This dish has an extensive history, and the recipe differs by region due to cultural factors, availability of ingredients, and local innovations.

[1][2][3] Local lore attributes its creation to Ma Baozi (马宝子), a Hui Chinese man from Lanzhou.

It often uses qingzhen (halal) meat and contains no soy sauce, resulting in a lighter taste that may be flavored by salt and herbs.

[5] Chinese radish and a specially cooked spicy oil are also indispensable partners to Lanzhou beef noodles.

To identify the ingredients and the dish, the local government news company suggests preparing the soup by the following five steps: "One Clear, Two White, Three Red, Four Green, Five Yellow" (一清、二白、三红、四绿、五黄).

First, the beef soup should look clear; Second, the radish slides should be crystal white; Thirdly, the color of the chili oil should be bright red; Fourth, the green cilantro leaves and garlic shoots should be jade, and, lastly, the noodle should be smooth and bright yellow.