The first type: capillary (round surface). About as thin as the thickest needle. This kind of noodle is mainly eaten by women, but because of its poor taste (it is very easy to soak, unless the battle is solved within three minutes of cooking), there is very little noodle restaurant now, and you can't eat it if you want;

The second type: thin (round surface). The most popular beef noodles are slightly thicker than matchsticks, and eight out of ten people who enter the noodle restaurant will want this kind of noodles. Men, women and children love to eat, and the taste is also the representative of beef noodles; ?

The third type: two thin (round surface). About as thick as a big sweater needle. Chewy, the main customer base is young men; ?

The fourth type: three essence (round surface). It is thinner than chopsticks. Quite chewy, the main customer base is mature men, the average person's teeth are not very good, don't bite; ?

The fifth kind: leek leaves (wide noodles). As the name implies, it is shaped like a leek leaf. For those who don't like round noodles, young intellectuals mainly eat more. I think this kind of noodles is the least delicious beef noodles, which is not delicious; ?

Sixth: width. People who are as wide as fingers and generous as those common in the north like to eat, and it is not easy to taste; ?

Seventh: the width is large. Like a belt. Extremely scary, there is only one noodle in a bowl. Those who dare to ask for this kind of face are macho men, and the frequency of appearance ranks second to last among the eight kinds of faces.

The eighth kind: buckwheat stare blankly. The most mysterious kind of beef noodles, as a senior Lanzhou native, has only been seen on TV. It looks like three-sided buckwheat noodles. It is estimated that people who want to eat this kind of noodles are purely curious.

Braised beef noodles:

Braised beef noodles are world-famous pasta. It is said that during the Guangxu period in the late Qing Dynasty, a Hui chef named Ma Baozi created this kind of pasta. Later generations bring forth the old and bring forth the new from generation to generation, bringing this pasta culture into full play and making it famous all over the world. Almost all noodle restaurants, large and small, have this kind of pasta, and all kinds of instant noodles also have the type of braised beef noodles. There are many ways to braise beef noodles, but they are all the same.

Production steps:

Peel and slice tomatoes and slice peppers.

Put all seasonings into boiling water and heat for 4 minutes to make soup.

Add beef tenderloin and tomato to the soup, simmer for 40 minutes on medium heat, and then take out the beef slices.

Put the noodles into the soup, heat it for 5 minutes until it boils, take it out and put the beef slices on it.