1, Jinqiang Lanzhou Beef Noodles
Jinqiang beef noodles are the representative of China cuisine. There are dozens of direct stores in Lanzhou. Jinqiang beef noodles Wuquanshan store sells about 6000 bowls a day during the hot period. Breaking the dining record of Lanzhou beef noodle shop is still a much-told story. All the shops of Jinqiang Beef Noodles are very good, with good taste, store decoration, cleaning and management. Beef noodles have a long aftertaste. Meat, eggs, especially kimchi are a highlight of their home, which is famous far and near. Many customers go to eat kimchi beef noodles.
2. Ma Chili beef noodles
The old shop 1962 originated from Zhengjiazhuang, Qilihe River. I didn't call it Chili beef noodles at first. Later, because the secret pepper made many people remember this beef noodle, this shop changed to Chili beef noodle. Business is particularly hot, and many times I can't get in line! His beef is also a major feature. Many people go to Chili, followed by beef.
3. Wumule Peng Hui Beef Noodles
My Muller's position in the eyes of Lanzhou people is about the same as that of horses in the eyes of foreign tourists. My muller beef is a legend in Lanzhou. Adding my muller's beef to beef soup produces a chemical reaction instantly. Fat meat tastes like milk, lean meat is not firewood, soft and rotten.
4. Jeffery Ji broth beef noodles
Xigu people absolutely know, but Chengguan and Qilihe Anning people probably don't know. This shop is located next to 2 1 middle school in Chenguanying community, and its specialty is pepper. People who eat spicy food may be a little unbearable, but people who eat spicy food will definitely applaud, and the soup is good, the noodles are thick and the soup is fresh.
5. White Qiang Jian Muslim Beef Noodles
Bai beef noodles, unique in Yantan, enjoy a high reputation, making Bai beef noodles full of customers every day. Yantan people's day begins with a bowl of white beef noodles. "White beef noodles" is very popular, and it is said that Lanzhou people like it very much. As an old Lanzhou native, I can say responsibly that it tastes good, just like when I was a child.
Buying points:
1, add the dough-kneading agent to knead the dough.
Knead the dough into long strips with water, shake it up and down with both hands and pull it repeatedly. According to the strength of the dough, determine whether it is necessary to pull powder. After repeated stretching and kneading, the next process can be carried out until the gluten structure of the same dough is arranged smoothly and evenly, which meets the requirements of Lamian Noodles's dough.
2, the next dose
Put the smooth dough on the chopping board, oil it, gently pull it, then press it on the surface with the palm of your hand, push it back and forth into round strips with uniform thickness, then pull it into dough with uniform thickness and equal length, cover it with tarpaulin, and simmer for about 5 minutes, and you can start Lamian Noodles.
3. Spicy noodles
Sprinkle flour on the chopping board, rub the baked flour into strips, roll it on the pavement, such as pulling leek leaves and wide noodles, then press it all over by hand, hold both ends of the noodles with both hands, then pull it, pull it away, then turn your right hand to your left hand, separate the two ends of your left hand, hook the middle of the noodles with your right index finger, then pull it, and then separate the noodles after stretching.