Lamian Noodles's production method is not that simple. First, beef and beef bones should be simmered into thick soup. When guests came, Master Lamian Noodles cut a piece from the dough. I want to roll the dough into long strips, sprinkle it with flour, put it on the chopping board and beat it hard, then spread it out with my hands. One of them becomes two, then four or eight ... Boil the pulled immune Austrian in a boiling water pot, scoop it up and put it into a bowl, pour beef soup, sprinkle with beef slices, parsley and garlic leaves, and 10,000 copies of the veritable "Lanzhou Beef Lamian Noodles".
Look, one by one is like silver wire soaked in sauce-colored soup. Green coriander and garlic leaves with pink beef slices make people drool and have an appetite!
With my eyes closed, I smelled the tangy smell of Lamian Noodles: beef slices, sauce color, coriander flavor and garlic leaf flavor all blended together and enjoyed themselves.
I can't wait to pick up chopsticks, noodles and suck. Wow, a noodle is so long! My mother told me that a good master Lamian Noodles can make noodles as thin as hair, and it can also be used to thread needles. It's amazing! Eating smooth noodles and drinking delicious beef soup made me feel particularly comfortable.
After listening to my introduction, have a taste, and you will have an endless aftertaste.