreme, "some central leaders to Lanzhou, is in the please Mr. Ma chef for beef noodles. The nine words of "Ma family moncler beef noodle" are "soup is clear, meat is crispy and fragrant, noodle is tough and long". Residing in Nanguan Cross, Mr. Jin, 89 years old, said that when he was 11 or 12 years old, his family lived in the vicinity of Xian Houjie, ate Master Ma's beef noodle, it was really unusual delicious ah! A few years ago, I heard that a distant relative of Master Ma's was performing beef ramen cooking at a restaurant in Xiguan Cross, and I turned around for a week before I found it, and once I tasted it, well, it tasted right! The feeling of more than seventy years ago has returned!　Nowadays, every street 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, permeated in the streets and alleys, there will always be the fragrance of beef noodles." Lanzhou people don't come to a 'cow bowl' in three days, the heart of the seven on the eight, steel glue, steel glue is not a taste". Sounds a bit exaggerated, but beef noodles have become an indispensable part of Lanzhou people's life. Lanzhou street beef noodle halls can be found everywhere, its collection of noodles, soup, meat, taste, color in one, to bring diners is a rapid and convenient and affordable and cheap meal delicious, thus winning the popularity and reputation of the country, Lanzhou Ramen has been identified by the relevant state departments for the promotion of the three major varieties of Chinese fast food. In fact, there are many people who do not know Lanzhou, but know or have eaten "authentic Lanzhou beef noodles". Beef ramen has been "refined" for centuries, and is also found in Chinese communities abroad. Hong Kong entrepreneur Li Ka-shing, show business Chan Lung and other guests in Lanzhou, after tasting the beef noodle praise: "Lanzhou beef noodles really live up to their name. It should be developed in Hong Kong soon." Wu Weimin, the secretary general of Taiwan Chinese Traditional and Modern Culture Promotion Association, came to learn beef noodle making skills, and his ideal is to spread the prestigious Lanzhou beef noodle, a gem of food culture, to Taiwan. Cai Jinchuan, the executive director of the organizing committee of the Chinese Food Expo in Taipei, said: This year, for the Chinese Food Expo, I traveled to Lanzhou in mainland China and ate the most famous ramen noodles in Lanzhou, and I found that the best thing about the locals is that every shopkeeper who sells ramen noodles is able to talk about ramen noodles with a good understanding of the situation, and this is very important for Taiwan's beef noodle if it is to be sold abroad in the future. Beef noodles since Taiwan's specialty, we must put Taiwan's characteristics of beef noodles out, and even come up with a slogan belonging to the Taiwan beef noodles, which are very helpful to marketing and publicity. Industry insiders estimate that there are about 4,300 large and small beef noodle restaurants in Lanzhou, and a beef noodle restaurant employs 5 to 10 people, and tens of thousands of people are currently employed in beef noodle restaurants. Lanzhou Beef Noodle House pays at least 130 million yuan of labor compensation every year. Some statistics, Lanzhou clear soup beef ramen hall only in the number of domestic has far exceeded the KFC and McDonald's chain stores in the world combined, Lanzhou clear soup beef ramen is going global, Lanzhou clear soup beef ramen at home and abroad in the development of the booming. With the increase of popularity of Lanzhou beef noodle, many overseas Chinese restaurants have started to operate Lanzhou beef noodle, and Lanzhou's beef noodle ramen masters are becoming more and more popular in the international market. To this end, the relevant departments of Lanzhou City, Lanzhou's beef noodle ramen division as a "fist product" to the overseas labor export, and actively send beef noodle ramen division out of the country. From 1979 to this year, Gansu people have accumulated to South Korea, Japan, the United States, Mexico, Brazil, Argentina, South Africa, Saudi Arabia, Iran, the Philippines, Malaysia, Britain, Kazakhstan, Russia, Estonia, Finland, Mongolia, Australia, New Zealand, Singapore, the Netherlands, Canada, Denmark, France, Turkey, Egypt, Switzerland, Nepal, Pakistan, India, Germany, Jamaica, Lebanon, Lithuania, Luxembourg and other countries. , Jamaica , Lebanon , Lithuania , Luxembourg , Lithuania , Georgia , Armenia , Tajikistan , Belarus , Moldova , Hungary , Greece , Sweden , Portugal , Spain , Austria , Bulgaria , Malta , Monaco , Norway , Poland , Romania , and other countries exported more than 5,310 beef noodle raisin.