Lanzhou Hand Pulled Noodles - Revision history

Admin: [CFWK] Add Commons CC BY-SA image to infobox (Lanzhou beef lamian)

2026-09-21T09:39:19Z

[CFWK] Add Commons CC BY-SA image to infobox (Lanzhou beef lamian)

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	{{Infobox chinese food		{{Infobox chinese food
			\|image=Lanzhou beef lamian.jpg
			\|caption=Lanzhou beef hand-pulled noodles (lamian)
	\|alternate_name=兰州拉面 / Lanzhou beef noodles		\|alternate_name=兰州拉面 / Lanzhou beef noodles
	\|pinyin=Lánzhōu lāmiàn		\|pinyin=Lánzhōu lāmiàn

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2026-09-21T03:02:23Z

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 == Introduction ==
-Lanzhou Hand Pulled Noodles, a specialty cuisine hailing from the city of Lanzhou in Gansu province, is a dish with a rich history dating back to the Qing Dynasty era (1799), originally known as Lanzhou Beef Noodles. Ma Liuqi learned from Chen Weijing in Henan Province. Later on, Chen Hesheng, Ma Baozi, and others standardized Lanzhou beef noodles with the rule of "one clear soup, two white radishes, three green coriander and garlic sprouts, four red chili oil, and five yellow noodle strands." For over two hundred years since then, this bowl of noodles has become world-renowned for its tender meat and savory broth, as well as its delicate noodle texture. People from all over China and beyond have enjoyed it, and Qinghai locals have successfully promoted Lanzhou beef noodles into the trademarked dish known today as Lanzhou Hand-Pulled Noodles. In 1999, it was designated by the Chinese government as one of the three trial promotion products for Chinese-style fast food.
+Lanzhou Hand Pulled Noodles, a specialty cuisine hailing from the city of Lanzhou in Gansu province, is a dish with a rich history dating back to the Qing Dynasty era (1799), originally known as Lanzhou Beef Noodles. Ma Liuqi learned from Chen Weijing in Henan Province. Later on, Chen Hesheng, Ma Baozi, and others standardized Lanzhou beef noodles with the rule of "one clear soup, two white radishes, three green coriander and garlic sprouts, four red chili oil, and five yellow noodle strands." For over two hundred years since then, this bowl of noodles has become world-renowned for its tender meat and savory broth, as well as its delicate noodle texture. People from all over China and beyond have enjoyed it, and Qinghai locals have successfully promoted Lanzhou beef noodles into the trademarked dish known today as Lanzhou Hand-Pulled Noodles. In 1999, it was designated by the Chinese government as one of the three trial promotion products for Chinese-style fast food.<ref name="wp">[https://en.wikipedia.org/wiki/Lanzhou_beef_noodles English Wikipedia]</ref>
 == Inventor ==
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 * [[Dan Dan Noodles]]
 * [[Chinese Snack]]

Admin: [CFWK] Rename Introduce→Introduction; add Infobox, Ingredients + Recipe

2026-09-21T02:40:07Z

[CFWK] Rename Introduce→Introduction; add Infobox, Ingredients + Recipe

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-== Introduce ==
+{{Infobox chinese food
 Lanzhou Hand Pulled Noodles, a specialty cuisine hailing from the city of Lanzhou in Gansu province, is a dish with a rich history dating back to the Qing Dynasty era (1799), originally known as Lanzhou Beef Noodles. Ma Liuqi learned from Chen Weijing in Henan Province. Later on, Chen Hesheng, Ma Baozi, and others standardized Lanzhou beef noodles with the rule of "one clear soup, two white radishes, three green coriander and garlic sprouts, four red chili oil, and five yellow noodle strands." For over two hundred years since then, this bowl of noodles has become world-renowned for its tender meat and savory broth, as well as its delicate noodle texture. People from all over China and beyond have enjoyed it, and Qinghai locals have successfully promoted Lanzhou beef noodles into the trademarked dish known today as Lanzhou Hand-Pulled Noodles. In 1999, it was designated by the Chinese government as one of the three trial promotion products for Chinese-style fast food.
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 In every street and alley of Lanzhou, regardless of size, there are at least one or two beef noodle restaurants. The ancient city of Lanzhou on the banks of the Yellow River is permeated with the aroma of beef noodles in its streets and alleys, which will always be associated with the city's identity.

Admin at 05:09, 7 March 2023

2023-03-07T05:09:08Z

← Older revision		Revision as of 13:09, 7 March 2023
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			\|title=Lanzhou Lamian Lanzhou Hand Pulled Noodles 兰州拉面 -Chinese Food Wiki
			\|description=
			}}
	== Introduce ==		== Introduce ==

Admin: Created page with " == Introduce == Lanzhou Hand Pulled Noodles, a specialty cuisine hailing from the city of Lanzhou in Gansu province, is a dish with a rich history dating back to the Qing Dynasty era (1799), originally known as Lanzhou Beef Noodles. Ma Liuqi learned from Chen Weijing in Henan Province. Later on, Chen Hesheng, Ma Baozi, and others standardized Lanzhou beef noodles with the rule of "one clear soup, two white radishes, three green coriander and garlic sprouts, four red ch..."

2023-03-07T05:01:02Z

Created page with " == Introduce == Lanzhou Hand Pulled Noodles, a specialty cuisine hailing from the city of Lanzhou in Gansu province, is a dish with a rich history dating back to the Qing Dynasty era (1799), originally known as Lanzhou Beef Noodles. Ma Liuqi learned from Chen Weijing in Henan Province. Later on, Chen Hesheng, Ma Baozi, and others standardized Lanzhou beef noodles with the rule of "one clear soup, two white radishes, three green coriander and garlic sprouts, four red ch..."

New page

== Introduce ==

Lanzhou Hand Pulled Noodles, a specialty cuisine hailing from the city of Lanzhou in Gansu province, is a dish with a rich history dating back to the Qing Dynasty era (1799), originally known as Lanzhou Beef Noodles. Ma Liuqi learned from Chen Weijing in Henan Province. Later on, Chen Hesheng, Ma Baozi, and others standardized Lanzhou beef noodles with the rule of "one clear soup, two white radishes, three green coriander and garlic sprouts, four red chili oil, and five yellow noodle strands." For over two hundred years since then, this bowl of noodles has become world-renowned for its tender meat and savory broth, as well as its delicate noodle texture. People from all over China and beyond have enjoyed it, and Qinghai locals have successfully promoted Lanzhou beef noodles into the trademarked dish known today as Lanzhou Hand-Pulled Noodles. In 1999, it was designated by the Chinese government as one of the three trial promotion products for Chinese-style fast food.

== Inventor ==

Chen Weijing, a scholar from the Imperial College during the Jiaqing era of the Qing Dynasty, is credited as the founder of Lanzhou Beef Noodles.

== Chinese Name ==

Lánzhōu lāmiàn
兰州拉面

== History ==

Lanzhou Hand-Pulled Noodles also boast a long and storied history. While legends trace their origins back to the Tang Dynasty, their true origin is difficult to pinpoint due to the passage of time. However, Lanzhou Clear Broth Beef Noodles, the authentic version of this dish, evolved from Beef Soup Noodles in Boai County, Henan Province. When boiling the beef, the cooled broth forms a gelatinous substance known as "old soup," which is a premium ingredient for beef noodles due to its exquisite flavor.

== Impact ==

In every street and alley of Lanzhou, regardless of size, there are at least one or two beef noodle restaurants. The ancient city of Lanzhou on the banks of the Yellow River is permeated with the aroma of beef noodles in its streets and alleys, which will always be associated with the city's identity.