The pace of development of Lanzhou beef ramen has accelerated from time to time, the types of operations have become increasingly rich, the operation outlets have increased significantly, and the brand image has been significantly improved, showing the development trend of the integration of regional dietary characteristics and modern catering industry, which has laid a good foundation for the industrialization of Lanzhou beef ramen. According to the rough statistics of 2013, there are about 1,200 beef noodle restaurants in Lanzhou, with a large range.

In 1999, Lanzhou beef ramen, Beijing Quanjude roast duck and Tianjin Goubuli buns were affirmed by the state as the three major pilot types of Chinese fast food. As a result, Lanzhou beef ramen has been promoted to "China's first noodles".

In June 2007, in the face of the solicitation of logos at home and abroad, Lanzhou City selected one of nearly 500 works as the unified logo of Lanzhou beef ramen, and has applied for registration as a trademark. The pattern is mainly green, and the shape resembles a bull's head but shows the ramen action. In daily life, consumers are not able to understand the compliance of the "norms" only as diners. Therefore, the official is authorized to use the trademark "Lanzhou Beef Ramen" for noodle restaurants that meet the specifications, so that consumers can know at a glance whether the restaurant can be "authentic" when dining.

On September 28, 2007, the first "China Lanzhou Beef Noodle Festival" sponsored by the Lanzhou Municipal Government and the Gansu Provincial Department of Commerce was grandly opened in Dongfanghong Square. At the opening ceremony, Zhang Jinliang, assistant to the governor of Gansu Province and mayor of Lanzhou City, and Zhu Tongxin, director of the Gansu Provincial Bureau of Industry and Commerce, jointly unveiled the logo of Lanzhou beef noodles. The organizer awarded a bonus of 5,000 yuan to Yu Ling, the author of the award-winning works, and awarded a license and a certificate to the selected "Beef Ramen Restaurant Liked by the Public" and "Star of Etiquette". The 10 "Citizens' Favorite Beef Ramen Restaurants" became the first batch of noodle restaurants to use the Lanzhou Beef Noodle logo, and the first trademark was awarded to the Lanzhou Hotel in Beijing.

In 2009, this trademark authorization was in full swing. In 2010, Lanzhou had 1,099 beef ramen restaurants (shops), including 639 halal noodle restaurants (shops), with a total area of more than 60,000 square meters, more than 10,000 employees, and an annual turnover of 1.2 billion yuan. In the next three to five years, the Lanzhou Municipal Government plans to establish a beef ramen industry system that integrates scientific research and development, technical training, consumption processing, logistics and distribution, and chain operation, and carries out "six unifications" of processing, distribution, sales, identification, management, and service.

In May 2010, the State Trademark Office approved the registration application for "Lanzhou Beef Ramen". On July 2, 2010, experts from the China Cuisine Association named Lanzhou City, Gansu Province, as the "Hometown of Chinese Beef Noodles", aiming to carry forward the famous brand of this national cuisine. On the afternoon of March 31, 2012, the Gansu Provincial Department of Human Resources and Social Security held a symposium to listen to the opinions and initiatives of experts and relevant parties on how to promote the standardization, professionalization and industrialization of Lanzhou beef ramen.

Zhu Zhiliang, consultant of the Standing Committee of the Gansu Provincial People's Congress, honorary chairman of the Gansu Provincial Human Resources Industry Association, and former deputy director of the Standing Committee of the Gansu Provincial People's Congress, was hired as a staff officer of the National Special Vocational Talent Assessment and Examination Committee for the National Special Vocational Talent Assessment and Approval Committee for Lanzhou Beef Ramen Manufacturing in China. Ma Shaomin, a representative of the 11th National People's Congress, winner of the 24th Plum Blossom Award for Chinese Theatre, a national first-class actor, a leading talent in Gansu Province, and the deputy head of the Provincial Peking Opera Troupe, was appointed as the "Image Ambassador of Lanzhou Beef Ramen in China".

On the morning of August 6, 2012 ~ August 26, 2012, the "2012 China Lanzhou Beef Ramen Festival" jointly held by the China Chamber of International Commerce, the China Cuisine Association, the Lanzhou Municipal Party Committee and the Municipal Government was grandly opened at the Gansu International Convention and Exhibition Center. On the afternoon of August 6, 2012, the summit forum on the promotion of China's Lanzhou beef ramen industry was held in Lanzhou.

On the morning of September 7, 2012, Gansu Province Xinglong Lanzhou Beef Ramen Vocational Training School was inaugurated in Lanzhou, marking the birth of China's first Lanzhou beef ramen special vocational training school, which will play an effective role in promoting the standardization, professionalization and industrialization of Lanzhou beef ramen.

In the folk Lanzhou beef ramen and Shanxi knife cut noodles, Henan stewed noodles, Sichuan dandan noodles, Beijing fried sauce noodles, Wuhan hot dry noodles, Kunshan Ao stove noodles, Zhenjiang pot cover noodles, Hangzhou Pianerchuan, Jilin Yanbian cold noodles, is China's top ten noodles, is a rare delicious pasta.

Generally, it is necessary to choose novel high-gluten flour, and Lanzhou has special flour for beef ramen. It is not advisable to choose aged noodles, because the protein activity in aged noodles is greatly reduced, and the aged noodles that have been stored for too long are easy to mold and degenerate due to the influence of the external environment, and the protein molecules contained in them are synthesized into amino acids under the action of protease (due to pollution and other reasons, the activity of protease is strengthened), so that the protein can not be separated from water to form gluten, so the production of gluten is greatly reduced. As long as the novel high-gluten flour (Lanzhou beef flour special flour) has high protein content, talent is guaranteed for the success of ramen manufacturing.

Washodan is the foundation of ramen making, and it is the key. The first thing to pay attention to is the temperature of the water, which is usually warm in the winter and cool in other seasons. Because the temperature of the dough is susceptible to the influence of natural air temperature, the temperature of the water used in the dough is different, so that the temperature of the dough has been insisted on 30 °C, because the protein in the flour has the highest water absorption at this time, which can reach 150%, and the gluten generation rate is also the highest at this time, and the quality is the best, that is, the extensibility and elasticity are the best, and it is the most suitable for stretching. If the temperature is below 30°C, the water absorption and mass of the protein will drop as the temperature drops.

Exceeding 30°C will also reduce gluten production, and when the temperature reaches 60°C, it will provoke the denaturation of the protein and lose its properties. It is necessary to keep the dough in the most suitable stretching range.

Secondly, when mixing the dough, it is necessary to put an appropriate amount of water and ash, because they can improve the production rate and quality of gluten in the dough. For example, the right amount of water can reduce the spacing between protein molecules in the dough and increase the density, especially the viscosity of gluten, which is one of the gluten proteins, so it also improves the production and quality of gluten.

Peng gray is a traditional additive in the history of Lanzhou beef ramen, which has been fundamentally eliminated due to the limitations of the consumption process, and has been replaced by a special ramen agent. In Lanzhou, customers who often eat beef noodles know that it is puffy ash, but it is really a ramen agent, and the traditional puffy ash is made of puffy grass, and finally the puffy grass and its impurities are boiled in boiling water to refine the so-called puffy ash. The main ingredients in the ash are salt and alkali, that is, items that can be used as laundry detergent when there is no washing powder. Contains lead and arsenic in excess of national regulations. Traditional things are not necessarily non-toxic and harmless, and science should be believed to be right. Ramen noodle agent is made by applying science and technology, and the harmful substances are relatively reduced.