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{{Short description|Beef noodle soup from Lanzhou, China}}
{{Infobox food
{{Infobox food
| name = Lanzhou Beef noodle soup
| name = Lanzhou beef noodles
| image = Lanzhou La Mian.jpg
| image = Beef noodles set in Anning, Lanzhou (20171005085705).jpg
| image_size = 300px
| caption = Lanzhou beef noodle soup
| caption = A bowl of Lanzhou beef noodles
| alternate_name =
| alternate_name = ''Lanzhou lamian''
| country =
| country = [[China]]
| region = [[East Asia]] and [[Southeast Asia]]
| region = [[Lanzhou]]
| creator =
| course =
| creator =
| course =
| type = [[Noodle soup]]
| type = [[Noodle soup]]
| served =
| served =
| main_ingredient = [[Beef]], [[beef broth]], [[vegetable]]s, [[Chinese noodles]]
| main_ingredient = [[Chinese noodles]], [[beef]], [[beef broth]], [[vegetable]]s
| variations =
| calories =
| variations =
| other =
| calories =
| other =
}}
}}

'''Lanzhou beef noodle soup (兰州拉面)''' is one of the most famous variations of [[beef noodle soup]].
⚫
This dish has an extensive history, and the recipe differs by region due to cultural factors, availability of ingredients, and local innovations.

{{Infobox Chinese
{{Infobox Chinese
| s={{linktext|兰州牛肉面}}
| s = 兰州牛肉面
| t={{linktext|蘭州牛肉麵}}
| t = {{linktext|蘭州|牛肉|麵}}
| h=ngiu nguk mien
| h = ngiu nguk mien
| p=niúròu miàn
| p = lanzhou niúròu miàn
| xej=ﻧِﯿَﻮْ ژِﻮْ ﻣِﯿًﺎ
| xej = ﻧِﯿَﻮْ ژِﻮْ ﻣِﯿًﺎ
| zh-dungan=Нюроў мян
| zh-dungan = Нюроў мян
| j=ngau4 juk6 min6
| j = ngau4 juk6 min6
| poj=gû-bah mī
| poj = gû-bah mī
| order = st
| l=Lanzhou Beef noodles
}}
}}

⚫
'''Lanzhou beef noodles''' or '''''Lanzhou lamian''''' is a type of [[beef noodle soup]] from [[Lanzhou]], [[China]]. This dish has an extensive history, and the recipe differs by region due to cultural factors, availability of ingredients, and local innovations.


== History ==
== History ==
{{Main|beef noodle soup}}
{{Main|Beef noodle soup}}


One of the oldest beef noodle soups is the '''Lanzhou hand-pulled noodle''' or '''Lanzhou lamian''' (兰州拉面) in Mandarin, which was originated by the [[Hui people]] of northwest China during the [[Tang dynasty]].<ref>Lonely Planet Food, The World's Best Spicy Food, Lonely Planet, 2017</ref><ref>Nate Tate, Feeding the Dragon: A Culinary Travelogue Through China with Recipes, Andrews McMeel Publishing, 2011</ref> Though there is some debate about when Lanzhou hand-pulled noodles originated, the recipe is named after the major city in Gansu Province, Lanzhou City, which stretches to the Yellow River and was a stop on the ancient [[Silk Road]]. The Hui Muslim population or [[Hui people|Hui People]] developed a variation of beef noodle soup noodle that is compatible with the Muslim diet with easy to prepare ingredients.<ref>{{cite journal |last1=Newby |first1=Jake |title=Chinese Takeout: The Cult Fame of Lanzhou’s Most Famous Noodles |journal=Radiichina |date=2020 |url=https://radiichina.com/lanzhou-lamian-noodles/}}</ref> There are numerous beef noodle soups available in China, with a wider variety in the [[Western China|west]] than the [[East China|east]].
Lanzhou beef noodles are named after the city of [[Lanzhou]], in [[Gansu]] province, which stretches to the [[Yellow River]] and was a stop on the ancient [[Silk Road]]. During the [[Tang dynasty]], the [[Muslim]] [[Hui people]] developed a variation of beef noodle soup noodle that is compatible with the Muslim diet, with easy-to-prepare ingredients.<ref>{{cite journal |last1=Newby |first1=Jake |title=Chinese Takeout: The Cult Fame of Lanzhou's Most Famous Noodles |journal=Radiichina |date=2020 |url=https://radiichina.com/lanzhou-lamian-noodles/}}</ref><ref>Lonely Planet Food, The World's Best Spicy Food, Lonely Planet, 2017</ref><ref>Nate Tate, Feeding the Dragon: A Culinary Travelogue Through China with Recipes, Andrews McMeel Publishing, 2011</ref> Local lore attributes its creation to Ma Baozi ({{lang|zh-Hans-CN|马宝子}}), a Hui Chinese man from Lanzhou.<ref>{{cite web|title=Recipes of China: Lanzhou Beef Noodle Soup|url=https://www.eastwestbank.com/ReachFurther/News/Article/Clarissa-Beef-Noodles}}</ref> There are numerous beef noodle soups available in China, with a wider variety in the [[Western China|west]] than the [[East China|east]].
[[File:Location_of_Lanzhou_Prefecture_within_Gansu_(China).png|thumb|320x320px|Named after Lanzhou City, Gansu Province]]


An old saying states that Lanzhou has three treasures: "Auspicious [[gourd]]s, beef noodles, and [[sheepskin raft]]s".
⚫
== The Dish ==
{{Main|zh:蘭州牛肉面}}


== Description ==
⚫
Lanzhou beef noodle soup is a Chinese Muslim style of beef noodle soup, also known as clear-broth or consommé-stewed beef noodle ({{lang|zh-hant|清燉牛肉麵}}). It often uses [[halal]] (or ''qingzhen'') meat and contains no [[soy sauce]], resulting in a lighter taste that may be flavored by salt and herbs. Local lore attributes its creation with a Hui Chinese man from Lanzhou named Ma Baozi (马宝子).<ref>{{cite web|title=Recipes of China: Lanzhou Beef Noodle Soup|url=https://www.eastwestbank.com/ReachFurther/News/Article/Clarissa-Beef-Noodles}}</ref> In [[Lanzhou]], the capital of [[Gansu]] province, Lanzhou Beef Lamian ({{lang|zh-hans|兰州牛肉拉面}}) is usually served with clear soup and one hand-pulled [[lamian]] noodle per bowl. In halal restaurants, only quality local beef from the [[Southern Yellow cattle]] ({{zh|t=黃牛|l=yellow cattle|links=no}}) prepared by the local halal butcher is used.<ref>{{cite web|title=Taiwan Food Culture - Niuruo Mian (Beef Noodle)|url=http://taiwanfoodculture.net/ct.asp?xItem=51594&ctNode=2688&mp=1502|url-status=dead|archive-url=https://web.archive.org/web/20131218094347/http://taiwanfoodculture.net/ct.asp?xItem=51594&ctNode=2688&mp=1502|archive-date=18 December 2013|access-date=6 December 2013|work=taiwanfoodculture.net|publisher=Taiwan Food Culture News}}</ref>
[[File:加辣子的兰州牛肉面.jpg|thumb|Lanzhou beef noodles are usually eaten with [[chili oil]]]]
⚫
Chinese radish and a specially cooked spicy oil are also indispensable partners to Lanzhou beef noodles. To identify the ingredients and the dish, the local government news company suggests preparing the soup by the following five steps: "One Clear, Two White, Three Red, Four Green, Five Yellow" ({{zh|s=一清、二白、三红、四绿、五黄|p=yī qīng, èr bái, sān hóng, sì lǜ, wǔ huáng}}). First, the beef soup should look clear; Second, the radish slides should be crystal white; Thirdly, the color of the chili oil should be bright red; Fourth, the green cilantro leaves and garlic shoots should be jade, and, lastly, the noodle should be smooth and bright yellow. In overseas Chinese communities in North America, this food can be found in Chinese restaurants. In [[Mainland China]], a large bowl of it is often taken as a whole meal with or without any side dishes.
Lanzhou beef noodles consist of hand-pulled ''[[lamian]]'' noodles, and clear consommé broth made from stewed beef. It often uses ''qingzhen'' ([[halal]]) meat and contains no [[soy sauce]], resulting in a lighter taste that may be flavored by salt and herbs. Because of this, it is sometimes called "''Qingdun'' beef noodles" ({{lang|zh-Hans-CN|清炖牛肉面}}), where ''qingdun'' means meat stewed in clear broth without soy sauce.


⚫
In halal restaurants, only quality local beef from the [[Southern Yellow cattle]] ({{zh|s=黄牛|l=yellow cattle|labels=no}}) prepared by the local halal butcher is used.<ref>{{cite web|title=Taiwan Food Culture – Niuruo Mian (Beef Noodle)|url=http://taiwanfoodculture.net/ct.asp?xItem=51594&ctNode=2688&mp=1502|url-status=dead|archive-url=https://web.archive.org/web/20131218094347/http://taiwanfoodculture.net/ct.asp?xItem=51594&ctNode=2688&mp=1502|archive-date=18 December 2013|access-date=6 December 2013|work=taiwanfoodculture.net|publisher=Taiwan Food Culture News}}</ref>
== Different Lanzhou hand-pulled noodle styles ==
⚫
Chinese radish and a specially cooked spicy oil are also indispensable partners to Lanzhou beef noodles. To identify the ingredients and the dish, the local government news company suggests preparing the soup by the following five steps: "One Clear, Two White, Three Red, Four Green, Five Yellow" ({{lang|zh-Hans-CN|一清、二白、三红、四绿、五黄}}). First, the beef soup should look clear; Second, the radish slides should be crystal white; Thirdly, the color of the chili oil should be bright red; Fourth, the green cilantro leaves and garlic shoots should be jade, and, lastly, the noodle should be smooth and bright yellow. In overseas Chinese communities in North America, this food can be found in Chinese restaurants. In [[mainland China]], a large bowl of it is often taken as a whole meal with or without any side dishes.
⚫
Traditional Lanzhou beef soup noodle could be made from any one of eight styles of noodles: Thinnest (毛细), Thinner (细面), Thin (三细), Thick (二细), Thicker (粗面)， Prism (韭叶), Wide (宽面), and Wider (大宽).<ref>{{Cite web|title=兰州 {{!}} 一座包容的城市_社会民生_兰州网络广播电视台|url=https://www.lztv.tv/news/folder91/2020-09-20/352391.html|access-date=2022-02-04|website=www.lztv.tv}}</ref> Thinnest or hair thin is "a round noodle about two-thirds of the thickness of a spaghetti", and the thinner style and thin style are just about the size of spaghetti with minimal difference. The thick and thicker style is round noodles that are sized thicker than thin. Prism, wide, and wider are flat thin noodles that provide a different texture. Additionally, a more novel type of noodle is Qiaomaileng (荞麦棱), in which the noodle is highlighted by its angular shape.<ref>{{cite web|title=兰州三大名片之一碗面|url=http://www.lanzhou.gov.cn/col/col15/index.html|website=兰州市人民政府}}</ref> To provide an example, take a look at the 1919 Lanzhou Beef Noodle restaurant for more information about the noodle styles.<ref name=":0">{{cite web|title=兰州拉面各种粗细面条的名字|url=https://zhidao.baidu.com/question/122526869.html|access-date=22 January 2022|website=Baidu}}</ref>

⚫
== Styles ==
⚫
[[File:Coocking noodles in Beijin002.jpg|thumb|Hand-pulling the noodles]]
⚫
[[File:Chinese noodles.JPG|thumb|Hand-pulled thin noodles]]

⚫
Traditional Lanzhou beef soup noodle could be made from any one of eight styles of noodles: Thinnest ({{lang|zh-Hans-CN|毛细}}), Thinner ({{lang|zh-Hans-CN|细面}}), Thin ({{lang|zh-Hans-CN|三细}}), Thick ({{lang|zh-Hans-CN|二细}}), Thicker ({{lang|zh-Hans-CN|粗面}}), Prism ({{lang|zh-Hans-CN|韭叶}}), Wide ({{lang|zh-Hans-CN|宽面}}), and Wider ({{lang|zh-Hans-CN|大宽}}).<ref>{{Cite web|title=兰州 {{!}} 一座包容的城市_社会民生_兰州网络广播电视台|url=https://www.lztv.tv/news/folder91/2020-09-20/352391.html|access-date=2022-02-04|website=www.lztv.tv}}</ref> Thinnest or hair thin is "a round noodle about two-thirds of the thickness of a spaghetti", and the thinner style and thin style are just about the size of spaghetti with minimal difference. The thick and thicker style is round noodles that are sized thicker than thin. Prism, wide, and wider are flat thin noodles that provide a different texture. Additionally, a more novel type of noodle is Qiaomaileng ({{lang|zh-Hans-CN|荞麦棱}}), in which the noodle is highlighted by its angular shape.<ref>{{cite web|title=兰州三大名片之一碗面|url=http://www.lanzhou.gov.cn/col/col15/index.html|website=兰州市人民政府}}</ref> To provide an example, take a look at the 1919 Lanzhou Beef Noodle restaurant for more information about the noodle styles.<ref name=":0">{{cite web|title=兰州拉面各种粗细面条的名字|url=https://zhidao.baidu.com/question/122526869.html|access-date=22 January 2022|website=Baidu}}</ref>


Many restaurants across the globe include but are not limited to these seven types of noodle styles. This is because of the evolution of noodle making and the combination of the local culture. According to [https://omnivorescookbook.com/ omnivore's cookbook], the Lanzhou hand-pull noodles should be even in its width and thickness, and the ingredients should also be prepared in
Many restaurants across the globe include but are not limited to these seven types of noodle styles. This is because of the evolution of noodle making and the combination of the local culture. According to [https://omnivorescookbook.com/ omnivore's cookbook], the Lanzhou hand-pull noodles should be even in its width and thickness, and the ingredients should also be prepared in
certain dimensions.<ref>{{cite web|last1=Zhu|first1=Maggie|title=Lanzhou Beef Noodles (兰州拉面)|url=https://omnivorescookbook.com/recipes/lanzhou-beef-noodles|website=omnivorescookbook |access-date=22 January 2022}}</ref>
certain dimensions.<ref>{{cite web|last1=Zhu|first1=Maggie|title=Lanzhou Beef Noodles|script-title=zh:兰州拉面|url=https://omnivorescookbook.com/recipes/lanzhou-beef-noodles|website=omnivorescookbook |access-date=22 January 2022}}</ref>
In mainland China, restaurants that specialize in Lanzhou beef noodle soup may provide customers to watch how the noodles are made, similar to the food production line layout of [https://dintaifungusa.com/us/about-us.html/ DingTaiFeng]. The hand-made noodle dough is normally made the day before being used. However, the hand-made noodles are freshly pulled into shapes on the day the noodle is being cooked. The noodle pulling process is quick and can take up to several minutes, including repetitively rolling, pulling, and spinning. Right after the noodle is in shape, the noodle is boiling until fully cooked.<ref>{{cite web|last1=Moorman|first1=Adam|title=Noodle, Lanzhou|url=https://www.berkshirepublishing.com/2021/01/23/noodles-lanzhou/|website=Berkshine |access-date=22 January 2022}}</ref>
In mainland China, restaurants that specialize in Lanzhou beef noodle soup may provide customers to watch how the noodles are made, similar to the food production line layout of [[Din Tai Fung]]. The dough for hand-made noodle is normally made the day before being used, but the hand-made noodles are freshly pulled into shapes right before being cooked. The noodle pulling process is quick and can take up to several minutes, including repetitively rolling, pulling, and spinning. Right after the noodle is in shape, the noodle is boiling until fully cooked.<ref>{{cite web|last1=Moorman|first1=Adam|title=Noodle, Lanzhou|url=https://www.berkshirepublishing.com/2021/01/23/noodles-lanzhou/|website=Berkshine |access-date=22 January 2022}}</ref>


== Gallery ==
<gallery widths="220" heights="155">
<gallery mode="packed" widths="160px" heights="160px">
File:Lanzhou Ramen.JPG|Lanzhou Beef Noodle, with clear soup and hand-pulled noodles
File:Beef noodle soup at Western Mahua, Sanlihe (20220224174228).jpg
⚫
File:Chinese noodles.JPG|Hand-pulled Thin Noodle
File:Lanzhou-style beef noodle soup at Qiaotou (20190610190359).jpg|Lanzhou-style beef noodle soup with chili oil
File:Beef noodle soup in Erzhuzi thickness (20200102131419).jpg
File:Lanzhou-style beef noodle soup at Qiaotou (20190610190359).jpg
⚫
File:Coocking noodles in Beijin002.jpg|Hand-pulled Noodle Process
Beef noodle soup(Lanzhou).jpg
File:Lanzhou La Mian.jpg|Without chili oil
File:Lanzhou beef lamian (20150227145650).JPG|Thin noodles
</gallery>
</gallery>


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{{Reflist}}
{{Reflist}}


[[Category:Lanzhou]]

[[Category:Chinese soups]]

[[Category:Soups]]
[[Category:Chinese noodle dishes]]
[[Category:Chinese meat dishes]]

Revision as of 14:30, 1 December 2024

Lanzhou beef noodles
A bowl of Lanzhou beef noodles
Alternative namesLanzhou lamian
TypeNoodle soup
Place of originChina
Region or stateLanzhou
Main ingredientsChinese noodles, beef, beef broth, vegetables
Lanzhou beef noodles
Simplified Chinese兰州牛肉面
Traditional Chinese蘭州牛肉麵
Transcriptions
Standard Mandarin
Hanyu Pinyinlanzhou niúròu miàn
other Mandarin
Xiao'erjingﻧِﯿَﻮْ ژِﻮْ ﻣِﯿًﺎ
DunganНюроў мян
Hakka
Romanizationngiu nguk mien
Yue: Cantonese
Jyutpingngau4 juk6 min6
Southern Min
Hokkien POJgû-bah mī

Lanzhou beef noodles or Lanzhou lamian is a type of beef noodle soup from Lanzhou, China. This dish has an extensive history, and the recipe differs by region due to cultural factors, availability of ingredients, and local innovations.

History

Main article: Beef noodle soup

Lanzhou beef noodles are named after the city of Lanzhou, in Gansu province, which stretches to the Yellow River and was a stop on the ancient Silk Road. During the Tang dynasty, the Muslim Hui people developed a variation of beef noodle soup noodle that is compatible with the Muslim diet, with easy-to-prepare ingredients.[1][2][3] Local lore attributes its creation to Ma Baozi (马宝子), a Hui Chinese man from Lanzhou.[4] There are numerous beef noodle soups available in China, with a wider variety in the west than the east.

An old saying states that Lanzhou has three treasures: "Auspicious gourds, beef noodles, and sheepskin rafts".

Description

Lanzhou beef noodles are usually eaten with chili oil

Lanzhou beef noodles consist of hand-pulled lamian noodles, and clear consommé broth made from stewed beef. It often uses qingzhen (halal) meat and contains no soy sauce, resulting in a lighter taste that may be flavored by salt and herbs. Because of this, it is sometimes called "Qingdun beef noodles" (清炖牛肉面), where qingdun means meat stewed in clear broth without soy sauce.

In halal restaurants, only quality local beef from the Southern Yellow cattle (黄牛; 'yellow cattle') prepared by the local halal butcher is used.[5] Chinese radish and a specially cooked spicy oil are also indispensable partners to Lanzhou beef noodles. To identify the ingredients and the dish, the local government news company suggests preparing the soup by the following five steps: "One Clear, Two White, Three Red, Four Green, Five Yellow" (一清、二白、三红、四绿、五黄). First, the beef soup should look clear; Second, the radish slides should be crystal white; Thirdly, the color of the chili oil should be bright red; Fourth, the green cilantro leaves and garlic shoots should be jade, and, lastly, the noodle should be smooth and bright yellow. In overseas Chinese communities in North America, this food can be found in Chinese restaurants. In mainland China, a large bowl of it is often taken as a whole meal with or without any side dishes.

Styles

Hand-pulling the noodles
Hand-pulled thin noodles

Traditional Lanzhou beef soup noodle could be made from any one of eight styles of noodles: Thinnest (毛细), Thinner (细面), Thin (三细), Thick (二细), Thicker (粗面), Prism (韭叶), Wide (宽面), and Wider (大宽).[6] Thinnest or hair thin is "a round noodle about two-thirds of the thickness of a spaghetti", and the thinner style and thin style are just about the size of spaghetti with minimal difference. The thick and thicker style is round noodles that are sized thicker than thin. Prism, wide, and wider are flat thin noodles that provide a different texture. Additionally, a more novel type of noodle is Qiaomaileng (荞麦棱), in which the noodle is highlighted by its angular shape.[7] To provide an example, take a look at the 1919 Lanzhou Beef Noodle restaurant for more information about the noodle styles.[8]

Many restaurants across the globe include but are not limited to these seven types of noodle styles. This is because of the evolution of noodle making and the combination of the local culture. According to omnivore's cookbook, the Lanzhou hand-pull noodles should be even in its width and thickness, and the ingredients should also be prepared in certain dimensions.[9] In mainland China, restaurants that specialize in Lanzhou beef noodle soup may provide customers to watch how the noodles are made, similar to the food production line layout of Din Tai Fung. The dough for hand-made noodle is normally made the day before being used, but the hand-made noodles are freshly pulled into shapes right before being cooked. The noodle pulling process is quick and can take up to several minutes, including repetitively rolling, pulling, and spinning. Right after the noodle is in shape, the noodle is boiling until fully cooked.[10]

  • Without chili oil
    Without chili oil
  • Thin noodles
    Thin noodles

References

  1. ^ Newby, Jake (2020). "Chinese Takeout: The Cult Fame of Lanzhou's Most Famous Noodles". Radiichina.
  2. ^ Lonely Planet Food, The World's Best Spicy Food, Lonely Planet, 2017
  3. ^ Nate Tate, Feeding the Dragon: A Culinary Travelogue Through China with Recipes, Andrews McMeel Publishing, 2011
  4. ^ "Recipes of China: Lanzhou Beef Noodle Soup".
  5. ^ "Taiwan Food Culture – Niuruo Mian (Beef Noodle)". taiwanfoodculture.net. Taiwan Food Culture News. Archived from the original on 18 December 2013. Retrieved 6 December 2013.
  6. ^ "兰州 | 一座包容的城市_社会民生_兰州网络广播电视台". www.lztv.tv. Retrieved 2022-02-04.
  7. ^ "兰州三大名片之一碗面". 兰州市人民政府.
  8. ^ "兰州拉面各种粗细面条的名字". Baidu. Retrieved 22 January 2022.
  9. ^ Zhu, Maggie. "Lanzhou Beef Noodles" 兰州拉面. omnivorescookbook. Retrieved 22 January 2022.
  10. ^ Moorman, Adam. "Noodle, Lanzhou". Berkshine. Retrieved 22 January 2022.
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