It was Jiaozuo Ma Liuqi who brought it there. Lanzhou Ramen restaurants have opened their "first face of China" in almost every city in the country. In addition, to prove its authenticity, many ramen in this store marked the origin of Lanzhou noodles: Lanzhou beef noodles are Lanzhou Qing Jiaxing years of the Dongxiang Ma Liuqi from Huaiqing Province Qinghua Chen Wei Jing learned to bring to Lanzhou.

The Dongxiang are an ethnic minority in Gansu Province, and Huaiqing is now Jiaozuo. At that time, Jiaozuo people were well versed in cooking, in seasoning, brining, cooking, deep-frying and various culinary techniques. Chen Weijing's ancestor's primitive Che Lao Tang Beef Noodles were very popular in the Qing Dynasty, especially the clear soup. During the state imperial exams in Beijing, he gave Ma Liuqi, of Dongxiang descent, the knowledge of how to improve the production process and broth of beef noodles left behind by the previous generation.

Ma Liuqi ran the business properly and opened the first Lanzhou Ramen store in Lanzhou, laying the groundwork for the world-famous La Zhou Ramen since, and the family soon got well. Later, Lanzhou ramen by Chen's descendants Chen and Sheng and Hui chef Ma Baozi renovated and improved, "soup, two white (radish), three green (cilantro garlic), four red (chili pepper.) ), five yellow (noodles yellow) as standard.

Over the next 200 years, Lanzhou Ramen was acclaimed both at home and abroad for its meaty broth, fine noodles and thin noodles, and ranked third in China in 1999. A pilot fast food promotion was called "China's First Face". When Lanzhou Ramen became famous, there were rumors that it originated in Jiaozuo, but many people didn't know right from wrong. By April 25, 2014, in the Henan Business Daily published "Lanzhou beef ramen from Boai snacks" confirms the analysis of the origin of the ramen fully determined.