Lanzhou beef noodles are divided into four groups from wide to thin, with standard thickness.

There are many varieties of beef noodles in Lanzhou. From the thickness of the noodles, they are divided into big width (two fingers wide), Erkuan (one finger wide), leek leaf (the width of a leek leaf), and second thin. (about four millimeters in diameter), three-thin (about three millimeters in diameter), thin (the thickness of a pencil lead), capillary (the thickness of a thin iron wire), etc. There are large and small bowls in terms of weight. What we pay attention to is "one clear, two white, three green, four red, and five yellow". The clear one is Tangqing (clear soup stewed with beef bones), the white one is white radish slices, the red one is chili oil, and the green one is Tangqing. Coriander and garlic sprouts, the noodles are smooth and yellow.