清真·舌尖尖牛肉面(西固中街店)

In the world of gourmet food, Lanzhou beef noodles are a well-known "hero". If you are a foodie, you will have heard of it. The first time I "encountered" Lanzhou beef noodles, I was fascinated by its unique appearance. Look, the bowl of noodles is like a colorful painting. The clear soup is the background of the canvas. The soup looks clear, but after a sip, the rich beef aroma explodes in your mouth, like a group of naughty elves dancing on the tip of your tongue. The noodles in the soup are really the "tough guys" in the noodle world, with uniform thickness and each one is very chewy. When you eat them, you feel that they are "fighting" between your teeth, but they are also very refreshing and slip into your stomach. Look at the beef slices on the noodles. Although they are thin, they have clear textures, and the slices float on the soup like small sailboats. The taste of this beef is so delicious, chewy yet tender. Take a bite, the aroma of beef mixed with the spices in the soup, as if a grand food party was held in your mouth. And the green coriander and garlic sprouts, like small wild flowers on the grass, are scattered in the noodles, not only making the whole bowl of noodles look more tempting, but also adding a refreshing feeling. The red chili oil is like a torch at the party, injecting a fiery soul into this bowl of noodles. For someone like me who loves spicy food, Lanzhou beef noodles with chili oil are the real "worldly taste". Speaking of the method of making Lanzhou beef noodles, it is really a delicate job. I went to the back kitchen of the noodle shop to take a peek. The chef first pulled a small lump from a large ball of noodles, and then began to pull the noodles like a magic trick. I saw the dough in the chef's hands tossing left and right, up and down, and it became noodles of uniform thickness in a few seconds. This skill cannot be mastered without several years of hard work. The pulled noodles jumped into the boiling pot with a "plop", and rolled happily in the pot like a diving athlete. While the noodles were cooking, the chef skillfully prepared the soup in the bowl, and when the noodles were cooked, they were scooped into the bowl, topped with beef slices, sprinkled with coriander and garlic sprouts, and finally poured with a spoonful of hot soup, and a bowl of steaming Lanzhou beef noodles was ready.

[Taste] Fragrant, a place for students from other places to check in. They said that they have been away from Lanzhou for 30 years, but the taste is still the same! A temptation on the tip of the tongue. [Environment] Clean and tidy, with photos of old Lanzhou on the wall, it adds to the intimacy, but it’s a pity that I didn’t take photos. [Service] Friendly service, and the tableware is cleaned up quickly.

The more distinctive Northwest beef noodles are handmade, the portion is large, chewy and delicious, the boss is enthusiastic, and it is worth a try.

The taste is authentic and the flavor is delicious as always.

The taste is as good as always, and the environment is nice.