Lanzhou beef noodles, also known as Lanzhou clear soup beef noodles, is one of the "top ten noodles in China", which belongs to the traditional snacks in Lanzhou, Gansu Province. "China on the tip of the tongue" says that Lanzhou people start their morning with a bowl of beef noodles. As Lanzhou people, it is true. Beef noodles, as a kind of food, are not enough to eat every day.
Lanzhou beef noodles
Lanzhou beef noodles originated in the Tang Dynasty in China and have a history of more than one thousand years. But at that time, because of the complex process and materials, it was always the food for the rich people. Until the early Qing Dynasty, Lanzhou had its first beef noodle restaurant. According to textual research, the founder of Lanzhou Ramen was Chen Weijing, a eunuch student of Guozi in Jiaqing period of Qing Dynasty. The original noodles were called "hot pot noodles", which was first created by Ma Baozi in 1915. In order to make a living, he sold hot pot beef noodles along the street. In order to improve the taste, he blended boiled cattle and sheep's liver soup into beef noodles, which was very delicious and popular. He opened his own beef noodles shop by introducing "a bowl of soup first into the shop". The main name of beef noodles in Ma Baozi's clear soup was soup. The soup was boiled with cattle and foreign liver, and a certain proportion of beef soup was clarified and processed. Its flavor was pleasant and its style was unique.
Lanzhou clear soup beef noodles is characterized as "one clear, two white, three red, four green, five yellow" soup noodles, one clear, refers to Tangtouqing. Soup is boiled with beef bones, and then with a variety of traditional Chinese medicine as the seasoning, slow stew, noodle pullers every morning more than five o'clock to the shop, to ensure that the soup boiled well. Erbai refers to the white of radish. After boiling beef soup, radish slices have become translucent and white, you can see the texture on the radish. When bitten down, the taste of carrot beef soup is very fragrant. Sanhong refers to the red of pepper. In fact, the chili pepper in the beef noodle restaurant is not hot at all. It's a kind of fragrance. No matter how much it is put, it won't feel hot. The way to pepper is the metaphysics of Lanzhou beef noodles. Only when the noodles are covered with pepper, they taste good. Four green refers to the green of garlic seedlings. The onion seems to be the most insignificant ingredient in beef noodles, but from the perspective of color matching, garlic seedlings and chili peppers together, perfectly interpret the traditional Chinese aesthetics of "red with green". Of course, in addition to color, a slip of noodles dipped in chilli, occasionally bite a garlic seedling or two, the taste, can not be said! Five yellow, refers to the yellow of fluffy gray noodles. Why can't Lanzhou noodle shops in other places make Lanzhou taste? One of the key reasons is noodles. Because of its unique style of beauty in color, fragrance and taste, and its quality of low price and good quality, it is well-known throughout the country and even affects the world. It has been rated as one of the three major Chinese fast food by the Chinese Culinary Association, and has won the reputation of "the first side of China".