Beef noodles, commonly known as "beef noodles", are the most unique popular economic snacks in Lanzhou. Lanzhou Ramen has a history of 85 years. The authentic Lanzhou Beef Ramen was created by Ma Baozi, a Hui nationality, in 1915. At that time, Ma Baozi's family was poor and he was forced to make a living. He made hot pot beef noodles at home and carried them on his shoulders. Selling along the streets in the city. Later, he added beef noodles with boiled beef and mutton liver soup. It was fragrant and everyone liked his beef noodles. He emphasized the word "Qing". Then he opened his own store, so he no longer had to hawk on the street, so he thought of offering a free "bowl of soup when you enter the store". As soon as customers came in, the waiter would immediately bring a bowl of hot beef soup to the customers, which was refreshing. , wake up the stomach. Ma Baozi's clear soup beef noodles became famous. Ma Baozi operated it until 1925, when his son Ma Jiesan took over the business.

Ma Jiesan continued to work hard on Qingzi and constantly improved the beef ramen, until it later became famous and was given the reputation of "dismounting when you smell the fragrance, and stop when you know the taste". To identify whether Lanzhou Ramen is authentic or not, you need to check whether there is a free bowl of soup when you enter the store. Authentic ones must have soup as a gift. The soup of beef and mutton liver is the most obvious. Many people in the Western Regions look like bright eyes, which is obviously related to drinking this soup. Secondly, look at it. Whether the soup of beef ramen is clear or cloudy is not authentic. Maybe the soup giving part has been omitted now!

[Edit this paragraph] Methods and characteristics

“The fluffy gray and the noodles form a line, and hard training of skills is the most important thing.”

First of all, high-quality flour that is rich in gluten and strong in toughness is selected, and the ash fired from local vegetation in Lanzhou is mixed into a soft noodle. Often the day before, a young man with strong muscles would first pound, knead, stretch, pull, throw, and whisk a large ball of soft noodles repeatedly, then smooth it into long strips, and then pull it into a strip of noodles as thick as a teacup and as long as a chopstick. /p>

Then, according to the diners’ preferences, noodles of different sizes and thicknesses are pulled out. Those who like round noodles can choose from 5 styles: thick, two-thin, three-thin, thin, and capillary; those who like flat noodles can choose Choose from three styles: large, wide, and chive leaf; if you want to eat something with sharp edges, the ramen master will pull a special bowl of "buckwheat noodles" for you. Pulling noodles is a unique skill. One noodle section can pull a large bowl of noodles. Every time you pull, you need to fold it back on your wrist. When you pull it to the end, shake your hands up and down several times. The noodles will be flexible, long, and even in thickness.

Watching ramen noodles is like appreciating an acrobatic performance, and the "pulling and flashing" at the end is like a dancer waving ribbons. Beef ramen is only as good as its clear soup. When Lanzhou people eat beef noodles, they first take a sip of the soup to know whether it is authentic. When making soup, we often use fat and tender yak meat or yellow beef produced on the grassland, add large pieces of cow skull and leg bones, then add beef liver soup and chicken soup in proportion, and boil it in an extra large pot-shaped iron pot. The aroma is strong, clear and clear.

When eating, only use clear soup, add boiled radish slices and seasonings. The cooked ramen noodles are poured with radish clear soup, served with diced beef (or slices), coriander and garlic sprouts, and mixed with bright red chili oil before serving. Lanzhou clear soup beef noodles have five characteristics: "one clear, two white, three red, four green and five yellow". That is, the beef soup is fresh and fragrant; the radish slices are white and pure; the chili oil is bright red and floating; the coriander and garlic sprouts are fresh and green; and the noodles are smooth and yellow. People in Lanzhou seem to have a particular preference for vinegar. After bringing a bowl of noodles, they started with a big vinegar pot. Adding a burst of balsamic vinegar seems like the only way to get the spicy and sour aroma of beef noodles. Eating beef noodles often requires more than the usual amount of food. You will sweat from the tip of your head after eating a bowl of noodles, and you have to drink up all the spicy and sour soup. It's so delicious that I can't bear to waste it. However, diners who avoid spicy and sour food may not be able to appreciate the spicy and sour flavor of beef noodles.

[Edit this paragraph] Authentic Lanzhou Beef Noodles (1)

Lanzhou people are famous for eating beef noodles and are addicted to it. Today, every street in Lanzhou City, regardless of size, has at least one or two beef noodle restaurants. Lanzhou, an ancient city on the bank of the Yellow River, always has the fragrance of beef noodles that permeates the streets and alleys. "Lanzhou people will get angry if they don't have a 'big bowl of beef' for three days." It sounds a bit exaggerated, but beef noodles have indeed become an indispensable part of Lanzhou people's life. Don’t think that boiled noodles and beef slices are beef noodles. Lanzhou beef noodles are jaw-dropping with their sophistication and exquisite eating methods. Even though the ramen master works on the noodle joints, twisting and pulling, stretching several times, and then conjuring up a bowl of slender noodles, it may seem easy, but the process of making noodles is actually quite complicated.

You can eat authentic clear soup beef noodles in any beef noodle restaurant on the streets of Lanzhou. Therefore, most noodle restaurants do not have the word "authentic" on their signboards. Most Lanzhou people are not very polite when eating beef noodles. They squat on the spot and eat a bowl of noodles immediately. but. The same ramen can be found in restaurants such as Jinding Beef Noodle House and Feicuilou on Pingliang Road, and the ethnic restaurant on Zhangye Road, and you can experience a complete food culture. The noodles are nothing special, the key lies in the elegant environment and the exquisite dishes. Generally divided into 5 yuan, 8 yuan, 10 yuan, 18 yuan. It is said that some of them have chain stores in most of China and are quite famous.

It is difficult to find a city in China that does not have Lanzhou-style beef noodle restaurants. However, the taste of beef noodles has changed as soon as it leaves Lanzhou. Even though it is advertised as "authentic", it may not be easy to eat truly authentic beef noodles. Visitors to Lanzhou should try the spicy and sour beef noodles in clear soup. As long as it's a street beef noodle restaurant with a lot of diners, its taste is bound to be excellent. A bowl of ramen can be made in less than two minutes, which is a great time saver. Very delicious! You can try it.

[Edit this paragraph] Authentic Lanzhou Beef Noodles (2)

It is difficult to find a city in China that does not have a Lanzhou beef noodle restaurant. However, the taste of beef noodles has changed as soon as it leaves Lanzhou. Even though it is advertised as "authentic", if you want to eat authentic beef noodles, you probably have to go to Lanzhou. Zhang Shu, a poet of the Qing Dynasty, once praised "Uncle Ma's Beef Noodles":

"When the rain passes through Jincheng Pass, the white horse rushes back. The Yellow River has flown several times, but the road is poor when it flows.

< p>The ramen is fragrant, but it is hard to look forward to the delicious food again.

When the sun rises and the white pagoda is empty, I sigh, and I only look forward to beef noodles."

It can be seen that "Lanzhou Clear Soup Beef Ramen" has been a delicious snack in Lanzhou as early as the Qing Dynasty.

The world-famous Lanzhou Clear Soup Beef Ramen is a Lanzhou snack. Just like the ancient Silk Road that stretches thousands of miles, Lanzhou Beef Ramen also has a long history. The legend of Lanzhou Beef Ramen originated in the Tang Dynasty, but it cannot be verified due to its long history. The real Lanzhou clear soup beef noodles evolved from the old beef noodle soup in Tsinghua in Huaiqing Prefecture, Henan Province (now Boai County, Henan). When the beef is cooked and cooled, it has turned into a gelatinous substance of aspic, which is the old soup. Beef is the most delicious and delicious. This soup is the best for making beef noodles. Beef noodles in Lanzhou began in the Jiaqing period of the Qing Dynasty (1799). Ma Liuqi of the Dongxiang ethnic group brought it to Lanzhou after learning from Chen Weijing in Qinghua, Huaiqing Prefecture, Henan Province. Later, it was introduced to Lanzhou by descendants Chen Hesheng, Ma Baozai and others. The standard of Lanzhou beef noodles is unified with "one clear (soup), two white (radish), three green (cilantro and garlic sprouts), four red (spicy seeds), and five yellow (noodles yellow and bright)". In the long years that followed for more than 200 years, it became famous all over the world for its bowl of noodles. It was famous both at home and abroad for its rotten meat, fresh soup, and fine noodles. It was sold all over the country and won praise from diners at home and even around the world. And Honor, in 1999, it was designated by the country as one of the three major Chinese fast food pilot promotion varieties. It was known as "China's No. 1 Noodle" and became a bouquet of wonders in the catering industry. This process embodies the wisdom and hard work of Chen Ma and countless subsequent chefs who specialize in clear soup beef noodles. Today, clear soup beef noodles are not only ubiquitous in Lanzhou because they are delicious and economical, but there are also Lanzhou beef noodle restaurants in all provinces across the country and even in many countries and regions around the world.

Lanzhou Clear Soup Beef Noodles is a fast food that also maintains the characteristics of Chinese food, which is also a part of Lanzhou culture. The basic style of this traditional beef noodle dish is still there, but the content has been constantly added and subtracted. The red chili oil has filled the entire bowl, and some people want to add more, just to get a strong feeling. Some people forcefully ask for garlic sprouts and coriander, as if they are deliberately getting close to green and advocating nature. Many noodle restaurants have appeared in a series of new varieties such as "added meat" and side dishes. Lanzhou Clear Soup Beef Ramen not only inherits the essence of traditional beef noodles and maintains the original flavor of the Chinese nation's food culture, but also develops it according to the modern fast food concept, allowing the development of this national snack.

The making of beef noodles requires flour, beef and dozens of spices. According to estimates, a small shop of more than 40 square meters consumes about 50 kilograms of beef and 8 bags of flour every day; while those large shops often consume more than a dozen bags of flour every day. Coupled with radish, coriander, garlic sprouts and various seasonings, Lanzhou's beef noodle restaurants drive more than 520 million yuan in raw material consumption every year. It is the consumption of beef noodles that has largely driven the cattle raising industry in the Loess Plateau in eastern Lanzhou and the flour processing industry in the Hexi Corridor in the west. In addition, a trafficking army has formed around the transportation and sales of beef noodle raw materials.

Lanzhou Beef Noodles, commonly known as "Beef Noodles" in Lanzhou, is the most unique popular economic snack in Lanzhou. Lanzhou people are famous for making beef noodles, which makes people addicted to it. The younger generations have continued to innovate from generation to generation, taking this noodle culture to the extreme and making it famous all over the world. Lanzhou Ramen is a soup noodle, and it is also a "clear soup noodle". Its highlight is the clear soup. The first thing is to separate the muddy noodle water after cooking the noodles. The second thing is that the beef soup added is clear and does not add soy sauce and other colored substances. Lanzhou Clear Soup Beef Ramen inherits the skills of traditional beef ramen. It selects high-quality flour, adds a dough mixer that does not contain any harmful substances, and follows traditional methods of mixing, kneading, beating, resting, and kneading agents. After the noodle maker stretches it with his hands, watching the noodle process is like watching a performance. A ball of noodles can be pulled out in the hands of the ramen master into more than ten different shapes of noodles, such as large wide, wide, leek leaves, two pillars, two thin, thin, capillary, one nest of silk, buckwheat ribs, etc. Such fresh noodles, naturally It is more delicious than various machine-made noodles and dry noodles. A skilled ramen master can pull out 6 to 7 bowls of noodles per minute. Chinese food pays attention to all kinds of colors, flavors and shapes. The fresh, bright and rich colors stimulate people's appetite and whet their appetite. Generally speaking, the soup of Lanzhou Clear Soup Beef Ramen is made from beef, beef liver, beef bones, butter and more than ten kinds of natural spices. It is "Majia Uncle Beef Noodles" with its unique seasoning formula, refreshing soup, harmonious flavors, soft beef with tendons, long flavor, white radish, red spicy oil, green coriander, flexible noodles, smooth and refreshing, and fragrant aroma. It's even more delicious. It can be called the best of Lanzhou beef noodles.

Besides the ramen, the most important secret to the quality of beef noodles lies in the Chunxiang soup. Lanzhou people eat beef noodles and take a sip of the soup first to know whether it is authentic.

Since the first bowl of beef noodles made by Chen Weijing in Qinghua, Huaiqing Prefecture during the Jiaqing period of the Qing Dynasty, the recipe of this soup has been passed down from generation to generation. The so-called clear soup is not water and salt, but mainly more than ten kinds of seasonings and beef stock. Become. When making the soup, we use fat and tender yak meat or yellow beef produced on the grasslands of Gannan, add beef spinal cord and leg bones (commonly known as stick bones), beef liver, and some also add chicken soup, and then add pepper, grass fruits, cinnamon seeds, etc. in proportion. Ginger peel and other spices are boiled in a large pot-shaped iron pot, and then local specialty green radish slices are added. The broth is fragrant and clear. Only use the prepared clear soup when eating. Pour the cooked ramen noodles with clear soup, serve with diced beef (or slices), coriander and garlic sprouts, add bright red chili oil and serve. There is no big fragrance among them! Just like martial arts, its highest state is to return to nature. This "pure" nature has an incomparable fragrance. Perhaps water and soil are also an aspect. Lanzhou is located on the beach of a valley in the upper reaches of the Yellow River. It has the best underground water quality among cities above the provincial capital. In addition, Lanzhou's edible beef is mainly yaks from Gannan and Qinghai. Yaks are short and strong, with high spines, small dewlaps, long hair, black or black and white piebald, and bushy tail hair. Their adult weight is 200-300. Kilogram, cold-resistant, grows on plateaus above 3,000 meters above sea level, can survive in high mountains with thin air, has a long growing season, is strong and cold-resistant, and is known as the "ship of the plateau". The yaks raised naturally in the pollution-free pasture environment of the plateau are not only delicious, but also eat many wild grasses and medicinal species (such as caladium, cordyceps, isatis, safflower, etc.) for a long time, so the local herdsmen spread this saying : "Our cattle and sheep eat Chinese herbal medicine, drink mineral water, pee Taitai Oral Liquid, and drink Liuwei Dihuang Pills." This may sound a bit exaggerated, but on the other hand it reflects that yak meat is indeed natural and pollution-free. Its meat has the function of driving away wind and cold, and can also cure stomach cold, rheumatism, rheumatoid and other diseases. It has the effect of nourishing yin and kidneys and strengthening the body. Its nutritional value is extremely high. No matter what, it cannot be made truly authentic in other places. Lanzhou beef noodles.

Northwesterners like spicy food, so eating Lanzhou beef noodles without adding chili is not an authentic way to eat it. The peppers in Lanzhou Beef Ramen are also very particular. To keep the soup clear, you cannot add chili noodles directly, otherwise the chili noodles will dye the soup red and it will not be a clear soup. The chili must be accompanied by sesame seeds and several spices, first fried in warm oil to a certain heat, and then fried into a mixture of red oil and red chili peppers. If the heat is not enough, the oil will have no spicy flavor. If the heat is over, the chili will be burnt and turn black. Put the red oil and red pepper in the bowl. The chili pepper and red oil float on the soup without mixing with the soup. The soup is still clear. When you pick up the noodles with chopsticks, the chili oil is attached to the noodles, shining red and very greedy. People are appetizing. It’s worth trying the spicy and delicious clear soup beef noodles in Lanzhou. As long as it's a street beef noodle restaurant with a lot of customers, it's bound to taste good. Public Beef Noodles only costs 2.2 yuan per large bowl, which is quite cheap. A bowl of ramen can be made in less than two minutes, which is very time-saving and can be eaten in almost every corner of the country. It has almost become the number one fast food brand in China.

Lanzhou beef noodles stores in Chengguan District include "Halal Marin Beef Noodles"; "Halal Gama Beef Noodles"; "Malacca Beef Noodles"; "Ma Youbu Beef Noodles"; "Ma San Beef Noodles". "Sixteen Beef Noodles"; "Ma Wuge Beef Noodles"; "Muslim Broth Beef Noodles"; "Laoximen Premium Beef Noodles"; "Ma Baozhai Halal Beef Noodles"; "Huaxia Old Street Halal Beef Noodles"; "Maji Beef Noodles" "; "Majia Time-honored Beef Noodles"; "Majia Brothers Beef Noodles"; "Saddam Halal Beef Noodles" and the misnamed and expensive "Golden Soup Beef Noodles" (300-500 yuan, including vegetables). Some people say that the beef noodles in Lanzhou are surnamed "Ma" and not "Niu". This is not true at all. You may wish to find out that nine out of ten owners of beef noodle restaurants have the surname "Ma". The most representative beef noodles in Lanzhou are undoubtedly the famous "Majia Uncle Beef Noodles". Majia Uncle Beef Noodles inherits the recipe of Chenjia Xiaoche Laotang Beef Noodles in Qinghua, Huaiqing Prefecture (now Boai County, Henan). As the source of all kinds of delicacies, it pays attention to the use of soup and is good at making soup. It pays special attention to the preparation of "clear soup", which is clear and turbid, and the freshness is chosen. The method of making soup has been recorded as early as in "Qi Min Yao Shu". After long-term practice, the old soup is made with beef, fat chicken and beef as the main ingredients, and more than 30 kinds of seasonings and traditional Chinese medicines. Boil and lightly cook to dissolve the flavor of the main ingredients in the soup. It needs to be "qingqiao" twice in the middle. The finished product is crystal clear and tastes extremely delicious. It is the most delicious soup in beef noodles. It is not only delicious, but also delicious. The mutton is not fishy, ??has a thick flavor, a mellow color, a strong and delicious aroma, nourishes yin and subdues yang, replenishes yin deficiency, and clears blood and heat. It nourishes blood and calms the mind, dispels wind and dredges meridians, enters the three meridians of spleen, lung, and kidney, and has the functions of strengthening the spleen, nourishing the lungs, strengthening the kidneys, and replenishing the essence. It was once very popular in the Qing Dynasty, but due to the war, Lao Ma's family never opened a beef noodle restaurant again. "Majia Daye Beef Noodles" In addition to popular beef noodles, "Fulu Beef Noodles" and "Guanfu Beef Noodles" are astonishingly made with exquisite and sophisticated production methods. The current production cost per bowl is between 10 yuan and 80 yuan. Yuan does not vary.

Zhang Shu, the master of poker at that time, once wrote a couplet for Uncle Ma's beef noodles.

The first couplet is: "Uncle Ma's fame spreads far and wide. No wonder people call him the king."

The second couplet is: It is: "The distinguished guests with beef noodle soup can't help but salivate at the corner of their mouths"

There is only one word "Xiang" on the horizontal line. It seems that there are many couplets mentioned by literati, such as this one

< p>The first line is: "The aroma of beef noodles in clear soup is overwhelming."

The second line is: "The fried beef tripe is delicious and it is still not too much after two plates."

>

Hengpi is the "Master Ma Family".

Mr. Ma Zhongjie, the seventh generation descendant of "Master Ma Family Beef Noodles", has the recipe for the seasoning of Uncle Ma Family Beef Noodles that is still secret. noise. Zhang Bingcheng from Shanxi, Ma Haiwen, an overseas Chinese from Singapore, and Lu Congrong, an overseas Chinese from the United States, paid exorbitant prices to buy the formula. Mr. Ma has remained calm to this day, and relevant departments have repeatedly mobilized Mr. Ma to donate the formula for a fee. It is said that the soup of Uncle Ma's beef noodles is prepared by Mr. himself. Almost every prominent figure in Lanzhou knows that when I told Lao Wang from the provincial government that I wanted to go to Uncle Ma's house to eat beef noodles, he immediately He looked surprised and said, "Oh, you even know Uncle Ma's beef noodles." I took a provincial government bus to Liujiaxia, and the driver said to me: The most high-end beef noodles are Majia uncle beef noodles, with beef head meat, fried tripe kernels and other hot and cold meat and vegetable side dishes, that is the king of Lanzhou beef noodles. He Zhizun said, "Some central leaders came to Lanzhou and asked Mr. Ma to cook beef noodles. The nine-character classic of "Ma's Uncle Beef Noodles" is "the soup is clear, the meat is crispy and fragrant, and the noodles are long and tough."

Nowadays, every street in Lanzhou City, no matter how big or small, has at least one or two beef noodle restaurants. In the ancient city of Lanzhou on the bank of the Yellow River, the fragrance of beef noodles always permeates the streets and alleys. If a person doesn't have a 'Big Bowl of Beef' for three days, his heart will be agitated, "Gang Noodles, Gang Noodles are not the best." It sounds a bit exaggerated, but beef noodles have indeed become an indispensable part of Lanzhou people's life. Lanzhou Street Beef Noodle shops can be found everywhere. They integrate noodles, soup, meat, taste and color, and bring diners a fast, convenient, affordable and delicious meal. As a result, they have won nationwide popularity and reputation. Lanzhou Ramen was once recognized by the country. Relevant departments have identified it as one of the three major Chinese fast food promotion varieties. In fact, many people do not know Lanzhou, but they know or have eaten "authentic Lanzhou beef noodles". After hundreds of years of "tempering", it is famous abroad. There are also many Chinese communities. Hong Kong entrepreneur Li Ka-shing and actor Jackie Chan visited Lanzhou and praised it after tasting the beef noodles: “Lanzhou beef noodles are really well-deserved. We should go to Hong Kong as soon as possible to develop. "Wu Weimin, secretary-general of the Taiwan Chinese Traditional and Modern Culture Promotion Association, made a special trip to learn the skills of making beef noodles. His ideal is to spread the famous Lanzhou beef noodles, a treasure of food culture, to Taiwan.

In the industry According to estimates, there are about 3,700 beef noodle restaurants of various sizes in Lanzhou, with each beef noodle restaurant employing 5 to 10 people. Currently, tens of thousands of people are employed in beef noodle restaurants in Lanzhou, with annual labor compensation of at least 90 million yuan. According to some statistics, the number of Lanzhou clear soup beef ramen restaurants in China has far exceeded the total number of KFC and McDonald's chain stores in the world. Lanzhou clear soup beef ramen is going global, and the development of Lanzhou clear soup beef ramen is in the ascendant at home and abroad.