Beef noodles belong to the category of soup noodles. It turns out that pasta can be roughly divided into two categories www.biquge.info: lo noodles and soup noodles.

Among them, there are many players who understand these things better and start their own discussions.

"Most parts of northern China eat lo mein, and after cooking, the noodles are put into a bowl along with the boiling water in which the noodles are cooked, and then poured with the marinade. If you do not boil the noodle water and change the boiling water, it becomes Lao Mian, which is the same, and the characteristic is that the noodle soup itself does not have a flavor, and the flavor is in the marinade. ”

"The noodle soup is different, after the noodle soup is cooked, the "soup" is added instead of boiling water, and the flavor is in the soup. Guangxi rice noodles, Yunnan rice noodles, and Lanzhou beef noodles are all soup noodles. Lanzhou beef noodles are not noodles with beef slices, but noodles with beef broth. Whether there is beef or not is secondary. ”

"It's not the same as California beef noodles in the United States. California beef noodles are lo noodles with beef cubes, which are lo mein. The biggest secret of Lanzhou beef noodles lies in the soup, since the beginning of this century Ma Baozi made the first bowl of beef noodles, the recipe of this soup has been passed down from generation to generation, the so-called clear soup is not boiling water mixed with salt, but dozens of condiments and beef soup preparation, maybe you don't believe it, only there is no big fragrance! ”

Just like martial arts, its highest state is to return to the basics, and this "pure" nature is incomparably pure. Perhaps water and soil are also an aspect, Lanzhou is located on a floodplain in the upper reaches of the Yellow River, and has the best groundwater quality among cities above the provincial capital. Whether ramen is authentic or not, the key is the soup taste. If you go to Lanzhou, you can see that many ramen shops have a large stove in front of the door, and a large pot is boiling beef in it. It tells passers-by and diners alike: the ramen here is a real beef noodle soup.

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Beef soup alone is not enough to make Lanzhou beef noodles. The Lanzhou beef noodles formed in the northwest region are essentially Sichuan cuisine, and in terms of taste, they are served with five spices. The soup of Lanzhou beef noodles also has strong spices, and the recipe is very particular, and the spice recipes of some famous brand ramen shops in Lanzhou are ancestral and are absolutely secret from outsiders.

But the common characteristics are: the ramen soup is numb, spicy, fragrant, and salty. Lanzhou beef noodles are soup noodles, and they are also "clear soup noodles", and its wonderful thing is that the soup is clear. The first is to separate the muddy water that cleans the noodles after boiling the noodles, and the second is that the beef broth is clear, and no colored substances such as soy sauce are added.

"Not bad! The noodle shape of Lanzhou beef noodles is very famous. It's emotional, human, very accommodating and easy-going. What a person wants, temperament likes and dislikes. Boys eat "two fine" (slightly thicker), girls eat "fine", and middle-aged and elderly people prefer "leek leaves" and "capillaries" (finer); Literate people and intellectuals love to eat "thin" and "leek leaves", while workers, soldiers, and fierce men prefer "wide" or even "big wide" (two fingers wide)...... Moreover, which kind of beef noodles Lanzhou people want to eat has been imprinted into the subconscious, and there are few changes. ”

Different people with different personalities have created various types of beef noodles, and the diverse types of noodles have shaped the cultivation and temperament of Lanzhou people. "Capillary" is gentle, "head thin" is easy-going, "second fine" is masculine, "leek leaves" give you calm, "wide" gives you boldness, and "big wide" makes people mighty and wild...... If girls and the elderly change to eat "Dakuan", and boys and reckless men change to eat "capillaries", the perineum will be wrong.

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There are some cultures that you can't get in touch with in normal times, and now listening to others tell them is also very novel!

Northwest people like spicy food, and eating Lanzhou beef noodles without chili peppers is not an authentic way to eat. The chili pepper of Lanzhou beef noodles is also very particular. To keep the soup clear, you can't put in the chili noodles directly, otherwise the chili noodles will stain the soup red, and it will not become a clear soup.

The chili peppers must first be fried in warm oil to a certain temperature, and then fried into something that is a mixture of red oil and red peppers. If the heat is not enough, the oil has no spicy taste, and after the heat is over, the pepper will be pasted and it will become black, which is equal to waste. Put such red oil and red pepper into a bowl, the chili pepper and red oil float on the soup, do not mix with the soup, the soup is still clear, and use chopsticks to pick up the noodles, the chili oil is attached to the noodles, the red light is shining, and at the same time, some sesame seeds are added to it, which is very appetizing.

In addition to ramen, the most important skill content of Lanzhou beef noodles lies in the fragrant soup, which can be said to be the soul of Lanzhou beef noodles. It is no wonder that some people want to pay 5.6 million yuan to buy the soup recipe of "Uncle Ma's Beef Noodles". Lanzhou people eat beef noodles, and they will know if it is authentic when they take a sip of soup first. Since the first bowl of beef noodles made by Chen Weijing in Qinghua Qinghua during the Jiaqing period of the Qing Dynasty, the recipe of this soup has been passed down from generation to generation, and the so-called clear soup is not ordinary beef soup, but mainly dozens of spices and beef soup boiled together.

The most representative beef noodles in Lanzhou is the famous "Uncle Ma Beef Noodles", Uncle Ma Beef Noodles adheres to the practice of Huaiqing Mansion (now Boai County, Henan) Qinghua Suzhai Village Chenjia Car's old soup beef noodles, with soup as the source of freshness, pay attention to the use of soup, proficient in making soup, especially pay attention to the preparation of "clear soup", clear and distinct, take its freshness.

The preparation method of soup, as early as in the "Qi Min Yaoshu" has been recorded, after a long period of practice, with beef, fat chicken, beef as the main ingredient, using more than 30 kinds of seasoning and traditional Chinese medicine to prepare the old soup, by boiling, micro-boiling, so that the main ingredient umami dissolves in the soup, the middle to go through two "Qingqiao", the finished product is crystal clear, the taste is extremely delicious, it is the most flavorful soup material in the beef noodles, not only delicious, but also not fishy, the taste is thick and mellow, fragrant and delicious, nourishing yin and latent yang, replenishing yin deficiency, clearing blood heat.

Nourishes blood and calms the nerves, dispels wind and enters the three meridians of the spleen, lungs and kidneys, and has the functions of strengthening the spleen, tonifying the lungs, strengthening the kidneys and benefiting the essence. It was once very prosperous in the Qing Dynasty, and then due to the war, the old Ma family never opened a beef noodle restaurant again. The production method of "Uncle Ma's beef noodles" is exquisite and elegant, and the current production cost ranges from 10 yuan to 80 yuan per bowl.

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When boiling the soup, the fatty and tender yak meat produced on the Gannan grassland is selected, the cow spinal cord and leg bone (commonly known as the stick bone), the beef liver, and some also add the chicken soup, and then add the spices such as pepper, grass fruit, cinnamon, ginger peel and so on in the large pot-shaped iron pot and then add the local specialty of the green radish slices to boil it, the broth has a strong aroma, clear and clear.

This "clear" nature is very fragrant.

Use only prepared consommé when serving. Cooked ramen noodles are topped with a clear broth, served with diced beef (or slices), coriander and garlic sprouts, and served with bright red chili oil.

In addition, the edible beef of Lanzhou is mainly produced from the yak of Gannan and Qinghai, the yak is short and healthy, the spine is high, the vertical skin is small, the hair is long, the color is black or black and white spots, the tail hair is unkempt, the adult weight is 200-300 kilograms, cold-resistant, grows in the plateau above 3000 meters above sea level, can survive in the high mountains and mountains where the air is thin, the growth period is long, the strength is large and cold-resistant, and it is called the "boat of the plateau".

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