[Explanation] Recently, this bowl of Lanzhou Beef Ramen, known as the "First Noodle in China", has been launched with tomato, curry, mushroom soup and other flavors to continue to warm the diners.
In the early morning, beef noodle restaurants large and small on the streets of Lanzhou opened for business one after another.
In a noodle restaurant, Ma Haifan sliced carrots, cherry tomatoes and other ingredients, poured them over water, made soups such as curry, tomatoes, sauerkraut, and fungus soup on the noodles to complete the multi-flavor beef ramen.
Talking about making inspiration, Ma Haifan, the operation director of the noodle restaurant, said that the creativity comes from tomato hot pot.
[Concurrent] Ma Haifan, Operations Director of Lanzhou Beef Ramen Restaurant
Now in the market, the hot pot industry has a tomato hot pot.
We have tomato beef (raised) noodles, which just happen to meet the market demand, and launched four different flavors of beef (raised) noodles.
[Explanation] The rich aroma of curry, bright red tomatoes, secretly crafted sauerkraut, delicious fungus soup and other soups, plus the ramen masters use traditional techniques such as kneading, rubbing, walking, pulling, and stretching to pull the white dough Noodles of different widths and narrow shapes.
The two complement each other, and the onlookers who came to the "early adopters" coveted.
At the table of diners Zhang Kexin, two bowls of multi-flavored beef ramen are particularly noticeable.
[Concurrent] Diner Zhang Kexin
I just ordered 2 bowls of noodles, one is mushroom soup (beef ramen) and the other is tomato (beef ramen). These two bowls of noodles are really different from the past beef soup (ramen). I prefer tomato flavor (beef ramen). .
[Explanation] Lanzhou Beef Ramen, which was founded in 1915, not only spreads to various cities in mainland China, but also goes to the world, distributed in more than 40 countries and regions such as Russia, Canada, Singapore, Japan, and the United States.
However, due to the influence of the region and various factors, the taste presents a "thousand stores and a thousand flavors".
For this reason, Lanzhou beef noodles have been packaged in "barreled" packaging to ensure that diners everywhere can taste the authentic taste at any time.
Ma Haifan, who has been selling "barreled" Lanzhou beef noodles for several days, said that in order to ensure the original flavor to the greatest extent, the "barreled" Lanzhou beef ramen noodles are made with special techniques from production to packaging.
[Concurrent] Ma Haifan, Operations Director of Lanzhou Beef Ramen Restaurant
The noodles are not fried noodles, but dehydrated noodles. The noodles are chewy and have a softer taste.
In terms of raw materials, the beef stick bones and beef are boiled, and then (concentrated) filled into the seasoning bag.
[Explanation] Tear open the package, squeeze into the beef broth, add beef, vegetables, supplemented with chili and vinegar, and a bowl of noodles can be brewed in 5 minutes.
In the past, Lanzhou beef ramen, which could only be eaten in dine-in, now wears "new clothes" to the tables of more people.
Ai Qinglong, Cui Lin, Yang Yanmin reports from Lanzhou, Gansu
Editor in charge: [Ji Xiang]