People in Lanzhou always start their day with a bowl of beef noodles.

whether it is cold or hot, getting up early, a bowl of steaming beef noodles always gives people a sense of superiority and satisfaction. It seems that in the next day, I am always full of energy.

Lanzhou beef noodles are not only a taste, but also a cultural heritage, a taste of hometown and a longing for homesickness.

nowadays, no matter the north and south of the river or the ends of the earth, you can see the striking signboard of Lamian Noodles in Lanzhou in every city. People say: Lamian Noodles in Lanzhou has occupied all of China!

Actually, people in Lanzhou never say the word "Lanzhou Lamian Noodles".

in Lanzhou, there are only beef noodles. Of course, outsiders often think that Lanzhou people's stubbornness is unnecessary. Isn't it just a name? But I think it's not that simple. Emotionally speaking, the word "beef noodles" has been passed down for more than 1 years and has been deeply engraved into the hearts of Lanzhou people. How can it be changed casually?

if Chongqing Xiao mian is renamed, I believe Chongqing people will not agree. If Wuhan Regan Noodles is called mixed noodles with sesame sauce, Wuhan people will be anxious. This is already the label of a city, a heritage of food culture.

From the perspective of the industry, Master Lanzhou doesn't want to call it "Lamian Noodles" because it feels that people's attention will be excessively attracted to the action of hand-pulled noodles. In fact, many wheaten foods have adopted this noodle making technique, such as Xinjiang noodles, Shanxi Lamian Noodles and so on, which do not reflect the real characteristics of beef noodles.

The core of Lanzhou beef noodles should be the bright bowl of broth. What needs to be explained seriously is that it is really broth, not just bones! Only a large piece of good beef brisket with beef bone and chicken can cook a good broth, and the soul is fragrant but not spicy Chili oil, and the making process of this spoonful of Chili oil is not as simple as pouring cooked oil on Chili powder.

Unfortunately, the popularity of the word "Lanzhou Lamian Noodles" has erased the two most important elements in Lanzhou beef noodles.

Actually, the noodle restaurants called "Authentic Lanzhou Lamian Noodles" all over the country except Lanzhou are not run by Lanzhou people. In fact, 9% of the "Lanzhou Beef Lamian Noodles" shops are run by Qinghai people, all from Hualong, Qinghai, so the Lanzhou Lamian Noodles you ate in those years should be more appropriately called Lamian Noodles, Qinghai.

in the 198s, Hualong people began to promote Lamian Noodles's business to the whole country. At first, it was called Lamian Noodles in Qinghai. Later, because Lanzhou beef noodles were more famous, it simply changed into the signboard of "Lanzhou Beef Lamian Noodles". According to statistics, there are nearly 4, "Lanzhou Lamian Noodles" from Hualong in Qinghai.

Hualong Hui Autonomous County is a poverty-stricken county at the national level, with a population of 2,, and one third of them live in Lamian Noodles. Lamian Noodles's army has "pulled" back hundreds of millions of assets from all over the country. Of course, the success of Lamian Noodles in Qinghai cannot be separated from the sweat and efforts of Hualong people, and there is also economic support from the government behind it. As long as they do business in Lamian Noodles, Hualong people can get a loan of 3, to 5, yuan without mortgage, and the interest in the first year will be paid by the county government. This policy has been going on for more than 2 years.

In fact, people in Lanzhou should really thank people in Qinghai. If Hualong people in Qinghai hadn't kept going out and opened "Lanzhou Lamian Noodles" restaurants everywhere, the popularity of Lanzhou beef noodles would not be so high.

But popularity and reputation are two different things. Now it seems that the biggest problem is that people all over the country's cognition of Lanzhou beef noodles has firmly stayed at the level of "Lanzhou Lamian Noodles" in Hualong, Qinghai. Street shops are small in scale, simple in decoration, operated by two or three people, moderate in price and not good in taste, but they can also eat.

However, now Qinghai people have new development ideas. In many places, the Lanzhou Lamian Noodles Museum opened by some Qinghai people seems to have realized some problems and started to build their own brands. It is being renamed as "Hualong Beef Lamian Noodles". Qinghai noodle restaurant seems to have realized some problems and started to build its own brand.

In recent years, a number of authentic beef noodle brands from Lanzhou have developed strongly all over the country. Compared with the "authentic Lanzhou Lamian Noodles" (Lamian Noodles, Qinghai) that most people have eaten, real beef noodles have indeed brought new experiences to people from other places, and gradually broke the inherent understanding of "Lanzhou Lamian Noodles".

Now come back and tell you where the taste of "Lanzhou Beef Noodles" is authentic!

Lamian Noodles of Lanzhou beef has a long history. The legend of Lamian Noodles of Lanzhou beef originated in the Tang Dynasty, but it can't be verified because of its long history. It is said that the real "Lanzhou beef noodle soup with clear soup" evolved from the old noodle soup with clear car beef in Huaiqing Prefecture, Henan Province (now Boai County, Henan Province). After boiling the beef, it has become a jelly, that is, the old soup, which is the most delicious and delicious in the car beef. This soup is the top grade of beef noodles. It is also the predecessor of clear soup beef noodles.

According to historical records, the real beef noodles in Lanzhou began in Jiaqing period of Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, after being apprenticed by Chen Weijing of Qinghua in Huaiqing Prefecture, Henan Province. Later generations such as Chen Hesheng and Ma Bao Zi named them "Yiqing (soup), Erbai (carrot), Sanling (coriander and garlic seedlings) and Sihong (four red).

Lamian Noodles in Lanzhou pays attention to:

Delicious soup, strong noodles, sprinkled with coriander and garlic seedlings, a handful of radish, and a spoonful of spicy oil, a bowl of delicious Lanzhou beef Lamian Noodles is perfect!

1. Strict selection of materials

Gannan yak: Gannan Tibetan Autonomous Prefecture has a high altitude, and the natural grassland is pollution-free. Gannan yak has short limbs, cold tolerance, bright red meat, tender meat, high protein and low fat, rich nutrition, delicious and pure taste. After being boiled with appropriate amount of Amomum tsaoko, cinnamon, clove, rhizoma Dioscoreae Septemlobae, fennel, ginger peel and pepper, the soup tastes delicious.

Yongdeng noodles: The flour ground by "Heshangtou", an excellent wheat variety in Yongdeng County, Lanzhou City, has a high gluten value, and the color is white and slightly yellowish. The noodles are imported with somersaults, slightly crispy, fragrant and delicious. When noodles are soaked in soup, the noodles are tight but the soup is not muddy.

Gangu line: refers to a kind of thin and long line pepper which is rich in Gangu County, Gansu Province. After the pepper is dried in the sun, it is ground into pink and red, oily, spicy and fragrant, and the spicy oil is pure and thick in spicy taste and bright in color.

8 kinds of noodles in the second and fifth processes

There are not many China ethnic crafts that can be passed down now. To make a bowl of authentic and delicious Lanzhou Lamian Noodles, Lamian Noodles needs five processes, namely, kneading the dough for one hour, which requires good physical strength and patience in the pursuit of delicious food.

according to the diners' preferences, the chef will pull out noodles with different sizes and thicknesses. Master Lamian Noodles's powerful arms and skillful gestures make the noodles full of vigor!

from narrow to wide, the flat surface is divided into: leek leaves, thin width, wide drop and large width.

from coarse to fine, circular surfaces can be divided into two types: fine, fine, fine drop and capillary. A big width is 1 times that of a capillary!

Third, beef stock, boiled for 8 hours

The essence of a bowl of good noodles lies in the soup head. Soup made by a century-old method. Boil hundreds of pounds of fresh beef every day, add sheep liver, old chicken and more than ten kinds of traditional condiments to make it. The boiled soup is crystal clear and fragrant.

add a spoonful of spicy oil to the finished product, and it tastes more exciting! Just smelling it is very fragrant. Put noodles, radish, beef, coriander and garlic in your mouth, and drink all the soup one after another! I cann't bear to let go of a drop

Finally, I would like to add a few words. Compared with them, beef noodles from different places can only be similar in color, shape and taste. The main reason is that the main and auxiliary ingredients in beef noodles have changed greatly due to the differences in water and soil. Therefore, it is difficult for diners in most areas to eat the real "Lanzhou Beef Noodles". However, the main successful technology of Lanzhou beef noodles can only achieve the original flavor in Lanzhou.

So tell everyone that Lanzhou beef noodles without the word "la" are the most authentic!

If you have a chance, you must go to Lanzhou to eat an authentic "Lanzhou clear soup beef noodles"!