Lanzhou beef noodle is the most distinctive popular economic noodle in Lanzhou, Gansu Province. During the Jiaqing period of the Qing Dynasty, Ma Liuqi of Dongxiang nationality in Gansu Province learned the skill of beef noodles in clear soup from Chen Weijing, his classmate in Huaiqing Prefecture of Henan Province (Boai County of Henan Province), and brought it to Lanzhou. After Chen He, Ma Baozi and others carried forward, the formation of “one clear (soup), two white (radish), three red (chili oil), four green (coriander, garlic seedling), five yellow (noodles yellow bright)” ramen production skills. Let Lanzhou beef noodles have enough confidence to go to the whole country.
      “One clear, two white, three red, four green, five yellow” five characteristics: beef soup color clear gas fragrant, radish slices pure white, chili oil bright red floating, coriander garlic fresh green, noodles smooth yellow. At the same time, the type classification of Lanzhou beef noodles is very particular, divided into capillary, fine, two fine, three fine, two pillars, non-leaf, thin width, wide, wide, etc., some fine as silk rain, some wide as jade fingers. People in Qinghai have introduced Lanzhou beef noodles into the whole country under the brand of Lanzhou noodles, winning praise and honor from diners at home and even around the world.