Lanzhou Lamian Noodles, a food name, began in Jiaqing period of Qing Dynasty (1799), and was brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua in Huaiqing Prefecture, Henan Province. Later, Chen Hesheng, Ma Baozai and others named it "one clear (soup), two white (radish), three green (coriander and garlic seedlings) and four red (chili pepper) wuhuang.

in the long years of more than 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 noodles. It penetrated all over the country and won the praise and honor of diners at home and around the world.

Lamian Noodles in Lanzhou pays attention to the materials:

Lanzhou beef noodles are very particular about the materials. They must be made of the best beef leg, carefully cooked, then diced and mixed with chives, dried peppers and pepper; The thickness of noodles depends on the customer. The authentic way is to cook a bowl separately, then pour a proper amount of beef soup and cover the ingredients that have just been fried.

a large bowl is filled with noodles, which are clear, shiny and fragrant. First, the taste is heavy but not greasy, smooth and spicy. Hand over a small bowl of fresh soup. If beef is needed, cut it into another plate. The pieces are dry and crisp, with garlic sauce. When eating beef noodles in Lanzhou, most people will eat more than usual.