Chen Weijing was a student of imperial academy during Jiaqing period of Qing Dynasty. When he was studying in imperial academy, the capital of Beijing, Chen Weijing's leisure was to read a lot of books on food supplement and dietotherapy, such as Herbs for Daily Use, Herbs for Famine Relief, Eating Eight Kinds of Grass, Picture of Respecting the Eight Seasons of Life, and Yuan Mei's Menu with the Garden. To study the homologous prescriptions of medicine and food, and to season with natural plants to achieve food harmony.

Chen Wei is good at charity and proficient in many cooking techniques such as sauce, halogen, boiling and frying. He is known as the "nostalgic gourmet saint" and has great influence in the circle of classmates.

While studying in imperial academy, the capital, Chen Weijing taught Ma Liuqi, a classmate of Dongxiang nationality, the technique of making beef noodles, and helped Ma Liuqi in life. Later, after Ma Liuqi brought the technology of making beef noodles to Lanzhou, he opened a noodle restaurant in Jincheng, Lanzhou. Because Ma Liuqi was well managed, his family gradually improved. Ma Liuqi brought beef noodles to Lanzhou and became famous all over the world. Ma Liuqi contributed a lot to Lanzhou beef noodles.

Lanzhou beef noodles are characterized by rotten beef, white radish, spicy oil, green coriander, flexible noodles, smooth soup, harmonious taste, fragrant smell and attractive appetite. There are many kinds of noodles, such as big width, two width, leek leaves, a nest of silk, buckwheat noodles and so on. , as well as "second essence", "third essence", "fine" and "capillary", diners can choose according to their own hobbies.

The local people described it as "Huang Wu with one clear, two white, three green and four red", that is, the beef soup is as clear as white water, a few white radishes are pure white, fresh green garlic sprouts are floating on the soup, Chili oil is red, and noodles are bright yellow. Therefore, the reputation of Lanzhou beef noodles has continued.

Noodles in Lanzhou beef noodles are made of Gabonese ash (alkali) and flour. Protein in flour is destroyed by alkali, and Peng ash is very irritating to the stomach, so all beef noodle restaurants have vinegar pots that customers add to beef noodles to dilute the taste of alkali.

Garlic sprouts and coriander added to beef noodles are the most primitive nutrients, which can provide certain vitamins and minerals, but the amount is too small to meet the needs of the human body. At this time, we should add some side dishes to supplement it.