1, it is rumored that Lanzhou beef noodles originated in the Tang Dynasty, but there is no way to verify it. At present, there are historical records that Lanzhou beef noodles began in Jiaqing period of Qing Dynasty and were invented by Ma Liuqi of Dongxiang nationality. Later, later generations, Zi and others unified the standard of Lanzhou beef noodles as "one clear (soup), two white (radish), three red (pepper), four green (coriander and garlic) and (noodles Huang Liang)".

2. In the improvement and standardization of Lanzhou beef noodles (Yiqing, Erbai, Sanhong, Sihong and Huang Wu), Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in transforming this street snack into popular food, and later Ma Baozi changed from carrying the load to store management, which laid the foundation for Lanzhou beef noodles to go nationwide. The five main steps of its production, from material selection, dough mixing, noodles and Lamian Noodles, skillfully use the physical characteristics of raw materials, that is, the ductility and elasticity of gluten.

3. Ma Baozi, an old Hui man, pioneered the management of carrying burdens. In the long years of nearly a hundred years, he is famous for a bowl of noodles in Jincheng, and is famous at home and abroad for rotten meat, fresh soup and fine noodles. He has penetrated all over the country, and Lamian Noodles, the Lanzhou beef, is the most famous.