As for the origin of beef noodles, it is also very old. Pen & Fun & Pavilion www.biquge.info

Chen Weijing, a student of Guozi Jian Tai during the Jiaqing period of the Qing Dynasty, and the founder of Lanzhou beef noodles. Chen Weijing is good at charity, and is proficient in sauce, marinade, cooking, frying and a variety of cooking techniques, known as the "Huaiqing Food Saint", and is very influential in the circle of classmates. During the study period of Guozijian in the capital, Chen Weijing taught the beef noodle making technology left by the elders to Ma Liuqi, a student of the Dongxiang tribe, and subsidized Ma Liuqi in life.

Ma Liuqi became famous all over the world after bringing beef noodles to Lanzhou, and Ma Liuqi's contribution to Lanzhou beef noodles was indispensable. In the improvement and unified standards of Lanzhou beef noodles (one clear, two white, three red, four green, five yellow), Chen Weilin, Chen Harmonic and Chen Hesheng brothers played a key role, turning this street snack into a delicacy for mass consumption, and later Ma Baozi changed from a burden business to a store operation, laying the foundation for Lanzhou beef noodles to go to the whole country. When Chen Weijing was studying in the capital Guozijian, he read a lot of food supplements and diet therapy works, such as "Daily Materia Medica", "Materia Medica", "Eight Types of Food Materia Medica", "Shi Tiao Zunsheng Eight and Four Photographs", Yuan Mei's "Suiyuan Food List", etc., researching the prescriptions of the same origin of medicine and food, and using natural plants to flavor them to achieve harmonious cuisine.

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Chen Weijing mixes persimmons with four grains to make noodle sauce, soy sauce, vinegar and wine, and uses a variety of ingredients to finely cook braised pork and beef noodles, leaving behind many popular recipes. Later generations marinated chicken and duck meat according to the secret method passed down from the family, and the clear soup beef noodles and braised beef are more evocative.

The history of Lanzhou ramen has been 197 years, and the Lanzhou beef ramen that is operated by the Hui people Ma Baozi was founded in 1916, when Ma Baozi's family was poor and forced by life, he made hot pot beef noodles at home, and sold them along the streets of the city on his shoulders. Later, he mixed the soup of boiled beef and mutton liver into the beef noodles, which was fragrant, and everyone liked his beef noodles, and he highlighted the word "Qing". Then he opened his own shop, no need to sell along the street, just thought of launching a free "a bowl of soup in the store", the customer came in, and the guy immediately served a bowl of fragrant and hot beef soup for the guests to drink, refreshing and refreshing.

Ma Baozi's clear soup beef noodles became famous, and Ma Baozi operated until 1925, when his son Ma Jiesan took over the operation. Ma Jiesan continued to work the word "Qing" and constantly improved the beef ramen, until he became famous in all parties and was given the title of "smelling the fragrance and getting off the horse, knowing the taste and stopping". To identify the authenticity of Lanzhou ramen, it is necessary to see if there is a free bowl of soup in the store, there must be a soup gift for authenticity, the soup of beef and mutton liver is a clear purpose, and the people of the Western Regions have many eyes like torches, which is obviously related to drinking this soup; Second, depending on whether the soup of beef ramen is clear, the soup is not authentic. Nowadays, the soup donation link in Lanzhou has long been omitted, but there will still be soup in rural areas!

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The taste of beef noodles is like its origin, which has a long history, and at the same time, Lanzhou beef noodles are a local snack and have become a regional culture.

This kind of culture, relying on absorbing the soil of local humanities, relying on the desert Gobi and strong ultraviolet rays, relying on the cold wind and grass ash and strong alkali, relying on the faith and strength of Islam, and relying on the nourishment and nourishment of these nutrients, it is absolutely difficult to read its cultural symbols, and it is absolutely difficult to manage authentic Lanzhou beef noodles, and even not know how to eat them -- it lacks culture and art.

Beef noodles have a history of 200 years in the local area, it has won the praise of customers at home and even around the world with the unique flavor of "the soup mirror is clear, the meat is fragrant, the noodles are fine" and the pleasing color of "one clear, two white, three red and four green", and has been rated as one of the three major Chinese fast food by the China Cuisine Association, and has become the authentic "first Chinese noodles".

Lanzhou beef noodles are also changing. The basic style of traditional beef noodles is still there, but the content has been constantly added and reduced. The red spicy oil has already covered the whole bowl, and some people want to add more, and what they are looking for seems to be a bold and warm feeling.

Some people desperately ask for garlic sprouts and coriander, as if they are eating vegetables instead of noodles, and they seem to be interested in being close to green and advocating nature. Many noodle restaurants have appeared new varieties of "adding meat", such as the famous "Ma Zilu" and "Lanqing Pavilion", and the traditional clear soup meat noodles have been replaced by square meat and "high-quality beef noodles".

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The transformation of Lanzhou beef noodles in terms of packaging reflects the integration of beef towards modern culture. The rich connotation and increasingly perfect form, affordable and tasteful eating, authentic characteristics and increasingly westernization have given new life to Lanzhou beef noodles.

It has been noticed that more and more large black thick bowls have become "Tangshan" and "Jingdezhen", and some shops have replaced the wet "five-finger grasp" with spoons when filling ingredients.

There are more and more owners who have picked up the shop hall to shine brightly. In the last year or two, there has been a new generation of "Jinding Beef Noodles" and its mother and son chain stores, and Western restaurants in places like Beijing, Guangzhou and Shenzhen have been renovated, and the way to eat them has become a set menu, but the price is still relatively low. This kind of restaurant has a large glass window facing the street, which has become an ideal place for young people, especially couples, to show off and eat atmosphere, mood and romance.

Specialty food, with a special spirit of a region to win. There is no static style, and there is no patchy "characteristic", this is culture. Lanzhou beef noodles are light and refreshing.

And the pull up is full of style, so that whether it is a southerner, an Oriental or a foreigner, they all feel wonderful and incredible! It's not an exaggeration to see it as a modeling performance of the art of pasta.

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And Zhao Shen even said that this characteristic has been interpreted to the extreme, his dough stretching action is as if he is performing acrobatics, and the noodles are constantly flying and churning in the air, as if magic.

And Zhao Shen's movements are so fast that they are dizzying, in the production process just now, in his hands, as if they are alive, constantly overlapping, constantly changing various shapes!

The original cylindrical dough gradually became the same thickness in the hands of one person, which is a very magical thing!

And every noodle, there is no crack at all, the top is like a natural thing, and in the end, all the bowls of beef noodles come from a noodle, everything seems so incredible, people can't believe it!

What's even more incredible is that the noodles seem to have reached their limit, but they haven't been torn!