What kind of noodle is ramen?

The width of the noodles made by a ramen chef, there are: gross fine, fine noodles, two fine, three fine, leek leaves, wide noodles, big wide, etc.. So, it is not a name, but a specification of the noodles.

Generally, you need to choose fresh high-gluten flour, Lanzhou has beef ramen special powder. It is not advisable to choose stale noodles, because the protein activity in the stale noodles is greatly reduced, and the stale noodles that have been stored for too long are prone to mold and deterioration due to the influence of the external environment, and the protein molecules contained within them.

Under the action of protease (the activity of protease is enhanced due to pollution and other reasons), the protein molecules are broken down into amino acids, so that the proteins are unable to combine with water to form gluten, thus greatly reducing the generation of gluten.

Folklore has it that Lanzhou beef noodles originated in the Tang Dynasty. Currently there are historical records that Lanzhou Beef Noodle started during the Jiaqing period of the Qing Dynasty, with the founder: Chen Wei Jing. The founder: Chen Weijing. After the inheritance and improvement by the descendants, the standard of Lanzhou Beef Noodle was unified by "one clear (soup), two white (radish), three red (chili), four green (cilantro and garlic), and five yellow (bright yellow noodles)".

The five major steps of its production, whether from the selection of ingredients, noodle mixing, molasses noodles, or slipping and pulling noodles, skillfully utilize the physical properties of the ingredients contained, namely the elongation and elasticity of the gluten proteins.

Baidu Encyclopedia - Lanzhou Beef Ramen