Lanzhou Lamian Noodles originated in Huaiqing Prefecture, Henan Province. During the Jiaqing period of Qing Dynasty, Ma Liuqi from Dongxiang, Gansu Province learned the beef noodle making technology from Chen Weijing in Suzhai Village, Hanoi County, Huaiqing Prefecture, Henan Province (in Yueshan Town, Boai County, Henan Province) and brought it to Lanzhou.

After innovation and improvement by Chen Hesheng, a descendant of Chen, Ma Baozai, a Hui chef, etc., the standard of Lanzhou beef noodles was unified with "one clear (soup), two white (radish), three green (coriander, garlic sprout), four red (chili pepper) and wuhuang (noodle Huang Liang)". In the next 200 years, it was famous for its rotten meat, fresh soup and fine noodles.

After Ma Liuqi brought beef noodles to Lanzhou, he became famous all over the world, and Ma Liuqi contributed a lot to Lanzhou beef noodles. Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in improving and unifying the standards of Lanzhou beef noodles (one clear, two white, three red, four green, wuhuang), turning this street snack into a popular food, and later Ma Baozi changed from carrying a load to a store operation, which laid the foundation for Lanzhou beef noodles to go nationwide.