Besides Lamian Noodles, the most important secret of beef Lamian Noodles lies in the pure and fragrant soup. Lanzhou people eat beef noodles and drink a mouthful of soup before they know whether it is authentic.
Since Chen Weijing made the first bowl of beef noodles in Qing Dynasty, the formula of this soup has been passed down from generation to generation. The so-called clear soup is not water and salt, but is mainly made of more than ten kinds of seasonings and beef soup. When cooking soup, you should choose tender yak meat or yellow beef produced in Gannan grassland, add beef spinal cord and leg bones (commonly known as bonzi bones), beef liver, and some chicken soup, then add spices such as pepper, tsaoko, cinnamon and ginger skin in proportion, and then add local special radish slices in an extra-large pot-shaped iron pot to cook soup. Clear soup is fragrant and clear, and only the prepared clear soup is used when eating.
Cooked Lamian Noodles with clear soup, diced beef (or sliced beef), coriander and garlic, and red pepper oil. There is no big fragrance among them! Just like martial arts, its highest state is to return to nature, and this "purity" is naturally fragrant. Perhaps soil and water are also one aspect. Lanzhou is located on the beach of a valley in the upper reaches of the Yellow River, and its groundwater quality is the best among cities above the provincial capital.