Lanzhou Lamian Noodles is a kind of food name, which began in Jiaqing period of Qing Dynasty (1799). It was brought to Lanzhou by Ma Liuqi of Dongxiang nationality from Chen Weijing of Tsinghua University, Huaiqing County, Henan Province. Later, Chen Hesheng, Ma Baozai and others regarded it as "one clear (soup), two white (radish), three green (coriander and garlic) and four red (pepper) Huang Wu (noodles Huang Liang).

In the long years of more than 200 years, it is famous for its bowl of noodles, rotten meat, fresh soup and fine noodles at home and abroad. It has penetrated all over the country and won the praise and honor of diners at home and abroad.

Lanzhou Lamian Noodles pays attention to materials:

Lanzhou beef noodles are very particular about ingredients. They must be cooked with good beef legs, then cut into small cubes and mixed with chives, dried peppers and peppers. The thickness of noodles depends on the customer. The authentic way is to cook a bowl separately, then pour in a proper amount of beef soup and cover it with the freshly fried ingredients.

A big bowl is full, and the noodles are clear, shiny and fragrant. First, the taste is heavy but not greasy, smooth and spicy. Pass a small bowl of fresh soup. If you need beef, cut it into another plate. Sliced meat is dry and crisp, served with garlic sauce. When eating beef noodles in Lanzhou, most people will eat more than usual.