Hand-Pulled Beef Noodles,Reminiscence of Hometown for Lanzhou People
2 min readThe first person to cook Lanzhou hand-pulled beef noodles that now one can never have enough would deserve much appreciation for his first attempt to make this dish, especially for those who are faithful to it,they will definitely Show the extreme admiration.Chen Weijing,the first icon who made the noodle was ever the student of Directorate of Imperial Academy during the reign of Emperor Jiaqing of Qing Dynasty.He was well-known for not only his benevolence but also his mastery of excellent cooking skills during his schooling at the Directorate,thus having quite an influence among his peers.
Seeing that his classmate Ma Liuqi had a difficult living during his studies,Chen just taught Ma his patrimonial skills of cooking beef noodles in the hope that this could help relieve Ma’s living pressure.Subsequently,Ma brought his cooking skills into Jin City(now”Lanzhou”)and then opened a noodle restaurant there with proper operation.Before long he made the business of the restaurant boom and the noodles began to spread among the folks.Since then,Chen Hesheng,Chen’s descendant and Ma Baozi,a Hui’s chef,successively innovated the cooking of beef noodles,thereafter they finally reached the point that the standard of beef noodles were established as the following:”One Light”,”Two White’s”,”Three Red’s”,”Four Green’s”and”Five Yellow’s”.During the subsequent 200 years,the beef noodles were ranked the”Chinese Top Ten Noodles”for the tender beef,fresh soup and the finely- prepared noodles.
In the year of 2007,the first”Lanzhou Hand-Pulled Beef Noodles Festival of Just a bowl of the liquor would allow one to feel the sweetness like that of candy,to promote the secretion of saliva and refresh himself or herself from the exhaust,and can indeed one to indulge in the pleasure and happiness in that bowl of liquor.The impressiveness can only be expressed by a sentence used in Lanzhou vernacular- full of happiness!
