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What is the meaning of "erxi" in ramen?
Er-thin generally refers to the width of the noodles made by the ramen master, such as: capillary, thin noodles, two-thin noodles, three-thin noodles, leek leaves, wide noodles, large wide noodles, etc. Therefore, it is not a name, but a specification of noodles.
Extended information:
Lanzhou beef noodles and Shanxi knife noodles, Henan steamed noodles, Sichuan Dandan noodles, Beijing stir-fried noodles, Wuhan dry hot noodles, Kunshan Olympic stove noodles, Zhenjiang Pot lid noodles, Hangzhou Banyuan, and Jilin Yanbian cold noodles are among the top ten delicious noodles in China.
Lanzhou Beef Noodles, also known as Lanzhou Clear Soup Beef Noodles, is one of the "Top Ten Noodles in China" and a delicious snack in Lanzhou, Gansu Province.
With its unique "clear soup mirror, fragrant pork, fine flour essence" and "one clear, two white, three red, four green, five yellow", one clear (soup green), two white ( Radish white), three reds (chili oil red), four greens (cilantro, garlic greens), five yellows (none). It has won unanimous praise from domestic and foreign customers.
And is listed as a Chinese food by the China Cuisine Association One of the three major fast foods, it has won the reputation of "China's No. 1 Fang".
According to folklore, Lanzhou Beef Noodles originated in the Tang Dynasty. Currently, historical records indicate that Lanzhou Beef Noodles began during the Jiaqing period of the Qing Dynasty. , Founder: Chen Weijing
After inheritance and improvement, the standards of Lanzhou beef noodles are unified as "Yiqing (soup), Erbai (radish), Sanhong (spicy), Siqing (cilantro and garlic sprouts), Wuhuang (noodles are yellow and bright).
The five steps of its production, including material selection, noodle blending, pickling noodles, slippers and noodles, cleverly utilize the physical properties of the raw materials, that is, the extension of gluten protein.
Lanzhou beef noodles are the most distinctive popular economic snacks in Lanzhou
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