Famous in the north and south of the river. Lanzhou beef noodles originated in the Tang Dynasty. According to the current historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and its founder was Chen Weijing. After the inheritance and improvement of later generations, the standard of Lanzhou beef noodles is unified as "one clear (soup), two white (radish), three red (pepper), four green (coriander and garlic seedlings) and Huang Wu (noodles with Huang Liang)".
Development:
In the second stage, from the early 1980s to the mid-1990s, the quantity surged and the quality was uneven. With brand awareness, the visibility of single stores began to affect sales, and operations expanded to other places. At that time, the beef noodle restaurant was uncomfortable and the hygiene was poor because of insufficient seats. Diners had to squat down on the street to taste Lamian Noodles, which was also a great sight of Lanzhou in the old days.
In the third stage, in the mid-1990s, chain franchising began to appear, and enterprise-oriented standardized management gradually became a science.
In the fourth stage, since the mid-1990s, corporate culture construction and standardized industrial processes have been established and developed. Lanzhou beef Lamian Noodles has rapidly changed from local snacks to mass fast food quality in the fission growth of quantity.
Lanzhou shou Lamian Noodles