1, large width (two fingers wide),

2. Two widths (one finger width),

3. Leek leaves (width of leek leaves),

4, two thin (about 4 mm in diameter),

5, three thin (about three millimeters in diameter),

6, thin (pencil lead thickness),

7, capillary (thin line thickness)

The history of Lanzhou Lamian Noodles;

Lamian Noodles is a famous beef soup and a local snack in Lanzhou. Just like the ancient Silk Road across Wan Li, Lanzhou beef Lamian Noodles has a long history. The legend of Lamian Noodles, a Lanzhou beef, originated in the Tang Dynasty, but due to its long history, it has been impossible to verify it. Lamian Noodles, the real Lanzhou beef soup, evolved from the blue-and-white Che Xiao beef noodle soup in Huaiqing County, Henan Province (now Boai County, Henan Province).

When the beef is cooked, it has turned into jelly, that is, soup stock, which is more delicious in the beef. This soup is the top grade of beef noodles. Lanzhou beef noodles began in Jiaqing period of Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi of Dongxiang nationality from Qinghua Chen Weijing in Huaiqing Prefecture, Henan Province.

Later generations Chen Hesheng, Ma Baozai and others unified the standard of Lanzhou beef noodles as "one clear (soup), two white (carrot), three green (coriander and garlic), four red (pepper) and Huang Wu (Huang Liang noodles)". In the long years of more than 200 years, it is famous all over the world for a bowl of noodles, and it is famous at home and abroad for its rotten meat, fresh soup and fine noodles. It has penetrated all over the country and won the praise and honor of diners at home and abroad.