Lanzhou Beef Noodle Soup (兰州牛肉面 (Lánzhōu niúròu miàn))
Overview
Lanzhou beef noodle soup is a Hui Muslim dish from Lanzhou in north-western China, famous for its hand-pulled noodles. A clear beef broth is simmered with beef bones and spices such as star anise and Sichuan pepper. Noodles are stretched and pulled to order in many thicknesses and cooked in seconds. The bowl is finished in five classic colours: clear broth, white radish slices, red chilli oil, green coriander and garlic chives, and yellow noodles. Thin slices of beef go on top.
History
The dish is traditionally traced to the Qing dynasty and the cook Ma Baozi, who is said to have standardised it in 1915. Lanzhou lamian restaurants, run mostly by Hui families from Gansu and Qinghai, have spread to every Chinese city and abroad. Watching the noodle maker pull the dough is part of the experience.
Main ingredients
Hand-pulled wheat noodles, clear beef broth, sliced beef, white radish, chilli oil, coriander and garlic chives. The soup is built on spiced beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Noodle soups · More soups from China
Recipe outline serves 4 · ~210 min
Ingredients
- 500 g fresh hand-pulled or thick wheat noodles
- 2 l clear beef broth with star anise and Sichuan pepper
- 300 g cooked beef shank, thinly sliced
- 200 g white radish, sliced
- chilli oil
- coriander and garlic chives
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the radish slices in the hot broth until tender.
- Cook the noodles in boiling water for 2 minutes and drain.
- Place noodles in bowls and pour over broth and radish.
- Top with beef, chilli oil, coriander and garlic chives.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
