With its unique flavors of "clear soup mirror, fragrant carrion, fine noodles" and "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and Huang Wu (noodle Huang Liang), it has won favorable comments from customers at home and abroad. And was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".
Legend has it that Lanzhou beef noodles originated in the Tang Dynasty. At present, there are historical records that Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and its founder was Chen Weijing.
After the inheritance and improvement of later generations, the standard of Lanzhou beef noodles is unified as "one clear (soup), two white (radish), three red (pepper), four green (coriander and garlic seedlings) and Huang Wu (noodles with Huang Liang)". The five steps of its production, from material selection, dough mixing, dough mixing and Lamian Noodles, skillfully use the physical properties of ingredients, that is, the ductility and elasticity of gluten.
Lanzhou beef noodles are the most distinctive mass economic snacks in Lanzhou.
20 1 9,65438125 October, the Lanzhou municipal government gave awards ranging from 50,000 yuan to110,000 yuan to encourage Lamian Noodles enterprises to "go global".
Extended data
Historical origin
Lamian Noodles, the beef soup in Lanzhou, was originally the flavor food of senior guests in Northwest China. Because it is delicious and economical, it is not only found everywhere in Lanzhou, but also in many provinces and even countries and regions in the world. Lanzhou locals generally call Lanzhou beef Lamian Noodles "beef noodles". Young people also call it "Niuda" or "Niudawan", which means "big bowl of beef noodles".
Lamian Noodles has a history of 200 years. Its founder, Chen Weijing, was a student in imperial academy during Jiaqing period of Qing Dynasty. Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in improving and unifying the standards of Lanzhou beef noodles (Yiqing, Erbai, Sanhong, Siqing and Huang Wu), making this street snack a popular food.
Hot pot noodles were created by Ma Baozi on 19 15. At that time, Ma Baozi's family was poor and forced by life. He cooks hot pot beef noodles at home and sells them along the street in the city. Later, he mixed the soup made from beef liver and sheep liver into beef noodles, which smelled delicious and everyone liked his beef noodles.
Then he opened his own shop. Instead of peddling along the street, he thought of launching a free "bowl of soup into the shop". As soon as the guests came in, the waiter immediately brought a bowl of delicious beef soup to the guests to drink, which was refreshing and refreshing.
Ma Baozi's broth beef noodles are famous. Ma Baozi operated until 1925, and his son Ma Jiesan took over the operation. Ma Jiesan continued to work hard to clarify the words and constantly improve the beef Lamian Noodles, until it was won by all parties and was given the reputation of "getting off the horse when you smell the fragrance, and stopping when you know the taste".
Identification of the authenticity of Lanzhou Lamian Noodles depends on whether there is a free bowl of soup in the store. If it is authentic, there must be soup. Cattle and sheep liver soup is eye-catching, and there are many people in the western regions, which is obviously related to drinking this soup. Second, whether the soup of beef noodles is clear and authentic. Maybe the part of giving soup has been omitted.
19 19 After he opened his own shop, he didn't have to sell it on the street. Ma Baozi's clear soup beef noodle shop is also very famous, which is widely spread among Dongxiang, Salar, Baoan and other ethnic groups in the northwest. Lamian Noodles, a Lanzhou beef, is famous for its bowl of noodles. It is famous at home and abroad for carrion, fresh soup and fine noodles. At the same time, it embodies the wisdom and hard work of Ma Chen and countless chefs who are good at clear soup and beef noodles.
1925, son Ma Jiesan took over the operation. Ma Jiesan continued to work hard on the word "Qing" and constantly improved beef Lamian Noodles. Until then, he became famous and was given the reputation of "getting off the horse and smelling it, stopping to taste it".