Lanzhou Beef Noodles, or "Lanzhou lamian," is one of the most famous noodle dishes in China. It comes from Lanzhou, the capital of Gansu Province. The dish has a history of over 200 years. It was created by a Muslim chef named Ma Baozi during the Qing Dynasty. He combined halal beef with hand-pulled noodles to create a simple but perfect bowl of soup. Today, Lanzhou Beef Noodle shops are everywhere in China. There are even restaurants overseas. The dish is known for its clear broth, tender beef, and the skillful art of noodle-pulling. In 2021, the making of Lanzhou beef noodles was added to China's national intangible cultural heritage list.

How It's Made

The noodles are the heart of the dish, and making them is a performance in itself.

1. Making the dough: Wheat flour, water, and a little salt are mixed into a firm dough. It's kneaded repeatedly until it becomes smooth and elastic.

2. Pulling the noodles: The dough is stretched and folded over and over again. The chef pulls it into long, thin strands. Depending on how many times it's folded, the noodles can be thick or thin. The most common type is thin and round.

3. The broth: Beef bones are simmered for hours with ginger, spices, and sometimes a whole brisket. The broth is clear and light, but full of beef flavor.

4. Putting it together: The pulled noodles are boiled quickly, then placed in a bowl. The hot broth is poured over them. Thin slices of beef, chopped scallions, cilantro, and a sprinkle of chili oil are added on top.

What It's Like

Lanzhou Beef Noodles is a study in simplicity. The broth is clean and savory, not heavy or oily. The noodles have a wonderful chew and bounce. The beef is tender and melts in your mouth. The chili oil gives it just enough heat to wake up your senses. It's a humble bowl of noodles that doesn't try too hard, but it's easy to see why it's loved by millions.