1. Freshly cooked Yiwosi, round noodles, as thin as noodles, translucent, soft, no need to chew.

2. The capillary round noodles are thicker than Yiwosi, because they don’t need to be chewed and are easy to taste.

The old people and children eat a lot of shredded silk and capillary noodles, so they swell easily and turn into batter if you don't finish them in three minutes.

3. Thin and very ladylike noodles 4. Sanxi "the most elegant way to eat Lanzhou Ramen".

Thin and elastic, it is covered with spicy oil when lifted up, and the fragrance is a perfect blend of beef flavor.

After eating the noodles, the spicy food had just been absorbed by the noodles.

5. The second thin is thicker and more chewy than the third thin.

Xixi, Sanxi, and Erxi are all simple round noodles, but they are the ones most commonly ordered by locals.

6. The second pillar is close to the thickness of a pencil and needs to be cooked for a longer time.

There is a concave edge on the noodle body. From this side, it looks like two stuck noodles - probably this is the meaning of the word.

The texture is meaty, very elastic and the core is slightly hard. If you like the al denta texture of pasta, don't miss Erzhu 7. Leek leaf flat noodles, the noodles are as the name suggests - the width is close to that of a leek leaf.

8. Thin and wide, shaped like kelp, with wavy edges.

The edges are soft and the middle is hard, a sharp contrast in taste.

9. Da Kuan is the widest noodle. The chef said: "With Da Kuan, there are only 2 noodles in a bowl." 10. The buckwheat ribs are shaped like a triangular buckwheat hull, which is more difficult to make.

Start by kneading the dough into a triangle, then pull it out to get this shape.

The dough has indentations and enough soup.

Extended information: Historical origin Lanzhou clear soup beef noodles were originally a flavored food for entertaining high-end guests in the northwest region.

Because it is delicious and economical, Lanzhou beef noodle restaurants are not only common in Lanzhou, but also in all provinces across the country and even in many countries and regions around the world.

Lanzhou locals generally call Lanzhou beef noodles "beef noodles".

Young people also call it "Niuda" or "Niudawan", which means "big bowl of beef noodles".

Lanzhou Ramen has a history of 200 years. The founder, Chen Weijing, was a student of the Imperial Academy during the Jiaqing period of the Qing Dynasty.

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, five yellow), turning this street snack into a delicacy for mass consumption.

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Hot pot beef noodles were created by Ma Baozi in 1915. At that time, Ma Baozi was from a poor family and was forced to make a living. He made hot pot beef noodles at home and sold them along the streets in the city.

Later, he added beef noodles with boiled beef and mutton liver soup. It was fragrant and everyone liked his beef noodles.

Then he opened his own store, so he no longer had to hawk on the street, so he thought of offering a free "bowl of soup when you enter the store". As soon as customers came in, the waiter would immediately bring a bowl of hot beef soup to the customers, which was refreshing.

, wake up the stomach.

Ma Baozi's clear soup beef noodles became famous. Ma Baozi ran the business until 1925, when his son Ma Jiesan took over the operation. Ma Jiesan continued to work hard on Qingzi and constantly improved the beef noodles until it became famous and was given away.

It is praised as "dismount when you smell the fragrance, and stop when you know the smell".

To identify whether Lanzhou Ramen is authentic or not, you need to check whether there is a free bowl of soup when you enter the store. Authentic ones must have soup as a gift. The soup of beef and mutton liver is the most obvious. Many people in the Western Regions look like bright eyes, which is obviously related to drinking this soup. Secondly, look at it.

Whether the soup of beef ramen is clear or cloudy is not authentic.

Maybe the soup giving part has been omitted.