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The mornings in Lan-Zhou
starts with a bowl of beef noodles soup
Here where the Huanghe River across
There are over 1000 Muslim hand-pulled noodles restaurants
Everyday
Over a million bowls of beef noodles soup are eaten
The flexible texture and piping hot are the main factors
that Lan-Zhou hand-pulled noodles is being appreciated
A century ago
A Muslim, called Ma-Bao-Zi, pour the soup
that cooked beef and lamp livers into a pot
and then this hot-pot noodles¡¦ gone very popular
The clearness and turbidity of the beef soup
are 2 of the keys to justify the genuineness of
the beef noodles soup
The best beef noodles soup should have
Clear and smooth soup
Clean and clear daikon
Sharp red chili oil
Fresh green vegetable
Bright yellow noodles
Five features
Ma-Bao-Zi creatively added in
"Fenghui water" when he was making dough (Fenghui is the ash of a type of plant called Fengfeng and the ash contains potassium carbonate)
that makes the dough more elastic
All the steps operate manually
Ma-Wen-Bin is the 4th generation of
the Lan-Zhou hand-pulled noodles restaurant
He has been working in the restaurant over 40 years
To have the noodles come out in different sizes
(Wide, Medium, Thin, Extra thin)
Arms have to be strong
as well as the strength control that has to be strong yet with gentleness
Same wheat
Grind into same flour
Nevertheless it can be made into different noodles
show different characters