Dubbed as one of the ten most famous noodle dishes in China, Lanzhou beef noodle is not only known for its attractive taste but also for its elaborate cooking method.
Lanzhou beef noodles (兰州牛肉面) is a famous specialty of Lanzhou, Gansu province, China. Legend has it that the dish was invented by a Muslim chef named Ma Bao Tu during the reign of King Quang Tu. After appearing, this dish has quickly become one of the famous specialties that tourists when coming to Lan Chau must try.
Although at first glance, this is just a bowl of noodles with a few large pieces of beef, but to cook this specialty, the chef will have to use many difficult and meticulous techniques. Even Ly Tu That, the “country fairy” often known for her hit cooking videos, had to learn and practice making this dish for more than a month.
China is famous for hand-pulled noodles, with Lanzhou beef noodles, the step of pulling noodles is even more important. All steps such as pulling noodles, kneading dough… must be done meticulously and properly to get small thin noodles. Ly Tu That also said that to get 2 minutes to make pulled noodles when cooking a bowl of Lan Chau beef noodles, she had to shoot for 3 days with more than 200 videos.
>>> See more ways to cook Lan Chau beef noodles according to Ly Tu That’s recipe
A bowl of “standard” Lan Chau beef noodles must have all 5 elements: broth from beef bones that is both clear and thin, sweet white radish, spicy red pepper, green vegetables and long-lasting golden thread. All these ingredients when combined together will form an extremely attractive bowl of Lanzhou beef noodles. In particular, this noodle dish was also voted by the Chinese Culinary Association as “China’s first noodle”.
As a habit that cannot be changed, Lanzhou people often start their morning with a bowl of hot beef noodles. Although not a big city, but in Lanzhou there are more than a thousand restaurants selling this specialty. Just visit a Lan Chau beef noodle shop every morning, you can clearly hear the “click, click…” coming from the kitchen. The sound of the chef pulling the noodles up to the top is that you can see the thin, light and flexible noodles there.
When the noodles have reached a certain thickness, the cook will cut them and drop them into a pot of boiling water. After stirring and pouring the noodles in the water, the pulled noodles give off a light but very attractive aroma. Next, the cook gently picks up the noodles and puts them in a large bowl, pours the clear, sweet broth into the bowl of noodles and then adds large pieces of sliced beef, spicy satay, and white radish… calves placed in front of the diners.
Although Lan Chau beef noodles use beef cut into large pieces, the beef is not chewy, but very soft and fragrant. You just need to take a bite of beef and then pick up a soft and chewy pulled noodle and put it in your mouth, then add a spoonful of sweet and spicy broth to feel the full flavor of this specialty.
Currently, Lanzhou beef noodles can be found in many regions of China, but to feel the best of the uniqueness and flavor of the dish, you should try this dish right at the place where the noodles were born. – Lanzhou.