When I came to Lanzhou, the first meal was definitely the legendary ramen.

The city that the Yellow River passes through is filled with the fragrance of beef noodles, and it penetrates into every street from the early morning.

I traveled all over the world and summarized a rule: See where there are many people, it will definitely be delicious." But Johnson Johnson found that this sentence was not applicable in Lanzhou.

As long as you reach meal time, almost every beef noodle restaurant has to line up, which continues from 6 am to 2 pm.

Order orders at the door, change the bills, and walk to the long queue of noodles, choose the noodles you want to eat. After experiencing the process of ramen, cooking noodles, serving soup, and scooping spicy food, a bowl of beef that has been hot through the noodle bowl appears in front of you. You need to hold this bowl of noodles and quickly occupy a space, then go to the meat cut stall and pick up beef, tea eggs and side dishes.

The meat and eggs are all casually placed into the soup. The jargon is called the meat and eggs flying together. Taking up a seat is not a simple matter. If you really can’t do it, you can only run outside the door and squat and eat, which feels very punk.

I finally found an old shop and then went to the private room to calm down. The specialty was as follows: A bowl of real beef soup can support a bowl of beef noodles. And the noodles are the flesh; spicy food is the personality; beef coriander, garlic, sprouts, radish is the clothes; and the person who makes the noodles is the soul.

The soup will definitely be clear when boiled. Add butter or even chicken oil, and the soup base will be light brown. Put it in a large pot in the noodle stall and continue to roll, waiting for it to be poured into the noodles that have just been cooked and drained.

Only fresh can you not feel thirsty after eating it. This is a blended soup such as MSG and bone soup powder that cannot be replaced. In areas where beef consumes a lot, it is not difficult to achieve real beef soup. What is more competitive is the secret recipe for the aurora soup that every store can’t change.

Especially during the Chinese New Year and the holidays, countless people get up early to eat the pot of ritual-like soup at 6 o'clock, which is similar to those of Suzhou people.

It was once promoted online: The best ivory radish to add frosted beef noodles is the best ivory radish harvested after frosting in autumn and winter. It has a sweet taste, juicy and tender taste. In other seasons, we should be the second best, winter water radish, summer flower cherry radish, and autumn and winter green radish slices.

In the eyes of experts, they are all pretending, just to buy seasonal white radish or green radish when going to the market: After all, the function of radish is to remove the meat smell and to relieve greasiness; as long as it is cut thin and soaked in the soup, it will be transparent, fragrant and soft.

Red spicy food is made by splashing hot rapeseed oil into spices such as chili, and it focuses on aroma rather than spicy. The pepper noodles used are often made locally, with dried horn pepper and dried stitch pepper.

Pour spicy food is the last step. When you hit the hot soup, the fragrance will spread vigorously. This shop is an exception. He covers a spoonful of soup into a noodle bowl, adds spicy food, and adds a spoonful of soup. When you eat noodles, you can add vinegar unscrupulously, and the amount of food you eat is just around the corner.

Fresh garlic sprouts and coriander are finely chopped and placed in two large metal bowls next to the soup pot. After serving the soup, scoop a spoonful of them float on the soup, which is equal to the bright red spicy food, adding a bit of fragrance to the heavy butter flavor.

As for the noodle, the earliest Lanzhou beef noodle restaurant recorded in the record was Yueyanglou, which was established in the early Qing Dynasty. The "Chiding Ji" mentioned that people in Lanzhou make noodles, and the above white noodles are kneaded with egg white. The longest time is that they use their fingertips to pinch them into thin strips, which are more than meter long and are constantly. This is also a unique skill.

Nowadays, when making ramen, no eggs are added, there is one thing, but it must be added: bulgo ash. The ashes obtained by burning dry bulgo ash is potassium carbonate, which is similar to alkaline water. It increases the degree of intersection of gluten protein in high-gluten flour to achieve the taste of the muscles, and can be stretched to extremely fine and constantly cracked.

Any shop with good business, the noodle, ramen and noodle cook must clearly divide the labor. The noodle cooker will use water three times, ashes three times, and knead them ninety-nine eighty-one times, and make noodles with smooth strips and glutinous ribs.

The ramen chef grabbed the noodles, stretched, folded, and beat them for less than a minute. The noodle cooker was responsible for drawing circles and stirring the boiled noodles, and when they were cooked, they were put into the porcelain bowl.

The face and body are as transparent as jade, and it is very elastic when chewed, which is considered a good face.

All the noodles are served on the table, round and thin as noodles, translucent, soft, and even without chewing, and are called a nest of silk. The thinner is thicker than a nest of silk because it is easy to taste without chewing.

Three thin is the most elegant way to eat it. It is thin and elastic. When you lift it, you will be filled with spicy oil. The fragrance and beef flavor are perfectly fusion. After eating the noodles, the spicy food is just sucked by the noodles.

If Xia Long has a good teeth, eat two pillars, which are close to the thickness of a pencil, and it needs to be cooked for a long time. There is a concave edge on the dough body. From this side, it looks like two sticky noodles. The taste is fleshy, very elastic and the dough core is slightly hard, very similar to the al denta texture of pasta.

Xia Hu is even more awesome. He directly challenges the big wide face. How wide is it?

Pick it up with chopsticks, and one bowl of noodles is only two noodles.

The noodles are wider than the mouth, and can be eaten from left to right, like eating a tough dough. Very manly, I deserve to wear a big gold chain to eat.

It is said that there were hollow surfaces and elusive surfaces in the past, but now they have been lost.

Three large plates of beef are served, the beef soup is stewed, the beef is taken out and cooled, and sliced. Soak it directly into the soup, and the thin slices of meat are burned to make the fat half-deep, soft and fresh.

Especially the five-flower toe, it is basically thin, and some are gluten. It is dry and firm, so it tastes good. The three-course skin, gluten, skin, and flesh, are smooth and rich in taste, and are soft and lively.

I am lucky to meet a chest fork, like the chest in Chaoshan beef hot pot, which is fragrant when chewing, and the strong butter smell fills the mouth.

Every year, a new store is popular. Amber? That became popular after I went out to school.

Ma Anjun must go to the main store, but the branch can’t do it. He has to go to the next store next to the Provincial Bo in Mogou.

Bai Jianqiang was very good. I asked the meat-cutter to ask the meat-cutter to fold the breast fork, which would be satisfying.

That must be the terminal of No. 8 Station. I can’t call it the name. My dad has been eating it for more than ten years.

After inquiring about all the old shops, they gave their own flavor and characteristics. Most ramen shops were named after the first operator, which was particularly fashionable. People in the city had heard of the boss's name and were also considered as glorious.

The five masters of Lanzhou beef noodle many years ago: Saddam the East Evil, Ma'an Army of the West Poison, the Southern Empire Guard, the North Beggar Goshawk, and the Middle Divine Power Ma Zilu, are still at an excellent level.

I just caught a local person and asked, "The so-called authentic Lanzhou ramen with clear soup and poor water outside is called fakes." The so-called hometown stomach, people in every place have radical and paranoid feelings about certain local foods.

Therefore, there is also a near-metaphysical saying that if you leave Lanzhou and leave the Yellow River water, even if the materials are transported to other places in a constant manner, the smell here will not be reproduced.

In Johnson's view, it actually depends more on people. People who make noodles and eat noodles have different moods.bdshare();
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