The characteristics of Lanzhou Lamian Noodles are: one clear, two white, three red and four green Huang Wu. One clear refers to clear soup, two white refers to radish white, three red refers to chili oil red, four green refers to coriander and garlic seedling green, and Huang Wu refers to noodle Huang Liang).

Lanzhou beef Lamian Noodles, also known as Lanzhou broth beef Lamian Noodles, is one of the "Top Ten Noodles in China" and a flavor snack in Lanzhou, Gansu. It was rated as one of the three Chinese fast foods by China Cuisine Association and won the reputation of "the first side of China".

Lanzhou beef Lamian Noodles originated in the Tang Dynasty. According to historical records, Lanzhou Beef Lamian Noodles was founded by Chen Weijing during Jiaqing period of Qing Dynasty. 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)".

Extended data

The Development Stages of Lanzhou Lamian Noodles;

1, from 19 15 to the early 1980s until the reform and opening up, was not popular. After the founding of New China, there were at most a dozen noodle restaurants.

2. From the early 1980s to the mid-1990s, the quantity surged and the quality was uneven. With brand awareness, the visibility of single stores began to affect sales, and operations expanded to other places. Since1early 1990s, the new beef noodle chain has improved the above shortcomings.

In the mid-1990s, franchise chain began to appear, and standardized management of enterprises gradually became a consensus.

4. From the mid-1990s to the present, the quantity of Lanzhou beef and Lamian Noodles has rapidly changed from local snacks to mass fast food. According to the rough statistics of 20 13, there are about 1200 beef noodle restaurants in Lanzhou, with a huge scale.

Baidu Encyclopedia-Lanzhou Lamian Noodles