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What are the five characteristics of Lanzhou beef noodles?
1, fast food and high efficiency: the time from pulling to filling a bowl of Lamian Noodles is about 1 minute; A skilled master Lamian Noodles can get 8- 10 copies of Lamian Noodles every minute. The average customer needs 7- 15 minutes to complete the whole dining process. The production of Lanzhou beef Lamian Noodles completely adopts the assembly line method to ensure the speed of delivery.

2. Measurability: Although Lamian Noodles is hand-made, long-term experience and industry tacit understanding ensure the measurement standard of each bowl of noodles, and the net weight of noodles is about 250g. The bowl of noodles keeps a uniform standard, which determines that the capacity of soup can also be measured. Diced meat and other accessories are random, but the basic requirements are not much different.

3. Predictability: the taste and quantity of noodles, the color and taste of soup, and the basic standard of "1, 2, 3, 4, 5" will generally not change. Although different stores have slightly different tastes, they are not too outrageous.

4. Controllability: Long queues for ordering food, limited menus, few poor choices and uncomfortable seats will make customers follow the operator's intention-eat quickly and leave quickly.

5. New development: In order to enrich the selectivity of beef noodles, some restaurants have newly added meatballs, each of which is generally one yuan. Can be used as a substitute for beef.

Extended data:

development history

Lamian Noodles, a beef broth in Lanzhou, was originally a flavor food for senior guests in northwest China. Because it is delicious and economical, it can be found everywhere not only in Lanzhou, but also in many provinces and even countries and regions around the world.

According to historical records, the history of Lanzhou beef noodles has been 200 years. Its founder, Chen Weijing, was a student of imperial academy during Jiaqing period of Qing Dynasty. Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in improving and unifying the standard of Lanzhou beef noodles (one clear, two white, three red, four green, wuhuang), and turned this street snack into a popular food.

Ma Baozi's clear soup beef noodle shop is also famous, which is widely spread among Dongxiang, Salar, Baoan and other ethnic groups in northwest China. Lamian Noodles, a Lanzhou beef, is famous all over the world for a bowl of noodles. It is famous at home and abroad for its rotten meat, fresh soup and fine noodles. In the meantime, it embodies the wisdom and painstaking efforts of Chen Ma and countless chefs who specialize in clear soup beef noodles.

1925, after which his son, Ma Jiesan, took over the operation. Ma Jiesan continued to work hard on the word "Qing" and constantly improved the beef Lamian Noodles, until it became famous to all parties, and was given the reputation of "getting off the horse and knowing the taste".

Baidu Encyclopedia-Lanzhou Beef Lamian Noodles