Lanzhou Ramen originated in Huaiqing Prefecture, Henan Province.

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 was cooked and cooled, it 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.

Related instructions: When making Lanzhou Ramen, the temperature of the water used to knead the noodles should be determined according to the season. The water temperature should be low in summer, about 10 degrees, in spring and autumn, about 18 degrees, and in winter, about 25 degrees.

Only under a specific water temperature will the protein contained in the flour not deform and form more gluten networks; the starch will not gelatinize and will be enriched between the gluten networks.

When preparing in summer, due to the high temperature, even if cold water is used, the dough strength will decrease.

You can add some salt appropriately, because salt can enhance the strength and elasticity of gluten and make the dough dense.