Ma steamed bun
At the end of Qing Dynasty, there was a chef named Ma Baozi who cooked in Lanzhou. He is good at thinking: Muslims in Lanzhou like to eat beef and mutton, while people in China like to eat rice noodles. How can I attract all the Hui residents here to eat my cooking? He thought of combining these two ways of eating. At first, he tried to make "instant noodles with mutton", but he found it impossible. Why?
Because mutton has a bad smell, quite a few people don't like it. Moreover, the mutton is too tender and the meat is too broken to form easily. Moreover, sheep are too small in size and low in meat yield, so they are not suitable for being used as ingredients in the public diet. Finally decided to abandon "sheep" and use "cattle".
At first, it was Lamian Noodles. Later, it was found that this kind of Lamian Noodles was very difficult to pull, and it could not meet the demand during the peak period. Moreover, Lamian Noodles was too monotonous for children and the elderly. This is the choice of rolling surface, and the found surface is still single. I tried it and finally chose noodles, which greatly improved the work efficiency and catered to the public's taste.
The difference between beef is called big width, two width, leek leaf, thin (capillary), two thin, three thin and so on. The ingredients pay attention to "one clear, two white, three red and four green"-Tang Qing, radish white, Chili red and garlic green. The cow is Gannan yak meat, and the surface is Yongdeng dry land "monk head". Of course, the original "species" has long changed.
Beef noodles have a history of 120 years. With its unique flavor and pleasing color, it won unanimous praise from customers at home and abroad, and was rated as one of the three brands of Chinese fast food by China Cuisine Association, becoming the "first face of China".
Beef noodles are also changing. The newly established Mabaozi beef noodles are famous for "one clear (soup), two white (noodles), three green (coriander and garlic seedlings), four red (pepper) and five minced (beef)". Around the time of War of Resistance against Japanese Aggression, this kind of eating method gradually spread in the hands of his grandson, Ma Jie, and became a famous food in the northwest. Today, Lanzhou has become the first brand of China cuisine.