I'm from the north. I can only say where I come from. I tell you that Lanzhou beef Lamian Noodles is also a famous snack in China. It's difficult to find a city without Lanzhou beef noodle restaurant in China. However, as soon as the beef noodles came out of Lanzhou, they changed their taste. Although they were all branded as "authentic", I am afraid that if you want to eat authentic beef noodles, you have to get Lanzhou. Zhang Shu, a poet in the Qing Dynasty, once praised "Uncle Ma's Beef Noodles" in this way:

After the rain, the white horse slipped back. The yellow river flows several times, and the road is poor.

Lamian Noodles smells like a thousand silks, but only Master Ma. Delicious food is hard to come by, and looking back at my hometown is far away.

recite the sutra at sunrise and set the white pagoda at dusk. Burning incense and sighing, I only hope for beef noodles.

entering the mountain is not five springs, so you must clear your mind. The mountains are quiet and the waves are rushing, and you think about entering a fairyland.

It can be seen that "Lamian Noodles with clear beef in Lanzhou" was a delicious snack in Lanzhou as early as the Qing Dynasty.

Lamian Noodles, a famous beef broth in Lanzhou, is a local snack in Lanzhou. Just like the ancient Silk Road stretching across Wan Li, Lamian Noodles, a Lanzhou beef, has a long history. The legend of Lamian Noodles, a Lanzhou beef, originated in the Tang Dynasty, but it has been impossible to verify because of its long history. Lamian Noodles, the real Lanzhou clear soup beef, evolved from the old noodle soup of Qing Dynasty car beef in Huaiqing Prefecture, Henan Province (now Bo 'ai County, Henan Province). When the beef is cooked, it is cooled and has become a jelly, that is, the old soup, which is the most delicious in the car beef. This soup is the top grade of beef noodles. Beef noodles in Lanzhou began in the Jiaqing period of the Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua in Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng, Ma Baozai and others unified the standard of beef noodles in Lanzhou with "one soup, two whites, three greens (coriander and garlic seedlings), four reds (chili pepper) and wuhuang (noodle Huang Liang)". In the following 2 years, it became famous all over the world for its bowl of noodles, and became famous at home and abroad for its rotten meat, delicious soup and fine noodle quality. It has penetrated into all parts of the country and won the praise and honor of diners at home and around the world. In 1999, it was identified by the state as one of the three pilot varieties of Chinese fast food, known as "the first noodle in China" and became a wonderful flower in the catering industry. In the meantime, it embodies the wisdom and hard work of Chen Ma and countless chefs who specialize in clear soup and beef noodles. Today, beef noodles with clear soup are not only found everywhere in Lanzhou because of their delicious taste and economical benefits, but also have Lanzhou beef noodle restaurants in various provinces and even many countries and regions in the world. Lanzhou is worthy of being the hometown of beef noodles in the world.

beef noodles with clear soup in Lanzhou is a fast food, and it also keeps the characteristics of Chinese food, which is also a part of Lanzhou culture. The basic style of this traditional beef noodle is still there, but the content has been constantly adding and subtracting. The red chili pepper oil has filled the whole bowl, and some people have to add more, which is a strong feeling. Some people want garlic and coriander hard, as if they are interested in getting close to green and advocating nature. Many noodle restaurants have appeared a series of new varieties such as "adding meat" with side dishes. Lamian Noodles, a beef with clear soup in Lanzhou, not only inherited the essence of traditional beef noodles, but also maintained the original flavor of Chinese food culture, and developed it according to the modern fast food concept, so that this national snack could be developed.

The production of beef noodles requires flour, beef and dozens of spices. According to estimates, a small shop of more than 4 square meters consumes about 5 kilograms of beef and 8 bags of flour every day; And those big stores often consume more than a dozen bags of flour every day. Coupled with radish, coriander, garlic sprouts and various seasonings, the beef noodle restaurant in Lanzhou drives the consumption of raw materials of more than 52 million yuan every year. It is the consumption of beef noodles that, to a great extent, has promoted the cattle raising industry in the Loess Plateau in the east of Lanzhou and the flour processing industry in the Hexi Corridor in the west. In addition, around the marketing of beef noodle raw materials, a trafficking army has also been formed.

Lanzhou Beef Lamian Noodles, commonly known as "beef noodles" in Lanzhou, is the most distinctive popular economic snack in Lanzhou. Lanzhou people made a name for themselves in making beef noodles, which made people addicted. The younger generation will bring forth the old and bring forth the new from generation to generation, and it is hard to bring this pasta culture to the extreme and make it famous all over the world. Lamian Noodles is a noodle soup, and it is also a "clear noodle soup". Its beauty is clear soup. Firstly, the muddy noodle water is separated after the noodles are cooked, and secondly, the added beef soup is clear, and no colored substances such as soy sauce are added. Lamian Noodles, a beef with clear soup in Lanzhou, inherited the skills of traditional beef Lamian Noodles. He chose superior flour, added a flour-kneading agent without any harmful substances, and kneaded, kneaded, whipped and pulled the flour-kneading agent according to the traditional method. After being pulled by Lamian Noodles, watching the Lamian Noodles process was like watching a performance. Master Lamian Noodles can pull out more than ten kinds of noodles with different shapes, such as big width, wide width, leek leaves, two pillars, two thin, thin, capillary, a nest of silk and buckwheat ribs. Such fresh noodles are naturally more delicious than various machine-made noodles and dried noodles, and the skilled Lamian Noodles teacher can pull out 6-7 bowls of noodles every minute. Chinese food pays attention to color, smell and shape, and the fresh, bright and rich colors stimulate people's appetite and make people's appetite open. Generally speaking, the soup of Lanzhou Clear Soup Beef Lamian Noodles is made of beef, beef liver, beef bone, butter and more than ten kinds of natural spices. The flavor is tangy, and the digestive components in the natural spices make people's appetite increase greatly. Especially, the seasoning formula of "Majiayue Beef Noodles" is unique, the soup is refreshing, the flavors are harmonious, the beef is soft with tendons, the taste is long, the radish is white, the spicy oil is red, the parsley is green and the parsley is green. It is the best in Lanzhou beef noodles.

I often watch Ma Gesan Lamian Noodles, the Lamian Noodles division of Majia Brothers Beef Noodles. The dough is neither soft nor hard, and it pulls up like a rubber band. What can I do without the strength of my arms? The noodles can be pulled very carefully, and his Lamian Noodles is really a must. The more he praised him, the more he shook his head and danced with joy, just like performing magic. It's thinner than dried noodles, but it's easy to eat in your mouth. Noodles of various shapes meet the different preferences of different consumers. Boys eat "two fine" (slightly coarse), girls eat "fine", and middle-aged and elderly people prefer "leek leaves" and "capillaries" (finer); Intellectuals like to eat "fine" and "leek leaves", but workers, peasants, soldiers and fierce men who work hard prefer "wide" or even "wide" (two fingers wide and wide belts) ... And which kind of beef noodles Lanzhou people want to eat has been printed into their subconscious mind, and there are few changes. Different personalities and people have created various noodle types of beef noodles, and various noodle types have shaped the self-restraint and temperament of Lanzhou people. "Capillary" is gentle, "thin head" is easy-going, and "two thin" is masculine, which can be as thick as a child's little finger, and chopsticks are like carp. Originally, the beauty of Lamian Noodles lies in its bite, which is somewhat tough, not as bad as the machine surface. The reason is that it has been pulled for a long time and the toughness of the surface has been pulled out. "Leek leaves" give you peace, "wide" gives you boldness, and "wide" makes people brave ... If girls and old people change to "wide" and boys and fools change to "capillary", it will be a mistake. Therefore, Lanzhou beef noodles are emotional, humanized, very accommodating and easy-going. What a person wants, likes and dislikes, which is the popular beef noodles in Lanzhou people's eyes.

Don't look at Master Lamian Noodles's handling of noodles, rubbing and pulling them several times, that is, magically pulling out a bowl of slender noodles. It seems easy, but in fact, the process of making noodles is complicated. Traditionally, flour was mixed with "fluffy ash", while flour was "washed three times, ashed three times, and kneaded 9981 times". The ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked from the grass of the Gobi Desert. Adding it to the noodles not only makes the noodles have a special flavor, but also makes the noodles smooth, yellow and strong. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most important. First, high-quality flour with strong toughness is selected. Half a day in advance, the young man with strong strength will pound, knead, stretch and drop the dough repeatedly, and then rub it into strips, which are 3 mm thick and chopsticks long. Then, noodles with different sizes and thicknesses will be pulled out according to diners' hobbies. Those who like round noodles can choose thick, thin, thin and thin. If you like flat noodles, you can choose three styles: big width, wide width and leek leaves; If you want to eat something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles is a unique skill. One noodle section just pulls a large bowl of noodles. Every time you pull it, you should fold it back on your wrist. When you pull it to the end, shake your hands up and down several times, and the noodles will be flexible and long, with even thickness. Watching Lamian Noodles seems like enjoying acrobatic performances, and at the end of the show, it seems like dancers waving ribbons. The noodles in Lamian Noodles, Lanzhou are made by hand-drawing, but they are not unique. There are pulled noodles in many places in our country, but the cooking methods are different. The finer the Lamian Noodles is, the better. In some technical competitions, the masters in Lamian Noodles usually compete who can make more noodles for the same piece of noodles. If the dough is very fine, it will become a unique skill. No matter how fine it is, the noodles in Lamian Noodles require toughness, commonly known as "strength", which requires that after cooking, the noodles can "stand" in the bowl, that is, they can keep an upright shape in the bowl for a while after being fished and put down with chopsticks, otherwise they will be "weak" and the pulled noodles will be unqualified. Pulled noodles are unfermented "dead noodles", which are small in size and contain many noodles. Usually, three or two flours are used in a bowl of noodles. Some big-bellied amateurs who eat for the first time eat two bowls at a time like ordinary noodles, but they are not hungry until the evening. Lanzhou beef Lamian Noodles, which was formed in northwest China, belongs to halal food in essence. In our country, Qingzhen vegetable rice is flavored with five spices. There are also strong spices in the soup of Lamian Noodles in Lanzhou, and the formula is very particular. The spice formula of Lamian Noodles, a famous beef shop in Lanzhou, is absolutely confidential to outsiders. But * * * has the same characteristics: beef Lamian Noodles soup is fragrant, spicy and hemp, and it has a heavy taste.

apart from Lamian Noodles, the most important secret of beef Lamian Noodles lies in the pure and fragrant soup. People in Lanzhou eat beef noodles and have a sip of soup before they know whether it is authentic or not. Since the first bowl of beef noodles was made by Chen Weijing in Qing Dynasty, the formula of this soup has been passed down from generation to generation. The so-called clear soup is not water and salt, but mainly made of more than ten kinds of seasonings and beef stock. When cooking the soup, the tender yak meat or yellow beef produced in Gannan grassland is selected, and beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and some chicken soup are added. Then spices such as pepper, Amomum tsaoko, cinnamon and ginger peel are added in proportion, and then the local special green radish slices are added in an extra-large pot-shaped iron pot to cook the soup. The broth is fragrant and clear. Use only the prepared clear soup when eating. Cooked Lamian Noodles is poured with clear soup, served with diced beef (or sliced beef), coriander and garlic sprouts, and served with bright red Chili oil. There is no big fragrance among them! Just like martial arts, its highest state is to return to nature, and this "Qing" is naturally fragrant. Perhaps soil and water are also one aspect. Lanzhou is located on the beach of a valley in the upper reaches of the Yellow River, and the groundwater quality is the best in cities above the provincial capital. In addition, the edible beef in Lanzhou is mainly yak produced in Gannan and Qinghai. Yaks are short and healthy, with high carapace, small drooping skin, long hair, black or black-and-white spots, and fluffy tail hair. They weigh 2-3 kilograms in adulthood, are cold-resistant, grow on the plateau above 3 meters above sea level, can survive in the mountains with thin air, have long growth period, and are strong and cold-resistant. Yaks naturally stocked in the plateau's pollution-free grassland environment are not only delicious, but also eat many wild grasses and medicinal species (such as Fritillaria, Cordyceps, Isatis indigotica, Carthamus tinctorius, etc.) for a long time, so there is a saying among local herders: "Our cattle and sheep eat Chinese herbal medicines, drink mineral water, urine is Taitai oral liquid, and urine is Liuwei Dihuang pills". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is really natural and pollution-free. Its meat has the function of expelling cold, treating stomach cold, rheumatism, rheumatoid diseases, nourishing yin and tonifying kidney, and strengthening the body. Its nutritional value is extremely high. No matter what, the authentic Lanzhou beef noodles can't be made in other places.

Northwest people like spicy food. It is not an authentic way to eat Lanzhou beef and Lamian Noodles without pepper. Lanzhou beef and Lamian Noodles pepper are also very particular. To keep the soup clear, you can't put the Chili noodles directly, otherwise the Chili noodles will dye the soup red and it won't be clear. Pepper must be accompanied by sesame seeds and several spices. First, it must be fried with warm oil to a certain degree, and then fried into a mixture of red oil and red pepper. The heat is not enough, the oil is not spicy, the heat is over, and the pepper is burnt, so it becomes black. Red oil red pepper is put in a bowl, and the pepper and red oil float on the soup, but the soup is still clear without mixing with the soup. When the noodles are picked up with chopsticks, the Chili oil is attached to the noodles, and the red light is shining, which is very appetizing. It's worth a taste of clear soup and beef noodles in Lanzhou. As long as it is a street beef noodle restaurant with a lot of diners, its taste will be good. Dazhong beef noodles only charge 2.2 yuan money for each bowl, which is quite cheap. It takes less than two minutes to make a bowl of Lamian Noodles, which saves time and can be eaten in almost every corner of the country, and has almost become the first brand of fast food in China.

Lanzhou Beef Noodles has "Muslim Marin Beef Noodles" in Chengguan District. "Muslim Gama Beef Noodles"; "Malacca beef noodles"; "Ma Youbu Beef Noodles"; "Ma Sanshiliu Beef Noodles"; "Ma Wuge Beef Noodles"; "Muslim soup beef noodles"; "Laoximen high-quality beef noodles"; "Ma Baozhai Muslim Beef Noodles"; "Huaxia Old Street Muslim Beef Noodles"; "Maji Beef Noodles"; "Majia time-honored beef noodles"; "Majia Brothers Beef Noodles"; "Saddam Muslim Beef Noodles" and the misnamed and expensive "Golden Soup Beef Noodles" (3-5 yuan, including vegetables). Some people say that the surname of beef noodles in Lanzhou is "Ma" but not "Niu". This is true. You may wish to inquire about it. Ten bosses who open beef noodle restaurants have nine surnames "Ma". The most representative beef noodle in Lanzhou is the famous "Majia Uncle Beef Noodle". Majia Uncle Beef Noodle adheres to the practice of Qing Hua in Huaiqing Prefecture (now Bo 'ai County, Henan Province), taking soup as the source of all kinds of freshness, paying attention to the use of soup, being good at making soup, and especially paying attention to the modulation of "clear soup", which is clear and clear, and taking its freshness. The preparation method of soup has been recorded in Qi Min Yao Shu. After long-term practice, beef, fat chicken and beef are used as the main ingredients, and more than 3 kinds of seasonings and traditional Chinese medicines are used to prepare the old soup. After boiling and micro-boiling, the flavor of the main ingredient is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, which is the most delicious soup in beef noodles. Nourishing blood and calming the nerves, expelling wind and dredging collaterals into the spleen, lung and kidney channels have the functions of strengthening the spleen, tonifying the lung, consolidating the kidney and benefiting essence. The beef noodle restaurant, which once flourished in the Qing Dynasty, was never opened again because of the war. Besides the popular beef noodles, the production methods of "Majia Uncle Beef Noodles", "Fulu Beef Noodles" and "Guanfu Beef Noodles" are eye-catching, and even now the production cost of each bowl varies from 1 yuan to 8 yuan. At that time, Zhang Shu, a master of robot learning, made a couplet for Uncle Ma's beef noodles.

The couplet reads: "Uncle Ma's reputation spreads far away, and people don't blame him for calling him the King of Heaven."

The couplet reads: "The distinguished guests of beef noodles are drooling through the door"

Only one word "Xiang" is worn horizontally.

Also, the cross-dressing is "Jincheng Delicious"

The first part is: "When I leave, I still admire the rich flavor of clear soup and beef noodles"

The second part is: "Come here frequently and say that Uncle Ma's cooking is perfect"

. There are many couplets mentioned by literati, for example, there is a pair of

The first part is: "Clear soup and beef noodles are delicious for three bowls before eating.