Lanzhou beef noodles, also known as Lanzhou beef noodles with clear soup, is a flavor snack in Lanzhou, Gansu province. The legend originated in the Tang Dynasty, but it can't be verified because of its long history. According to historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua person in Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng and Ma Baozai unified the standard of Lanzhou beef noodles with "one clear (soup), two white (radish), three red (chili pepper), four green (coriander and garlic seedlings) and wuhuang (noodle Huang Liang)". [1] With its unique flavor of "the soup mirror is clear, the meat is rotten and the noodles are fine" and "one clear, two white, three red and four green wuhuang", one clear (soup clear), two white (radish white), three red (Chili oil red), four green (coriander, garlic sprout green) and wuhuang (noodle Huang Liang), it has won praise from customers at home and all over the world. And it was rated as one of the three Chinese fast food by China Cuisine Association, and won the reputation of "the first side of China".

There are many kinds of beef noodles in Lanzhou. From the thickness of noodles, there are several kinds, such as big width (two fingers wide), two fingers wide (one finger wide), leek leaves (the width of leek leaves), two thin (about four millimeters in diameter), three thin (about three millimeters in diameter), thin (pencil lead thickness), capillary (thin wire thickness) and so on. Pay attention to "one clear, two white, three green, four red, wuhuang", clear is clear soup (stewed with beef bones), white is white radish slices, green is coriander and garlic sprouts, red is Chili oil, and yellow is noodle Huang Liang. The traditional food of Korean people is buckwheat flour or wheat flour (also corn flour, sorghum rice flour and elm bark flour). Koreans have the tradition of eating cold noodles at noon on the fourth day of the first month, or on their birthdays. Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from a vat, and a bowl full of it is cool. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to clear soup-beef soup must skim off the oil slick; Cool-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the "noodle shop".

the origin of the name

according to folklore, eating slender and long cold noodles on this day will augur more happiness and longevity, so cold noodles are also called "longevity noodles". In the past, when the Han people saw that the instrument for suppressing cold noodles was a wooden zygote, it was called "box noodles". Henan.

. Special cuisine has a long history. It is a traditional snack with meat, vegetarian food, soup < P >, vegetables and rice. It is famous in the Central Plains and spread all over the country for its delicious taste and economical benefits. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, three fresh Huimian Noodles, five fresh Huimian Noodles and so on according to different ingredients. Huimian Noodles is a kind of pasta similar to lasagna, which takes high-quality high-gluten flour as raw material, supplemented by broth and various side dishes. The soup has good gluten and high nutrition. Suzhou Kunshan Aozao noodles are most famous for fried fish noodles in red oil and braised duck noodles in white soup. Fried fish noodles in red oil, the noodles are white and the soup color sauce is red; Braised duck noodles in white soup, white noodles in white soup, original color and original flavor.

The origin of the name

There are always different opinions about the word "Aozao". Legend has it that when Emperor Qianlong traveled incognito to the south of the Yangtze River, he was hungry after visiting the Yufeng mountain scenery through Kunshan, so he came to this small noodle shop and ate a bowl of fried fish noodles with red oil. He felt that it was delicious and asked the eunuch to inquire about the cooking method. However, due to the language relationship, the eunuch seemed to understand, but he had no choice but to use his quick wits to play the emperor: "The red oil noodles taste good, mainly because of the mystery on the noodle stove." When Qianlong heard this, he laughed and said, "The noodle stove is mysterious, and the mysterious noodle stove". Since then, this small noodle shop has had the reputation of "Aozao noodles". A more credible statement is: Yan Fuxing noodle restaurant is small and old, and it is dark and long; When Chen Xiuying was old, his hands and feet were slow and his eyes were not careful, so he was nicknamed "bad noodles" by regular diners. Yan Zao is a Kunshan dialect, which means not very clean. Who knows that this strange name has made it spread like wildfire.

The noodles used in the pot cover are "jumping noodles". The so-called "jumping noodles" means putting the kneaded noodles on the chopping board, with the operator sitting at one end of the bamboo pole and the other end fixed on the chopping board, jumping up and down, dancing and acrobatics, repeatedly squeezing them into thin dough, and cutting them into noodles with a knife. This noodle has pores, marinade is easy to taste, chewy and strong in the mouth, and has a unique taste. The bottom material of the pot cover is also very particular, and the secret sauce with more than ten kinds of seasonings is very delicious.

Official response

This cultural festival is organized by the Ministry of Commerce and China Hotel Association, and it is the "Oscar" of the national catering industry. In response to the query, Yong Jin, deputy secretary general of China Hotel Association, explained that not every kind of noodles is known by the whole country because of the regional relationship. "People in some places may not have heard of Aozao noodles, pot cover noodles and Piarchuan, but Aozao noodles are the intangible cultural heritage of Jiangsu, pot cover noodles are called one of the three eccentrics in Zhenjiang, and Piarchuan is known by Hangzhou people." Shaanxi, which has hundreds of ways to eat noodles, was not shortlisted for the "Top Ten Noodles". This result made many netizens "stunned" and said that "the selection was unscientific".

The famous gourmet in Shaanxi, Laoyao takes you to Xi 'an, said, "The noodles with minced meat in Shaanxi have a history of 3,111 years, and there are more than 111 kinds of famous noodles in Shaanxi, and the noodles made of Guanzhong flour are smooth, smooth and energetic, but these noodles can't compete with those made by machines with ingredients. Is this noodles or ingredients? " In the view of "the old demon takes you to eat in Xi 'an", there are many irrationalities in this list selected by the government. "Now netizens are questioning this list, and we hope that the organizer can announce the selection process and selection criteria, so that everyone can know where Shaanxi is losing."

Among many netizens who "complain" about hometown noodles, Chongqing netizens are indispensable. Among them, Morphy, the host of If You Are the One, wrote in his Weibo forwarding: "There are no Chongqing noodles? My friends in Chongqing and I are shocked! "

"I love spicy noodles, how can I not have Chongqing noodles!" " Many netizens in Chongqing expressed dissatisfaction with the selection result and began to "vote" for the small noodles in their hometown, calling for "pulling back and re-arranging" and "Top Ten Noodles" to be carried by good enterprises.

Yong Jin, Deputy Secretary-General of China Hotel Association, accepted a telephone interview with reporters in response to questions from netizens. He explained that because of the regional relationship, not every kind of noodles is known by the whole country, and people in some places may not have heard of Aozao noodles, pot cover noodles and Piarchuan, but Aozao noodles are the intangible cultural heritage of Jiangsu, and pot cover noodles are known as one of the three eccentrics in Zhenjiang, and Piarchuan is known by people in Hangzhou.

"In addition, in addition to good face, you must have a good corporate load to be selected." Yong Jin said that the noodle selection finally settled in the enterprise, and selected the "Top Ten Famous Noodle Stores in China". At the same time, Lanzhou Jinding Diet Management Co., Ltd. won the only "Top Ten Noodle Stores in China" in the province. Ma Wenbin, a fourth-generation descendant of Lanzhou Beef Noodles who performed the unique skills of Lanzhou Lamian Noodles in the documentary China on the Tip of the Tongue, won the title of "Master of Chinese Noodles".

According to him, in order to implement the spirit of the 18th CPC National Congress, promote cultural power and enterprises, promote culture conservation, upgrade hotel brands, promote industrial docking, and accelerate the transformation and upgrading of the hotel industry, China Hotel Association decided to jointly host the 2nd China Hotel Culture Festival and the 1st China Noodle Culture Festival with the Hangzhou Municipal People's Government and the Zhejiang Provincial Department of Commerce. The theme of the activity is transformation, docking and cooperation, aiming at promoting the transformation and upgrading of the industry, building a civilized dining table and saving new trends under the new situation of the eight central regulations, with "brand culture, service culture, science and technology culture, green culture and catering culture" as the main content.