Step 2 add salt and soup
3. Then add dried ginger powder, pepper powder, pepper powder, cinnamon powder and tsaoko powder.
4. Add monosodium glutamate and soup or water
5. Finally, add fresh ginger juice and garlic juice.
Lanzhou beef noodles, also known as Lanzhou broth beef noodles, is one of the "Top Ten Noodles in China" and a halal snack in Lanzhou, Gansu. With its unique flavors of "clear soup mirror, fragrant carrion, fine noodles" and "one clear and two white, three red and four green Huang Wu", one clear (clear soup), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and Huang Wu (noodle Huang Liang), it has won favorable comments from customers at home and abroad. It was rated as one of the three Chinese fast food by China Cuisine Association, and gained the reputation of "the first side of China".
Legend has it that Lanzhou beef noodles originated in the Tang Dynasty. According to historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and Ma Liuqi, Gansu Province learned it from Chen Weijing, a classmate of Huaiqing House in imperial academy, and introduced it to Lanzhou. Later, William Chan's descendants Chen Hesheng, Ma Baozi and others unified the standard of Lanzhou beef noodles as "one clear (soup), two white (radish), three red (pepper), four green (coriander and garlic seedlings) and Huang Wu (noodles with Huang Liang)". The five steps of its production, from material selection, dough mixing, dough mixing and Lamian Noodles, skillfully use the physical properties of the ingredients, that is, the ductility and elasticity of gluten.