Chapter 109 Lanzhou Mazilu Ramen

Lanzhou Ramen, because of its characteristics, has opened noodle restaurants all over the country. I am a standard Hunanese. I grew up eating rice. When I encountered ramen, I did not hesitate to eat two meals of rice to feel the taste of ramen in a ramen restaurant.A friend told me about eating ramen in Lanzhou. The taste of the ramen is completely different from that in Changsha. I am looking forward to going to Lanzhou to taste the authentic ramen. On January 26, 2007, I finally made the trip, and my goal was to go straight to Lanzhou to fulfill my wish for several years.Lanzhou is a distant city compared to Changsha.Starting from Changsha, it takes more than 2,800 kilometers to travel, and it takes a day and two nights to go by train.

In Lanzhou, Wang Changwei, Huaerhui and other brothers were waiting for me to eat ramen.They knew that I was going to Lanzhou, and they had been waiting for several days, and they were so anxious that they didn't see me leaving for a long time.When I received the call that I got in the car, I jumped up with joy. At 8 o'clock in the morning on the 27th, my wife and I finally arrived in Lanzhou.Walking out of the train station, Wang Changwei and Huaerhui brothers who came to pick us up had already arrived and waited for us for two hours in the cold wind.Without exchanging pleasantries, I took a taxi and drove directly to Ma Zilu Beef Noodle Restaurant in Dazhong Lane next to the Provincial Government.

Ma Zilu is the founder of beef ramen, after more than 100 years of ups and downs.Mazilu Beef Noodle Restaurant adopts the time-honored management method and uses the most primitive noodle making and soup making methods.Ramen noodles are divided into wide noodles and thin noodles, and thin noodles have one thin and two thin noodles. People love to eat two thin noodles, which also shows the taste of Lanzhou people's noodles.The soup is boiled with fresh beef and beef bones. The beef is used as the noodle code the next day, and the beef broth is used as the noodle soup on the second day.The amount of beef and soup boiled every day is limited, and the beef noodles that can be prepared are also limited.

There is an unwritten rule in Mazilu Beef Noodle Restaurant that selling beef ramen is based on the soup, and how many bowls of noodles are prepared according to the soup, and it will close when it is sold out.There are many people who come to Mazilu Beef Noodle Restaurant to eat ramen, and they often line up in long queues, waiting to eat noodles.Many military and political dignitaries and celebrities who come to Lanzhou go to Ma Zilu Beef Noodle Restaurant to eat a bowl of ramen.Ma Zilu Beef Noodle Restaurant closes early every day, no later than two o'clock in the afternoon.The weather in Lanzhou is different from other places. It doesn’t dawn until around 8 o’clock in the morning, and people go to have breakfast around 10 o’clock. Ma Zilu Beef Noodle Restaurant’s operation is less than 5 hours.

Mazilu’s beef and soup must be prepared the night before. After the soup is boiled, keep it cold and wait for the next morning to use; take the beef out and put it in a cool place. In winter nights, a layer of frost will form. It is fast and convenient when cutting.Mazilu Beef Noodle Restaurant has to strictly select the beef with beef noodles (beef noodle set).The beef must be hind leg meat. When cutting, remove the fat and beef tendon, and cut into large slices, wide and thin, preferably thick with bamboo cotton paper. We ate a set meal on the second floor, sitting near the kitchen, and each came with beef noodles with meat for 10 yuan.

Wang Changwei also ordered several small dishes, all of which are famous dishes of Ma Zilu Beef Noodle Restaurant.Lanzhou side dishes are also a specialty of Lanzhou.In the cold city of Lanzhou, the side dishes are not hot dishes, but cold dishes, which are very special and have a sour taste.Lanzhou side dishes are often put in vinegar, and the dishes are not greasy. They are all pickled, and the dishes will not freeze. When I saw the noodles, I realized that the beef in real beef noodles is not in pieces, but in lumps, the size of peanuts.The chunks of beef are placed in the soup first, and it will not soak up after soaking for a period of time, and it is still tight and chewy when eaten.

Add a few slices of radish to the beef noodles. The local radish in Lanzhou is used, that is, small white radish with green skin. The slices are small and thin. The main function is to remove the smell and increase the freshness of the soup. Brother Wang Changwei introduced to me that there is a standard for eating beef noodles: one clear, two white, three red and four green, that is, the soup should be clear to the bottom, the ramen should be pure and white, the chili noodles should be bright red and lively, and the coriander should be green and crisp. The ramen that meets this standard is the real Mazilu Beef Noodles.When making ramen, boron ash must be added to make the ramen stronger; the soup is made of Yellow River water.

Eating Lanzhou noodles is mainly about the taste of the soup.Be careful when eating, eat the noodles immediately after serving, so that you can feel the freshness of the ramen.Soaked in hot soup for a period of time, the ramen will be soaked, and it will not be strong when eaten.The sound is loud when eating, and the swallowing is fast.If you eat noodles with your hands, a big bowl of Lanzhou ramen will go into your stomach in less than ten minutes. I feel that the noodles in the beef soup are smooth and tenacious. When they meet the coriander leaves, they also have a green fragrance and sweetness. The beef lumps are also shredded. , even soup with meat, you can chew the real taste of beef.Eating side dishes while eating noodles leaves a blend of fragrance and noodles in the mouth, reducing greasy nausea.Take a slow taste of the clear beef noodle soup, and suck it into your mouth with small sips. It has a refreshing taste and a strong aroma of beef. It is really a delicious taste.