2. Measurability: Although Lamian Noodles is hand-made, long-term experience and industry tacit understanding ensure the measurement standard of each bowl of noodles, and the net weight of noodles is about 250g. That bowl of noodles keeps a uniform standard, which determines that the capacity of soup can also be measured. Accessories such as diced meat are optional, but the basic requirements are not much different.
3. Foresight: The taste and quantity of noodles, the color and taste of soup, and the basic standard of "1, 2,3,4,5" will not change generally. Although different stores have slightly different tastes, it is not too outrageous.
4. Controllability: Long queues for ordering food, limited menus, few choices and uncomfortable seats will make customers follow the operator's intention-eat quickly and go quickly.
5. New development: In order to enrich the selectivity of beef noodles, some restaurants have added meatballs, generally one yuan. Can be used as a substitute for beef.
Extended data:
Development history
Lamian Noodles, the beef soup in Lanzhou, was originally the flavor food of senior guests in Northwest China. Because it is delicious and economical, it is not only found everywhere in Lanzhou, but also in many provinces and even countries and regions in the world.
According to historical records, the history of Lanzhou beef noodles has been 200 years. Its founder, Chen Weijing, was a student in imperial academy during Jiaqing period of Qing Dynasty. Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in improving and unifying the standards of Lanzhou beef noodles (Yiqing, Erbai, Sanhong, Siqing and Huang Wu), making this street snack a popular food.
Ma Baozi's clear soup beef noodle shop is also very famous, which is widely spread among Dongxiang, Salar, Baoan and other ethnic groups in the northwest. Lamian Noodles, a Lanzhou beef, is famous for its bowl of noodles. It is famous at home and abroad for carrion, fresh soup and fine noodles. 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.
1925, son Ma Jiesan took over the operation. Ma Jiesan continued to work hard on the word "Qing" and constantly improved beef Lamian Noodles. Until then, he became famous and was given the reputation of "getting off the horse and smelling it, stopping to taste it".
Baidu Encyclopedia-Lanzhou Beef Lamian Noodles