Spicy noodles [1]
In A.D. 1799 (Jiaqing period of Qing Dynasty), Ma Liuqi, a Dongxiang nationality, learned the production technology of "small car beef noodle soup" from Chen Weijing, Chen Weilin's father, in Suzhai Village, Qinghua Town, Huaiqing Prefecture, Henan Province, and brought it to Lanzhou for evolution. It is said that "trolley beef noodles and noodle soup" originated in the Tang Dynasty. [2-3] When the beef is cooked, it has turned into jelly, that is, the soup stock, which is the best in the car beef. This soup is the top grade of beef noodles.
In the early years of Qing Dynasty, Yueyang Tower, the first beef noodle restaurant in Lanzhou, was established to supply officials and wealthy businessmen.
Authentic Lanzhou beef noodles were created by Ma Baozi of Hui nationality on 19 15. At that time, Ma Baozi's family was poor and forced by life. He cooks hot pot beef noodles at home and sells them along the street in the city. Later, he mixed the soup made from beef liver and sheep liver into beef noodles, which was very delicious and everyone liked his beef noodles. He particularly emphasized the word "Qing".
Ma steamed bun de Lanzhou beef noodles restaurant [4]
Then he opened his own shop. Instead of peddling along the street, he thought of launching a free "bowl of soup into the shop". As soon as the guests came in, the waiter immediately brought a bowl of delicious beef soup to the guests to drink, which was refreshing and refreshing. Ma Baozi's beef noodle soup is very famous.
19 15 years, later generations Ma Baozi (Dongxiang nationality), Chen Hesheng and others unified the standard of Lanzhou beef noodles as "one clear (soup), two white (carrot), three green (coriander and garlic) and four red (pepper) Huang Wu (noodles with Huang Liang)", which was widely circulated in Dongxiang nationality and northwest China. Lamian Noodles is famous for its bowl of noodles, and for its fine noodles with rotten meat and fresh soup. At the same time, it embodies the wisdom and hard work of Ma Chen and countless chefs who are good at clear soup and beef noodles. [5-7]
1925, son Ma Jiesan took over the operation. Ma Jiesan continued to work hard to clarify the words, and constantly improved the beef Lamian Noodles, until it became famous to all parties, and was given the reputation of "getting off the horse when you smell the fragrance, and stopping when you know the taste". Identifying the authenticity of Lanzhou beef noodles depends on whether there is a free bowl of soup in the store. If it is authentic, there must be soup. The soup of cattle and sheep liver is very eye-catching. There are many people in the western regions who add fuel to the fire, which is obviously related to drinking this soup. Second, see if the beef soup in Lamian Noodles is clear. Clear is authentic, but turbid is not authentic.