There are many stresses on the Chili oil in Lanzhou beef noodles. First, choose from the spicy degree. Hot pot restaurants often use hot peppers, such as Indian devil pepper, millet spicy, Chili king and so on. Secondly, from the aspect of coloring, the basic aroma of pepper with high spicy degree is low, and the color quality of refined red oil is also low, so the catering industry with requirements for spicy degree generally chooses a variety of different types of peppers to match. Thirdly, from the point of view of taste, this is the secret of chili oil in Lamian Noodles. Most of the peppers in Lamian Noodles, Lanzhou are selected from the unique line peppers in Lanzhou. Because of its slender and wrinkled appearance, it is very similar to Erjingtiao and Guangxi wrinkled pepper. This kind of pepper has a low fragrance, but it belongs to high-quality pepper in fragrance and color, so it is basically used in Lanzhou Lamian Noodles.