Just cooked a nest of silk, round face, thin as a line, translucent, soft, even without chewing.
2. Capillary tube
Round face, thicker than a nest of silk, because you don't have to chew it, it's easy to taste. A nest of silk and capillaries, eaten by old people and children, is too swollen. If you don't eat it for three minutes, it will turn into batter.
Step 3: OK.
A very lady's face
4. Three details
"The most elegant way to eat in Lanzhou and Lamian Noodles". Thin and elastic, lifted and wrapped in spicy oil, the perfect combination of fragrance and cow flavor. After eating the noodles, the peppers were just sucked up by the noodles.
5. Second fine
Thicker and harder than the three thinner ones. Fine, three fine and two fine are simple round faces, but they are most often ordered by locals.
6. Two pillars
Close to the thickness of a pencil, it takes a long time to cook. There are concave edges on the face. From this side, it looks like two sticky noodles-maybe that's what the word means. The taste is fleshy, very elastic and the core is slightly hard. If you like the taste of spaghetti, don't miss these two pillars.
7. leek leaves
Flat face, as the name implies-the width is close to leek leaves.
8. Thickness and width
Shaped like kelp, the edge floats like waves. The edge is soft and the middle is hard, and the taste is distinct.
9. Large width
The widest side, master: "If it is so wide, a bowl has two sides."
10. buckwheat ridge
Buckwheat hulls with triangular cross-section are difficult to make. You must knead the dough into a triangle from the beginning and then pull it out to get this shape. The dough is concave and full of soup.
Extended data:
Historical origin
Lamian Noodles, the beef soup in Lanzhou, was originally the flavor food of senior guests in Northwest China. Because it is delicious and economical, it is not only found everywhere in Lanzhou, but also in many provinces and even countries and regions in the world. Lanzhou locals generally call Lanzhou beef Lamian Noodles "beef noodles". Young people also call it "Niuda" or "Niudawan", which means "big bowl of beef noodles".
Lamian Noodles has a history of 200 years. Its founder, Chen Weijing, was a student in imperial academy during Jiaqing period of Qing Dynasty. Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in improving and unifying the standards of Lanzhou beef noodles (Yiqing, Erbai, Sanhong, Siqing and Huang Wu), making this street snack a popular food.
Hot pot noodles were created by Ma Baozi on 19 15. At that time, Ma Baozi's family was poor and forced by life. He cooks hot pot beef noodles at home and sells them along the street in the city. Later, he mixed the soup made from beef liver and sheep liver into beef noodles, which smelled delicious and everyone liked his beef noodles.
Then he opened his own shop. Instead of peddling along the street, he thought of launching a free "bowl of soup into the shop". As soon as the guests came in, the waiter immediately brought a bowl of delicious beef soup to the guests to drink, which was refreshing and refreshing. Ma Baozi's broth beef noodles are famous. Ma Baozi operated until 1925, and his son Ma Jiesan took over the operation. Ma Jiesan continued to work hard to clarify the words and constantly improve the beef Lamian Noodles, until it was won by all parties and was given the reputation of "getting off the horse when you smell the fragrance, and stopping when you know the taste".
Identification of the authenticity of Lanzhou Lamian Noodles depends on whether there is a free bowl of soup in the store. If it is authentic, there must be soup. Cattle and sheep liver soup is eye-catching, and there are many people in the western regions, which is obviously related to drinking this soup. Second, whether the soup of beef noodles is clear and authentic. Maybe the part of giving soup has been omitted.