Lanzhou beef ramen has gone through a hundred years, from street food to cultural business cards, relying on the craftsman spirit of generations of ramen people to keep upright, innovate and strive for excellence. In a bowl of noodles, what is kneaded is the awe of the skill, what is pulled is the persistence in quality, and what is boiled is the adherence to culture. The spirit of craftsmanship is not only the cornerstone of the development of the industry, but also the ladder for employees to realize their self-worth.

　　Keep the old taste and adapt to the new market

　　Li Zhaohong, head of Gansu Dingle Lanzhou Beef Ramen Vocational Training School, believes that with the upgrading of consumption and industrial upgrading, the high-quality development of Lanzhou's beef ramen industry is inseparable from the two keywords of "inheritance" and "talent". Lanzhou beef ramen should not only "go out", but also "go well", which requires more compound talents who understand both traditional skills and modern management.

　　Lanzhou beef ramen training

　　"Our training work should not only stop at the level of teaching ramen and teaching soup, but also do three things: first, pass on skills, invite old craftsmen to lead apprentices to teach skills, and transform the techniques that can only be understood into standard processes that can be learned and replicated; the second is to cultivate ingenuity, so that new practitioners can understand the responsibilities and values in 'a bowl of noodles', and cultivate their determination to endure and polish their skills; The third is to empower new energy, combine the current healthy eating trend, chain business model, and add courses such as nutrition matching and brand management, so that talents can not only keep the old taste, but also adapt to the new market. Li Zhaohong said.

　　Since its establishment in 2007, Gansu Dingle Lanzhou Beef Ramen Vocational Training School has trained more than 20,000 Lanzhou beef ramen students and supported the opening of more than 1,000 stores, including more than 100 overseas, Hong Kong, Macao and Taiwan. Li Zhaohong observed that the scope of student coverage and the scope of opening stores after learning are getting wider and wider. "Our students have covered all ages from 20 to 60 years old, and they can come to Lanzhou from all over the world to learn ramen skills, which is the rare craftsmanship spirit of Lanzhou beef ramen," Li Zhaohong told reporters, in response to the needs of students to open stores in other places to enrich the menu, the school has also opened special snack production courses such as hand grab, barbecue, yellow stew, stuffed skin, gray beans and other special snacks, so that a small shop in other places can also form a "Longshang food universe" with Lanzhou beef ramen as the core. "Now more than 90% of the students from outside the province in each session are still in the United States, and some students have also opened a number of Internet celebrity stores in the United States."

　　Innovative training carries forward the spirit of craftsmen

　　The spirit of craftsmanship lies first in exquisite skills. Systematic and scientific skills training is the cornerstone of casting exquisite skills. In the past, the inheritance of Lanzhou beef ramen skills mostly relied on the oral teaching of masters and apprentices, and the kneading strength, thickness of ramen, saltiness of the soup, etc. were all based on feeling and experience, and the level of apprentices brought out by different masters was uneven. In July this year, beef ramen makers were officially included in the National Occupational Classification Ceremony as a new type of work, and were added to the occupational sequence of Chinese pastry chefs, so that the skills have a more standardized career development path.

　　Lanzhou beef ramen competition

　　"Practitioners in the beef ramen industry work at a fast pace and labor intensity, and the traditional centralized training model is difficult to meet their actual needs. This year, our industry trade union has innovatively launched a special training model of 'fragmented time + phased rotation training', and carefully selected 9 representative stores in Chengguan District and Qilihe District as training bases, which is not only convenient for practitioners to participate nearby, but also ensures the coverage of training. Ding Liping, vice chairman of the Lanzhou Federation of Trade Unions, introduced that the training content covers core practical skills such as kneading techniques, soup preparation, and food safety, and adopts the three-dimensional teaching method of "theoretical explanation + on-site demonstration + student practice + expert comments" to ensure that every student can master key skills in a limited time, so as to achieve "learning on the job and learning to use".

　　Tie Yan, director of the Lanzhou Cultural Development Research Center, believes that the spirit of craftsmanship is the "ballast stone" that inherits a century of skills, and it is also the "climbing ladder" that allows the profession to win social respect. "The craftsman spirit contained in Lanzhou beef ramen should be integrated into our urban spirit and into all walks of life, activate the city's enthusiasm for entrepreneurship and innovation, and create an atmosphere of respect and practice of craftsman spirit in the whole industry." Tie Yan suggested that government departments should set up a Lanzhou Beef Ramen Master Award Fund to reward enterprises and individuals who have made outstanding contributions to the development of Lanzhou's beef ramen industry every year; Relevant enterprises can set up master studios to reward skilled beef ramen workers and improve the enthusiasm of the whole industry to inherit the spirit of Lanzhou beef ramen craftsmen. (Zhao Wenrui, chief reporter of Lanzhou Daily)