Lamian Noodles used in beef noodles is mainly edible salt and alkali. The earliest natural Lamian Noodles was called Peng Hui, also called "natural alkali" or "soil alkali". Natural Peng ash is an alkaline salt-containing substance which is burned by plant ash grass growing in saline-alkali land in northwest China. For more than 200 years, natural Peng Hui has been a traditional additive of authentic Lanzhou Lamian Noodles. In fact, the discovery of natural Peng ash contributed to the Lamian Noodles in Lanzhou, which belongs to the northwest.
Since 1990s, on the basis of managing beef Lamian Noodles according to modern food hygiene standards, Lamian Noodles based on modern food science and technology has finally come out, using raw materials that meet the national food additive standards, because Lamian Noodles's raw materials and production technology are completely controllable. Since then, the ramen agent that meets the national food additive standards and has good quality control has helped the century-old Lanzhou Beef Lamian Noodles Pavilion enter the era of modern food hygiene standardization, laying the foundation for the rapid development of Lanzhou beef in the ramen restaurant. With the rapid development of China's economy, in just over 20 years, Lanzhou Beef Lamian Noodles has developed from a local cuisine with a long history into a modern catering industry with more than 50,000 Lamian Noodles stores in various forms at home and abroad, becoming the first Chinese fast food without chains in the world.
However, if we think that Lamian Noodles relies on the role of Lamian Noodles, or even that Lamian Noodles is delicious, it is a misunderstanding of Lanzhou Lamian Noodles.
In fact, Lamian Noodles is a special skill, which can only be mastered through special training and long-term exercise. Just kneading dough requires repeated kneading dozens of times, which is the so-called "kneading dough 9981 times" Lamian Noodles is only an auxiliary function in Lamian Noodles. Without Lamian Noodles's skill, it is impossible to make a slender and uniform Lamian Noodles only with Lamian Noodles. Spicy noodles mainly rely on the skill of spicy noodles. In fact, even without Lamian Noodles, a good Lamian Noodles chef can only mix noodles with proper amount of salt, and after fully kneading the noodles, he can also make noodles. Even if ordinary people use no amount of Lamian Noodles, they can't make Lamian Noodles. Lamian Noodles's key is skill and dough. The principle of pasta is also the simplest folk wisdom handed down by China people for thousands of years, and its principle and effectiveness have been proved by modern food science. Pasta is not a magical thing, it just uses modern food science and hygiene standards to continue to inherit the wisdom of ancestors; Lamian Noodles in 200 years is the real legend. It takes dozens of spices to make a pot of soup, and each Lamian Noodles family has its own secret recipe. That bowl of smooth and chewy noodles is the crystallization of Lamian Noodles's strength and skill.
Finally, let me tell you the "secret" of Lanzhou Lamian Noodles's "delicious":
Besides Lamian Noodles, the most important secret of beef Lamian Noodles lies in the pure and fragrant soup, which can be said to be the soul of Lanzhou beef Lamian Noodles. Lamian Noodles in Lanzhou 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 "clear soup", which is clear and fresh. The method of boiling soup is the old soup with beef, fat chicken and beef as the main raw materials, and more than 30 kinds of seasonings and traditional Chinese medicine after long-term practice. After boiling and slightly boiling, the main ingredients were dissolved in the soup, and the finished product was crystal clear and tasted twice. It is the most delicious soup in beef Lamian Noodles. It is not only delicious, but also delicious. People in Lanzhou eat beef Lamian Noodles, and they will know if it is authentic after drinking a mouthful of soup. The so-called clear soup is not ordinary beef soup, but is mainly made of dozens of seasonings and beef soup. When cooking soup, you should choose tender yak meat or yellow beef, add beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and some chicken soup, then add spices such as pepper, tsaoko, cinnamon and ginger skin in proportion, and then add local green radish slices to the extra-large pot-shaped iron pot to cook soup. The broth is fragrant and clear. This "clear" natural fragrance is unparalleled. Only use the prepared clear soup when eating. 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.
I hope the above words can help you know more about Lamian Noodles. Have a nice day!