Beef noodles are a traditional food in Lanzhou City, Gansu Province. This dish has the characteristics of "one clear, two white, three green and four red Huang Wu", that is, beef soup is as clear as white water, a few white radishes are flawless, fresh green garlic buds are floating on the soup, Chili oil is red, and noodles are bright yellow.

Therefore, the reputation of Lanzhou beef noodles has continued. And the color, smell and taste are beautiful, and it is famous all over the country.

Development history:

Lanzhou beef noodles first began in the Qing Jiaqing period. Ma Liuqi, a Dongxiang nationality in Gansu Province, studied the technology of making beef noodle soup with trolley from Chen Weijing, a former student from imperial academy, in Suzhai Village, Huaiqing County, Henan Province (in Bo 'ai County, Henan Province), and brought it to Lanzhou.

After the innovation and improvement of Chen's descendants and Hui chef Ma Baozi, the standard of Lanzhou beef noodles is unified as "one clear (soup), two white (radish), three green (coriander and garlic seedlings), four red (pepper) and (noodles)".

In the long years of more than 200 years, Lanzhou beef noodles are world-renowned, and are famous at home and abroad for their 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. It has been identified as one of the three pilot varieties of Chinese fast food by the state and is known as "the first side of China".