Where is the best beef noodle you ve ever tasted?

Lanzhou beef noodles first began in the Jiaqing period of the Qing Dynasty, Gansu Dongxiang Ma Liuqi from Huaiqing Prefecture, Henan Province Suzhai Village (Henan Boai County) Guozi Tai Tai student Chen Weijing learned the cart beef old soup noodle production process and brought to Lanzhou, after the Chen descendant Chen Hesheng, Hui chef Ma Baozi and others innovated and improved, with "one clear (soup), two white (radish), three green (coriander garlic sprouts), four red (spicy), five yellow (noodles yellow bright)" unified the standard of Lanzhou beef ramen. In the long years of more than 200 years after that, Lanzhou beef noodles are well-known all over the world, and are famous at home and abroad for their fresh meat and soup and fine noodle quality, and have entered all parts of the country, winning praise and honor from diners at home and even around the world, and has been identified by the state as one of the three major Chinese fast food pilot promotion varieties, known as"The first side of China"。<>

Lanzhou beef noodles first began in the Jiaqing period of the Qing Dynasty, Gansu Dongxiang Ma Liuqi from Huaiqing Prefecture, Henan Province Suzhai Village (Henan Boai County) Guozi Tai Tai student Chen Weijing learned the cart beef old soup noodle production process and brought to Lanzhou, after the Chen descendant Chen Hesheng, Hui chef Ma Baozi and others innovated and improved, with "one clear (soup), two white (radish), three green (coriander garlic sprouts), four red (spicy), five yellow (noodles yellow bright)" unified the standard of Lanzhou beef ramen. In the long years of more than 200 years after that, Lanzhou beef noodles are well-known all over the world, and are famous at home and abroad for their fresh meat and soup and fine noodle quality, and have entered all parts of the country, winning praise and honor from diners at home and even around the world, and has been identified by the state as one of the three major Chinese fast food pilot promotion varieties, known as"The first side of China"。

Lanzhou beef noodles first began in the Jiaqing period of the Qing Dynasty, Gansu Dongxiang Ma Liuqi from Huaiqing Prefecture, Henan Province Suzhai Village (Henan Boai County) Guozi Tai Tai student Chen Weijing learned the cart beef old soup noodle production process and brought to Lanzhou, after the Chen descendant Chen Hesheng, Hui chef Ma Baozi and others innovated and improved, with "one clear (soup), two white (radish), three green (coriander garlic sprouts), four red (spicy), five yellow (noodles yellow bright)" unified the standard of Lanzhou beef ramen. In the long years of more than 200 years after that, Lanzhou beef noodles are well-known all over the world, and are famous at home and abroad for their fresh meat and soup and fine noodle quality, and have entered all parts of the country, winning praise and honor from diners at home and even around the world, and has been identified by the state as one of the three major Chinese fast food pilot promotion varieties, known as"The first side of China"。

Zhongxing Halal Beef Noodles in Linxia City, Linxia Hui Autonomous Prefecture, Gansu Province, is a century-old brand, and you have the opportunity to taste it.

The best beef noodles I've ever tasted are Chongqing, because of its color, flavor, and spiciness, which will make you have an aftertaste after eating.

The beef noodles made in my store are delicious, full of color and flavor, opposite the post on Suining Xingfu Road.

Noodles are the basis of ramen making and are the key. The first thing to pay attention to is the temperature of the water, which generally requires warm water in winter and cool water in other seasons. Through the difference in the temperature of the water when mixing the dough, the temperature of the dough is always kept at 30, and the protein in the flour has the highest water absorption, which can reach 150%, and the gluten generation rate is also the highest, and the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching.

Secondly, an appropriate amount of water and ash should be added when mixing the dough to improve the gluten generation rate and quality in the dough. Pay attention to "three times of water, three times of ash, ninety-nine eighty-one times of kneading". The ash is an alkaline substance made from the fluffy grass produced in the Gobi Desert, commonly known as fluffy ash, which is added to the noodles, which not only gives the noodles a special fragrance, but also pulls out the noodles smoothly and yellow, and the tendons are strong.

In recent years, it has been replaced by a special dough mixing agent, and the dough mixing technique is still the most important.

The purpose of the dough is to promote the production of gluten, so that the proteins that do not fully absorb water have sufficient time to absorb water, so as to improve the production and quality of gluten.

Hometown beef noodles are my favorite, it really has the taste of hometown! It's delicious, and every year when I go back, I'll look for it all over the street.

Qingyang Lovells' new ramen makes you a choice that you don't regret. I've been eating here for over 6 years.

Beef noodles I only eat Master Kong's braised beef noodles The best beef noodles are none other than Master Kong.

Shandong Zibo City, Linzi District, Shihua Jianlao Liujia braised beef noodles. Taste Ganggang Drop.

Make it yourself, your own wide noodles with your own braised beef brisket, half a bowl of noodles with half a bowl of meat, winter bamboo shoots, mushrooms, fungus, daylily hearts, delicious!

The young man with a strong arm first pounds, kneads, pulls, and drops the large ball of soft dough repeatedly, then puts the dough on the board, holds the ends of the strip with both hands, lifts it and beats it vigorously on the board. After the strip is elongated, the two ends are folded in half, and the two ends are continued to be held and beaten, and so on, the purpose is to adjust the order of the gluten proteins in the dough, so that the disorganized protein molecules are arranged into a long chain, which is called Shungluten in the industry. Then roll into long strips, knead into 20 mm thick, chopstick-long strips, or roll into round strips.

Place the noodles on a cutting board, sprinkle with clear oil (to prevent the noodles from sticking), and pull out the noodles of different sizes and thicknesses as the diner likes. Ramen is a one-handed skill, hold both ends, both arms evenly accelerate outward, and then fold the two ends in half, both ends are placed in the finger gap of one hand at the same time (usually with the left hand), the middle finger of the other hand is hooked downwards to the other end, the palm of the hand is turned up, so that the noodles form a noose, and at the same time the two hands are pulled to both sides.

Once the noodles are elongated, place the end of the right hand on your left finger and continue to hook the other end with your right hand. When stretching, the speed should be fast, the force should be even, and so on, each time it is folded in half, it is called a buckle. Generally, the two thin ones are 7 buttons, the thin ones are 9 buttons, and the capillary noodles can reach 11 buttons, which are as thin as silk and do not break, which can really be described as the essence of Chinese cooking.

It is still authentic in Lanzhou, only 6 yuan a bowl, which is cheap, has a lot of beef, and is fragrant. What are you talking about?

The beef noodles are still delicious and very authentic, so I only eat mustache ramen!

To be honest, I think the beef noodles in my hometown of Jingzhou are the best. If you don't like it, don't spray.

Of course, it's Neijiang, Neijiang beef noodles are delicious (""It's just a memory of when I was a book.

The town's 10-year-old beef noodles, coriander garlic sour cowpea chili oil and a lot of slices of beef are still 10 yuan a big bowl.

Of course, it's Lanzhou beef noodles, slices of beef are the essence, paper-thin beef, and people still remember it