Li Zhongxin and his mother looked at the photo of the blue-brushed white-text at the entrance of Lanzhou ramen, and walked in behind Feng Banshan.

Li Zhongxin saw that the Lanzhou Ramen house was not very big, just forty or fifty square meters. It belonged to the first floor of the family building in the riverside. To put it bluntly, it was a normal house transformed from two houses and one kitchen.

The store is not large in size, with about six or seven small tables, and the walls are basically lime walls. At this time, most of the walls did not have the kind of decorations that later generations were used. They just hung a scripture-like thing on the walls that should be believed in by the Hui people. In short, it was the kind that Li Zhongxin couldn't understand.

The house looks old, but it is tidy, especially the kitchen, which is open and can be seen from the table outside.

In the kitchen is a large panel with a large dough on it, next to it is a steaming pot, and next to it are some bottles and jars filled with seasonings.

Because it was almost evening and the weather was quite hot, basically no one ate ramen, and there were only three people in the house.

"Two big and one small and three bowls of ramen, small and small, small and wide noodles, large bowls require leek leaves, a plate of beef tendon meat, and two cold dishes." Feng Banshan asked the middle-aged man who looked like the boss and Li Zhongxin's mother, and ordered the noodles and dishes directly.

This Lanzhou ramen restaurant is divided into small and small bowls, not all in one bowl, but is divided into small and small bowls.

Feng Banshan asked Wang Yaqing, and Wang Yaqing told Feng Banshan directly that she could eat small bowls, but big bowls could not eat them. That was a wasteful act, and they should not waste food.

This is the education Wang Yaqing received at home since he was a child. People who have experienced ****** know that wasting food is a crime. Not to mention that a considerable number of people in the world cannot eat, but even in China, at this time, some people still cannot afford food and clothing.

It is precisely for this reason that Li Zhongxin's parents are very careful on weekdays and rarely throw away food and waste food.

While Li Zhongxin, his mother and Feng Banshan were waiting, he also seemed to be the ramen boss who operated there.

At this time, Lanzhou ramen was basically the same as the Lanzhou ramen seen by later generations Li Zhongxin. After the noodles were mixed, they woke up for a while. Then the ramen people would pound, knead, stretch and throw it over again. After putting the dough on the panel, holding both ends of the strip with both hands, lifting it on the chopping board and smashing it hard.

After the strip is lengthened, fold the two ends in half, and continue to hold the two ends and beat them. The industry calls it a straight tendon. Then roll it into long strips, pull it into strips of noodles that are long chopsticks, or roll it into round strips.

Place the slipped noodles on the chopping board, sprinkle a little oil to prevent the noodles from sticking, and then pull out noodles of different sizes and thicknesses according to diners' preferences.

Those who like to eat round noodles can choose 5 styles: thick, two thin, three thin, thin, and capillary styles; those who like to eat flat noodles can choose 3 styles: large width, wide, and leek leaves; if you want to have a clear edge, the ramen chef will pull you a bowl of special buckwheat.

Wang Yaqing thinks that eating ramen is better for eating broad strips. She prefers noodles on weekdays, and this one should be similar to that kind of noodles, so she ordered wide noodles.

Li Zhongxin and Feng Banshan also like to eat some strong noodles, so they choose to be leek leaves.

Li Zhongxin saw that the ramen boss of this restaurant was very good. He pulled the dough into noodles of corresponding thickness in a few seconds. He threw it casually and then put it in a hot noodle cooking pot.

After throwing all three bowls of noodles into the big pot, stir the noodles in the pot with chopsticks for a few times, and then quickly pull them into the big bowl.

Use a pair of long chopsticks to pick up some beef slices in the pile of cut beef slices next to it, then scoop a spoonful of radish slices and another beef soup in the pot, add a handful of chopped green onion and coriander, and a spoonful of chili oil according to the needs of the guests.

From the time Li Zhongxin and the others entered the house, ordering noodles until the noodles were served, the noodle restaurant owner was alone, but it was also very fast and it didn't take ten minutes.

The ingredients for the two side dishes are ready-made. Pour some cold dishes into the sauce and add some side dishes to the table. The beef tendon meat is even simpler. Take out a piece of beef tendon, directly cut it into slices, and serve it on the table with a small bowl of garlic paste, and then it is finished.

Li Zhongxin admires the boss who quickly completed these things, especially the smooth operation, which has a very beautiful feeling.

After Li Zhongxin served the noodles, he smelled a strong beef fragrance. He looked at the noodles and asked the boss casually: "Boss, your soup is made of pure beef bones and beef! How long does this soup take to be cooked?"

"This old soup in my house is made of pure beef bones and beef. This old soup has been made for about ten hours!" The boss saw Li Zhongxin asking him. He took down the towel on his shoulder and wiped the sweat slightly on his forehead. He sat next to Li Zhongxin and his table and said with a smile to Li Zhongxin.

"Has I cooked it for more than ten hours?" Li Zhongxin asked in surprise.

"Yes, I get up at around 3 o'clock every morning, and after I get up, I start making this old soup. From the morning to this time, the old soup should have been boiled for more than ten hours.

We are very particular about making this ramen. The soup must be clear and delicious." The owner of the ramen shop said to Li Zhongxin very talkatively.

"It seems that there are two Lanzhou ramen companies in Jiangcheng. Are you both from the same place?" Li Zhongxin pondered for a moment and continued to ask.

"We are from the same place. I don't know. I only make my own beef ramen and have no communication with my colleagues. I used to open a store in Xingtai, Hebei. Some time ago, I heard that people in Jiangcheng, Northeast China are very rich, so I bought the store there and went here to run the store.

Now it seems that I have taken the right step. The people here are much richer than those in Hebei, and I am willing to spend money. The room fee is cheaper than in Hebei, but the money I earn every day is much more than that in Hebei." The owner of the ramen shop said to Li Zhongxin with a little excitement.

From the expression of the ramen shop owner, Li Zhongxin could see that the ramen shop owner was very realistic and could feel the boss's sense of happiness.
Chapter completed!