Lamian Noodles is one of the famous pasta dishes in northwest China. For the flexibility of Lamian Noodles, early people often added a plant burning ash to flour, also called Peng ash. This kind of Peng ash makes Lamian Noodles not only pull out several styles, but also has a faint scent of grass. With the contrast of beef soup, Lanzhou beef noodles are famous. Nowadays, with the progress of science and technology, the traditional Peng ash can hardly be seen.

Instead, it is a kind of flour paste, which is more convenient to use than homemade plaster, but Lanzhou Lamian Noodles is still beef noodles. Because of the addition of noodle agent, people often spit out its reputation. First, it is determined that the ingredients of the two kinds of flour are different, the live dough is different, and the method of waking up the flour is different. Lamian Noodles needs materials: high-gluten flour, salt, water, as well as ash and refreshing oil.

Rapeseed oil is generally used, and the specific formula ratio is generally 200-250g water, 3-5g salt, and Erigeron breviscapus water 10g, which should be adjusted according to the seasonal temperature. Daoxiao Noodles flour uses only flour and water, usually three or two waters per catty. After kneading, cover the flour with a wet cloth and knead until smooth, so that it can be kneaded until smooth.