Admin: [CFWK] Merge Lanzhou Hand Pulled Noodles content

2026-09-24T07:39:35Z

[CFWK] Merge Lanzhou Hand Pulled Noodles content

← Older revision		Revision as of 15:39, 24 September 2026
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	{{#seo:		{{#seo:
	\|title=Lanzhou Beef Noodles (兰州牛肉面) - Chinese Food Wiki		\|title=Lanzhou Beef Noodles (兰州牛肉面 / 兰州拉面) - Chinese Food Wiki
	\|keywords=Lanzhou Beef Noodles,兰州牛肉面,Lanzhou Lamian,~~Gansu Food,~~hand-pulled noodles,beef noodle soup		\|keywords=Lanzhou Beef Noodles,兰州牛肉面,兰州拉面,Lanzhou Lamian,Lanzhou hand-pulled noodles,Gansu Food,beef noodle soup
	\|description=Lanzhou Beef Noodles (兰州牛肉面) are clear-broth hand-pulled beef noodles from Lanzhou, Gansu~~, a nationally famous Chinese noodle soup~~.		\|description=Lanzhou Beef Noodles (兰州牛肉面), also widely called Lanzhou lamian or hand-pulled noodles (兰州拉面), are clear-broth hand-pulled beef noodles from Lanzhou, Gansu.
	}}		}}

	{{Infobox chinese food		{{Infobox chinese food
	\| image = Lanzhou Beef Noodles.jpg		\| image = Lanzhou Beef Noodles.jpg
	\| caption = Lanzhou Beef Noodles		\| caption = Lanzhou Beef Noodles (clear broth, hand-pulled noodles, beef, chili oil, herbs)
	\| alternate_name = Lanzhou Lamian~~; Lanzhou Beef Noodle~~; Lanzhou hand-pulled ~~beef~~ noodles		\| alternate_name = Lanzhou Lamian; Lanzhou hand-pulled noodles; Lanzhou Beef Noodle; 兰州拉面; 兰州牛肉面
	\| pinyin = Lánzhōu niúròu miàn		\| pinyin = Lánzhōu niúròu miàn; Lánzhōu lāmiàn
	\| type = Hand-pulled beef noodle soup		\| type = Hand-pulled beef noodle soup
	\| course = Main / breakfast–lunch noodle soup		\| course = Main / breakfast–lunch noodle soup
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	}}		}}

	'''Lanzhou Beef Noodles''' (Simplified Chinese: 兰州牛肉面; Traditional Chinese: 蘭州牛肉麵; Pinyin: ''Lánzhōu niúròu miàn''~~; also '''Lanzhou Lamian''' or Lanzhou Beef Noodle~~) are a clear-broth hand-pulled noodle soup associated with Lanzhou in Gansu Province. Classic bowls emphasize a bright beef-and-bone broth, hand-pulled wheat noodles in chosen widths, thin slices of braised beef, chili oil (often presented as a red slick), radish, and fresh cilantro and scallion—the folk "one clear, two white, three red, four green, five yellow" color checklist. They are '''not''' Sichuan-style spicy beef noodles or Taiwanese beef noodle soup: the Lanzhou classic is prized for clarity and hand-pull texture rather than heavy mala or stewed tomato-soy profiles.<ref name="wp">[https://en.wikipedia.org/wiki/Lanzhou_beef_noodle_soup English Wikipedia]</ref>		'''Lanzhou Beef Noodles''' (Simplified Chinese: 兰州牛肉面; Traditional Chinese: 蘭州牛肉麵; Pinyin: ''Lánzhōu niúròu miàn'') are a clear-broth hand-pulled noodle soup associated with Lanzhou in Gansu Province. The same dish is also widely called '''Lanzhou lamian''' or '''Lanzhou hand-pulled noodles''' (Simplified Chinese: 兰州拉面; Traditional Chinese: 蘭州拉麵; Pinyin: ''Lánzhōu lāmiàn'')—local usage often says “beef noodles,” while shop and menu English more often say lamian or hand-pulled noodles. Classic bowls emphasize a bright beef-and-bone broth, hand-pulled wheat noodles in chosen widths, thin slices of braised beef, chili oil (often presented as a red slick), radish, and fresh cilantro and scallion—the folk "one clear, two white, three red, four green, five yellow" color checklist. They are '''not''' Sichuan-style spicy beef noodles or Taiwanese beef noodle soup: the Lanzhou classic is prized for clarity and hand-pull texture rather than heavy mala or stewed tomato-soy profiles.<ref name="wp">[https://en.wikipedia.org/wiki/Lanzhou_beef_noodle_soup English Wikipedia]</ref>

	== Characteristics ==		== Characteristics ==

	Broth is clear amber to golden; noodles are elastic and springy from hand-pulling; toppings include beef slices, white radish, green herbs, and red chili oil. Flavor is savory-beefy with aromatic spice in the stock (star anise and related spices in many shops) and optional heat from chili oil.		Broth is clear amber to golden; noodles are elastic and springy from hand-pulling; toppings include beef slices, white radish, green herbs, and red chili oil. Flavor is savory-beefy with aromatic spice in the stock (star anise and related spices in many shops) and optional heat from chili oil. In Lanzhou itself the aroma of beef noodle shops is part of the everyday streetscape—many neighborhoods have more than one specialty bowl shop.

	== Ingredients (overview) ==		== Ingredients (overview) ==
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	== History and culture ==		== History and culture ==

	Lanzhou beef noodles developed as a Hui Muslim and local Gansu noodle tradition and became a nationwide franchise breakfast and lunch staple. Soft/folk origin stories naming a single inventor are ~~commercial~~ folklore; the dish as a category is older and regional. English menus say "Lanzhou beef noodles," "Lanzhou lamian," or "hand-pulled beef noodles." See [[Gansu Food]].		Lanzhou beef noodles developed as a Hui Muslim and local Gansu noodle tradition and became a nationwide franchise breakfast and lunch staple. Soft/folk origin stories naming a single Qing-era inventor (names such as Chen Weijing, Ma Liuqi, Chen Hesheng, or Ma Baozi appear in commercial retellings) are folklore rather than settled historiography; the dish as a category is older and regional. Some accounts also link clear-broth beef noodle practice to earlier beef-soup noodle habits associated with Bo'ai County in Henan, then adapted and popularized in Lanzhou. English menus say "Lanzhou beef noodles," "Lanzhou lamian," or "hand-pulled beef noodles." In 1999 the dish was among products selected in a Chinese-style fast-food trial promotion program, reflecting its already broad commercial footprint. See [[Gansu Food]].

	== Serving and variations ==		== Serving and variations ==

	Breakfast or lunch bowl at specialty noodle shops; diners often choose noodle thickness (thin, wide, prism, etc.). See [[Gansu Food]], [[Biangbiang Noodles]], and [[Dan Dan Noodles]].		Breakfast or lunch bowl at specialty noodle shops; diners often choose noodle thickness (thin, wide, prism, etc.). Assemble-around-the-bowl presentation usually keeps broth clear, radish white, chili oil red, herbs green, and noodles yellow—the same five-color checklist shops advertise. See [[Gansu Food]], [[Biangbiang Noodles]], and [[Dan Dan Noodles]].

	== See also ==		== See also ==
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	* [[Dan Dan Noodles]]		* [[Dan Dan Noodles]]
	* [[Saozi Noodles]]		* [[Saozi Noodles]]
			* [[Hot Dry Noodles]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

	== References ==		== References ==
	{{Reflist}}		{{Reflist}}

Admin: [CFWK] Create dish page (Infobox + Commons)

2026-09-24T02:30:28Z

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{{#seo:
|title=Lanzhou Beef Noodles (兰州牛肉面) - Chinese Food Wiki
|keywords=Lanzhou Beef Noodles,兰州牛肉面,Lanzhou Lamian,Gansu Food,hand-pulled noodles,beef noodle soup
|description=Lanzhou Beef Noodles (兰州牛肉面) are clear-broth hand-pulled beef noodles from Lanzhou, Gansu, a nationally famous Chinese noodle soup.
}}

{{Infobox chinese food
| image = Lanzhou Beef Noodles.jpg
| caption = Lanzhou Beef Noodles
| alternate_name = Lanzhou Lamian; Lanzhou Beef Noodle; Lanzhou hand-pulled beef noodles
| pinyin = Lánzhōu niúròu miàn
| type = Hand-pulled beef noodle soup
| course = Main / breakfast–lunch noodle soup
| country = China
| region = Lanzhou, Gansu (classic); widely franchised across China and overseas
| other = Clear-broth hand-pulled beef noodles — Gansu signature; distinct from Sichuan spicy beef noodles
}}

'''Lanzhou Beef Noodles''' (Simplified Chinese: 兰州牛肉面; Traditional Chinese: 蘭州牛肉麵; Pinyin: ''Lánzhōu niúròu miàn''; also '''Lanzhou Lamian''' or Lanzhou Beef Noodle) are a clear-broth hand-pulled noodle soup associated with Lanzhou in Gansu Province. Classic bowls emphasize a bright beef-and-bone broth, hand-pulled wheat noodles in chosen widths, thin slices of braised beef, chili oil (often presented as a red slick), radish, and fresh cilantro and scallion—the folk "one clear, two white, three red, four green, five yellow" color checklist. They are '''not''' Sichuan-style spicy beef noodles or Taiwanese beef noodle soup: the Lanzhou classic is prized for clarity and hand-pull texture rather than heavy mala or stewed tomato-soy profiles.<ref name="wp">[https://en.wikipedia.org/wiki/Lanzhou_beef_noodle_soup English Wikipedia]</ref>

== Characteristics ==

Broth is clear amber to golden; noodles are elastic and springy from hand-pulling; toppings include beef slices, white radish, green herbs, and red chili oil. Flavor is savory-beefy with aromatic spice in the stock (star anise and related spices in many shops) and optional heat from chili oil.

== Ingredients (overview) ==

Wheat flour dough for hand-pulled noodles, beef broth (bones and meat), braised beef, white radish, chili oil, cilantro, scallion, salt; aromatic spices in stock. Distinct from mala [[Dan Dan Noodles]] and from Taiwanese braised beef noodle styles.

== History and culture ==

Lanzhou beef noodles developed as a Hui Muslim and local Gansu noodle tradition and became a nationwide franchise breakfast and lunch staple. Soft/folk origin stories naming a single inventor are commercial folklore; the dish as a category is older and regional. English menus say "Lanzhou beef noodles," "Lanzhou lamian," or "hand-pulled beef noodles." See [[Gansu Food]].

== Serving and variations ==

Breakfast or lunch bowl at specialty noodle shops; diners often choose noodle thickness (thin, wide, prism, etc.). See [[Gansu Food]], [[Biangbiang Noodles]], and [[Dan Dan Noodles]].

== See also ==

* [[Gansu Food]]
* [[Biangbiang Noodles]]
* [[Dan Dan Noodles]]
* [[Saozi Noodles]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Lanzhou Beef Noodles - Revision history

Admin: [CFWK] Merge Lanzhou Hand Pulled Noodles content

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