Lanzhou Beef Noodle
Synopsis
Lanzhou Beef Noodle is one of China's most representative noodle dishes. It was created in 1915 by Ma Baozi, a Hui ethnic minority person. It is renowned worldwide for its five major standards: clear soup, white radish, red chili oil, green coriander and garlic sprouts, and yellow noodles. It is acclaimed as China's number one noodle.
Overview
Lanzhou Beef Noodles, also known as Lanzhou Lamian or Niudawan, is a traditional famous dish from Lanzhou City, Gansu Province, China, and one of the most recognizable and influential noodle dishes in China. It is renowned for its hand-pulled noodles, clear yet rich beef broth, and distinct layers of seasoning ingredients, adhering to the five major standards known as "One Clear, Two White, Three Red, Four Green, Five Yellow." From street-side stalls to overseas Chinese restaurants, Lanzhou Beef Noodles has spread far beyond China's northwest, becoming a shining emblem representing Chinese culinary culture.
Lanzhou Beef Noodles is not just a bowl of noodles; it is a way of life. For the people of Lanzhou, starting the day with a steaming bowl of beef noodles each morning is a deeply ingrained dietary habit that has continued for over a century. Today, Lanzhou Beef Noodle shops are found all across China and even sold overseas. From Tokyo to New York, from Melbourne to London, the presence of Lanzhou Beef Noodles can be seen everywhere.
Historical Origins
The history of Lanzhou Beef Noodles can be traced back to the Jiaqing period of the Qing Dynasty (1796-1820). According to records, Ma Liuqi, a Dongxiang ethnic from Gansu, learned the technique of making clear broth beef noodles from Chen Weijing of Huaiqing Prefecture, Henan, while studying at the Imperial College in Beijing. He later brought this skill to Lanzhou. Through subsequent refinements and standardization by individuals like Chen Hesheng and Ma Baozi, it gradually evolved into the Lanzhou Beef Noodles known today.
The Lanzhou Beef Lamian in its modern sense was first created by Ma Baozi, a Hui ethnic, in 1915. At that time, Ma Baozi's family was impoverished, and forced by circumstances, he made hot pot noodles at home and carried them on a shoulder pole, hawking them along the streets of the city. In 1919, having saved some money, Ma Baozi opened a shop to operate his business. He formally named the product "Qingtang Niurou Mian" (Clear Broth Beef Noodles) and gradually established the basic standards of "One Clear, Two White, Three Red, Four Green, Five Yellow," which are still used today.
The Five Major Standards
The quality assessment of Lanzhou Beef Noodles follows five major standards, a set of principles that has been passed down for over a hundred years:
| Standard | Principle | Meaning | Explanation |
|---|---|---|---|
| One | Clear Broth | The beef broth is clear enough to see the bottom | Made by simmering high-quality beef and beef bones for a long time, resulting in a clear, transparent broth |
| Two | White Radish | Slices of white radish are pure white | Fresh white radish slices that melt in the mouth |
| Three | Red Chili Oil | The chili oil is bright red | Chili powder mixed with sesame, poured over with hot oil, creating a vibrant red color |
| Four | Green Cilantro & Garlic Sprouts | Cilantro and garlic sprouts are verdant green | Fresh cilantro and garlic sprouts add color and aroma |
| Five | Yellow & Shiny Noodles | The noodles have a golden-yellow hue | High-gluten flour mixed with peng ash (traditional alkaline additive), making the noodles chewy and glossy |
Noodle Varieties
The noodles for Lanzhou Beef Noodles are hand-pulled by skilled masters. Based on thickness and shape, they can be divided into various specifications to cater to different diners' preferences:
| Name | Shape | Characteristics |
|---|---|---|
| Maoxi | Extremely thin round noodles | Melts in the mouth, suitable for the elderly and children |
| Xidi | Thin round noodles | The most classic specification, smooth texture |
| Erxi | Thicker round noodles | Chewy, the most popular choice |
| Sanxi | Medium thickness | Balanced thickness and texture |
| Jiuye | Flat, like chive leaves | Wide, flat noodles that absorb the broth well |
| Baokuan | Relatively wide flat noodles | Thick and substantial, very filling |
| Dakuan | The widest flat noodles | Visually striking |
| Qiaomaileng | Triangular shape | Resembles buckwheat, unique texture |
Production Process
The making of Lanzhou Beef Noodles involves four core stages: dough mixing, broth simmering, noodle pulling, and seasoning. Dough mixing uses high-gluten flour with an appropriate amount of salt and peng ash (a traditional alkaline additive that makes noodles more chewy), kneaded repeatedly until the dough is smooth and elastic. For the broth, high-quality beef and beef bones are selected, supplemented with various spices like cardamom, cinnamon, and Sichuan peppercorns, and simmered over low heat for several hours until the broth is clear and flavorful. Noodle pulling is the most skill-demanding part of the process. The master repeatedly stretches and folds the dough, relying on feel and experience to pull noodles of different thicknesses. The entire process is fluid and highly观赏性 (spectacular to watch).
Cultural Significance
Lanzhou Beef Noodles is hailed as "China's Number One Noodle." It is not only a symbol of Lanzhou city and a cultural名片 (name card) of Gansu but also an important vehicle for Chinese culinary culture to reach the world. For overseas Chinese, an authentic bowl of Lanzhou Beef Noodles is the taste of nostalgia; for foreigners, it is a window into understanding Chinese food culture.
Archaeological discoveries suggest that China's northwest region might be one of the earliest birthplaces of noodles in the world, with related findings located about 100 kilometers from Lanzhou. In this sense, Lanzhou Beef Noodles carries not only the flavor memory of a city but also the continuation and inheritance of thousands of years of noodle culture. Since the 2020s, the industrial development of Lanzhou Beef Noodles has become more scaled, branded, and internationalized, forming a vast industrial chain with an annual output value exceeding tens of billions of yuan.
References
- Baidu Baike: https://baike.baidu.com/item/%E5%85%B0%E5%B7%9E%E7%89%9B%E8%82%89%E9%9D%A2/346879
- Zhihu Column: https://zhuanlan.zhihu.com/p/32634406
- Wikipedia: https://zh.wikipedia.org/zh-cn/%E5%85%B0%E5%B7%9E%E7%89%9B%E8%82%89%E9%9D%A2
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