Lanzhou Ramen originated in Huaiqing Prefecture, Henan. During the Jiaqing period of the Qing Dynasty, Ma Liuqi, a native of Dongxiang, Gansu Province, learned the craftsmanship of making beef noodles from Chen Weijing in Suzhai Village, Hanoi County, Huaiqing Prefecture, Henan Province (in Yueshan Town, Boai County, Henan Province) and brought it to Lanzhou.

After the innovation and improvement of Chen Hesheng, a descendant of the Chen family, and Ma Baozai, a Hui chef, the recipe is based on "one clear (soup), two white (radish), three green (cilantro, garlic sprouts), and four "Red (spicy) and Wuhuang (noodles with bright yellow color)" have unified the standards of Lanzhou beef noodles. In the following 200 years, it became famous for its rotten meat, fresh soup and fine noodles.

After Ma Liuqi brought beef noodles to Lanzhou and became famous all over the world, Ma Liuqi’s contribution to Lanzhou beef noodles was indispensable. Brothers Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in the improvement and unified standards of Lanzhou beef noodles (one clear, two white, three red, four green and five yellow), turning this street snack into a delicacy for mass consumption. , and later Ma Baozi changed from a burden-bearing operation to a store operation, which laid the foundation for Lanzhou Beef Noodles to go nationwide.