1. According to historical records, Lanzhou beef noodles originated from the creation of the Hui people in the Tang Dynasty and have a history of 1000 years. However, at that time, due to its complicated process and exquisite materials, it has not been able to become a popular food. It was not until the early Qing Dynasty that Lanzhou had its first beef noodle restaurant. Lanzhou beef noodles in Qing Dynasty were called hot pot beef noodles. This noodle is mainly soup. The soup is beef soup made of a certain proportion of beef and foreign liver. It is used after clarification. Its taste is fragrant and unique.

In order to attract business, the shopkeeper launched a profitable business model of entering a bowl of soup. After drinking the soup, the customers felt refreshed and their appetite increased greatly. Since then, the reputation of Lanzhou beef noodles has spread like wildfire. On this basis, we have made great efforts on the clarity of beef soup, striving to develop the taste and quality. Finally, with the unique style of clear soup, fragrant meat and fine noodles, the clear soup beef noodles in Lanzhou were pushed to a perfect height, and finally one clear, two white, three red, four green and Huang Wu (clear soup, white radish, red pepper, green garlic sprout and white radish) were formed. After liberation, the number of beef noodle restaurants in Lanzhou increased to more than 20, leaving only four or five. Its quality and environment are relatively poor, and it was not until the reform and opening up that this traditional snack was restored and developed.