Chen Weijing, a student in imperial academy during Jiaqing period of Qing Dynasty, was the founder of Lanzhou Beef Noodles. 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. Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in perfecting and unifying the standards of Lanzhou beef noodles (one clear, two white, three red, four green and Huang Wu), and turned this street snack into popular food. Later, Ma Baozi changed from carrying a load to store management, laying the foundation for Lanzhou beef noodles to go nationwide. When 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, Eight Kinds of Food and Medicine, Respect for Life at Four Seasons, and Yuan Mei's Food List with the Garden. To study the homologous prescriptions of medicine and food, and to season with natural plants to achieve food harmony. Chen Weijing brewed noodle sauce, soy sauce, vinegar and wine with persimmon and four kinds of grains, and cooked braised pork and beef noodles with various ingredients, leaving many well-known recipes. Later generations cooked chicken and duck meat according to the secret recipe handed down from the family, and making clear soup beef noodles and braised beef was even more memorable. The history of Lamian Noodles in Lanzhou has been 197. Lanzhou Beef Lamian Noodles, which is run by Shoulder, was founded by Ma Baozi, a Hui nationality, in 19 16. At that time, Ma Baozi's family was poor and forced by life. He cooks hot pot beef noodles at home and sells them along the street in the city. Later, he mixed the soup made from beef liver and sheep liver into beef noodles, which was very delicious and everyone liked his beef noodles. He particularly emphasized the word "Qing". Then he opened his own shop. Instead of peddling along the street, he thought of launching a free "bowl of soup into the shop". As soon as the guests came in, the waiter immediately brought a bowl of delicious beef soup to the guests to drink, which was refreshing and refreshing. Ma Baozi's broth beef noodles are famous. Ma Baozi operated until 1925, and his son Ma Jiesan took over the operation. Ma Jiesan continued to work hard on the word "Qing" and constantly improved beef Lamian Noodles. It was not until later that he was known to all parties and was given the reputation of "getting off the horse and knowing the taste". Identification of the authenticity of Lanzhou Lamian Noodles depends on whether there is a free bowl of soup in the store. If it is authentic, there must be soup. Cattle and sheep liver soup is eye-catching, and there are many people in the western regions, which is obviously related to drinking this soup. Second, whether the soup of beef noodles is clear and authentic. Today, the link of giving soup in Lanzhou has long been omitted, but there will still be soup in the countryside!