The method of drawing noodles is to press the dough into a strip or roll it into long strips, that is, thin noodles, and then fold and pull it in half several times from the middle, and put it into a large cooking noodle pot. After the pen & fun & pavilion www.biquge.info are cooked in person, remove from the pot, participate in the old beef soup, and sprinkle with small pieces of beef, chili oil, coriander, and garlic sprouts. A bowl of fragrant beef noodles is complete. It only takes about two minutes from the beginning of the customer's order to the completion of the noodle production, so beef noodles are very popular as a fast breakfast in Lanzhou.

Circular noodles refer to noodles that have a circular cross-section. According to the fine to coarse, the circular surface can be divided into several types, such as "capillary", "fine surface", "three fine", "two fine", "one fine" and "two pillars", among which the thickness diameter of the "capillary" surface is about 0.5-1 mm, the thickness diameter of the "thin surface" is 1-2 mm, the thickness diameter of the "two thin" surface is 2-3 mm, and the thickness diameter of the "two pillars" is about 5-7 mm.

Flat noodles refer to the flattened cross-section of noodles. According to the narrow to wide, the flat surface can be divided into "leek leaves", "thin width", "wide surface", "large width" and "skin width", among which "leek leaves" are about 5 mm wide, which means as wide as leek leaves, and "skin width" is about 30-40 mm wide, which means as wide as the belt.

Prismatic surface refers to the common shape of the noodle in cross-section such as triangles and quadrilaterals. Common prismatic surfaces include "buckwheat prism" (triangular seed) and "quadrangular edge". There is also a common hollow surface, which can also be classified as a circular surface.

Among the above types of noodles, the most popular ones are "fine noodles", "two thin", "three fine", "leek leaves" and other shapes. Noodles that are too thin are easy to soak in the soup, while noodles that are too thick or too wide are not easy to cook, or are hard when cooked. Prismatic and hollow noodles are not at a high level of improvement due to the high technical requirements for ramen noodle makers.

It is usually served with marinated or sauced beef tendon meat, braised eggs and various cold side dishes, such as shredded potatoes, shredded radish, shredded kelp, sauerkraut, etc.

The "ash" used in the mixing of Lanzhou beef ramen is alkaline in practice, which is an alkaline substance fired from the Pengcao produced in the Gobi Desert, commonly known as Penghu, which is added to the noodles as a dough puller, which has a special fragrance and can make the gluten tough and strong. To make ash is to participate in the dough with a rolling agent.

The main component of ash is K2CO3, which is potassium carbonate, which is used here to replace Na2CO3, which is sodium carbonate. It has the function of increasing the firmness and softness of the flour. Most of them are replaced by commercially available waste ramen agents.

However, I heard that due to the slight gap between the noodle agent and the noodle taste, some people made a purely natural gimmick "puffy gray beef noodles", and used its green and environmental protection as the procurement sign of their noodle restaurant. One is made of wild plant fluffy grass, and the other is industrial synthesis and mass production, called instant ash ash, the main components in addition to ash ash, but also contain trace amounts of lead and arsenic. Trace amounts of potassium carbonate are not harmful to the human body, but if you consume too much, you may hinder the absorption of calcium by bones.

In 2000 and 2003, the Gansu Provincial Bureau of Quality and Technical Supervision issued the "Lanzhou Beef Noodle Specification" and "Lanzhou Beef Noodle Restaurant (Shop) Grading and Classification" central specifications. The official reference to "authentic" is to conform to these two norms. The "Specification" regulates the quality, type, specification, technical requirements, sensory requirements, etc. of noodles, and divides noodle restaurants into four grades according to their material, management, technology, service, safety, health and environmental protection.

On July 1, 2010, the "Interim Measures for the Management of the Use of Lanzhou Beef Noodle Trademarks" formulated by the Lanzhou Commercial Union began to be implemented. This means that all enterprises and individuals who meet the conditions for the use of the registered trademark "Lanzhou Beef Noodles" can use the trademark for free. Regarding the receipt of the application for the use of the Lanzhou beef noodle trademark submitted by enterprises or individuals, the Lanzhou Commercial Association will complete the on-site investigation of the applicant's business premises and situation within 20 working days from the date of receipt of the application, and submit written review opinions. For applications that meet the conditions for the use of trademarks, the two parties will sign a contract for the use of the Lanzhou beef noodle trademark, and the applicant will receive the Lanzhou beef noodle business standard certificate and the Lanzhou beef noodle trademark logo sample.

There are two different ways to use the registered trademark "Lanzhou Beef Noodles" according to different regions. That is, all catering enterprises or individuals that have operated or plan to operate Lanzhou beef noodles within the administrative division of Lanzhou, as well as enterprises or individuals that consume and operate products related to Lanzhou beef noodles and supporting products, apply for the trademark of Lanzhou beef noodles, and adopt the ordinary way of agreeing, and the chain operation enterprises shall be declared by the head office or company in a unified manner, with one certificate for each store. Outside the administrative division of Lanzhou, it is agreed by monopoly or bidding.

Lanzhou beef ramen, as an indispensable part of Lanzhou people's life, used to be defined simply as a "snack". For some people, beef noodles are a daily necessity, the beginning of the day. According to an official statistic, nearly 900 noodle restaurants in Lanzhou sell more than 800 bowls of noodles every day, of which breakfast accounts for most of them.

According to this figure, one out of every four people in Lanzhou's urban area of more than 2.5 million residents and active population eats a bowl of noodles every day. Most noodle restaurants open at 6:30 a.m. every day, and by 10:00 a.m. is the peak of the day, and a small noodle restaurant may receive hundreds of people a day. During this period, the beef noodle restaurant is full of people, and if you want to communicate between the noodle orderers, the standing seats, and the ticket sellers, you must shout loudly, which also constitutes a major feature of the beef noodle restaurant. Traditional noodle restaurants do not have waiters, everyone is running for the same purpose, just pay the money and just take the noodles, and the customers and the staff have a good cooperation.

Compared with the morning tea in Guangzhou or Shanghai, beef noodle restaurants have the following characteristics. The first is fast food and high efficiency: the time from pulling to filling a bowl of ramen is about 1 minute; A skilled ramen chef can make 8-10 servings of ramen per minute. The average customer needs 7-15 minutes to complete the whole dining process. The manufacturing of Lanzhou beef ramen is complete by assembly line to ensure the speed of noodles.

The second is measurability, although ramen noodles are made by hand, but the long-term experience and tacit understanding of the industry ensure that the measurement specifications of each bowl of noodles are met, and the net weight of noodles is about 250 grams. The bowl for the noodles adheres to a uniform standard, and the capacity of the soup can also be measured. Although the diced meat and other excipients are more random, there is not much difference in the request at all.

Then there is predictability, the taste and quantity of noodles, the color and taste of the soup, and the fundamental norms of "one, two, three, four, five" will not change in general. Although there are slight differences in taste between different stores, they are not too outrageous. There's also controllability, long queues, limited menus, few unfortunate choices, and uncomfortable seating that will make customers obey the operator's attempts to finish quickly and leave. Finally, there is a new development. In order to enrich the selectivity of beef noodles, some restaurants have added new meatballs, one for one yuan per ordinary meal. Can be used as a substitute for beef.