Lanzhou Hand Pulled Noodles
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Lanzhou beef hand-pulled noodles (lamian)
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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.[1]
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.
Ingredients
(Serves 4; simplified home version)
- 500 g high-gluten wheat flour, plus water and a pinch of salt (for hand-pulled or substitute fresh lamian / alkali noodles)
- 300 g beef (brisket or shank), plus beef bones if available
- 1 daikon radish, sliced
- Scallions, ginger, and cilantro / garlic sprouts for garnish
- Chili oil (spicy red oil)
- Salt, white pepper
- Optional aromatics for broth: star anise, cassia, bay leaf
Recipe
- Make a clear beef broth: blanch beef and bones, then simmer with ginger and scallion (and optional spices) for 2–3 hours. Season with salt. Slice the cooked beef thinly; keep the broth clear.
- Prepare noodles: rest a firm dough, then pull by hand into long strands, or cook good-quality fresh lamian according to package directions.
- Cook radish slices in the broth until tender.
- Assemble each bowl with the classic “five colors”: clear broth, white radish, green cilantro and garlic sprouts, red chili oil, and yellow noodles, topped with sliced beef.
- Serve immediately.