The types of noodles in Lamian Noodles are:

1. Round noodles.

round surface means that the cross section of noodles is round. Circular surface can be divided into "capillary", "fine surface", "three fine", "two fine" and "two pillars" according to the fine to thick.

2. Flat Lamian Noodles.

flat surface means that the cross section of noodles is flat. The flat surface can be divided into "leek leaf", "thin width", "wide surface", "big width" and "skin width" from narrow to wide.

3. prismatic surface.

prismatic surface means that the cross section of noodles is triangular, quadrilateral and other unique shapes. Common prismatic surfaces are "Buckwheat Prism" and "Four Prisms".

The characteristics of Lamian Noodles in Lanzhou:

One clear, two white, three red and four green wuhuang. One clear refers to clear soup, two white refers to radish white, three red refers to chili oil red, four green refers to coriander and garlic sprout green, and wuhuang refers to noodle Huang Liang. Lanzhou beef Lamian Noodles, also known as Lanzhou broth beef Lamian Noodles, is one of the "Top Ten Noodles in China" and a flavor snack in Lanzhou, Gansu Province. It was rated as one of the three Chinese fast food by China Cuisine Association and won the reputation of "the first side of China".

Lanzhou beef Lamian Noodles originated in the Tang Dynasty. According to historical records, Lamian Noodles, a Lanzhou beef, was founded by Chen Weijing in Jiaqing period of Qing Dynasty. After being passed down and improved by later generations, the standard of Lanzhou beef noodles was unified with "one clear (soup), two white (radish), three red (chili pepper), four green (coriander and garlic seedlings) and wuhuang (noodle Huang Liang)".