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.
It can be seen that as early as the Qing Dynasty, "Lanzhou Beef Lamian Noodles" was a delicious snack in Lanzhou.
Lamian Noodles is a famous beef soup and a local snack in Lanzhou. Just like the ancient Silk Road across Wan Li, Lanzhou beef Lamian Noodles has a long history. The legend of Lamian Noodles, a Lanzhou beef, originated in the Tang Dynasty, but due to its long history, it has been impossible to verify it. Lamian Noodles, the real Lanzhou clear soup beef, evolved from the old soup noodles of Qing Dynasty Che beef in Huaiqing Prefecture, Henan Province (now Boai County, Henan Province). When the beef is cooked and cooled, it becomes jelly, that is, soup stock, which is the best in the car beef. This soup is the top grade of beef noodles. Lanzhou beef noodles began in Jiaqing period of Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua native of Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng, Ma Baozai and others named it "Yiqing (soup), Erbai (carrot), Sanling (coriander and garlic sprout) and Sihong (pepper) Huang Wu (noodle Huang Liang). In the following 200 years, it became famous all over the world with a bowl of noodles, and was famous at home and abroad for its rotten meat, fresh soup and fine noodles. It has penetrated all over the country and won the praise and honor of domestic and foreign diners. In 1999, it was identified as one of the three pilot varieties of Chinese fast food by the state, and it was known as "the first side of China" and became a wonderful flower in the catering industry. At the same time, it embodies the wisdom and hard work of Ma Chen and countless chefs who are good at clear soup and beef noodles. Nowadays, clear soup beef noodles can be seen everywhere in Lanzhou not only because of its delicious taste and economical benefits, but also in many provinces and even many countries and regions around the world. Lanzhou deserves to be the hometown of beef noodles in the world.
Lanzhou beef noodles with clear soup is a kind of fast food, which also keeps the characteristics of Chinese food, which is also a part of Lanzhou culture. The basic style of this traditional beef noodle is still there, but the content has been constantly adding and subtracting. The whole bowl of red pepper and pepper oil has been filled, and someone needs to add more. This is a strong feeling. Some people want garlic and coriander hard, as if they are interested in getting close to green and advocating nature. Many noodle restaurants have appeared a series of new varieties such as side dishes "adding meat". Lamian Noodles, a clear soup beef in Lanzhou, not only inherits the essence of traditional beef noodles, but also maintains the original flavor of Chinese food culture, and develops it according to the modern fast food concept, so that this national snack can develop.
The production of beef noodles requires flour, beef and dozens of spices. According to estimates, a small shop of more than 40 square meters consumes about 50 kilograms of beef and 8 bags of flour every day; And those big stores often consume more than a dozen bags of flour every day. Coupled with radish, coriander, garlic sprout and various seasonings, the beef noodle restaurant in Lanzhou drives the consumption of raw materials to exceed 520 million yuan every year. It is the consumption of beef noodles that has greatly promoted the cattle industry in the Loess Plateau in the east of Lanzhou and the flour processing industry in the Hexi Corridor in the west. In addition, around the marketing of beef noodles raw materials, a trafficking army has also formed.
Lanzhou beef Lamian Noodles, commonly known as "beef noodles" in Lanzhou, is the most distinctive mass economic snack in Lanzhou. Lanzhou people are famous for making beef noodles, which is addictive. The younger generation will bring forth the old and bring forth the new, so it is difficult to bring this pasta culture into full play and make it famous all over the world. Lamian Noodles is noodle soup and "clear soup noodles". Its beauty is clear soup. One is that turbid noodle water is separated after the noodles are cooked, and the other is that the added beef soup is clear without adding colored substances such as soy sauce. Lamian Noodles, a clear soup beef, inherited the skills of Lamian Noodles, a traditional beef. He chose the first-class flour, added a flour mixture containing no harmful substances, and kneaded, kneaded, stirred and pulled the flour mixture according to the traditional method. After being pulled by Lamian Noodles, watching Lamian Noodles is like watching a performance. Master Lamian Noodles can pull out more than ten kinds of noodles with different shapes, such as big and wide, leek leaves, two pillars, two thin, thin, capillary, a nest of silk and buckwheat gluten. Such fresh noodles are naturally more delicious than all kinds of machine-made noodles and dried noodles. Skilled teacher Lamian Noodles can pull out 6-7 bowls of noodles every minute. Chinese food pays attention to color, fragrance and shape, and bright and rich colors stimulate people's appetite and make them appetite. Generally speaking, Lamian Noodles's broth is made of beef, beef liver, beef bones, butter and more than a dozen natural spices. The smell is tangy, and the digestive components in natural spices greatly increase people's appetite. Especially "Majiayue Beef Noodles" has unique seasoning formula, refreshing soup, harmonious flavor, soft beef, long taste, radish white, spicy oil red, coriander green and coriander green. It's the best beef noodles in Lanzhou.
I often watch Ma brothers beef noodles, and Lamian Noodles studied with Ma Jiasan Lamian Noodles. Noodles are neither soft nor hard; they pull like rubber bands. How can my arm have no strength? The noodles can be pulled very thin, and his Lamian Noodles is really a must. The more he praised him, the more he shook his head and danced with joy, just like performing magic. It's thinner than dried noodles, but it's easy to eat in your mouth. Noodles of various shapes meet the different preferences of different consumers. Boys eat "two essence" (slightly thicker), girls eat "essence", and middle-aged and elderly people prefer "leek leaves" and "capillaries" (thinner); Intellectuals like to eat "fine" and "leek leaves", while workers, peasants and soldiers and hard-working macho men prefer to eat "wide" or even "wide" (two fingers wide, wide belt) ... And what kind of beef noodles Lanzhou people want to eat has been printed into their subconscious, and there is little change. Different personalities and people have created various noodles of beef noodles, and various noodles have shaped the cultivation and temperament of Lanzhou people. "Capillary" is gentle, "thin head" is easy-going, "two thin" is masculine, and can be as thick as a child's little finger. Chopsticks are like carp. Originally, the beauty of Lamian Noodles was that it was a bit tough to bite, and it was not as bad as the machine surface. The reason is that the toughness of the surface is pulled out after a long time. "Leek leaves" give you peace, "width" gives you boldness, and "width" makes people brave ... If girls and old people change to "width" and boys and fools change to "capillary", it would be a big mistake. Therefore, Lanzhou beef noodles are emotional, humanized, easy to talk and easy-going. What a person wants, likes and dislikes is the popular beef noodles in Lanzhou people's eyes.
Although Master Lamian Noodles picked up the dough, kneaded it several times and pulled it a few times, he pulled a bowl of slender noodles by magic. It seems simple, but the process of making noodles is very complicated. Traditionally, flour is mixed with "fluffy ash", while flour is "washed three times, ashed three times and kneaded 9981 times". Ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked by the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most important. First of all, choose high-quality flour with strong toughness. Half a day in advance, the strong young man will repeatedly pound, knead, pull and drop the dough, and then rub it into strips, 30 mm thick and chopsticks long. Then noodles with different sizes and thicknesses will be pulled out according to the diners' hobbies. Those who like round faces can choose thick, thin, thin and thin. If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles is a unique skill. One noodle segment pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Seeing Lamian Noodles seems to be enjoying an acrobatic performance. At the end of the performance, it seems that dancers are waving ribbons. Lamian Noodles's face is hand-painted, but it is not unique. Lamian Noodles is found in many places in China, but the cooking methods are different. The finer the Lamian Noodles, the better. In some technical competitions, the chefs in the ramen noodle restaurant usually compete who can make more noodles for the same noodle. If the dough is fine, it will become a unique skill. No matter how fine it is, the noodles in Lamian Noodles are required to be tough, commonly known as "strong", which requires that the noodles can stand upright in the bowl after being cooked, that is, they can remain upright in the bowl for a while after being fished out and put down with chopsticks, otherwise they are "weak" and the pulled noodles are unqualified. Lamian Noodles is an unfermented "dead noodle" with a small volume and many noodles. Usually a bowl of noodles uses three or two flours. Some potbellied amateurs who eat for the first time eat two bowls at a time like ordinary noodles and don't feel hungry until evening. Lanzhou beef Lamian Noodles, which was formed in the northwest, is essentially a halal food. In China, Qingzhen vegetable rice is seasoned with five spices. There are also strong spices in the soup of Lanzhou Lamian Noodles, and the formula is very particular. The spice formula of Lamian Noodles, a famous beef shop in Lanzhou, is absolutely confidential. But * * * has the same feature: beef Lamian Noodles soup is fragrant, spicy, hemp and has a heavy taste.
Besides Lamian Noodles, the most important secret of beef Lamian Noodles lies in the pure and fragrant soup. Lanzhou people eat beef noodles and drink a mouthful of soup before they know whether it is authentic. Since Chen Weijing made the first bowl of beef noodles in Qing Dynasty, the formula of this soup has been passed down from generation to generation. The so-called clear soup is not water and salt, but is mainly made of more than ten kinds of seasonings and beef soup. When cooking soup, tender yak meat or yellow beef produced in Gannan grassland is selected, and beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and some chicken soup are added. Then add pepper, tsaoko, cinnamon, ginger peel and other spices in proportion, and then put the local unique radish slices into an extra-large pot-shaped iron pot to boil the soup. The broth is fragrant and clear. 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. There is no big fragrance among them! Just like martial arts, its highest state is to return to nature, and this "purity" is naturally fragrant. Perhaps soil and water are also one aspect. Lanzhou is located on the beach of a valley in the upper reaches of the Yellow River, and its groundwater quality is the best among cities above the provincial capital. In addition, the edible beef in Lanzhou is mainly yak produced in Gannan and Qinghai. Yak is short and healthy, with high carapace, small and drooping skin, long body hair, black or black and white spots and fluffy tail hair. Adult weight 200-300 kg, cold-resistant, growing in the plateau above 3000 meters above sea level, can survive in mountainous areas with thin air, long growth period, strong body and cold-resistant. Yaks naturally stocked in the pollution-free grassland environment on the plateau are not only delicious, but also eat many weeds and medicinal species (such as Fritillaria, Cordyceps, Radix Isatidis, safflower, etc.). For a long time, there has been a saying among local herders: "Our cattle and sheep eat Chinese herbal medicines and drink mineral water. Urine is Taitai oral liquid and urine is Liuwei Dihuang pills". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is really natural and pollution-free. Its meat has the functions of expelling cold, treating stomach cold, rheumatism and rheumatoid diseases, nourishing yin and tonifying kidney, and strengthening the body. Its nutritional value is extremely high. Anyway, authentic Lanzhou beef noodles can't be made anywhere else.
Northwest people like to eat spicy food, but it is not an authentic way to eat Lanzhou beef and Lamian Noodles without pepper. Lanzhou beef and Lamian Noodles pepper are also very particular. To keep the soup clear, you can't put Chili noodles directly, otherwise the Chili noodles will dye the soup red and it will not be clear. Pepper must be accompanied by sesame seeds and several spices. First, it must be fried in warm oil to a certain extent, and then fried into a mixture of red oil and red pepper. The heat is not enough, the oil is not spicy, and after the heat is over, the pepper turns black when it is burnt. Put red pepper in a bowl, pepper and red oil float on the noodle soup, but they are not mixed with the soup, and the soup is still clear. Pick up the noodles with chopsticks. Chili oil is stained on the noodles, and the red light is shining, which is very appetizing. The clear soup beef noodles in Lanzhou are worth a try. As long as it is a street beef noodle restaurant with many diners, it will taste good. Volkswagen beef noodles only charge 2.2 yuan money for each bowl, which is quite cheap. It takes less than two minutes to make a bowl of Lamian Noodles, which saves time and effort. It can be eaten in almost every corner of the country and has almost become the first brand of fast food in China.
Lanzhou Beef Noodles The shops in Chengguan District have "Muslim Marin Beef Noodles"; "Muslim gamma beef noodles"; "Malacca beef noodles"; "Ma Youbu Beef Noodles"; "Ma Sanshiliu Beef Noodles"; "Ma beef noodles"; "Muslim soup beef noodles"; "Laoximen high-quality beef noodles"; "Ma Baozhai Muslim Beef Noodles"; "Huaxia Old Street Muslim Beef Noodles"; "Maji Beef Noodles"; "Majia time-honored beef noodles"; "Majia Brothers Beef Noodles"; "Saddam Muslim Beef Noodles" and the misnamed and expensive "Jintang Beef Noodles" (300-500 yuan, including vegetables). Some people say that the surname of Lanzhou beef noodles is "Ma" instead of "Niu". It's true. You might as well ask around. 10 owners of beef noodle restaurants, 9 of whom are surnamed Ma. The most representative beef noodles in Lanzhou are the famous "Majia Uncle Beef Noodles". Uncle Majia's beef noodles follow the practice of Huaqing Prefecture (now Bo 'ai County, Henan Province), taking soup as the source of all kinds of freshness, paying attention to the use of soup, being good at making soup, and paying special attention to the modulation of "clear soup" to make it clear and fresh. The method of making soup is recorded in Qi Yaomin's Book. After long-term practice, the soup stock is made of beef, fat chicken and beef as the main raw materials, with more than 30 seasonings and Chinese medicines. After boiling and slightly boiling, the flavor of the main ingredients is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, and it is the most delicious soup in beef noodles. 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 beef noodle restaurant, which once flourished in the Qing Dynasty, never opened again because of the war. In addition to the popular beef noodles, the production methods of "Majia Uncle Beef Noodles", "Fulu Beef Noodles" and "Guanfu Beef Noodles" attract attention. Even now, the production cost of each bowl is 10 yuan and 80 yuan. At that time, Zhang Shu, a master of robot learning, once made couplets for Uncle Ma's beef noodles.
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: "guests drool at the corners of their mouths when they enter the door, which is difficult to stop."
There is only one word "Xiang" on the cross.
There is also: cross-linking "delicious in Jincheng"
The first part is: "I still admire the rich taste of beef noodles in clear soup when I leave."
The bottom line is: "Come here often and praise Uncle Ma for being perfect."
There are many couplets mentioned by scholars, such as a pair.
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."
Hengbei is "uncle horse's home".
The first part is: "Pick up the noodles with a spoon and pretend to be the guardian of the pot."
The bottom line is: "Holding a big bowl and eating two pieces can be called a living immortal in Jincheng."
Cross-dressing is also "uncle horse's home".
Mr. Ma Zhongjie, the seventh generation descendant of "uncle horse Beef Noodles", now lives, and the formula of beef noodle seasoning has been kept secret. Shanxi Zhang Bincheng, Singaporean overseas Chinese Ma, and American overseas Chinese Lu Congrong paid sky-high prices for the formula, but Mr. Ma remained quietly, and the relevant departments repeatedly mobilized Mr. Ma to pay for the formula. It is said that Mr. Ma made his own beef noodles. Almost every leader in Lanzhou knows that I told Lao Wang of the provincial government that I would go to Ma's house to eat beef noodles. He looked surprised and said, "Oh, you even know the beef noodles of horses." When I took a bus from the provincial government to Liujiaxia, the driver told me that the most advanced beef noodles are uncle Ma'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. "There are central leaders who come to Lanzhou to ask chef Ma to make beef noodles. 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". Mr. Jin, who lives in Nanguan Cross, is 89 years old this year. He said that when he was eleven or twelve years old, he lived near Hou Xian Street and ate beef noodles from uncle horse. It is really delicious! A few years ago, I heard that the distant relatives of Uncle Ma's family performed beef Lamian Noodles cooking in a restaurant in Xiguan Cross. It took a week to find it. I tasted it, well, it was delicious! The feeling more than 70 years ago is back!
Nowadays, there are at least one or two beef noodle restaurants in every street and alley in Lanzhou, big or small. Lanzhou, an ancient city along the Yellow River, always has the fragrance of beef noodles in the streets and alleys. "Lanzhou people don't come to a' cow bowl' for three days, and they are so anxious that it is not the taste of steel." It sounds a little exaggerated. Beef noodles have indeed become an indispensable part of Lanzhou people's lives. Street beef noodle restaurants in Lanzhou can be seen everywhere, integrating noodles, soup, meat, taste and color, bringing fast, convenient and affordable dinners to diners and winning nationwide popularity and reputation. Lanzhou Lamian Noodles has been identified as one of the three popular varieties of Chinese fast food by the relevant state departments. In fact, many people don't know Lanzhou, but they know or have eaten "authentic Lanzhou beef noodles". After hundreds of years of "tempering", beef Lamian Noodles can be seen everywhere in Chinese communities abroad. Li Ka-shing, a Hong Kong entrepreneur, and Chen Long, an artist, visited Lanzhou and praised them after tasting beef noodles: "Lanzhou beef noodles really live up to its reputation. We should go to Hong Kong for development as soon as possible. " Wu Weimin, secretary general of Taiwan Province Chinese Traditional and Modern Culture Promotion Association, made a special trip to learn the skills of making beef noodles. His ideal is to spread the famous Lanzhou beef noodles, a treasure of food culture, to Taiwan Province Province. Cai Jinchuan, executive director of the Taipei Chinese Food Exhibition Organizing Committee, said: This year, I went to Lanzhou, the mainland to attend the Chinese Food Exhibition and ate the most famous Lamian Noodles in Lanzhou. I found that the most powerful thing for local people is that every store selling Lamian Noodles can make Lamian Noodles clear. This is very important if beef noodles in Taiwan Province Province are to go to foreign markets in the future. Since beef noodles are a specialty of Taiwan Province Province, we must sort out the characteristics of beef noodles in Taiwan Province Province, and even come up with a slogan belonging to beef noodles in Taiwan Province Province, which is very important for marketing and publicity.
According to industry estimates, there are about 4,300 beef noodle restaurants in Lanzhou, and one beef noodle restaurant employs 5 to 10 people. At present, there are tens of thousands of employees in beef noodle restaurant. The annual labor remuneration paid by Lanzhou Beef Noodle Restaurant is at least 65.438+0.3 billion yuan. According to statistics, the number of Lanzhou broth beef noodle restaurants in China alone has far exceeded the sum of KFC and McDonald's chain stores in the world. Lamian Noodles, a clear soup beef in Lanzhou, is going to the world, and Lamian Noodles, a clear soup beef in Lanzhou, is in the ascendant at home and abroad. With the increasing popularity of Lanzhou beef noodles, many overseas China restaurants have started to operate Lanzhou beef Lamian Noodles, and Lanzhou beef noodles Lamian Noodles are becoming more and more popular in the international market. To this end, the relevant departments in Lanzhou regard Lamian Noodles, a beef noodle teacher in Lanzhou, as a "fist product" for exporting overseas labor services, and actively send Lamian Noodles, a beef noodle teacher, abroad. From 1979 to this year, Gansu folk have been to Korea, Japan, the United States, Mexico, Brazil, Argentina, South Africa, Saudi Arabia, Iran, the Philippines, Malaysia, Britain, Kazakhstan, Russia, Estonia, Finland, Mongolia, Australia, New Zealand, Singapore, the Netherlands, Canada, Denmark, France, Turkey, etc. Armenia, Tajikistan, Belarus, Moldova, Hungary, Greece, Sweden, Portugal, Spain, Austria, Bulgaria, Malta, Monaco, Norway, Poland, Romania and other countries have exported more than 53 10 beef noodle Lamian Noodles machines.