Lamian Noodles, also known as Lamian Noodles, mainly originated in the north, but today it has spread to cities and towns all over the country, and Lanzhou Ramen Restaurant is open everywhere (some are not sure whether it is true or not). I think it attracts people not only its acceptable flavor, the characteristics of "one clear and two white, three red and four green Huang Wu", but also the superb skills of Master Lamian Noodles. A huge dough, after being pulled, buckled, pulled, rotated and buckled by an excellent hand-pulling master, will quickly change from coarse to fine, and eventually become tens of thousands of filaments with uniform thickness, which is dazzling and amazing. Some people abroad feel that they are "artists and magicians" when they see this praise, so the artistic and technical Lanzhou Lamian Noodles can continue to prosper for more than 200 years.

Let's talk about Lamian Noodles's technique. In the early days, there were various kinds of noodles, in which live dough was held in your hand and then pulled into strips or thin sheets (the ancients were still clever, or they couldn't make both kinds of dough well), but the technology of drinking Lamian Noodles was far from perfect. During the Wei, Jin, Southern and Northern Dynasties, the varieties of noodles increased, such as the "painting with water" technology in Qi Yao Min Shu. It was probably in the Song Dynasty that a variety similar to Lamian Noodles appeared, that is, the "hydration noodles" in Pujiang Wu's Zhong: a catty was made of more than ten pieces and put into the water. When the dough is satisfied, pull it out piece by piece and cook it in soup. The wider the picture, the better. Piece by piece is a bit interesting.

There was a kind of "Lamian Noodles" in the Ming Dynasty at the latest, which was somewhat similar to Lamian Noodles. "Gradually, pull them up with both hands and wrap them between the middle finger, the common finger and the ring finger, making them into thin strips ..." This action is more complicated than before, and the strips that are pulled away must be more exquisite.

The technology of Lamian Noodles in Qing Dynasty has reached a high level. According to Xue, a native of Shaanxi at the end of the Qing Dynasty, there was a popular thing called "surface mounting" in Shaanxi and Shaanxi at that time. "Thin as leek, thinner than dried noodles, can be made into triangles, hollow, resistant to continuous cooking, soft and tough, which is really ingenious." It can be seen that the technology is good.

As early as 1995, 24-year-old Li Changxin performed Lamian Noodles skills in the Lilac Hall of Beijing Wuzhou Hotel. Within two minutes, the dough became 32,768 Longxu Noodles as thin as hair, setting a world record.