The width of noodles includes fine noodles, fine noodles, capillary noodles, leek leaves, wide noodles, soba noodles and so on. In addition, according to the subtle changes in the thickness and shape of noodles, there are three fine noodles, two pillars, small noodles and fine noodles.

"Fine noodles" is the most common beef noodle variety in Lanzhou. Noodles are usually drawn by seven hands, and the diameter of noodles is about 2.5-2 mm. The "wide face" is about 8 mm wide and usually takes four to five hands to form.

brief introduction

Lanzhou beef Lamian Noodles has won the praise of customers at home and abroad for its unique flavor of "clear soup, fragrant rot, fine noodles" and "clear soup, white, red and green Huang Wu". Clear soup, white radish, red pepper oil, green garlic (coriander, green garlic) and Huang Wu (noodle Huang Liang).

Lanzhou beef noodles originated in Jiaqing period of Qing Dynasty. Ma Liuqi, a native of Dongxiang nationality, was taken to Lanzhou after studying in Chen Weijing, Qinghua Town, Huaiqing County, Henan Province (now Aibo County, Henan Province). Later, Chen Hesheng, Ma Baozi and others unified the standard of Lanzhou beef noodles as "one clear, two white, three red and four green Huang Wu".