The difference between Lanzhou beef noodles and Lanzhou ramen is that Lanzhou people never recognize Lanzhou ramen. Just like there is no wife in the wife cake, there is no husband and wife in the lung slice of the husband and wife, and there is no Lanzhou ramen in Lanzhou. So how did Lanzhou ramen come about? I personally think that in the era of underdeveloped information, there are Lanzhou out to do beef noodle business, support the case at the door, and now pull the way of selling noodles, and the way of Lanzhou beef noodles is indeed eye-catching, which may be the reason, "ramen" is so called open.
Leek leaves
Lanzhou ramen and Lanzhou beef noodles both play the Lanzhou brand, but also emphasize: one clear, two white, three red and four green. But if you want to eat a bowl of relatively authentic Lanzhou beef noodles outside of Lanzhou, you should also pay attention to these points:
1, as the topic, if it is called "Lanzhou ramen", most of them are not shops opened by Lanzhou people, and you slowly understand this
2, authentic Lanzhou beef noodle restaurant, not only vinegar, fine, capillary these kinds of noodles, generally can open a shop Lanzhou beef noodles, only a few 8 to 9 medium noodle types: capillary, fine drops, two fine, two pillars, leek leaves, thin wide, large wide, buckwheat ridge. The texture of each dough type is different. If you enter the store and see that there are several types of noodle signs in the noodle mouth, congratulations, you basically eat authentic Lanzhou beef noodles! Diners have the opportunity to try different face types and find the one that suits you best. In terms of my personal experience, buckwheat ridge is my favorite. Buckwheat noodles are ramen when the dough is pressed into a triangle and then pulled into noodles. Because the cross-section is triangular, the heating when cooking the noodles is different from the traditional type, and after cooking the noodles, due to the curling of the surface of the three edges, more soup can be brought in when entering, so the taste is very special. Capillary is good for digestion, but it may not be a good fit for a "foodie" like me. Leek leaves are relatively easy to digest, but also solve the problem of capillaries without chewiness, and many people like it. In my impression, Da Kuan is the choice of a rougher northwestern man, with a feeling of eating dipped water and biangbiang noodles. Other common facial types, I will not say more...
Seeing this decoration, it is basically Lanzhou beef noodles
3, authentic Lanzhou beef noodles, you can generally see a large bowl of oil spicy noodles at the mouth of the noodles, although there may be no difference between the oil on the table and this big bowl, but I still recommend that you add oil spicy seeds on this night, the reason is well, one is that it feels more original; second, you think for yourself. Of course, this can be used as a reference item to judge whether the restaurant you enter is authentic Lanzhou beef noodles
Others, the old gluttony is not much to say, there are many articles about beef noodles on the Internet. The meaning of the old hunger is not Lanzhou judging the advantages and disadvantages of Lanzhou beef noodles and Lanzhou ramen, mainly because outsiders generally think that "ramen" is still the authenticity of Lanzhou, to try authenticity, I will share my experience with you, so as not to let everyone eat well and don't step on the thunder...
Finally, I would like to say to my friends in Lanzhou: This is also some of the understandings summarized by Lao Fu as a non-Lanzhou person, if Lao Fu said it is not right, you are also welcome to popularize knowledge with everyone.