The better brands of Lanzhou Beef Noodle are: Jinqiang Lanzhou Beef Noodle, Ma Anjun Spicy Beef Noodle, Gomule Ponggrey Beef Noodle, Chen Ji Clear Soup Beef Noodle, Bai Jianqiang Halal Beef Noodle.

1, Jinqiang Lanzhou beef noodle

Jinqiang beef noodle is the representative of the Han meal, there are dozens of directly-managed stores in Lanzhou City, Jinqiang beef noodle Wuquanshan store was once in the fire during the day sales of about 6,000 bowls. It broke the record of Lanzhou beef noodle store's meal out, which is still a good story. Jinqiang Beef Noodle all the stores group are particularly good, flavor, store decoration, cleanliness, management is very spot on. Beef noodles aftertaste long, meat, eggs, especially kimchi is a highlight of their family, reputation, many customers are running to kimchi to eat beef noodles.

2, Ma Anjun spicy beef noodles

The old store originated in 1962 in Qilihe Zhengjiazhuang, initially did not call the spicy beef noodles, and then because of the secret spices so that many people remember the beef noodles, the store was changed to spicy beef noodles. The business is especially hot, a lot of time to go can not wait in line! His family's beef is also a major feature, many people go to a punch spicy, two is beef.

3, Wu Mu Le Peng gray beef noodles

Wu Mu Le in the minds of Lanzhou people in the status of foreign tourists in the minds of the equivalent of Ma Zilu. Gomule's beef is a legend in Lanzhou. The beef soup with Gomule's beef instantly has a chemical reaction, the fat meat is milky, the lean meat is not firewood, and it is soft and delicious.

4, Chen Ji clear soup beef noodles

Xigu people absolutely know, but Chengguan and Qilihe Anning people probably do not know. This store is located in Chen Guanying community next to 21 middle school, featuring chili, eat spicy light people may be a little bit unbearable, but eat spicy heavy people must applaud, soup is also good, the noodles are also more strong, soup is very fresh.

5, white Jianqiang halal beef noodles

White Jianqiang beef noodles, unique in Yantan, good reputation so that the white Jianqiang beef noodles every day diners, has been full, Yantan people's day began with a bowl of white Jianqiang beef noodles. The fire of the "white Jianqiang beef noodles" is said to be Lanzhou people like, eat a bowl of the legendary white Jianqiang beef noodles, as an old Lanzhou people, can be very responsible to say, delicious, is the flavor of childhood.

Purchase points:

1, plus pulling agent plunging noodles

Will add a good pulling agent water dough kneaded into long strips, two hands hold both ends of the up and down shaking, repeated stretching, according to the stretching of the dough gluten, to determine whether it is necessary to plunge pulling agent. After repeated stretching and kneading, until the gluten structure of the same dough is arranged smoothly and evenly, which meets the requirements of the dough needed for ramen, the next process can be carried out.

2, under the agent

Skidding a good strip of dough, put on the board smeared with oil, gently stretching, and then with the palm of the hand on the surface, back and forth to push and roll into a uniform thickness of the round strips, and then pulled into a uniform thickness of the same length of the agent, covered with a tarpaulin, molasses for 5 minutes or so, you can begin to pull the noodles.

3, pulling the noodles

Sprinkle flour on the board, the molten noodles rolled into strips, rolled on the pavement, such as pulling the leek leaves, wide noodles, the hand pressure all over the two hands hold the ends of the noodle, and then stretching, pulling open, the right hand face head to the left hand, the left hand two face head apart, the right hand forefinger hooked in the middle of the noodle and then stretched to be stretched to be long the noodle after the noodles Separate the noodles.