What are the twelve classifications of Lamian Noodles thickness?

The 12 thickness classifications in Lanzhou Lamian Noodles are capillary, thin, thin, thin, thin, two-column, buckwheat ridge, large width, medium width, small width, bark width, leek leaves and leek leaves. Lamian Noodles, also known as "noodles" and "Lamian Noodles", is a traditional pasta with unique local flavor in urban and rural areas of China. According to folklore, Lamian Noodles in Fushan, Shandong Province is well-known, which originated from the saying of Fushan Lamian Noodles.

Brief introduction of Lanzhou Lamian Noodles

According to historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and were brought to Lanzhou by Ma Liuqi from Chen Weijing, a Qinghua person in Huaiqing Prefecture, Henan Province. Later generations, descendants and others unified the standard of Lanzhou beef noodles with one clear, two white, three red and four green. 65438-0999 Lanzhou Beef Noodle was identified as one of the three pilot varieties of Chinese fast food by the state, and was praised as the first noodle in China.

Once the standard of Lanzhou beef noodles is perfect and unified, it is white, red and green. In Huang Wu, Chen Weilin, Chen Xiesheng and Chen Hesheng played a key role in the popularity of this street snack. Beef noodles have become the first choice for breakfast in Lanzhou because of the deep-rooted eating habits and cultural traditions of Lanzhou citizens.

Especially in winter, it is very suitable for Lanzhou's ecological environment and climate conditions, bearing the city's unique cultural genes. Besides Lamian Noodles, the most important secret of beef Lamian Noodles lies in the fragrance of the soup, which can be said to be the soul of Lanzhou beef noodles.