青海拉面产业启动品牌正名，多家门店更名推进产业升级

青海拉面产业正在推进品牌规范化建设，多地原有的"兰州拉面"门店陆续改名为"青海拉面"1。截至8月下旬，全国已有约1000家门店完成更名1。这一举措反映了该产业向品牌化、规模化方向发展的努力。

青海拉面产业规模庞大。该产业已遍布全国330多个城市，拥有3万多家门店、20.3万名从业人员，年营收超过200亿元1。为推进产业规范，青海通过多项措施加强建设。该地已成功举办两届全国拉面技能大赛，覆盖全国31个省区市，吸引320名选手参赛1。海东市总工会已掌握全国280个城市2.77万家拉面门店从业人员的分布、技能等级及就业需求数据1。同时，行业制定了"青海拉面"的质量标准，强调"一清、二白、三红、四绿"的特征要求1——汤要清澈见底，面条要白而富有弹性，辣油红润诱人，香菜和蒜苗的鲜绿点缀其中1。

China's noodle industry is experiencing a significant rebranding initiative centered on correcting brand attribution. Approximately 1,000 noodle restaurants nationwide have completed their transition from operating under the "Lanzhou noodles" banner to the "Qinghai noodles" designation as of late August 1. This shift reflects efforts to properly recognize the origin and standardization of the product, which has become a major economic force across the country.

The Qinghai noodle sector represents a substantial industry presence, with operations spanning more than 330 cities nationwide and encompassing over 30,000 establishments employing 203,000 workers, generating annual revenues exceeding 200 billion yuan 1. To formalize and elevate the industry, Qinghai has implemented multiple development strategies, including the organization of two national noodle skills competitions that drew 320 competitors from 31 provinces and regions 1. These competitions, alongside the establishment of industry technical standards and worker union organizations, aim to advance the sector toward greater standardization, brand recognition, and scale 1.

The Haidong City Federation of Trade Unions has compiled comprehensive data on the workforce distribution across the industry, maintaining records on 27,700 noodle shop employees across 280 cities nationwide, including their skill levels and employment needs 1. The industry has also cultivated recognized master craftsmen, including noodle master Han Yulong, renowned for drawing a single dough portion into 1,024 individual strands and threading 46 noodles through a needle in a single demonstration 1. Authentic "Qinghai noodles" follow established standards emphasizing four key characteristics: clear broth, white and elastic noodles, deep-red chili oil, and fresh green garnishes of cilantro and garlic shoots 1.