If you’re a fan of hearty noodle soups, Lanzhou Hand-pulled Beef Noodle Soup – also known as Lanzhou Lamian (兰州牛肉拉面) – is a must-try dish that offers not only rich flavor but also a deep cultural heritage from the heart of northwestern China.

A Taste of History

Lanzhou Handpulled Beef Noodle Soup originated in the city of Lanzhou, Gansu Province, during the Tang Dynasty and was popularized by the Hui Muslim community. Its unique preparation and adherence to halal principles reflect centuries of culinary tradition and ethnic diversity. The dish gained national recognition in the 20th century and is now found in cities across China and beyond.

The Five Essential Elements

The signature of Lanzhou Lamian lies in its visually and texturally harmonious composition, famously described as:

• One Clear: a translucent, aromatic beef broth
• Two White: crisp slices of Chinese white radish
• Three Red: vivid chili oil floating on the surface
• Four Green: chopped cilantro and green onion for freshness
• Five Yellow: hand-pulled wheat noodles, slightly yellow from alkali

The Halal Connection

This dish is rooted in China’s Hui Muslim community, which means it strictly follows halal dietary laws. No pork or alcohol is used, and the spices used in the broth, including star anise, cloves, and fennel – hint at Silk Road influences that traveled through the region centuries ago.

Authentic Cooking Recipe✨

Ingredients

For the Broth:

• 1.5–2 kg beef bones (preferably leg bones with marrow)
• 500g beef brisket or shank
• 1 large piece of ginger, sliced
• 2 stalks Chinese green onion, crushed
• 1 white radish (Or Daikon), peeled and chunked
• 2–3 dried chilies
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 1 tsp fennel seeds
• 2 bay leaves
• Salt to taste
• 1 tbsp light soy sauce (optional)
• 4–5 liters water

For the Hand-Pulled Noodles:

• 500g high-gluten wheat flour
• 250ml water (adjust as needed)
• 5g salt
• 3g Peng hui (alkaline ash – very commonly used in making handpulled noodles), or substitute with food-grade baking soda

Toppings:

• Thin slices of cooked beef from the broth
• Pickled white radish, julienned (which you can easily get in your local Asian supermarket)
• Fresh cilantro and scallions, chopped
• Homemade chili oil (Laoganma)

Instructions

Step 1: Prepare the Broth

1. Place the beef bones and brisket in a large pot. Fill with cold water and bring to a boil. After 5 minutes, discard the water and rinse the bones and meat thoroughly under warm water to remove impurities.
2. In a clean pot, add the blanched bones and meat, ginger slices, crushed green onions, radish chunks, dried chilies, and all the spices.
3. Fill the pot with 4–5 liters of fresh water. Bring to a boil, then reduce heat to a gentle simmer. Skim off foam and fat regularly to maintain a clear broth.
4. After 2–3 hours, remove the beef brisket, let it cool slightly, then slice it thinly against the grain. Return the bones to the pot and continue simmering for another 2–3 hours (total simmer time: 4–6 hours). Yes, it has to be this long in order to get the richest flavor that dances on your tongue.
5. Once finished, strain the broth to remove solids. Season with salt and optional soy sauce. Keep the broth hot until ready to serve.

Step 2: Make the Hand-Pulled Noodles

1. In a large bowl, combine the flour, salt, and alkaline agent. Gradually add water while mixing until a rough dough forms.
2. Knead the dough on a clean surface for 10–15 minutes until it becomes smooth and elastic.
3. Cover with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
4. Knead again briefly and divide the dough into small pieces (logs about 10cm long). Coat lightly with oil and let them rest again for another 1–2 hours.
5. To pull the noodles, take a piece of rested dough, roll it into a thin rope, then stretch it by pulling both ends and swinging in a rhythmic motion. Fold and stretch repeatedly to form long, even strands. This technique requires practice and patience.

Step 3: Assemble the Bowl

1. Boil a large pot of water. Drop in the hand-pulled noodles and cook for 30–60 seconds until they float and are cooked through but still chewy.
2. Place the cooked noodles into a serving bowl. Ladle the hot, clear beef broth over the noodles.
3. Top with thinly sliced beef, julienned pickled radish, chopped cilantro and scallions, and a spoonful of homemade chili oil.
4. Serve immediately while hot.

A hint of Ancient Silk Road

Lanzhou Beef Noodle Soup is not just “food” – it’s a living expression of Chinese-Muslim culture, regional history, and noodle-making artistry. Whether you’re eating it in a back-alley shop in Gansu or cooking it in your own kitchen, each bowl tells a story worth savoring : )