Lanzhou beef noodles, a special food in Lanzhou City, Gansu Province, is a food name; Lanzhou beef noodles, which began in Jiaqing period of Qing Dynasty (1799), were brought to Lanzhou by Ma Liuqi of Dongxiang nationality from Chen Weijing of Qinghua, Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng, Ma Baozai and others unified the standard of Lanzhou beef noodles into one soup with two whites (radish), three greens (coriander and garlic seedlings), four reds (pepper) and Huang Wu noodles (Huang Liang noodles).

In the long years of more than 200 years, it is famous for its bowl of noodles, rotten meat, fresh soup and fine noodles at home and abroad. Qinghai people introduced Lanzhou beef noodles to all parts of the country with Lanzhou Lamian Noodles as the trademark, which won the praise and honor of domestic and foreign diners.

Historical inheritance

Lanzhou beef noodles also have a long history. The legend of Lanzhou beef noodles originated in the Tang Dynasty, but it has been impossible to verify it because of its long history. The real Lanzhou beef noodles evolved from the small car beef noodle soup in Qinghua, Huaiqing County, Henan Province (now Boai County, Henan Province). When the beef is cooked, it has become jelly, that is, soup stock, which is the best in luggage case beef. This soup is the top grade of beef noodles.

1999 has been identified as one of the three pilot varieties of Chinese fast food by the state, and it is known as "the first side of China" and has become a wonderful flower in the catering industry. At the same time, it embodies the wisdom and hard work of Ma Chen and countless chefs who are good at clear soup and beef noodles.