Where did Lanzhou Ramen originate?

Lanzhou Ramen originated in Huaiqing Prefecture, Henan Province.

The real Lanzhou clear soup beef noodles evolved from the old beef noodle soup in Qinghua cart in Huaiqing Prefecture, Henan Province (now Boai County, Henan Province). When the beef is cooked and cooled, it has turned into a gelatinous substance of aspic. , that is, the old soup, is the most delicious among the beef in the cart. It is extremely delicious. This soup is the best for making beef noodles.

Lanzhou’s beef noodles began in the Jiaqing period of the Qing Dynasty (1799). Ma Liuqi of the Dongxiang ethnic group learned it from Chen Weijing in Qinghua, Huaiqing Prefecture, Henan Province and brought it to Lanzhou. Chen Hesheng, Ma Baozai and others unified the standard of Lanzhou beef noodles with "one clear (soup), two white (radish), three green (cilantro and garlic sprouts), four red (spicy seeds), and five yellow (noodles yellow and bright)".

In the long years that followed for more than two hundred years, it became famous all over the world for its bowl of noodles. It was famous both at home and abroad for its rotten meat, fresh soup, and fine noodles. It has received praise and honors from diners all over the world. In 1999, it was designated by the country as one of the three major Chinese fast food pilot promotion varieties. It was known as "China's No. 1 Noodle" and became a wonder in the catering industry. This process embodies the wisdom and hard work of Chen Ma and countless subsequent chefs who specialize in clear soup beef noodles.

Related instructions

When making Lanzhou Ramen, the temperature of the water used to knead the noodles should be determined according to the season. The water temperature should be low in summer, about 10 degrees, in spring and autumn, about 18 degrees, and in winter, 25 degrees. about. Only under a specific water temperature will the protein contained in the flour not deform and form more gluten networks; the starch will not gelatinize and will be enriched between the gluten networks.

During summer preparation, the dough strength will decrease even if cold water is used due to the higher temperature. You can add some salt appropriately, because salt can enhance the strength and elasticity of gluten and make the dough dense.

Reference for the above content: Baidu Encyclopedia-Lanzhou Ramen