, I am from the north, and I can only speak about our place. Let me tell you that Lanzhou beef noodles are also considered a famous snack in China. It is difficult to find a city in China that does not have a Lanzhou beef noodle restaurant.

However, the taste of beef noodles has changed as soon as it leaves Lanzhou. Even though it is advertised as "authentic", if you want to eat authentic beef noodles, you probably have to go to Lanzhou.

Zhang Shu, a poet of the Qing Dynasty, once praised "Uncle Ma's Beef Noodles" like this: When the rain passes through Jincheng Pass, the white horse rushes back.

Several times the water of the Yellow River flows, and the road is poor.

The ramen is delicious, but only Ma’s.

Delicious food is hard to come by again, looking back on my hometown is far away.

The scriptures are read at sunrise, and the white pagoda is empty at dusk.

Burning incense and sighing, only looking forward to beef noodles.

Entering the mountain is not the five springs. To nourish the heart, you must be clear.

The mountains are quiet and the waves sound urgent, and I enter a fairyland in silence.

It can be seen that "Lanzhou Clear Soup Beef Ramen" has been a delicious snack in Lanzhou as early as the Qing Dynasty.

The world-famous Lanzhou Clear Soup Beef Ramen is a Lanzhou snack.

Just like the ancient Silk Road that stretches thousands of miles, Lanzhou Beef Ramen also has a long history. The legend of Lanzhou Beef Ramen originated in the Tang Dynasty, but it cannot be verified due to its long history.

The real Lanzhou clear soup beef noodles evolved from the old beef noodle soup in Tsinghua in Huaiqing Prefecture, Henan Province (now Boai County, Henan). When the beef is cooked and cooled, it has turned into a gelatinous substance of aspic, which is the old soup.

Beef is the most delicious and delicious. This soup is the best for making beef noodles.

Beef noodles in Lanzhou began in the Jiaqing period of the Qing Dynasty (1799). Ma Liuqi of the Dongxiang ethnic group brought it to Lanzhou after learning from Chen Weijing in Qinghua, Huaiqing Prefecture, Henan Province. Later, it was introduced to Lanzhou by descendants Chen Hesheng, Ma Baozai and others.

The standard of Lanzhou beef noodles is unified with "one clear (soup), two white (radish), three green (cilantro and garlic sprouts), four red (spicy seeds), and five yellow (noodles yellow and bright)".

In the long years that followed for more than 200 years, it became famous all over the world for its bowl of noodles. It was famous both at home and abroad for its rotten meat, fresh soup, and fine noodles. It was sold all over the country and won praise from diners at home and even around the world.

And Honor, in 1999, it was designated by the country as one of the three major Chinese fast food pilot promotion varieties. It was known as "China's No. 1 Noodle" and became a bouquet of wonders in the catering industry.

This process embodies the wisdom and hard work of Chen Ma and countless subsequent chefs who specialize in clear soup beef noodles.

Today, clear soup beef noodles are not only ubiquitous in Lanzhou because they are delicious and economical, but there are also Lanzhou beef noodle restaurants in all provinces across the country and even in many countries and regions around the world. Lanzhou is worthy of being the hometown of beef noodles in the world.

Lanzhou Beef Noodles in Clear Soup is a fast food that also maintains the characteristics of Chinese food, which is also a part of Lanzhou culture.

The basic style of this traditional beef noodle dish is still there, but the content has been constantly added and subtracted.

The red chili oil has filled the entire bowl, and some people want to add more, just to get a strong feeling.

Some people forcefully ask for garlic sprouts and coriander, as if they are deliberately getting close to green and advocating nature.

Many noodle restaurants have appeared in a series of new varieties such as "added meat" and side dishes.

Lanzhou Clear Soup Beef Ramen not only inherits the essence of traditional beef noodles and maintains the original flavor of the Chinese nation's food culture, but also develops it according to the modern fast food concept, allowing the development of this national snack.

The making of beef noodles requires flour, beef and dozens of spices.

According to estimates, a small shop of more than 40 square meters consumes about 50 kilograms of beef and 8 bags of flour every day; while those large shops often consume more than a dozen bags of flour every day.

Coupled with radish, coriander, garlic sprouts and various seasonings, Lanzhou's beef noodle restaurants drive more than 520 million yuan in raw material consumption every year.

It is the consumption of beef noodles that has largely driven the cattle raising industry in the Loess Plateau in eastern Lanzhou and the flour processing industry in the Hexi Corridor in the west.

In addition, a large trafficking army has been formed around the transportation and sales of beef noodle raw materials.

Lanzhou Beef Noodles, commonly known as "Beef Noodles" in Lanzhou, is the most unique popular economic snack in Lanzhou.

Lanzhou people are famous for making beef noodles, which makes people addicted to it.

The younger generations have continued to innovate from generation to generation, taking this noodle culture to the extreme and making it famous all over the world.

Lanzhou Ramen is a soup noodle, and it is also a "clear soup noodle". Its highlight is the clear soup.

The first thing is to separate the muddy noodle water after cooking the noodles. The second thing is that the beef soup added is clear and does not add soy sauce and other colored substances.

Lanzhou Clear Soup Beef Ramen inherits the skills of traditional beef ramen. It selects high-quality flour, adds a dough mixer that does not contain any harmful substances, and follows traditional methods of mixing, kneading, beating, resting, and kneading agents.

After the noodle maker stretches it with his hands, watching the noodle process is like watching a performance.

A ball of noodles can be pulled out in the hands of the ramen master into more than ten different shapes of noodles, such as large wide, wide, leek leaves, two pillars, two thin, thin, capillary, one nest silk, buckwheat ribs, etc. Such fresh noodles are naturally

It is more delicious than various machine-made noodles and dry noodles. A skilled ramen master can pull out 6 to 7 bowls of noodles every minute.

Chinese food pays attention to all kinds of colors, flavors and shapes. The fresh, bright and rich colors stimulate people's appetite and whet their appetite.

Generally speaking, the soup of Lanzhou Clear Soup Beef Ramen is made from beef, beef liver, beef bones, butter and more than ten kinds of natural spices.

It is "Majia Uncle Beef Noodles" with its unique seasoning formula, refreshing soup, harmonious flavors, soft beef with tendons, long flavor, white radish, red spicy oil, green coriander, flexible noodles, smooth and refreshing, and fragrant aroma.

It's even more delicious.

It can be called the best of Lanzhou beef noodles.