The history and culture of beef noodles

Lanzhou was called Jincheng in ancient times. In Lanzhou, the Yellow River passes through the city. With the Yellow River's irrigation for thousands of years, the civilization history of Jincheng Lanzhou can be traced back very far. Lanzhou has been called the "Heart of the Land Capital" since ancient times. It is a military fortress in history and one of the important towns on the Silk Road.

Zhang Shu, a poet of the Qing Dynasty, once praised "Uncle Ma's Beef Noodles". The full text of the poem is as follows:

When the rain passes through Jincheng Pass, the white horse rushes back. Several times the water of the Yellow River flows, and the road is poor.

The ramen is delicious, only Ma’s. Delicious food is hard to come by again, looking back on my hometown is far away.

The scriptures are recited at sunrise, and the white pagoda is empty at dusk. Burning incense and sighing, only looking forward to beef noodles.

Entering the mountain is not the five springs. To nourish the heart, you must be clear. The mountains are quiet and the waves sound urgent, and I enter a fairyland in silence.

The poem describes the deliciousness of "Uncle Ma's Beef Noodles",

Just as Zhang Shu wrote in the couplet:

I still envy the clear soup when I look back after leaving. The beef noodles are rich in flavor;

I come over and praise Mr. Ma’s skills frequently.

In addition, the poem also writes about several important scenic spots in Lanzhou, such as Jinchengguan, Baimalang, White Tower, Wuquan Mountain, etc. , Jinchengguan is an important pass and traffic artery on the ancient Silk Road. Zhang Shu described Jinchengguan and Baimalang in another poem: "Leaning on the rock with hundreds of feet to wait for Xiongguan, the throat of the Western Regions is here. The sound of Baimalang is noisy day and night. , The shadow of the green mandarin duck tower rises out of the hills." "Gaolan County Continued Chronicles" records: "Jinchengguan rapids are raging and the sound is like thunder." "Revisiting Gaolan County Chronicles" records: "The water and rocks under the pass are turbulent, and the snow is surging and the waves are flying. It is called the White Horse Wave." These words made me see the scenery of the white horse waves in the old days. The "white horse waves" I see now are much smaller than the "white horse waves" in the old days. "White Horse Wave" conveys a message to people. Water can create beauty in people's lives. Without water, the world will lose many beautiful things. It is the soil and water that nurtures people.

A country has a history, a county has aspirations, and a family has a pedigree. This is an important aspect of the inheritance of human history and culture. If the country has no ambition, the county has no history, and the family has no genealogy, the history of the development of human society will become completely blank. The same is true for the inheritance of Chinese food culture.

Huaiqing (today’s Jiaozuo area in Henan Province) has outstanding people, rich resources, beautiful scenery and moderate climate since ancient times. It belonged to the Wei Dynasty during the Warring States Period, the Han Dynasty entered Hanoi County, and the Huaifu was established in the Later Wei Dynasty. It was changed to Huaimeng Road in the Yuan Dynasty and Ming Dynasty. Huaiqing Mansion was also established, which was abolished in the second year of the Republic of China (1913) due to the Qing Dynasty. Boai County under the jurisdiction of Huaiqing Prefecture belongs to Jiaozuo. In 1927, Boai County was established based on the fraternity of "freedom, democracy, equality, and fraternity" advocated by Dr. Sun Yat-sen. Boai has been rich in raw materials for making high-quality beef noodles since ancient times. Since ancient times, there has been a folk custom of "white jade bamboo shoots, emerald garlic, Suzhai radish and ginger" and "five-flavored beef noodles; three fresh water banquets for thousands of families".

< p> The deep connotation of Central Plains food culture can be summarized into six words: fragrance, essence, beauty, elegance, emotion and etiquette. These six words reflect the food quality, aesthetic experience, emotional activities and society in the process of eating activities. The unique cultural connotation contained in the functions and so on

Since the Jiaqing period, Ma Liuqi, a member of the Dongxiang ethnic group in Gansu, learned from Chen Weijing, a student of the Imperial Academy in Qinghua, Huaiqing Prefecture (now Boai County, Henan). After learning the skill of Chen Jia Beef Noodles, he brought it to Lanzhou and opened the first Lanzhou Beef Noodles restaurant in history and named it "Ma Jia Da Ye Beef Noodles". Chen Weilin, Chen Hesheng and Chen Xiesheng unified the standards of Lanzhou beef noodles with "one clear (soup), two whites (radish), three greens (coriander and garlic sprouts), four reds (spicy seeds), and five spices (noodles)". The soup is clear in color; the radish slices are white and pure; the chili oil floats bright red; the coriander and garlic sprouts are fresh and green; the noodles are smooth and fragrant

The authentic soup beef noodles from Suzhai Chenjia in Qinghua Prefecture. Uncle Ma’s Beef Noodles will always be missed. This is the sentiment of many beef noodle gourmets and the favorite of many beef noodle fans.

Majia Daye Beef Noodles are the same as Suzhai Chenjia Beef Noodles in Henan Boai. They have been memorable for two hundred years. The beef soup is fresh and rich, the beef is soft and tender, and the aftertaste is endless. The more you chew, the more fragrant it becomes. The secret is to use the front noodles. , breast rib beef, beef tendons and different parts of meat are combined in appropriate amounts. The large pieces of beef are added with beef liver, local chicken, beef ribs and seasonings to stew in the old soup. The meat is also cooked in a special seasoning sauce until it is completely flavored, and the tendons are glued together. The essence melts into the soup, and the fragrant braised beef is ready to serve.

Lanzhou and Boai are a thousand kilometers apart, but a bowl of noodles connects the two cities. On December 19, 2018, People’s Daily’s Frontline Perspective reported on Lanzhou Beef Noodles titled “From a Bowl of Noodles, Seeing Changes in 40 Years”, which attracted great attention from the party and the national media. The Communist Party of China Internet, CCTV, CCTV, Xinhua News Agency and more than 200 news media at home and abroad rushed to report and reprint it, causing huge repercussions at home and abroad. The article shows the great achievements of China's reform and opening up in the past 40 years from just a bowl of Lanzhou beef noodles. my country has implemented reform and opening up for 40 years and has achieved world-renowned achievements. The people's material living standards have been greatly improved, and the level of social civilization has also been unprecedentedly improved. We are living in this great era, witnessing today's economic take-off and national peace and prosperity. In addition to the constantly refreshing GDP, there are also people's heartfelt admiration for today's happy life. What the people can most truly feel about the great changes in the past 40 years is the great improvement in the changing conditions of food, clothing, housing and transportation around them. Looking at the 40 years of reform and opening up from the changes in a bowl of beef noodles, you can see the big things from the small ones, and you will have a special taste in your heart that will make you chew and chew on them.

The article particularly emphasizes that "In fact, this bowl of noodles has rich cultural connotations and is a rich mine that urgently needs to be developed. Ramen, which has a history of more than 200 years, has spread across the country along with the process of urbanization. Its fragrance spreads across China and enriches the whole country. Recipe. Before ramen was introduced to the northwest, it was inherited from the Chen Weijing family in Henan. The family was originally a family of traditional Chinese medicine and masters of cooking. To make a pot of beef soup, more than 20 kinds of Chinese herbal medicine are needed, and the method of health preservation is also integrated. In a bowl of noodle soup, there is a continuous and flexible power in Chinese food culture. Traditional culture can be regarded as a golden key to crack the code of consumption upgrading. "This passage discusses the profound Chinese food culture contained in ramen, which is the code to crack the code of consumption upgrading. . How to develop it is to start from the many family secret recipes and food culture left by the Chen Weijing family. This work is of far-reaching significance and has a long way to go.

The secret of Mr. Ma’s beef noodles is actually very simple. The most important thing about Mr. Ma’s beef noodles is that he uses the braised pork recipe of Boai Suzhai Chenjia Small Car Beef Noodles. Its biggest feature is that it has an endless aftertaste. , the more you chew, the more delicious it becomes. There are many people eating soy sauce beef, and they buy extra food to take home, so there is more soup to cook the beef. The beef noodles made with more and thick soup will be delicious, so when eating beef noodles, you can know whether it is authentic or not by taking a sip of the soup first.

There are two couplets showing the scene of Uncle Ma’s beef noodle restaurant in full swing and the waiter working hard

The first couplet: Uncle Ma’s fierce battle on the three-foot stove to cook beef in full swing Noodle soup

Second line: The waiters and waiters work hard just to satisfy the diners

Horizontal comment: High skill and sincerity

Also:

< p> The first line is: Holding a spoon and pulling noodles and proclaiming himself the guardian of the pot

The second line is: Holding a big bowl and eating two pieces, you can be called a living god in Jincheng

The "Master of the Ma Family" is worn horizontally.

The "Master of the Ma Family" treats the pot as a battlefield, strictly selects the ingredients, and cooks them carefully to make diners become living gods in Jincheng

Ma Family The unique skill of Uncle Beef Noodles lies in the ingredients and soup. After the beef is boiled in the pot for an hour, the light soup begins. This requires the ability to control the heat at any time. On average, Majia Uncle Beef Noodles uses ten pounds of beef soup to make beef noodles for 25 people/portion. . The beef noodles are rich and mellow, with an exquisite flavor.

Put the noodles into the pot. When the noodles are cooked, put them into a bowl. Pour an appropriate amount of beef soup, radish and floating oil on the noodles. Serve. Pour the cooked ramen with clear soup, serve with diced beef (or slices), coriander and garlic sprouts, add bright red chili oil and serve. It has the function of driving away wind and cold, and can also treat stomach cold, rheumatism, rheumatoid and other diseases. It has the effect of nourishing yin and nourishing the kidneys and strengthening the body. Its nutritional value is extremely high.

The making of soup: "Majia Uncle Beef Noodles" inherits the recipe of Chenjia Xiaoche Old Soup Beef Noodles in Suzhai, Qinghua Prefecture (now Boai County, Henan Province), using soup as the source of fresh food. Pay attention to the use of soup and be good at making soup, especially the preparation of "old soup" and "clear soup". The clear and turbid soups are distinct. The fresher one is called clear soup, and the thicker one is called old soup. It is also called cloudy soup. Each has its own purpose. Each has its own efficacy. This couplet shows that Uncle Ma’s beef noodles were already very famous at that time.

The first line is: "Uncle Ma's reputation spreads far and wide. No wonder people call him the king."

The second line is: "The distinguished guests with beef noodle soup can't help but drool at the corner of their mouths when they pass by the door."

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The method of making soup is based on long-term practice. It uses beef, fattened chicken and beef as the main ingredients, and uses 23 kinds of seasonings to prepare the old soup. After boiling and lightly boiling, the main ingredients are delicious. Dissolved in the soup, it tastes extremely delicious. It is the most delicious soup in beef noodles. It is not only delicious, but also not smelly or fishy. It has a thick taste, a mellow color, a rich and delicious aroma, nourishes yin and latent yang, replenishes yin deficiency, and clears blood and heat. . It nourishes blood and calms the mind, dispels wind and dredges meridians, enters the three meridians of spleen, lung, and kidney, and has the functions of strengthening the spleen, nourishing the lungs, strengthening the kidneys, and replenishing the essence. The secret recipe of the soup was preserved in a handwritten note written by Chen Weijing, a talented man from the Qing Dynasty, who is the descendant of Chenjia Xiaoche Laotang Beef Noodles in Suzhai, Qinghua.

During the Guangxu period, Chen Weilin, a student of Taipei, and his son Chen Hesheng visited Chen Weilin’s friend Huang Jihou, the director of Wuquan Academy. When they set out, they brought along a family letter written by his grandfather Chen Weijing to his son Wei Lin and Sun Hesheng. The title of this handwritten letter quoted Wang Wei's poem: The spring grass will be green next year, will the kings and grandsons return? Change it to: The spring grass will be green next year, will my grandson return? The poem is as follows:

All the birds are flying high, and the noble son is far away alone. When you are young and peaceful, your body will be more than a hundred times stronger. The spring breeze brings the fragrance of grass and trees, and Angelica Huaiqing Mansion. The new green is about to emerge, the lilacs are beginning to bloom, the flowers are fragrant and the leaves are luxuriant, the blue waves are rippling, and the hundred-mile forest grass is indeed lush and fragrant. The road is long and difficult, but what about the mountains? You and others avoid the grass bandits and return to Suzhai. Wearing the auspicious red robe of Ma Gua in front of the car, he stayed in the Bajiaolou at night and drank coriander soup in the morning. Ma Liang is about to travel a thousand miles, and the yellow flowers are everywhere. Si Biyu greets each other on a water banquet with a couplet: Yueshan ginger soup, fennel beans, cooked meat and a bowl of expensive old maknae. The stove is draped horizontally.

Signature: Weijing gave birth to his son, Lin Sunhesheng's notes on his journey to the west

It is said that Chen Weijing has been shrouded in thoughts of separation, and Sunzi Hesheng went away for the first time. Although they had just broken up, they had already I hope he will come back soon, but I am afraid he won't come back for a long time. The handwriting begins with a quote from Li Bai's poem, "All the birds have flown high, and the noble son has gone far away alone" (referring to Lin's son). What I write is my own loneliness and my helplessness. Although the mountains are high and the road is far away and the journey is difficult and dangerous, it is my determination to seek comfort and sustenance in nature. I use my unique imagination and ingenious conception to give Landscape scenery and 23 kinds of seasonings for making Laotang Beef Noodles come to life.

At the end of the handwriting, "Si Biyu's calligraphy couplet greets each other at the water banquet: Yueshan ginger soup, fennel beans, cooking meat and a bowl of expensive old maknae. Across the stove." Chen Weijing made a wish to wait until his grandson Chen Hesheng returns. , Hesheng's fiancée Si Shi (who was born in a scholarly family) wrote couplets, built a Kowloon stove, and invited famous squires and neighbors to buy water mats to welcome the grandson.

The popularity of Mr. Ma’s beef noodles is clearly reflected in this couplet.

Exactly:

Ma Jiaye rides in the fog, pulls noodles, pops belly kernels, cooks condiments, and is the most delicious in the world

Beef soup is comfortable Boiling, radish slices, green garlic sprouts, fragrant coriander, your appetite will whet your appetite

Place the beef slices or dices on the noodles, the meat is fragrant but not greasy, the texture is round, the soup is delicious, and the noodles are chewy Chewy and chewy, whether you like it salty, spicy or sour, a bowl of beef noodles can satisfy you far beyond your imagination.

The nine-character classic of "Majia Uncle Beef Noodles" is "the soup is clear, the meat is crispy and fragrant, and the noodles are tough and long". Old people say: The most advanced beef noodle is Mr. Ma’s beef noodle, paired with beef head meat, fried tripe kernels and other hot and cold meat and vegetable side dishes, it is the king and supreme of Lanzhou beef noodles.

When talking about Mr. Ma’s beef noodles, we have to mention Mr. Ma’s fried tripe kernels and soy sauce beef (head) meat. These are Mr. Ma’s unique skills.

Puxue Master Zhang Shu once mentioned a couplet for Mr. Ma's beef noodles

The first couplet is: "The aroma of clear soup beef noodles is so overwhelming that three bowls are still not enough."

The second couplet is: " The fried beef tripe with kernels is delicious and not too much to add to two plates."

Hengpi is the "Master of the Ma family".

The fried tripe with kernels has always been a Beijing delicacy. Beef and sheep tripe are the main ingredients, and fried tripe kernels have long been discontinued in Lanzhou and are almost extinct. The "explosion" method of Uncle Ma's water-fried tripe kernels is the same as that in Beijing. Only the "explosion" time and seasoning are different. The condiment is a specially prepared "explosion" tripe based on the family recipe of Chen Weijing of Henan Boai. Ingredients are also selected and processed according to different parts of the belly. When eating fried belly, you should pay attention to the heat, it should be crispy and tender. To "explode" the tripe in boiling water, press the parts of the tripe and cook in batches. The "water-explosion" time in Lanzhou is: 20 seconds for beef tripe kernels and 16 seconds for beef tripe kernels. If the time is right, it will be Yangchun Baixue. If it is over-exploded, it will become tough and hard to chew. To eat fried tripe, you need to dip it in condiments. The condiments are the "exploded" tripe specially prepared by Mr. Ma's family, coriander, garlic juice and chili oil. It can also be prepared by diners according to their own taste. The fried tripe kernels can be eaten alone, or paired with beef noodles or wine. In addition to the freshness of the belly, the whole process of bursting the belly is "exploding". The bursting time must be just right. If it is under-cooked or overcooked, it will be over-cooked or over-cooked and not crispy, or even chewy. Therefore, its quality standard is "crisp and tender", and different parts require different heat.

There are couplets as evidence:

Top: Stir-fried beef tripe with Renyang Chunge and white snow

Bottom: The old man of the Ma family enjoys the Ba people in the bottom

< p> Hengpi: Happy spleen and stomach

The yellow color of the belly of Nanyang beef means that it is a cow that eats green grass. Nanyang tripe kernels are among the best tripe types because they are rich in protein and low in fat. They are rare high-grade tripes in the international market, especially Nanyang tripe kernels. They are known for their color, aroma, and taste, and are famous for their high quality, rareness, and characteristics. Convinced consumers all over the world. Disemboweling is complicated. When cutting, you should follow the grain and cut it into beef louvers, beef tripe kernels, beef louver tips, and beef thick heads, a total of 4 types. After dividing the belly, it’s time to cut it finely. Different parts should be cut into pieces, segments, wires, etc. The louvers should be cut to about 13 mm, and the belly should be as thin as possible. The skill of the knife should be uniform and neat, and the thickness should be moderate.

The preparation of Mr. Ma’s braised beef follows the Chen family’s ancestral braised beef recipe written by Chen Weilin. It only uses eight kinds of seasonings to achieve a complete color, aroma and taste. Majia's uncle beef sauce is strictly selected from the ingredients, using cattle that have been grown for about two years. The size, leanness, and thickness of the meat should be basically the same; eight kinds of auxiliary ingredients are used to prepare the old soup: cloves, dixiang, fennel, pepper, aromatic, and Chinese old. seasoning. The place of origin must be fixed, fresh and tidy; the production process must be meticulous and the workmanship must be precise. The sauced beef can be made lean but not burnt, with a rich and mellow unique flavor that lasts for a long time. The sauced beef made in this way is not only delicious, but also has the functions of strengthening the spleen, lungs, kidneys and essence. Although it is called sauced beef, the sauce should stick to the meat when it comes out of the pot, so that it does not break up or fall apart when pulled, it is fat but not greasy, it is lean but not tender, and it is crispy and tender in the mouth. In terms of craftsmanship, the requirements must be: fine selection of meat, exquisite seasoning, and strict production. At the same time, only with meticulous workmanship can the finished product be of the highest quality. The beef in sauce should be cooked thoroughly, dark brown in color, lean but not burnt, shiny, not burnt, tender and tasty, rich in flavor, fat but not greasy, salty but fragrant, and with a strong aftertaste.

Xiao Jiazhi, a Jinshi of the Qing Dynasty, was born in Boai, a village in Zhuxiang. He especially loved the bamboos and streams in his hometown. His poem "Miscellaneous Odes of Danlin" "The path turns along the stream, and the peach garden has no end. Outside the village gate Water is everywhere, and bamboo is at home. The summer heat quenches the thirst, and the cold rain accumulates. The shade of the trees meets the old man, and the sky and the earth are small and sandy." It is still familiar to people. The following poem was written by Chen Weijing's son, Chen Weilin, a college student. He used the technique of his predecessor Xiao Jiazhi to describe the beautiful environment of Su Village: cardamom branches are upturned, and green bamboos surround Su Village. Octagonal red robe, full of lilac smile. The spring sand reflects the green terraces, and the fragrant streams jump. In August when the cinnamon is fragrant, I ride a donkey and sigh at the age of the country. The same is true for Boai Suzhai Village. Suzhai is surrounded by streams and embraced by green bamboos. When spring comes, lilacs overflow the branches and buds, and the fragrance remains until midsummer. The thirteenth generation ancestor Wei Jing, the fourteenth generation Wei Lin studied at Taixue, and his reputation was passed down from four towns.

Inspired by the local cart beef, Wei Jing's ancestors developed a secret braised beef recipe based on the ancestral secret recipe. After repeated tastings and improvements, they summarized the core eight-flavor cooking secret recipe. 11. Chen Weilin also followed his father's method and embedded the recipe of braised beef into a poem. It is catchy and easy to remember for future generations and passed down from generation to generation. This recipe uses eight kinds of seasonings. The old one is licorice, the fragrant one is dahurica dahurica, commonly known as the fragrance of the king. Spring sand refers to amomum villosum, and spring sand from Yangchun City, Guangdong is the top grade.

The first sentence introduces cardamom, a condiment that nourishes the spleen and stomach. Cardamom is as green as the spring of the year. It is full of vitality and full of spring. I have to admire the beautiful environment of Su Village. The two sentences use octagonal, red robe, and lilac hidden among them, describing the red flowers and green willows. In spring, Su Village is peaceful and healthy, and the green plants are luxuriant. The three sentences are hidden in the middle of the sentence with two flavors of spring sand and aromatic seasoning, and the green water and clear stream, the source of Su Village, are placed at the end of the sentence. The last sentence not only writes that the field is full of sweet-scented osmanthus in midsummer and August, but also contains an important seasoning - cinnamon. At the same time, at the end of the poem, the allusion of Zhang Guolao riding a donkey upside down - looking back at everything leads to the last seasoning - Guo Lao, the purpose He warned future generations to think carefully before doing anything, to choose the bad ones and change them, to think carefully before acting.

No matter what, the authentic Lanzhou beef noodles and Lanzhou people’s beef noodle complex are:

First line: Spring brings blessings and it is hard to live without beef noodles in all seasons

Second line : When autumn comes, guests from all over the world come to thank Uncle Ma

Horizontal comment: Spring comes and autumn goes

Horizontal comment: One fragrance and two beauties

First couplet: One heart, one mind, one style, one style It must be fragrant

Second line: Delicious food, delicious dishes and delicious snacks

"Lucky Star", the god of folklore. Legend has it that he can bring blessings, good luck and good wishes to everyone. The origin of the lucky star is very early. It is said that dwarfs appeared in Daozhou in the Tang Dynasty and were selected as playthings by the court over the years. "Also known as the "God of Fortune", he is also known as the "Ziwei Emperor" in Taoism and is quite respected among the people.

"Luxing" is also known as "Wenchangxing". He is the patron saint of scholars and is in charge of the human world. Fame and wealth. After the imperial examination system, he began to be respected among the people. His image was like a noble official of the imperial court. It is said that the God of Lu was held by Zhang Yazi, also known as the "Emperor of Wenchang". He is highly respected. His image is like a noble official. Fulu refers to the traditional auspicious pattern of fortune and fortune, which is a homophony of bat (Fu) and sika deer (Lu) to symbolize "Fu Lu". . Uncle Ma reminds us that while using knowledge and wisdom to pursue wealth, it is more important to have a conscience and social responsibility as the bottom line, so that we can achieve both happiness and peace of mind.

Fulu Pavilion

The first couplet: The guest is blessed to be evergreen all year round

The second couplet: The door is full of customers and wealth comes from all directions

"Longevity" means longevity The god of longevity. Most people believe that the long-lived Peng Zu became a "longevity star". The head of the red-crowned crane, which was regarded as a symbol of longevity by the ancients, is raised high. This is the auspicious and long-lived elder, also known as the South Pole. Ancestor, Antarctic Immortal. It symbolizes the traditional virtue of the Chinese nation and is an ancient custom spread among the people. To pursue joy, we must create a God of Joy. Marriage is a great joy in life, so weddings are also called weddings. According to old custom, the bride must sit in the direction of the God of Joy. Happy events, children's full moon, and birthday celebrations for the elderly are often held here.

Shou Xi Zhai

First line: Come to the Ma family to celebrate.

Second line: Pin Qinghua. If you want to be promoted to the "official hall", you must have both ability and political integrity, pay attention to performance, and be recognized as a good person by the masses. Select outstanding cadres who are dedicated to work, honest and honest, and form honest people in the cadre team. A good guide to be respected and reused

Official Hall

The first couplet: The rising of a high-ranking official and the spring song of white snow

The second couplet: Enjoy the delicious wine. 人

Fulu Pavilion, Shou Xi Zhai and Guan Fu Tang are the three private rooms of Mr. Ma’s family respectively, and represent Fulu Beef Noodles, Shou Xi Beef Noodles and Guanfu Beef Noodles respectively.

In addition to delicious food, Uncle Ma did not forget to make it convenient for customers. He wrote in the couplet on the toilet door

Above: Sit tight and look for poems when you come in.

Bottom: Relax and listen to the clear spring after going out.

Horizontal review: Qingqing World

Part One: Open the door to convenience,

Part Two: Solve the worries of the future,

Hengpi: A place of public criticism

The reason why a local snack has long-lasting prosperity lies in the regional culture it carries and the customs and customs it embodies. In this sense, Lanzhou people have truly brought Henan Boai's Suzhai Chenjia Beef Noodles and Majia Uncle Beef Noodles to a new stage and promoted them to the whole country and even the world. In addition to the many unique methods of making beef noodles, rich nutrition, and low prices, it should also be attributed to the atmosphere created by beef noodles. When Lanzhou people eat beef noodles, they pay attention to a kind of emotion, a kind of momentum and a kind of style. In their opinion, the soup should be mellow, the beef should be soft and fragrant, the noodles should be stretched with various styles, the soup should be scooped quickly, and the noodles should be eaten with full concentration. When a bowl of hot beef noodles is served, the mellow aroma permeates the Lanzhou people's clear and distinct aesthetics, their simple and persistent temperament, and their bold and enthusiastic Northwest style. This is Lanzhou, where opposite flavors harmonize, bringing peace to the northwest plateau and comfort to long-distance travelers. The Chinese nation dug deep wells from which the fountain of life gushes in two distant places: Bo'ai and Lanzhou. There is a Huaiqing festival there, and we will feel a sense of pride when we travel across the thousand-year plateau.