Beef noodle
Beef noodle is a common pasta. It is also a traditional food in Lanzhou. It has the characteristics of "one clear, two white, three green, four red, five yellow", and the color, fragrance and taste of beauty, known throughout the country. All over the country will have "Lanzhou authentic beef noodles" signs, but in fact are not authentic, Lanzhou beef noodles only in Lanzhou can reach the original flavor.
Lanzhou beef noodles first began in the Qing and Jiaqing years, Gansu Dongxiang Ma Liuqi from Henan Province Huaiqing Fu Suzhai Village (Henan Boai County) Imperial College students Chen Wei Jing study cart beef soup noodles after the production process to Lanzhou, after Chen's descendants Chen Hesheng, Hui chef Ma Baozi innovation, improvement, to " One Qing (soup), two white (radish), three green (coriander and garlic seedlings), four red (spicy), five yellow (noodles yellow bright)"unified the Lanzhou beef noodles standard. Over the next 200 years, Lanzhou beef noodles enjoyed a world-renowned reputation for their soup, delicate flour and reputation at home and abroad, winning praise and honor from diners both at home and around the world. Lanzhou beef noodles were identified as one of the three major experimental varieties of Chinese fast food, and was praised as "the first side of China".
Beef noodle
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