Lanzhou was called Jincheng in ancient times. In Lanzhou, the Yellow River passes through the city. Under the irrigation of the Yellow River for thousands of years, the civilization history of Jincheng Lanzhou can be traced back to far away. Lanzhou has been called "the heart of the land" since ancient times. Historically, it was a military fortress and one of the important towns on the Silk Road.

Zhang Shu, a poet in the Qing Dynasty, once praised "Beef Noodles in uncle horse". The full text of the poem is written like this:

After the rain, the white horse slipped back. The Yellow River flows several times, and the road is poor.

Lamian Noodles has a thousand fragrant silk, and the horse is the only one. Delicious food is hard to come by, and looking back at my hometown is far away.

Read the true scriptures at sunrise and set up a white pagoda at dusk. Burning incense and sighing, I only hope for beef noodles.

If you enter the mountain without five springs, your heart will be clear. The mountains are calm and the waves are urgent, and you want to enter a fairyland.

The poem describes the delicious taste of "Uncle Ma Beef Noodles".

As cutie wrote in the couplet:

After I left, I still admired the rich flavor of beef noodles in broth;

Come here and tell me the perfection of Uncle Ma's family.

In addition, the poem also describes several important scenic spots in Lanzhou, such as Jincheng, Baimalang, Baita and Wuquan Mountain. In another poem, Zhang Shu described Jin Chengguan and Baimalang as follows: "Standing on a rock, a hundred feet serve the Xiongguan, and the throat of the Western Region is here. The white horse sounds day and night, and the brothel reflects the hills. " "Gaolan County Chronicle" records that "the torrent of Jincheng Town is surging and the sound is like thunder". "Rebuilding Gaolan County Records" describes: "When the water is closed, the stones are surging and the snow is surging, which is called White Horse Wave". These words let me see the scenery of the old White Horse Wave, which is much smaller than the old White Horse Wave. "White Horse Wave" tells people that water can create a kind of beauty in people's lives. Without water, the world will lose a lot of beautiful things, and it is one party that raises the other.

The history of the country, the ambition of the county and the pedigree of the family are important aspects of the inheritance of human history and culture. If a country has no ambition, counties have no history, and families have no pedigree, the history of human society will become a blank. So is the inheritance of China's food culture.

Huaiqing (now Jiaozuo, Henan) has been outstanding since ancient times, with rich resources, beautiful scenery and moderate climate. The Warring States belonged to Wei, and Han entered Hanoi County. After Wei Dynasty, Huaifu was established, which was changed to Huaimeng Road in Yuan Dynasty and Huaiqing House in Ming Dynasty. Because of this, the second year of the Republic of China (19 13) was abolished. Aibo County under the jurisdiction of Huaiqing County belongs to Jiaozuo City. 1927 based on "freedom, democracy, equality and fraternity" advocated by Dr. Sun Yat-sen, Aibo has rich raw materials for making high-quality beef noodles since ancient times. Since ancient times, there has been a saying that "white jade bamboo shoots whip emerald garlic, vegetarian radish ginger", and there are even "five-flavored cooked beef noodles; Folk custom of "three fresh water seats a thousand people"

Its deep connotation can be summarized as six words: fragrance, essence, beauty, elegance, affection and ceremony. These six words reflect the unique cultural implications of food quality, aesthetic experience, emotional activities and social functions in the process of eating activities.

During the Jiaqing period, Ma Liuqi, a Dongxiang ethnic group in Gansu, learned from Chen Weijing, a native of Huaiqing Prefecture (now Bo 'ai County, Henan Province) the skills of Su Zhai Chen Jia beef noodles, and brought them to Lanzhou, where he opened the first Lanzhou beef noodle restaurant in history and named it "Uncle Ma's Beef Noodles". In the next two hundred years, Chen Weijing and his descendants Chen Weilin, Chen Hesheng and Chen Xiesheng unified the standard of Lanzhou beef noodles, using the words "one clear (soup), two white (radish), three green (coriander and garlic), four red (pepper) and five spices (noodles)". That is, the color of beef soup is clear; Radish slices are white and pure; Chili oil is bright red; The coriander and garlic seedlings are tender and green; Noodles are tender and fragrant.

Huaiqing Prefecture Anthocyanin Zhai Chen Jia Che Xiao Soup-stock Beef Noodles and authentic Majiadau Beef Noodles will always be missed. This is the voice of many beef noodle gourmets and the favorite of many beef noodle lovers. Uncle Ma's beef noodles are exactly the same as Chen Jia's beef noodles in Su Zhai, Bo 'ai, Henan. For 200 years, they have been unforgettable. The secret of beef soup lies in its freshness, smoothness, endless aftertaste, and the more you chew it, the more fragrant it becomes. In addition to proper amount of shoulder blades, brisket beef, beef tendon and different parts of the meat, large pieces of beef are also stewed with beef liver, native chicken and beef bone, and the meat is cooked with special seasoning sauce.

Lanzhou and Aibo are 1000 km apart, and a bowl of noodles connects the two cities. 20 18 12 19 people's daily reported an article entitled "40 years' changes from a bowl of noodles", which aroused great concern of the party and state media. China Party Network, CCTV, Yang Guang, Xinhua News Agency and more than 200 news media at home and abroad rushed to report and reprint, which caused great repercussions at home and abroad. From a bowl of Lanzhou beef noodles, this paper shows the great achievements of China in the past 40 years of reform and opening up. After 40 years of reform and opening up, China has made remarkable achievements, the people's material living standards have been greatly improved, and the level of social civilization is unprecedented. We live in this great era and have witnessed today's economic take-off and national security. In addition to the constantly refreshing gross national product, there is also heartfelt admiration from the people for today's happy life. The great changes that people can really feel in the past 40 years lie in the great improvement of the constantly changing conditions of food, clothing, housing and transportation around them. Judging from the changes of a bowl of beef noodles in the past 40 years of reform and opening up, we can see the big from the small, and have a unique taste in our hearts, which makes people memorable.

The article particularly emphasizes that "in fact, this bowl of noodles has rich cultural connotations and is a rich mine that needs to be developed urgently." Lamian Noodles, which has a history of more than 200 years, has gone to the whole country with the process of urbanization, and its fragrance is in China, enriching ethnic recipes. Lamian Noodles was passed down from Chen Weijing's family in Henan before it was introduced to the northwest. The family was originally a family of Chinese medicine practitioners and a master cook. Boiling a pot of beef soup requires more than 20 kinds of Chinese herbal medicines. The profound Chinese medicine culture and the way of keeping in good health are also integrated into a bowl of noodle soup. Some food cultures in China are continuous and flexible. Traditional culture is a golden key to crack the password of consumption upgrade. This passage discusses that the profound China food culture contained in Lamian Noodles is the key to consumption upgrading. How to develop it is to start digging from the countless secret recipes and food culture left by Chen Weijing's family. This work has far-reaching significance and a long way to go.

The secret of Majia beef noodles is actually very simple. Uncle Ma's sauce beef flavor, the most important thing is the braised pork noodles of Bozhai Chenche beef noodles. Its biggest feature is endless aftertaste, and the more you chew, the more fragrant it is. There are many people who eat beef with soy sauce, and when they buy something to take home, there will be more soup for cooking beef. The soup is very thick, so beef noodles are delicious, so when you eat beef noodles, you will know that the soup is authentic first.

There are two couplets, which say that Grandpa Ma's beef noodle shop is booming and the waiters are working hard.

The first part: Uncle Ma fights a three-foot stove to cook beef soup noodles in full swing.

Bottom line: Waiters try their best to work hard, just to satisfy diners.

Horizontal approval: high skill and sincerity

In addition:

The first part is: pull up the noodles with a spoon and pretend to be the guardian of the pot.

The bottom line is: take a big bowl and eat two pieces, which is called Jincheng living immortal.

Cross-dressing "uncle horse".

"Uncle Ma's Home" takes the pot as the battlefield, with strict selection of materials and fine cooking, making diners become living immortals in Jincheng.

The unique skill of Majia beef noodles lies in ingredients and soup mixing. After the beef has been boiled in the pot for an hour, it will start to dilute the soup, which requires that the cooking temperature can be kept at any time. Ma's beef noodles use an average of 25 people/serving of boiled beef soup. Beef noodles are mellow, delicious and elegant.

Put the noodles in a pot, cook them, take them out and put them in a bowl. Pour beef soup, radish and oil slick on the noodles. Cooked Lamian Noodles is poured with clear soup, served with diced beef (or sliced beef), coriander and garlic sprouts, and served with bright red Chili oil. It has the functions of expelling cold, treating stomach cold, rheumatism and rheumatoid diseases, nourishing yin and tonifying kidney, and strengthening the body, and has extremely high nutritional value.

Making soup: "Majia Dashu Beef Noodles" inherited the practice of Huaiqing Prefecture (now Bo 'ai County, Henan Province) and purified the Chen Xiaoche soup beef noodles in Su Zhai. It takes soup as the source of all kinds of umami flavor, pays attention to the use of soup, and is good at making soup, especially paying attention to the modulation of "old soup" and "clear soup". It is clear and clear, with fresh soup as clear soup and thick soup, which is also called muddy soup. This couplet shows that Uncle Ma's beef noodles were well-known at that time.

The first part is: "uncle horse's reputation spread far and wide. I don't blame everyone for calling him the king of heaven. "

The bottom line is: "Beef noodle guests can't stop drooling through the door."

After long-term practice, beef, fat chicken and beef are used as the main raw materials, and 23 kinds of seasonings are used to prepare the soup stock. After boiling and slightly boiling, the flavor of the main ingredients is dissolved in the soup and is extremely delicious. It is the best soup in beef noodles. Not only delicious, but also not fishy. Thick and mellow, fragrant and delicious, nourishing yin and strengthening yang, nourishing yin deficiency. Nourishing blood and calming nerves, expelling wind and dredging collaterals into spleen, lung and kidney meridians have the functions of invigorating spleen and lung, consolidating kidney and replenishing essence. The secret recipe of the soup was written by Chen Weijing, a talented person in the Qing Dynasty and a descendant of Tsinghua Su Zhai Chen's beef noodle soup, and kept in calligraphy.

During Guangxu period, Taixue and his son went to visit their good friend, Mountain Chang Huang of Wuquan Academy, and brought home letters from their grandfather Chen Weijing to their sons Lin and Sun. The title of this handwritten book quotes Wang Wei's poems. Spring grass will grow green next year, my friend, will you come back? The grass turns green again in spring. Is my grandson back? The poem is as follows:

Birds fly high, and your son travels alone. Cardamom is youthful, harmonious and strong. The spring breeze smells of grass and trees, and the angelica is fragrant in Huaiqing Building. The new green is coming, the lilacs are in bloom, the flowers are blooming, the blue waves are rippling, and the grass of thyme is really flourishing and fragrant. It's a long way to go in Xiu Yuan, but what about the mountains? You avoid the robbers and go back to Su Zhai. Wear auspicious clothes and red robes in front of the car, stay at the octagonal building overnight and drink coriander soup in the morning. Ma Liang will travel thousands of miles, and when the yellow flowers are everywhere, Si Biyu's book and water seats are respectful: Moon Mountain ginger soup fennel beans, cook the meat buckle bowl is expensive and busy. Through the base furnace.

Inscription: Wei Jing sent Zi Lin and Sun He to the Western Ocean.

It is said that William Chan has been shrouded in thoughts. Sun Tzu and Harmony left home for the first time. Although I just broke up, I am looking forward to coming back soon, but I am afraid that I will not come back for a long time. Li Bai's poem is quoted at the beginning of calligraphy. Many birds fly high, and your son is far away (referring to the son of Lin). I write about my loneliness and helplessness. Although the mountain is high and the road is long, it is difficult and dangerous, but I am more determined. I want to seek solace and sustenance in nature, and give life to the landscape and 23 seasonings for making beef noodles in soup stock with strange imagination and ingenious ideas.

At the end of the calligraphy, "Si Biyu wrote a book and joined the water table to respect each other: Moon Mountain ginger soup fennel beans, cook the meat buckle bowl expensive busy. Through the base furnace. " Chen Weijing made a wish for his grandson Chen Hesheng's return, and Yong's fiancee Shi Si (born in Shuxiangmen) wrote couplets and set up a Kowloon stove, inviting the prestigious squire neighbors to set up a water banquet to welcome his grandson.

The popularity of Uncle Ma's beef noodles is vividly reflected in this couplet.

To be exact:

Master Ma strolled in the clouds, fished noodles, fried his belly, and cooked seasonings, which was extremely delicious in the world.

Beef soup is boiling freely, with pieces of bamboo, green garlic buds and coriander, and it feels like an appetite.

Slice or cut beef on noodles, the meat is fragrant but not greasy, the taste is tumbling, the soup is delicious and the noodles are chewy. Whether you like light salty or spicy sour, a bowl of beef noodles can bring you satisfaction far beyond imagination.

The nine-character classic of "Uncle Majia Beef Noodles" is "the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long". The old people said: the top beef noodles are Majia's beef noodles, accompanied by cold and hot vegetarian dishes such as cow's head meat and water-fried belly, which is the king and supreme of Lanzhou beef noodles.

When it comes to beef noodles of horses, you can't help but say that horse's deep-fried belly and beef (head) meat in sauce are his unique skills.

Zhang Shu, a master of robot learning, once made an appointment with Uncle Ma's beef noodles.

The first part is: "Clear soup beef noodles, full of fragrance, eating three bowls is not enough."

The bottom line is: "water is delicious, but two dishes are still not much."

Cross-dressing is "uncle horse's home".

Fried tripe with water has always been a delicacy in Beijing, with beef and sheep as the main ingredients. Water bursting belly has long been out of date and almost extinct in Lanzhou. Uncle Ma's method of "exploding" tripe with water is the same as that in Beijing, but the time and seasoning are different. It is a special "exploding" tripe material inherited from Chen Weijing in Aibo, Henan Province, and processed according to different parts of the stomach. Pay attention to the heat when eating fried belly, crisp and tender. To "explode" the stomach in boiling water, the pot must be cooked in batches according to the position of the stomach. The time of "water explosion" in Lanzhou is: Niu Sandan for 20 seconds, Niu Duren 16 seconds, and the appropriate explosion is Chun Xue. After the fire is over, it is difficult to become a lower liba, and it is not easy to chew. You need to dip in seasoning to eat fried belly. The seasoning is the "fried" belly material specially prepared by Uncle Ma, including coriander, garlic juice and Chili oil. It can also be prepared by diners according to their own tastes. Fried tripe can be eaten alone, with beef noodles and wine. In addition to fresh belly, kung fu is all "explosive". The explosion time should be just right. If it is undercooked or overcooked, it will be undercooked or overcooked but not crisp or even chewy. Therefore, its quality standard is "crisp and tender", and different parts should master different degrees of heat.

There are couplets to prove it:

Above: Water bursting belly, snow in Haruka.

Next: Grandpa Ma and his family are enjoying the Ba people in the next room.

Horizontal batch: spleen and stomach pleasure

Nanyang cattle's abdomen color is yellow, indicating that it is a grass-eating cow. Nanyang tripe is one of the top tripes in the world, because it is rich in protein and low in fat. It is a rare high-grade tripe in the international market, especially Nanyang tripe, which has won the favor of consumers all over the world for its color, fragrance, taste, name, quality, fineness and characteristics. It's complicated to cut your stomach. When you cut it, you should cut it into four kinds according to the texture: tripe, tripe, tripe tip and tripe thick head. After dividing the belly, cut it carefully. Different parts should be cut into pieces, segments, lines, etc. The blinds should be cut to about 13mm, and the abdomen should be as thin as possible. Knife method pays attention to uniformity and moderate thickness.

The beef with horse sauce is made with the formula of braised beef handed down from Chen's ancestors, and only eight kinds of seasonings are used, which are full of color, fragrance and taste. Uncle Ma's sauce beef is strictly selected. The size, meat quality and meat thickness of the cattle that have grown for about two years are basically the same. Eight spices, such as clove, star anise, fennel, pepper, aromatic and Lao Guo, were prepared for the soup. The place of origin should be fixed, fresh and tidy; The production process is meticulous and meticulous. It can make the sauce beef lean and not firewood, and its unique flavor is rich and mellow. The sauce beef made by this method is not only delicious, but also has the functions of invigorating spleen and lung, strengthening kidney and replenishing essence. Although it is called sauce beef, when the beef comes out of the pot, let the sauce stick to the meat, so that it will not be broken or scattered when pulled up, fat but not greasy, thin but not tender. In terms of technology, the requirements must be: fine meat selection, exquisite seasoning and strict production. At the same time, careful work and finished products can be excellent. Sauced beef should be thoroughly cooked, with dark brown color, thin but not firewood, shiny oil, no burnt taste, fresh and tender, rich in five flavors, fat but not greasy, salty and fragrant, and endless aftertaste.

Xiao Jiazhi, a scholar in Qing Dynasty, was born in Aibo, a bamboo town. He especially loved bamboo and streams in his hometown. His poem "Dānlín Zayong" "The path turns along the stream, and Taoyuan has no end. There is water outside the village, and bamboo is home everywhere. Summer thirst-quenching tea, cool rain accumulated on credit Children's voices meet old women and the world is small. " As we all know, people are still familiar with it. The following poem was written by Chen Weilin, the son of the great student Chen Weijing. He used the technique of his predecessor Xiao Jiazhi to write the beautiful environment of Suzhou village: cardamom branches are upturned and bamboo forests surround Suzhou village. The octagonal scarlet robe is full of lavender smiles. Spring sand reflects green and Xiangxi jumps. In August, Gui Xiang, riding a donkey lamented the country's old age. The same is true of Su Zhai Village in Bo 'ai, surrounded by streams and bamboo forests. In spring, lilacs are everywhere, in bud, and the fragrance of midsummer remains the same. Wei Jing, the thirteenth ancestor, entered imperial academy at the age of fourteen, and his fame spread in the four townships. Inspired by local car beef, Wei Jing's ancestors developed the secret recipe of braised beef on the basis of ancestral secret recipe. After repeated tasting and improvement, they summarized the core eight-flavor cooking secret recipe. Chen Weilin also referred to his father's method, and embedded the formula of braised beef into a poem, which was catchy and easy for later generations to remember and pass down from generation to generation. This formula uses eight kinds of spices, the country is always licorice, and the incense is angelica dahurica, commonly known as Wang Xiang. Spring sand is Amomum villosum, and Yang Chun spring sand is the top grade.

The first sentence introduces cardamom, a seasoning that benefits the spleen and stomach. Compared with the spring of a year, cardamom is more vibrant and full of spring, and I have to sigh that Suzhou Village has a beautiful environment. In the second sentence, octagonal, red robe and lilac are hidden in it, describing the flowers are red and green, the spring scenery of Su Zhai is gratifying, and the green plants are lush. Among the three sentences, spring sand and spices are hidden in the sentence, and the source of vegetarian food, green water and clear streams, is not forgotten at the end of the sentence. At the end of the poem, the story of Zhang riding a donkey backwards-looking back at everything and drawing out the last seasoning-Lao Guo aims to warn future generations to think twice about everything, choose the good and only change it, and think twice before acting.

Anyway, the authentic Lanzhou beef noodles and Lanzhou beef noodles complex are:

Part 1: Spring is coming, happiness is coming, and beef noodle soup is hard to leave in four seasons.

The second part: the autumn is crisp and full of guests, kowtowing to Uncle Ma.

Horizontal Criticism: Going to Qiu Lai in Spring

Horizontal batch: one fragrance and two beauties

The first part: wholeheartedly, a gust of wind, a grid will be fragrant.

The second couplet: food, food, food, food, food.

"Fuxing", a god in folklore. Legend has it that he can bring good luck, good luck and good luck to everyone. The revival originated very early. It is said that a dwarf was born in Daozhou in the Tang Dynasty and was sent to the imperial court as a plaything in these years. Also known as "Blessing God", in Taoism, it is called "Emperor Wei Zi" and is highly respected among the people.

"Lu Xing", also known as "wenchang star", is the patron saint of scholars and is in charge of human fame and fortune. With the imperial examination system, he began to be respected among the people. His image is like a court official, noble and extraordinary. Shen Lu is said to be "Zitong God" Zhang Yazi, also known as "Wenchang Emperor". People have great respect. His image is like a court official, noble and extraordinary. Fu Lu refers to the status of Fu and Lu. The traditional auspicious pattern of Fulu symbolizes "Fulu" with the homonym of bat (Fu) and sika deer (deer). Uncle Ma reminded us that while pursuing wealth with knowledge and wisdom, it is more important to have a conscience with morality as the bottom line and social responsibility as the bottom line. Only in this way can we be blessed and feel at ease.

Fuluge

The first part: From Binzhifu to Evergreen.

Bottom line: the door is open and the customers are all money.

"Shouxing" is the god of longevity. Most people think that Peng Zu, who lived a long life, became the "birthday girl" after his death. The head of the red-crowned crane, which was regarded as a symbol of longevity by the ancients, rose high. This is a lucky and long-lived elder, known as the longevity star, also known as the ancestor of the Antarctic and the immortal of the Antarctic. It symbolizes that respecting the elderly is a traditional virtue of the Chinese nation and an ancient custom spread among the people. "XiShen" is what people call the auspicious god. People always want to avoid misfortune and pursue happiness, so they should create a western god. Marriage is a great pleasure in life, so it is also called a happy event. Of course, the wedding ceremony is inseparable from XiShen. According to the old custom, the bride must sit in front of XiShen. Happy events, children's full moons and old people's birthdays are often here.

Shouxizhai

Part one: Come to Ma's house to celebrate.

The bottom line is: the life of clean water cushion is infinite.

If you want to be promoted to the "official hall", you must have both ability and political integrity, pay attention to performance, and be recognized by the masses. Select outstanding cadres who are honest and clean, and form a good orientation for honest people to be respected and reused among cadres.

Guanfutang

Part one: German senior official Shenyang Haruka Snow White.

The second part: tasting Ba people in fine wine.

Fuluge, Shouxizhai and Guanfu Hall are three private rooms in Uncle Ma's house, representing Fulu Beef Noodles, Xi Shou Beef Noodles and Guanfu Beef Noodles respectively.

In addition to delicious food, Mr. Ma did not forget to facilitate customers, and wrote on the couplet on the toilet door.

Top: Sit tight and look for poetry when you come.

Next: relax after going out and listen to the clear spring.

Horizontal batch: green world

Above: Open the door of convenience,

Below: Not only solved the worries of the following shares,

Horizontal criticism: the land of public criticism

The enduring reason of a local snacks lies in its regional culture and local customs. In this sense, Lanzhou people really carried forward Su Zhai Chen Jia beef noodles and Ma Jia uncle beef noodles in Bo 'ai, Henan Province to a brand-new stage and pushed them to the whole country and even the whole world. In addition to the unique means of making beef noodles, rich nutrition and low price, it should also be attributed to the atmosphere created by beef noodles. People in Lanzhou eat beef noodles, paying attention to a kind of mood, a kind of momentum and a kind of demeanor. In their view, the soup should be mellow, the beef should be tender and fragrant, the style of Lamian Noodles should be varied, the soup should be scooped quickly, and the noodles should be eaten wholeheartedly. When a bowl of hot beef noodles is served, it is Lanzhou people's clear and distinct aesthetic, simple and persistent temperament, bold and enthusiastic northwest spirit, permeated with mellow and publicity. This is Lanzhou, where opposing flavors blend together, bringing peace to the northwest plateau and comfort to travelers who have traveled long distances. The Chinese nation dug a deep well of the fountain of life in two distant places, Boai and Lanzhou. There is a Huaiqing stationed there, and we will feel a little proud when we cross the Millennium Plateau.