I am from the north, so I can only speak about our place. Let me tell you that Lanzhou beef noodles are also a famous snack in China. It is difficult to find a city in China that does not have a Lanzhou beef noodle restaurant. However, the taste of beef noodles has changed as soon as it leaves Lanzhou. Even though it is advertised as "authentic", if you want to eat authentic beef noodles, you probably have to go to Lanzhou. Zhang Shu, a poet of the Qing Dynasty, once praised "Uncle Ma's Beef Noodles":

The rain passes through Jincheng Pass, and the white horse rushes back. Several times the water of the Yellow River flows, and the road is poor.

Ramen is the only one that tastes delicious. Delicious food is hard to come by again, looking back on my hometown is far away.

Recite the Sutra at sunrise, and the white pagoda is empty at dusk. Burning incense and sighing, only looking forward to beef noodles.

Entering the mountain is not the five springs. To nourish the heart, you must be clear. The mountains are quiet and the waves sound urgent, and I enter a fairyland in silence.

It can be seen that "Lanzhou Clear Soup Beef Ramen" has been a delicious snack in Lanzhou as early as the Qing Dynasty.

The world-famous Lanzhou Clear Soup Beef Ramen is a Lanzhou snack. Just like the ancient Silk Road that stretches thousands of miles, Lanzhou Beef Ramen also has a long history. The legend of Lanzhou Beef Ramen originated in the Tang Dynasty, but it cannot be verified due to its long history. The real Lanzhou clear soup beef noodles evolved from the old beef noodle soup in Tsinghua in Huaiqing Prefecture, Henan Province (now Boai County, Henan). When the beef is cooked and cooled, it has turned into a gelatinous substance of aspic, which is the old soup. Beef is the most delicious and delicious. This soup is the best for making beef noodles. Beef noodles in Lanzhou began in the Jiaqing period of the Qing Dynasty (1799). Ma Liuqi of the Dongxiang ethnic group brought it to Lanzhou after learning from Chen Weijing in Qinghua, Huaiqing Prefecture, Henan Province. Later, it was introduced to Lanzhou by descendants Chen Hesheng, Ma Baozai and others. The standard of Lanzhou beef noodles is unified with "one clear (soup), two white (radish), three green (cilantro and garlic sprouts), four red (spicy seeds), and five yellow (noodles yellow and bright)". In the long years that followed for more than 200 years, it became famous all over the world for its bowl of noodles. It was famous both at home and abroad for its rotten meat, fresh soup, and fine noodles. It was sold all over the country and won praise from diners at home and even around the world. And Honor, in 1999, it was designated by the country as one of the three major Chinese fast food pilot promotion varieties. It was known as "China's No. 1 Noodle" and became a bouquet of wonders in the catering industry. This process embodies the wisdom and hard work of Chen Ma and countless subsequent chefs who specialize in clear soup beef noodles. Today, clear soup beef noodles are not only ubiquitous in Lanzhou because they are delicious and economical, but there are also Lanzhou beef noodle restaurants in all provinces across the country and even in many countries and regions around the world. Lanzhou is worthy of being the hometown of beef noodles in the world.

Lanzhou Clear Soup Beef Noodles is a fast food that also maintains the characteristics of Chinese food, which is also a part of Lanzhou culture. The basic style of this traditional beef noodle dish is still there, but the content has been constantly added and subtracted. The red chili oil has filled the entire bowl, and some people want to add more, just to get a strong feeling. Some people forcefully ask for garlic sprouts and coriander, as if they are deliberately getting close to green and advocating nature. Many noodle restaurants have appeared in a series of new varieties such as "added meat" and side dishes. Lanzhou Clear Soup Beef Ramen not only inherits the essence of traditional beef noodles and maintains the original flavor of the Chinese nation's food culture, but also develops it according to the modern fast food concept, allowing the development of this national snack.

The making of beef noodles requires flour, beef and dozens of spices. According to estimates, a small shop of more than 40 square meters consumes about 50 kilograms of beef and 8 bags of flour every day; while those large shops often consume more than a dozen bags of flour every day. Coupled with radish, coriander, garlic sprouts and various seasonings, Lanzhou's beef noodle restaurants drive more than 520 million yuan in raw material consumption every year. It is the consumption of beef noodles that has largely driven the cattle raising industry in the Loess Plateau in eastern Lanzhou and the flour processing industry in the Hexi Corridor in the west. In addition, a trafficking army has formed around the transportation and sales of beef noodle raw materials.

Lanzhou Beef Noodles, commonly known as "Beef Noodles" in Lanzhou, is the most unique popular economic snack in Lanzhou. Lanzhou people are famous for making beef noodles, which makes people addicted to it. The younger generations have continued to innovate from generation to generation, taking this noodle culture to the extreme and making it famous all over the world. Lanzhou Ramen is a soup noodle, and it is also a "clear soup noodle". Its highlight is the clear soup. The first thing is to separate the muddy noodle water after cooking the noodles. The second thing is that the beef soup added is clear and does not add soy sauce and other colored substances. Lanzhou Clear Soup Beef Ramen inherits the skills of traditional beef ramen. It selects high-quality flour, adds a dough mixer that does not contain any harmful substances, and follows traditional methods of mixing, kneading, beating, resting, and kneading agents. After the noodle maker stretches it with his hands, watching the noodle process is like watching a performance. A ball of noodles can be pulled out in the hands of the ramen master into more than ten different shapes of noodles, such as large wide, wide, leek leaves, two pillars, two thin, thin, capillary, one nest of silk, buckwheat ribs, etc. Such fresh noodles, naturally It is more delicious than various machine-made noodles and dry noodles. A skilled ramen master can pull out 6 to 7 bowls of noodles per minute. Chinese food pays attention to all kinds of colors, flavors and shapes. The fresh, bright and rich colors stimulate people's appetite and whet their appetite. Generally speaking, the soup of Lanzhou Clear Soup Beef Ramen is made from beef, beef liver, beef bones, butter and more than ten kinds of natural spices. It is "Majia Uncle Beef Noodles" with its unique seasoning formula, refreshing soup, harmonious flavors, soft beef with tendons, long flavor, white radish, red spicy oil, green coriander, flexible noodles, smooth and refreshing, and fragrant aroma. It's even more delicious. It can be called the best of Lanzhou beef noodles.

I often watch the beef noodle chef Ma Gasan of Ma Brothers. The noodles are neither soft nor hard, and they stretch like rubber bands. What if you don’t have a handful of strength in your arms? The noodles can be pulled very thin, and his ramen is truly outstanding. The more you praise him, the more excited he becomes, as if he is performing a magic trick. The noodles are thinner than noodles, and they fit neatly into your mouth. Noodles of various shapes satisfy different preferences of different consumers. Boys eat "erxi" (slightly thicker), girls eat "fine", and middle-aged and elderly people prefer "leek leaves" and "capillary" (fineer); educated people and intellectuals like to eat "fine" and "Leek leaves", coolie workers, farmers, soldiers and tough men prefer "wide" or even "big wide" (two fingers wide, wide belt)... And which kind of beef noodles Lanzhou people prefer has been printed Subconscious, rarely changes. Different people with different personalities create various shapes of beef noodles, and the various noodles shape the cultivation and temperament of Lanzhou people. "Maoxi" means gentleness, "Touxiao" means easy-going, and "Erxi" means masculinity. It can be as thick as a child's thumb, and when picked up with chopsticks, it looks like a carp being erect. Originally, the beauty of ramen is that it has a firm bite and is somewhat tough, unlike machine-made noodles. The reason is that the longer the noodles are pulled, the tougher the noodles are. "Leek leaves" give you peace, "wide" gives you boldness, and "dakuan" makes you powerful... If girls and old people eat "dakuan" instead, and boys and rough men eat "capillary", there will definitely be a mistake. Therefore, Lanzhou beef noodles are emotional, humane, very accommodating and easy-going. What a person wants depends on his temperament, likes and dislikes. This is the popular beef noodles in the eyes of Lanzhou people.

Don’t look at the ramen master as he twists and pulls the noodles, then stretches them several times to conjure up a bowl of slender noodles. It seems easy, but in fact the process of making noodles is complicated. . The traditional method is to use "peng ash" to knead the noodles, and the noodles are about "three times of water, three times of ash, and ninety-nine or eighty-one times of kneading". The ash in it is actually an alkali, but it is not an ordinary alkali. It is an alkaline substance burned from the grass produced in the Gobi Desert. It is commonly known as ash. When added to the noodles, it not only gives the noodles a special The noodles are fragrant and the noodles are smooth, yellow and chewy. In recent years, special dough mixers have been used instead. Kneading skills are still the most critical. The first step is to select high-quality powder with strong toughness. Half a day in advance, a young man with strong muscles will pound, knead, stretch and throw a large ball of soft dough repeatedly, then roll it into a long strip and pull it into a strip 30 mm thick and as long as a chopstick. Noodle Festival, and then pull out noodles of different sizes and thickness according to the diners' preferences. Those who like round noodles can choose from 5 styles: thick, two-thin, three-thin, thin, and capillary; those who like flat noodles can choose large ones. There are three types of noodles: wide, wide, and leek leaf. If you want to eat something with sharp edges, the ramen chef will pull a special bowl of "buckwheat noodles" for you. Pulling noodles is a unique skill. One noodle section can pull a large bowl of noodles. Every time you pull, you should fold it back on your wrist. When you pull it to the end, shake your hands up and down several times. The noodles will be flexible, long, and even in thickness. Watching ramen noodles is like watching an acrobatic performance, and the "pulling and flashing" at the end is like a dancer waving ribbons. The noodles of Lanzhou Ramen are made by stretching themselves, but this is not its unique feature. Many places in our country have noodles, but the cooking methods are different. The thinner the noodles, the better. In some technical competitions, ramen masters usually compete to see who can stretch out more noodles from the same piece of noodles. The stretched noodles have to be very thin, which becomes a unique skill. No matter how thin it is, the noodles of Lanzhou Ramen need to be tough, commonly known as "strong". They need to be able to "stand" in the bowl after being cooked. That is, when you pick them up and put them down with chopsticks, the noodles can maintain an upright shape in the bowl for a while. Otherwise, it will be "lack of energy" and the noodles will be substandard. Stretch noodles are unfermented "dead noodles". They are small in size and contain a lot of flour. A bowl of noodles usually uses three ounces of flour. Some fat-bellied laymen who ate it for the first time ate two bowls of noodles in one go as if they were ordinary noodles. As a result, they were still not hungry until the evening. Lanzhou Beef Ramen, which was formed in the northwest region, is essentially a halal food. Our country's halal vegetable rice is often seasoned with five spices. The soup of Lanzhou Ramen also contains strong spices, and the recipe is very particular. The spice recipe of some famous beef Ramen shops in Lanzhou is kept strictly confidential from outsiders. But the different characteristics are: the beef ramen soup is fragrant, spicy, numb, and has a heavier taste.

Besides the ramen, the most important secret to the quality of beef noodles lies in the Chunxiang soup. Lanzhou people eat beef noodles and take a sip of the soup first to know whether it is authentic. Since the first bowl of beef noodles made by Chen Weijing in Qinghua, Huaiqing Prefecture during the Jiaqing period of the Qing Dynasty, the recipe of this soup has been passed down from generation to generation. The so-called clear soup is not water and salt, but mainly more than ten kinds of seasonings and beef stock. Become. When making the soup, use tender yak meat or yellow beef produced on the grasslands of Gannan, add beef spinal cord and leg bones (commonly known as stick bones), beef liver, and some also add chicken broth, and then add pepper, grass fruits, cinnamon seeds, etc. in proportion. Add ginger peel and other spices to a large pot-shaped iron pot and then add local specialty green radish slices to make the broth, which is fragrant and clear. Only use prepared clear soup when eating. Pour the cooked ramen with clear soup, serve with diced beef (or slices), coriander and garlic sprouts, add bright red chili oil and serve. There is no big fragrance among them! Just like martial arts, its highest state is to return to nature. This "pure" nature has an incomparable fragrance. Perhaps water and soil are also an aspect. Lanzhou is located on the beach of a valley in the upper reaches of the Yellow River. It has the best underground water quality among cities above the provincial capital.

In addition, Lanzhou's edible beef is mainly yaks from Gannan and Qinghai. Yaks are short and strong, with high spines, small dewlaps, long hair, black or black and white piebald, and bushy tail hair. Their adult weight is 200-300. Kilogram, cold-resistant, grows on plateaus above 3,000 meters above sea level, can survive in high mountains with thin air, has a long growing season, is strong and cold-resistant, and is known as the "ship of the plateau". The yaks raised naturally in the pollution-free pasture environment of the plateau are not only delicious, but also eat many wild grasses and medicinal species (such as caladium, cordyceps, isatis, safflower, etc.) for a long time, so the local herdsmen spread this saying : "Our cattle and sheep eat Chinese herbal medicine, drink mineral water, pee Taitai Oral Liquid, and drink Liuwei Dihuang Pills." This may sound a bit exaggerated, but on the other hand it reflects that yak meat is indeed natural and pollution-free. Its meat has the function of driving away wind and cold, and can also cure stomach cold, rheumatism, rheumatoid and other diseases. It has the effect of nourishing yin and kidneys and strengthening the body. Its nutritional value is extremely high. No matter what, it cannot be made truly authentic in other places. Lanzhou beef noodles.

Northwesterners like spicy food, so eating Lanzhou beef noodles without adding chili is not an authentic way to eat it. The peppers in Lanzhou Beef Ramen are also very particular. To keep the soup clear, you cannot add chili noodles directly, otherwise the chili noodles will dye the soup red and it will not be a clear soup. The chili must be accompanied by sesame seeds and several spices, first fried in warm oil to a certain heat, and then fried into a mixture of red oil and red chili peppers. If the heat is not enough, the oil will have no spicy flavor. If the heat is over, the chili will be burnt and turn black. Put the red oil and red pepper in the bowl. The chili pepper and red oil float on the soup without mixing with the soup. The soup is still clear. When you pick up the noodles with chopsticks, the chili oil is attached to the noodles, shining red and very greedy. People are appetizing. It’s worth trying the spicy and delicious clear soup beef noodles in Lanzhou. As long as it's a street beef noodle restaurant with a lot of customers, it's bound to taste good. Public Beef Noodles only costs 2.2 yuan per large bowl, which is quite cheap. A bowl of ramen can be made in less than two minutes, which is very time-saving and can be eaten in almost every corner of the country. It has almost become the number one fast food brand in China.

Lanzhou beef noodles stores in Chengguan District include "Halal Marin Beef Noodles"; "Halal Gama Beef Noodles"; "Malacca Beef Noodles"; "Ma Youbu Beef Noodles"; "Ma San Beef Noodles". "Sixteen Beef Noodles"; "Ma Wuge Beef Noodles"; "Muslim Broth Beef Noodles"; "Laoximen Premium Beef Noodles"; "Ma Baozhai Halal Beef Noodles"; "Huaxia Old Street Halal Beef Noodles"; "Maji Beef Noodles" "; "Majia Time-honored Beef Noodles"; "Majia Brothers Beef Noodles"; "Saddam Halal Beef Noodles" and the misnamed and expensive "Golden Soup Beef Noodles" (300-500 yuan, including vegetables). Some people say that the beef noodles in Lanzhou are surnamed "Ma" and not "Niu". This is not true at all. You may wish to find out that nine out of ten owners of beef noodle restaurants have the surname "Ma". The most representative beef noodles in Lanzhou are undoubtedly the famous "Majia Uncle Beef Noodles". Majia Uncle Beef Noodles inherits the recipe of Chenjia Xiaoche Laotang Beef Noodles in Qinghua, Huaiqing Prefecture (now Boai County, Henan). As the source of hundreds of delicacies, it pays attention to the use of soup and is good at making soup. It pays special attention to the preparation of "clear soup", which is clear and turbid, and the freshness is chosen. The method of making soup has been recorded as early as in "Qi Min Yao Shu". After long-term practice, the old soup is made with beef, fat chicken and beef as the main ingredients, and more than 30 kinds of seasonings and traditional Chinese medicines. Boil and lightly cook so that the flavor of the main ingredients is dissolved in the soup. It needs to be "qingqiao" twice in the middle. The finished product is crystal clear and tastes extremely delicious. It is the most delicious soup in beef noodles. It is not only delicious, but also delicious. The mutton is not fishy, ??has a thick flavor, a mellow color, a rich and delicious aroma, nourishes yin and subdues yang, replenishes yin deficiency, and clears blood and heat. It nourishes blood and calms the mind, dispels wind and dredges meridians, enters the three meridians of spleen, lung, and kidney, and has the functions of strengthening the spleen, nourishing the lungs, strengthening the kidneys, and replenishing the essence. It was a beef noodle restaurant that was very popular in the Qing Dynasty. However, due to the war, Lao Ma's family never opened a beef noodle restaurant again. "Majia Daye Beef Noodles" In addition to popular beef noodles, "Fulu Beef Noodles" and "Guanfu Beef Noodles" are astonishingly made with exquisite and sophisticated production methods. The current production cost per bowl is between 10 yuan and 80 yuan. Yuan does not vary. Zhang Shu, the master of poker at that time, once wrote a couplet for Uncle Ma's beef noodles.

The first couplet is: "Uncle Ma's fame spreads far and wide. No wonder people call him the King of Heaven."

The second couplet is: It is: "The distinguished guests with beef noodle soup can't help but salivate at the corner of their mouths"

Hengpi only has one word for "fragrant",

Also: Hengpi is "Jincheng delicacy"

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The first line is: "When I leave, I still admire the rich aroma of beef noodles in clear soup every time I look back."

The second line is: "I come here and often tsk my lips and praise the master of the Ma family for his mastery"

, there are many couplets mentioned by literati. For example, there is a couplet.

The first couplet is: "The aroma of beef noodles in clear soup is so strong that three bowls are still too little."

The second couplet is: : "The fried beef tripe is delicious and delicious. It's not too much to add to two plates."

The horizontal line is "Uncle Ma's family".

The first couplet is: "Pull with a spoon." He pulls noodles and calls himself the guardian of the pot."

The second line is: "If you take a big bowl and eat it carefully, you will be called a living god in Jincheng."

Hengpi is also "Uncle of the Ma family" ”.

Mr. Ma Zhongjie, the seventh generation successor of “Ma’s Uncle Beef Noodles”, has the secret recipe of the “Ma’s Uncle’s Beef Noodles” to this day. Zhang Bingcheng from Shanxi, Ma Haiwen, an overseas Chinese from Singapore, and Lu Congrong, an overseas Chinese from the United States, paid exorbitant prices to buy the formula. Mr. Ma has remained calm to this day, and relevant departments have repeatedly mobilized Mr. Ma to donate the formula for a fee.

It is said that the soup of Mr. Ma’s beef noodles is prepared by himself. Almost every prominent figure in Lanzhou knows that when I told Lao Wang from the provincial government that I wanted to go to Mr. Ma’s house to eat beef noodles, he immediately He looked surprised and said, "Oh, you even know Uncle Ma's beef noodles." I took the provincial government bus to Liujiaxia, and the driver said to me: The most advanced beef noodle is Majia Daye beef noodle, with beef head meat, fried tripe kernels and other hot and cold meat and vegetable side dishes, that is the king of Lanzhou beef noodles. He Zhizun said, "Some central leaders came to Lanzhou and asked Mr. Ma to cook beef noodles. The nine-character classic of "Majia Uncle Beef Noodles" is "the soup is clear, the meat is crispy and fragrant, and the noodles are long and tough." He lives in Nanguan Mr. Jin from Cross is 89 years old. He said that when he was 11 or 12 years old, he lived near Xianhou Street and ate Uncle Ma’s beef noodles. It was really unusual and delicious! My distant relative was showing off his beef ramen cooking skills at a restaurant in Xiguan Cross, and after a week of wandering around, I finally found it, and when I tasted it, it tasted right!

Nowadays, every street in Lanzhou City, no matter how big or small, has at least one or two beef noodle restaurants. In the ancient city of Lanzhou on the bank of the Yellow River, the fragrance of beef noodles is always lingering in the streets and alleys. If you don't have a 'Big Bowl of Beef', you'll be in a state of anxiety, "Gang Noodles, Gang Noodles are not the best." It sounds a bit exaggerated, but beef noodles have indeed become an indispensable part of Lanzhou people's life. Beef noodle restaurants can be found everywhere on the streets of Lanzhou. , which integrates noodles, soup, meat, taste and color, brings diners a fast, convenient, affordable and delicious dinner, thus winning nationwide popularity and reputation. Lanzhou Ramen has been identified by relevant national departments It is one of the three popular types of Chinese fast food. In fact, many people do not know Lanzhou, but they know or have eaten "authentic Lanzhou beef noodles". Beef noodles have been "tempered" for hundreds of years and are also popular in Chinese communities abroad. They are everywhere. Hong Kong entrepreneur Li Ka-shing and entertainer Chen Long visited Lanzhou and praised it after tasting the beef noodles: “Lanzhou beef noodles are really well-deserved. We should go to Hong Kong as soon as possible to develop. " Wu Weimin, secretary-general of the Taiwan Chinese Traditional and Modern Culture Promotion Association, made a special trip to learn the skills of making beef noodles. His ideal is to spread the famous Lanzhou beef noodles, a treasure of food culture, to Taiwan. Executive of the Taipei Chinese Food Exhibition Organizing Committee Chang Cai Jinchuan said: This year I went to Lanzhou in mainland China for the Chinese Food Exhibition and ate the most famous ramen in Lanzhou. I found that the best thing about the locals is that every ramen shop can talk about ramen. To be clear, if Taiwanese beef noodles are to be marketed abroad in the future, this is very important. Since beef noodles are a specialty of Taiwan, we must sort out the characteristics of Taiwanese beef noodles, and even come up with a slogan for Taiwanese beef noodles. This is very important for marketing. Publicity is very helpful.

Industry insiders estimate that there are about 4,300 beef noodle restaurants of various sizes in Lanzhou. Each beef noodle restaurant employs 5 to 10 people. Tens of thousands of people are currently employed in beef noodle restaurants. The annual labor compensation of Lanzhou beef noodle restaurants is at least 130 million yuan. According to some statistics, the number of Lanzhou clear soup beef noodles restaurants in China has far exceeded the total number of KFC and McDonald's chain stores in the world. Lanzhou clear soup beef noodles are on the way. In the world, the development of Lanzhou clear soup beef noodles is in the ascendant at home and abroad. With the increase in the popularity of Lanzhou beef noodles, many overseas Chinese restaurants have begun to operate Lanzhou beef noodles, and Lanzhou's beef noodle chefs are becoming more and more popular in the international market. For this reason, the relevant departments of Lanzhou City regard Lanzhou's beef noodle ramen chefs as a "key product" for exporting overseas labor services, and actively send beef noodle ramen chefs abroad. From 1979 to this year, Gansu people have exported their products to South Korea, Japan, and other countries. United States, Mexico, Brazil, Argentina, South Africa, Saudi Arabia, Iran, Philippines, Malaysia, United Kingdom, Kazakhstan, Russia, Estonia, Finland, Mongolia, Australia, New Zealand, Singapore, Netherlands, Canada, Denmark, France, Turkey, Egypt, Switzerland , Nepal, Pakistan, India, Germany, Jamaica, Lebanon, Lithuania, Luxembourg, Lithuania, Georgia, Armenia, Tajikistan, Belarus, Moldova, Hungary, Greece, Sweden, Portugal, Spain, Austria, Bulgaria, Malta, Monaco, Norway, Poland, Romania and other countries exported more than 5,310 beef noodle ramen chefs.