From fine to coarse, Lanzhou Lamian Noodles is called capillary, fine noodles, three fine, two fine, one fine, two columns, leek leaves, fine width, wide noodles, big width, wide bark, buckwheat noodles, four tendons and so on.

Lamian Noodles, the beef soup in Lanzhou, was originally the flavor food of senior guests in Northwest China. Because it is delicious and economical, it is not only found everywhere in Lanzhou, but also in many provinces and even countries and regions in the world.

Lanzhou locals generally call Lanzhou beef Lamian Noodles "beef noodles". Young people also call it "Niuda" or "Niudawan", which means "big bowl of beef noodles".

According to the shape of noodles, beef noodles can be divided into three categories: round, flat and prismatic:

1, round surface. The cross section of noodles is circular, and the circular surface can be divided into capillary surface, fine surface, three fine surfaces, two fine surfaces, one fine surface and two columns from fine to coarse, wherein the diameter of capillary surface is about 0.5- 1mm and the diameter of fine surface is 1.

2. Plane. Refers to the flat cross section of noodles. From narrow to wide, the plane can be divided into "leek leaf", "thin width", "wide surface", "big width" and "skin width", in which "leek leaf" is about 5mm wide and "skin width" is about 30-40mm wide.

3. Prismatic surface. Refers to the cross section of noodles with unique shapes such as triangle and quadrilateral. Common prism faces are "buckwheat prism" and "quadrangular prism".

Baidu Encyclopedia-Lanzhou Beef Lamian Noodles