Lanzhou people replied, what do you think is the most famous Lanzhou dialect?

As a native of Lanzhou, I have a soft spot for Lamian Noodles in Lanzhou since I was a child. When I was in my hometown, it was indispensable every morning. That smell and atmosphere. Now in a foreign land, I have always wanted to eat Lamian Noodles. There are some here, but it doesn't taste like Lamian Noodles. Some even put up the signboard of "Lanzhou Lamian Noodles", which really damaged Lamian Noodles's reputation. I just want to say that if you want to eat Lamian Noodles in your hometown in other places, you have to dream. Let me briefly introduce Lamian Noodles. Lamian Noodles technology of Lanzhou beef is a must in China. Lamian Noodles has been in China for a long time. In the Qing Dynasty, Qi Wang Wang once wrote Ode to Beef Noodles in Lanzhou, saying that "Lamian Noodles in Lanzhou is the best in the world, and the production method comes from Huaiqing House." Soup is like dew, noodles are like gold, and the entrance is like fairy. "This shows that Lanzhou Lamian Noodles enjoys a long reputation and is the best technology in the world. Lanzhou beef Lamian Noodles is a high-tech variety, especially Majiadao beef noodles, which are very practical. You can only see 70% to 80% of its methods and skills in the text. Its real kung fu methods and skills can only be taught face to face by the master, and the disciples must learn and practice while understanding, so as to gradually enter its realm. The famous uncle Ma's delicious beef noodles, as written in Zhang Shu's poem in the Qing Dynasty: "After the rain, the white horse slips back." "The Yellow River flows several times, and the road is poor. Lamian Noodles has a thousand fragrant silk, and the horse is the only one. Delicious food is hard to come by, and looking back at my hometown is far away. Read the true scriptures at sunrise and set up a white pagoda at dusk. Burning incense and sighing, I only hope for beef noodles. " The five steps of making Lanzhou beef Lamian Noodles noodles, including material selection, dough mixing, dough awakening, sliver making and Lamian Noodles, skillfully utilized the physical properties of ingredients, namely the extensibility and elasticity of gluten. First, the selection of noodles generally chooses fresh high-gluten flour. Lanzhou has beef flour and Lamian Noodles. It is not advisable to choose old flour, let alone contaminated flour which is eaten by insects, bitten by rats and mildewed, because this kind of flour not only does not meet the hygienic standard, but also contains protein molecules, which are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), so that protein can not combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high-gluten flour with high content of protein (special flour for Lanzhou beef and Lamian Noodles) can guarantee the prerequisite for the successful production of Lamian Noodles. Secondly, dough mixing is the basis and key of Lamian Noodles's making. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of mixed dough is always kept at 30℃ by using different water temperatures, because at this time, the water absorption rate of protein in flour is the highest, which can reach 150%, and the gluten production rate is also the highest, with the best quality, that is, the ductility and elasticity are the best, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, protein will be denatured and lose its properties. Is to keep the dough in the most suitable stretching range. Secondly, proper amount of water and ash should be put into the dough, because they can improve the yield and quality of gluten in the dough. For example, an appropriate amount of water, its osmotic pressure can narrow the distance between protein molecules in dough, increase the density, especially increase the viscosity of gliadin, one of gluten proteins, thus improving the generation and quality of gluten. Pay attention to "three times of water, three times of ash, 998 1 rubbing". Ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked by the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most important. Third, proofing, that is, putting the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer), is also aimed at promoting the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten. Fourth, the note was repeatedly smashed, rubbed, pulled and dropped by the strong young man. After that, put the dough on the panel, hold both ends of the note with both hands, lift it up and bang it on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry. But twisted into long strips, 20 mm thick, chopsticks long, or twisted into round strips. 5. Spicy noodles Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles with different sizes and thicknesses according to the diners' hobbies. If you like round surface, you can choose five styles: thick, two thin, three thin, thin and capillary. If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has unique skills. He holds both ends in his hands, and his arms are evenly pulled outward. Then the two ends are folded in half and placed in the fingers of one hand at the same time (usually with the left hand). The middle finger of the other hand is hooked down to the other end, and the palm is up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced chefs, not only has a fast Lamian Noodles speed (generally only takes about 10 second), but also has a uniform thickness and does not break, which is difficult for novices to do. A noodle joint pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Generally, the thin two pieces are 7 buttons and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strips are as thin as silk without breaking, which is really the essence of China cooking. Noodles are smooth and smooth, and can be fished out after a little boiling in the pot. They are elastic and do not stick to hands. There is a saying that goes down to the pot: "Lamian Noodles goes down to the pot like a winding thread and turns leisurely, holding the chrysanthemum petals in the bowl". Lamian Noodles seems to be an acrobatic performance. Besides Lamian Noodles, the most important technical content of Lanzhou beef, Lamian Noodles beef and Lamian Noodles is the pure and fragrant soup, which can be said to be the soul of Lanzhou beef noodles. No wonder someone wants to pay 500,000 to 600,000 yuan for the soup formula of "uncle horse Beef Noodles". People in Lanzhou eat beef noodles and soup before they know whether it is authentic. Since Chen Weijing of Huaiqing House made the first bowl of beef noodles in Jiaqing period of Qing Dynasty, the recipe of this soup has been passed down from generation to generation. The so-called clear soup is not ordinary beef soup, but is mainly made of dozens of seasonings and beef soup. The most representative beef noodles in Lanzhou are the famous "Majia Uncle Beef Noodles". Uncle Majia's beef noodles inherited the practice of purifying Chenjia Che Xiao soup-stock beef noodles in Suzhai Village by Huaiqing Prefecture (now Bo 'ai County, Henan Province). It takes soup as the source of all kinds of umami flavor, pays attention to using soup, is good at making soup, and especially pays attention to the modulation of "clear soup", which is clear and fresh. The method of making soup is recorded in Qi Yaomin's Book. After long-term practice, the soup stock is made of beef, fat chicken and beef as the main raw materials, with more than 30 kinds of seasonings and traditional Chinese medicine. After boiling and slightly boiling, the flavor of the main ingredients is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, and it is the most delicious soup in beef noodles. Nourishing blood and calming nerves, expelling wind and dredging collaterals into spleen, lung and kidney meridians have the functions of invigorating spleen and lung, consolidating kidney and replenishing essence. The beef noodle restaurant, which once flourished in the Qing Dynasty, never opened again because of the war. The method of making "Ma Jia Da Shu Beef Noodles" is absolutely exquisite. Even now, the production cost of each bowl is 10 yuan and 80 yuan. When cooking soup, tender yak meat produced in Gannan grassland is selected, and beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and some chicken soup are added. Then add pepper, tsaoko, cinnamon, ginger peel and other seasonings in proportion, and then add local special radish slices to the extra-large pot-shaped iron pot to boil the soup. The broth is fragrant and clear. This "clear" natural fragrance is unparalleled. Only use the prepared clear soup when eating. Cooked Lamian Noodles is poured with clear soup, served with diced beef (or sliced beef), coriander and garlic sprouts, and served with bright red Chili oil. Lanzhou, located on the beach of a valley in the upper reaches of the Yellow River, has the best groundwater quality among cities above the provincial capital. In addition, the edible beef in Lanzhou is mainly yak produced in Gannan and Qinghai. Yak is short and healthy, with high carapace, small and drooping skin, long body hair, black or black and white spots and fluffy tail hair. Adult weight 200-300 kg, cold-resistant, growing in the plateau above 3000 meters above sea level, can survive in mountainous areas with thin air, long growth period, strong body and cold-resistant. Yaks naturally stocked in the pollution-free grassland environment on the plateau are not only delicious, but also eat many weeds and medicinal species (such as Fritillaria, Cordyceps, Radix Isatidis, safflower, etc.). For a long time, there has been a saying among local herders: "Our cattle and sheep eat Chinese herbal medicines and drink mineral water. Urine is Taitai oral liquid and urine is Liuwei Dihuang pills". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is really natural and pollution-free. Therefore, its meat has the functions of expelling cold, treating stomach cold, rheumatism and rheumatoid diseases, nourishing yin and tonifying kidney, and strengthening the body. Its nutritional value is extremely high. Anyway, authentic Lanzhou beef noodles can't be made anywhere else. As for the specific practice of Lanzhou Lamian Noodles, I can't just say it here. I just want to talk about his comprehensive characteristics. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (chili oil red), green (coriander, garlic green) and Huang Wu (noodle Huang Liang). Uncle Ma's family is very strict about the quality of beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long. From the production and principle analysis of Lanzhou beef Lamian Noodles, we can see that Lamian Noodles technology is the crystallization of the wisdom of working people in China, which integrates science and technology. This requires us to sum up the production experience seriously, so that it can better serve the society in practice. An American catering expert came to Lanzhou to inspect beef Lamian Noodles and observed Lamian Noodles's "unique skills". He was surprised and said, "I have been to many places in the world and have never seen such a miracle." Domestic counterparts say, "absolutely", there is no comparability; Observers say that "God" is like "magic"; Foreign friends say that this is a miracle of China and the world. Now, clear soup beef noodles have become the main representative of Lanzhou snacks and the pride of Lanzhou catering industry. Today, no matter where you are, you can taste authentic clear soup beef noodles.