What is unique about beef meatball noodles that can become Jinnan people's favorite?

It is said that beef meatball noodles were first created by Mr. Bai Rongxiang of Linfen in the 1970s, and people like it very much. Old people are Muslims, so soup is the style of Muslim food, which is different from traditional Shanxi pasta. Maruko noodles, Maruko must be the protagonist.

Steamed noodles in advance, poured with the old soup made of beef bones, then fished out a few meatballs from the old soup, poured with a thick layer of pepper, served with a few pieces of beef and sprinkled with chopped green onion, which is the whole of a bowl of beef meatballs. Many people have tried to bring this hometown feature to other places, and most of them ended in failure. So when the wanderers return to Linfen, the first thing they do is to pounce on the familiar old shop and eat a bowl of meatball noodles to relieve their homesickness and hunger.

Beef meatball noodles can stand out from all kinds of pasta, and it also benefits from its flexible taste, which makes it have a broad mass base: beef meatball noodle soup needs rich bone soup as the base material first, then add spiced powder and then add Chili powder. As for putting more and less, it is entirely up to the store to decide. Too much seasoning and bright colors, too little seasoning and bright colors.

For this reason, you can think that beef balls are light and rich. Anyway, as soon as I entered the store, I was greeted by a strong aroma mixed with spicy taste.

A bowl of noodles is full of red Chili oil, slippery beef balls and green coriander. It looks so simple and simple, but it makes many people linger. Beef meatball noodles can be summed up in one word-"Shuang".

The beef meatball noodles in Linfen, including Laobaijia, Xiaofang and Bailaosan, have different tastes. In addition to soup, beef meatball noodles are also very elegant. This face is similar to Dandan Noodles in Sichuan, but it is unique. Meatballs are made of flour mixed with tofu, lean meat and onions. After frying in the oil pan, the outer layer is crisp, but the inner layer is soft.