Lanzhou Beef Ramen is like the Silk Road that stretches for thousands of miles, also has a long history, in more than three hundred years, a bowl of noodles and world famous, with meat and soup fresh, fine noodles and famous at home and abroad, into the country, won the domestic and even the world within the scope of the praise of the diners and the honor, which cohesion of countless Beef Ramen chef's wisdom and hard work. Today, beef ramen because of the delicious flavor, affordable, not only in Lanzhou abound, but also in the country and even many countries and regions of the world have a Lanzhou beef ramen hall, Lanzhou has become the world's beef ramen township.
Lanzhou Beef Ramen is fast food that also maintains the characteristics of Chinese food, which is part of Lanzhou culture. The basic style of this traditional beef ramen is still there, but the content has been constantly being added and subtracted. Lanzhou beef ramen not only inherits the essence of traditional beef ramen and keeps the original flavor of Chinese national food culture, but also develops it according to the modern fast food concept, so that this national snack can develop rapidly today. Northwesterners do beef ramen made a name for itself, so that people are addicted to eating. The descendants then generations of innovation, hard to play this noodle culture to the extreme, playing a famous world. Lanzhou beef ramen soup using beef, beef bones and more than ten kinds of natural spices boiled into a fragrant, natural spices in the digestive ingredients more people appetite, soup refreshing, all flavors harmony, beef soft with tendons, taste long, white radish, spicy oil red, cilantro green, noodles, flexible, slippery, crisp, fragrant, but also delicious.
Lanzhou Beef Noodle inherited the traditional beef noodle technique, choose the best flour, according to the traditional method of flour and noodles, kneading, playing the noodle, waking up, and pulling the noodle agent, and then by the noodle master hand-stretching, to watch the process of the noodle pulling as watching the show. A mass of noodles in the hands of the master can be pulled out of the big wide, wide, leek leaves, two columns, two fine, fine, hairy fine, a nest of silk, buckwheat prongs and so on more than ten different shapes of noodles, in the noodles before the pot, the master has to unfold the arms, the noodles in the case of the board flung twice, the case of the flour on the case like a cloud like dispersion, and then the noodle whoosh was thrown to the pot, the lotus like a rotating in the boiling water! ...... The whole noodle-pulling process takes only a few seconds but screams for attention.
Don't look at the noodle master manipulating the surface, a rubbing a pull, even stretching a few times, that is, like a magic trick to pull around a bowl of long thin noodles, seemingly easy, in fact, do the face of the process is complex. The traditional practice of using "ash" and noodles, and noodles are "three times water, three times ash, nine hundred and eighty-one times kneading". The ash, which is actually alkali, but not ordinary alkali, is an alkaline substance burnt from the Gobi grass, commonly known as ash, is added to the noodles, which not only gives the noodles a special flavor, but also pulls out the noodles smooth and yellow, sinewy and strong. Due to the rapid popularization of Lanzhou ramen across the country and overseas, the ash used in Lanzhou beef ramen has been replaced by a safer and more hygienic noodle pulling agent, which not only retains the distinctive aroma of Lanzhou beef ramen, but also pulls out the noodles to be more sinewy and smooth, which has become one of the important factors for the success of Lanzhou beef ramen to go across the country and overseas. Of course, the technique of noodle making is still the key. First of all, the selection of high quality flour with strong toughness, half a day in advance, by the bladder of the young man round power first large soft dough repeatedly pounding, kneading, stretching, wrestling, rolled into long strips, pulled into a 30-millimeter thick, chopstick-length a strip of noodle joints, and then with the preferences of the diners, pulling out the size of the noodle with different thicknesses.
Beef ramen's strengths and weaknesses in addition to the noodles, the most important secret lies in the soup, it can be said that the soup is the soul of Lanzhou beef ramen. Lanzhou beef ramen soup adhering to the Huaiqing Province (now Boai County, Henan Province) Qinghua Suzhai Chen family carts old soup beef ramen practice, soup for the source of freshness, focusing on the use of soup, soup production, especially pay attention to the "soup" modulation, clear and cloudy clear, to take its freshness. Soup system, as early as in the "Qimin Essentials" has been recorded, after a long period of practice, with beef, fat chicken, beef as the main ingredient, the use of more than 30 kinds of seasonings and Chinese medicine blending and simmering of the old broth, by boiling, micro-boiling, so that the main ingredient flavor dissolved in the soup, the middle of the two to go through the "clear and beautiful", the finished product is clear to see the bottom of the flavor is extremely tasty, it is the most flavorful soup in the beef ramen! Ramen noodles in the most flavorful soup, not only fresh, and not stinky and not fishy, thick flavor and color mellow, thick and fresh, nourishing yin and submerged yang, replenishing yin deficiency, clearing blood heat. Nourish the blood and tranquilize the mind, dispel the wind and pass into the spleen, lungs, kidneys, three meridians, spleen, lungs, kidney, beneficial effects of essence. Lanzhou people eat beef ramen, first drink a mouthful of soup, we will know whether it is authentic. Since the Jiaqing of the Qing Dynasty to the present, the soup recipe is passed down from generation to generation, the so-called clear soup is not ordinary beef soup, but mainly dozens of spices and beef broth boiled. When simmering soup selection of Gannan grasslands produced by the fat and tender yak beef or yellow beef, plus beef spinal cord and leg bones (commonly known as stick bone), beef liver, some also added to the chicken broth, and then add the proportion of peppercorns, grass jelly, cinnamon, ginger and other spices in the oversized can-shaped iron pot and then add the local specialties of the green radish slices simmering can be, the broth gas aroma and flavor, clear and bright clarity. The broth is very fragrant and clear. Only the clear broth is used for serving. Cooked ramen noodles are topped with the broth, accompanied by diced (or sliced) beef, cilantro and garlic cloves, and seasoned with bright red chili oil.
Beef ramen oil splash hot pepper practice is also very delicate, the first vegetable oil is hot, and then cooled to 100 degrees, into the peppercorns, grass berries, ginger and other oil, and then fish out, and then into the chili pepper noodles, with warm oil (from 100 degrees from the beginning of the temperature), slowly and constantly with a spatula tumbling, frying to a certain fire, frying into the red oil and red chili pepper mixed into something. Think about the reason is actually very simple: the fire is not, the oil is not spicy, the fire is over, chili paste, it becomes black. Such red oil red chili pepper into the bowl, chili and red oil floating in the soup, not mixed with the soup to ensure that the soup is clear. Eat when served on the beef ramen, the flavor of the nose, the oil point crystal bright, giving people the beauty of enjoyment.