The thickness of Lanzhou Lamian Noodles is called: large width (two fingers wide), two fingers wide (one finger wide), leek leaves (width of leek leaves), two thin (about 4 mm in diameter), three thin (about 3 mm in diameter), fine drops (thickness of pencil lead) and capillary (thickness of fine wire).

Generally, you should choose fresh high-gluten flour, and Lanzhou has beef Lamian Noodles flour. It is not advisable to choose aged noodles, because the protein activity in aged noodles is greatly reduced, and the aged noodles stored for a long time are prone to mildew and deterioration due to the influence of the external environment, and the protein molecules contained in them are decomposed into amino acids by protease (the activity of protease is enhanced due to pollution and other reasons).

protein can't combine with water to form gluten, which greatly reduces the generation of gluten. Only fresh high gluten flour (special flour for Lanzhou beef noodles) with high content of protein can guarantee the success of making Lamian Noodles.

Lamian Noodles, the real Lanzhou clear soup beef, evolved from the old noodle soup of Qing Dynasty Trolley beef in Huaiqing Prefecture, Henan Province (now Bo 'ai County, Henan Province). When the beef was cooked, it cooled down and became a jelly, that is, the old soup, which is the most delicious in Trolley beef. This soup is the top grade of beef noodles.

Beef noodles in Lanzhou began in the Jiaqing period of the Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua in Huaiqing Prefecture, Henan Province. Later generations such as Chen Hesheng and Ma Baozai called it "one clear (soup), two white (carrot), three green (coriander and garlic seedlings) and four red (chili pepper) and wuhuang (noodle Huang Liang)".