Where in China is Lamian Noodles delicious?

Lamian Noodles in Lanzhou, of course. High-quality flour rich in gluten and strong toughness is selected and baked with local vegetation in Lanzhou, with a soft surface. Often the day before, the young man with strong arm strength repeatedly pounded, rubbed, pulled, dropped and patted the big soft noodles, then smoothed them into strips, and then pounded them into strips with teacups as thick as chopsticks.

Then pull out noodles with different sizes and thicknesses according to the diners' hobbies. If you like to eat round noodles, you can choose five styles: thick, two thin, three thin, thin and capillary. If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles is a unique skill. One noodle segment pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness.

Seeing Lamian Noodles seems to be enjoying an acrobatic performance. At the end of the performance, it seems that dancers are waving ribbons. The quality of beef Lamian Noodles depends on clear soup. People in Lanzhou eat beef noodles and soup before they know whether it is authentic. Soup is often made of tender yak meat or yellow beef produced on the grassland, with large pieces of cow head bones and leg bones, and then beef liver soup and chicken soup are added in proportion, and the soup can be boiled in an extra-large pot-shaped iron pot, so that the soup is fragrant and clear.

When eating, only clear soup, boiled radish slices and seasoning are used. Cooked Lamian Noodles is served with radish broth, diced beef (or slices), coriander and garlic sprouts, and red pepper oil. Lanzhou beef noodles with clear soup have five characteristics: "one clear, two white, three red, four green and Huang Wu". That is, beef soup is clear and fragrant; Radish slices are white and pure; Chili oil is bright red; The coriander and garlic seedlings are tender and green; Noodles are smooth and yellow. Lanzhou people seem to have a special preference for vinegar, so they bring a bowl of noodles and start with a pot of pot-bellied vinegar. Add a balsamic vinegar, as if only in this way can you enjoy the sour and spicy fragrance of beef noodles. Eating beef noodles often exceeds the usual amount. A bowl of noodles will make you sweat and drink all the hot and sour broth. It's too delicious to waste. Diners who avoid eating hot and sour beef noodles can hardly taste the hot and sour flavor.