Yanlan Lou can be described as a classic old shop, its founder is from Gansu, and the beef, sheep, and noodles naturally adhere to orthodoxy. Cantonese and Sichuan cuisine are also available, but don't be surprised, these are just to complement the restaurant's business offerings. In 2015, Yanlan Lou was selected as one of the top ten halal brands in Beijing's catering, and in the eyes of diners, it has always been a very authentic northwest restaurant, and it was also considered the best experience store for beef noodles in Lanzhou. Hand-grilled mutton is considered to be the top delicacy of Yan Lan Lou, its meat is relatively compact and tender, but in most cases it has more fat. However, consumers who are afraid of greasy need not worry, Yanlan Qingshui mutton tendon is the best alternative, this lean meat ball only has a small amount of mutton fat. Yanlanlou claims that its meat source is selected from Ningxia Tan sheep, BCFAs are the unique fatty acids of ruminants, and it is also the main source of mutton smell, Tan sheep is a breed with relatively low BCFAs content, which seems to be the main reason for the light smell of Yanlanlou's hand-grilled meat. However, all boiled mutton in Yanlanlou will be salted, although the mutton is firm, but the taste is obviously salty, and the aroma of the meat is also masked, so senior gourmets are suspicious of the source of its meat, because boiled mutton in clear water is a pure northwest school, and salty salt and spices are not respected in this dish. Yanlan's special kebab is different from the local style of Beijing, although there is still a gap compared with the western part of Gansu, but it better reflects the flavor characteristics of the northwest. It is a pity that the skewer meat is too large, can not make the seasoning flavorful, and does not use charcoal grilling, but these requirements are a bit nitpicking, "Beijing catering industry business standards" for barbecue projects have strict regulations, Yanlan Building needs to do a lot of renovation to use charcoal fire, its positioning is not a place for skewers, so the current production we still recommend diners to try. Slurry water surface is a popular delicacy in the northwest region, slurry water determines its success or failure, the production process of this fermented juice is very simple, Ganning area mostly uses celery, cabbage, cabbage, alfalfa and other vegetables as raw materials, only need to wash and shred and pour into the room temperature cooked noodle soup, Lanzhou area is more respected to use the old pulp water as a fermentation primer, and will also use corn batter to make homemade yeast. The slurry water surface is sour and full of vegetable fragrance, if it is described as "small fresh", it is not an exaggeration to describe it, it is also a fermented food, and the slurry water surface is far more pleasant than soybean juice. However, it is important to note that the slurry water is not hot, so it is recommended to try it in summer. Yanlan Lou's service is of a medium to high standard in the Beijing Ganning Northwest Restaurant, its private rooms are relatively spacious, the dishes are also very exquisite, and the small number of Cantonese dishes and Sichuan cuisine produced are not as good as the theme restaurants, but they can play a harmonious role in the banquet. If measured by Gansu standards, the dishes of Yanlan Lou still need to be improved, but its service level is commendable, in addition to pulling weeds and tasting fresh, it is also suitable for mid-range business dining, usually the dishes in the box will be better than the hall of loose seats, but it should be noted that the restaurant seems to be a little hesitant about the charging mode of the box, and has canceled the minimum consumption and service charge several times, but it has been restored several times, and it is a safe choice to ask in person before ordering.