No matter whether it is cold or hot, getting up early, a bowl of steaming beef noodles will always give people a sense of superiority and satisfaction. It seems that in the following days, I am always full of energy.
Lanzhou beef noodles are not only a taste, but also a cultural heritage, a taste of hometown and a yearning for homesickness.
Nowadays, every city can see the eye-catching signs of Lanzhou Lamian Noodles, no matter the north and south of the river or the ends of the earth. People say: Lanzhou Lamian Noodles has occupied all of China!
In fact, Lanzhou people never say the word "Lanzhou Lamian Noodles".
In Lanzhou, there are only beef noodles. Of course, outsiders often think that the stubbornness of Lanzhou people is redundant. Isn't it a name? But I think it's not that simple. Emotionally speaking, the word "beef noodles" has been passed down for more than 100 years and has been deeply engraved in the hearts of Lanzhou people. How can you just change it?
If Chongqing Xiaomian is renamed, I believe that Chongqing people will not agree. If Regan Noodles in Wuhan calls noodles with sesame sauce, Wuhan people will be in a hurry. This is already the label of a city, a heritage of food culture.
From an industrial point of view, Master Lanzhou doesn't want to call it "Lamian Noodles" because he thinks people's attention will be excessively attracted by the gesture of Lamian Noodles. In fact, many wheaten foods have adopted this noodle making technology, such as Xinjiang noodles, Shanxi Lamian Noodles and so on, which do not reflect the real characteristics of beef noodles.
The core of Lanzhou beef noodles should have been the bowl of bright broth. What needs to be explained seriously is that it is really broth, not just bones! Only a large piece of good beef brisket, beef bones and chicken can make a good broth, and a spoonful of Chili oil is not as simple as pouring cooked oil on Chili powder.
Unfortunately, the popularity of the word "Lanzhou Lamian Noodles" erased the two most important elements in Lanzhou beef noodles.
In fact, except Lanzhou, the noodle restaurants called "Authentic Lanzhou Lamian Noodles" all over the country are not run by Lanzhou people. In fact, 90% of the "Lanzhou Beef Lamian Noodles" shops are run by Qinghai people, all of whom are from Hualong, Qinghai, so the Lanzhou Lamian Noodles you ate in those years should be called Qinghai Lamian Noodles more appropriately.
In 1980s, Hualong people began to push the business of ramen noodle restaurant to the whole country. At first, it was called Lamian Noodles in Qinghai. Later, because Lanzhou beef noodles were more famous, it was simply changed to the signboard of "Lanzhou Beef Lamian Noodles". According to statistics, there are nearly 40,000 "Lanzhou Lamian Noodles" from Hualong, Qinghai.
Hualong Hui Autonomous County is a national poverty-stricken county with a population of 200,000, of which13 lives in Lamian Noodles. Lamian Noodles's army "pulled" back hundreds of millions of assets from all over the country. Of course, the success of Lamian Noodles in Qinghai cannot be separated from the sweat and efforts of Hualong people, and there is also economic support from the government behind it. As long as Hualong people do business in Lamian Noodles, they can get a loan of 30,000 to 50,000 yuan without mortgage, and the interest in the first year will be paid by the county government. This policy has been going on for more than 20 years.
In fact, Lanzhou people should really thank Qinghai people. The popularity of Lanzhou beef noodles wouldn't be so high if Hualong people in Qinghai didn't go out and open "Lanzhou Lamian Noodles" restaurants in various places.
But popularity and reputation are two different things. Now it seems that the biggest problem is that the people's understanding of Lanzhou beef noodles has firmly stayed at the level of "Lanzhou Lamian Noodles" in Hualong, Qinghai. Street shops are small in scale, simple in decoration, run by two or three people, moderate in price and not very tasty, but they can also be eaten.
However, now Qinghai people also have new development ideas. In many places, Lanzhou Ramen Restaurant opened by some Qinghai people seems to have realized some problems and started to build their own brands. It is being renamed "Hualong Beef Lamian Noodles". Qinghai noodle restaurant seems to have realized some problems and started to build its own brand.
In recent years, a number of authentic beef noodle brands from Lanzhou have developed strongly all over the country. Compared with the "authentic Lanzhou Lamian Noodles" (Lamian Noodles, Qinghai) that most people have eaten, the real beef noodles have indeed brought new experiences to people from other places, and have gradually broken people's inherent understanding of "Lanzhou Lamian Noodles".
Now come back and tell you where the "Lanzhou Beef Noodles" tastes authentic!
Lanzhou beef Lamian Noodles has a long history. The legend of Lamian Noodles, a Lanzhou beef, originated in the Tang Dynasty, but it has been impossible to verify it because of its long history. It is said that the real "Lanzhou beef noodle soup with clear soup" evolved from the old-fashioned beef noodle soup with clear car in Huaiqing County, Henan Province (now Aibo County, Henan Province). After the beef is cooked, it has turned into jelly, that is, soup stock, which is the most delicious and delicious of the car beef. This soup is the top grade of beef noodles. It is also the predecessor of clear soup beef noodles.
According to historical records, the real beef noodles in Lanzhou began in Jiaqing period of Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, after he was apprenticed by Chen Weijing of Qinghua in Huaiqing Prefecture, Henan Province. Later generations such as Ma Bao called it "one clear (soup), two white (carrot), three green (coriander, garlic sprout) and four red".
Lanzhou Lamian Noodles pays attention to:
Delicious broth, strong noodles, sprinkled with coriander and garlic sprouts, a handful of radish, a spoonful of spicy oil and a bowl of delicious Lanzhou beef Lamian Noodles are perfect!
First, strict selection of materials.
Gannan Yak: Gannan Tibetan Autonomous Prefecture has a high altitude and the natural grassland is pollution-free. Gannan yak has short limbs, cold tolerance, bright red meat, tender meat, high protein and low fat, rich nutrition and delicious and pure taste. After adding appropriate amount of Amomum tsaoko, cinnamon, clove, Rhizoma Kaempferiae, fennel, ginger bark and pepper, the soup is pure, fragrant and delicious.
Yongdeng noodles: Flour ground from the excellent wheat variety "Heshangtou" in Yongdeng County, Lanzhou City, with high gluten value and white and slightly yellow color. The noodles are imported with somersaults, which are slightly crisp and delicious. Noodles are soaked in soup, and the noodles are firm but the soup is not turbid.
Gangu line: refers to a thin and long line pepper rich in Gangu County, Gansu Province. Pepper is dried and ground into pink, oily, spicy and fragrant. Spicy oil is pure and strong in spicy taste and bright in color.
Eight kinds of noodles, two to five processes.
There are not many national crafts in China that can be handed down now. To make a bowl of authentic and delicious Lanzhou Lamian Noodles, Lamian Noodles needs five processes, 998 1 kneading dough, and kneading dough alone takes 1 hour, which requires good physical strength and patience in the pursuit of food.
The chef will pull out noodles with different sizes and thicknesses according to the preferences of diners. Master Lamian Noodles's powerful arms and skillful gestures make Lamian Noodles full of vitality!
From narrow to wide, the plane is divided into: leek leaves, thin width, wide drop and large width.
From coarse to fine, the circular surface can be divided into two fine, three fine, fine drop and capillary. The large width is 100 times that of the capillary!
Third, beef soup, cook for 8 hours.
The essence of a bowl of good noodles lies in the soup head. A century-old soup. Boil hundreds of pounds of fresh beef every day, and add sheep liver, old hen and more than ten kinds of traditional condiments to make it. The boiled soup is crystal clear and fragrant.
Add a spoonful of spicy oil to the finished product, and the taste is more exciting! It smells good just by smelling it. Put noodles, radish, beef, coriander and garlic in your mouth and drink all the soup in one bite! I can't bear to let go of a drop.
Finally, I want to add a few words. Compared with them, beef noodles all over the world can only be similar in color, shape and taste. The main reason is that the main and auxiliary materials in beef noodles have changed greatly due to the difference of soil and water. Therefore, it is difficult for diners in most areas to eat the real "Lanzhou beef noodles". The main successful technology of Lanzhou beef noodles can only achieve the original flavor of Lanzhou.
So tell everyone that Lanzhou beef noodles without the word "pull" are the most authentic!
If you have the opportunity, you must go to Lanzhou to eat an authentic "Lanzhou clear soup beef noodles"!