Lanzhou Beef Noodle
Synopsis
Lanzhou Beef Noodle was created by Hui ethnic chef Ma Baozi in 1915. It is renowned for its "one clear, two white, three red, four green, five yellow" characteristics and is one of China's most representative noodle dishes. In 2021, its production technique was listed as a national-level intangible cultural heritage. With over 58,000 outlets nationwide and annual sales exceeding 60 billion yuan, it stands as a benchmark in China's fast-food industry.
Overview
Lanzhou Beef Noodles are one of China's most representative noodle dishes, created by Hui ethnic chef Ma Baozi in 1915 in Lanzhou, Gansu Province. Coming from a poor family, Ma Baozi initially made a living by carrying a shoulder pole and selling hot pot noodles on the streets. In 1919, he opened his first fixed shop in Lanzhou. He established strict production standards—particularly the Five-Colors Rule and the clear broth technique—that still define this classic dish today.
Lanzhou Beef Noodles are renowned worldwide for their clear broth, hand-pulled noodles, and unique combination of toppings. In June 2021, the craftsmanship of Lanzhou Beef Noodles was officially inscribed on China's National Intangible Cultural Heritage list. According to a People's Daily report in 2024, there are over 58,000 Lanzhou Beef Noodle restaurants nationwide, with annual sales exceeding 60 billion yuan and total industry chain revenue reaching 80 billion yuan, making it a benchmark in China's fast-food industry.
The Five-Colors Standard
The Five-Colors Standard for Lanzhou Beef Noodles, established by Ma Baozi, is the soul of an authentic bowl:
| Order | Color | Element | Description |
|---|---|---|---|
| One Clear | Clear (Transparent) | Beef Broth | Crystal clear broth with rich, savory flavor |
| Two White | White | White Radish | Thinly sliced, boiled until translucent |
| Three Red | Red | Chili Oil | Bright red, glossy chili oil floating on the broth |
| Four Green | Green | Cilantro & Garlic Sprouts | Fresh cilantro leaves and garlic sprouts as garnish |
| Five Yellow | Yellow | Noodles | Noodles have a slight yellow hue from added penghui (alkaline additive) |
Hand-Pulled Noodles
The noodles for Lanzhou Beef Noodles are hand-pulled on-site by the chef, which is the most visually captivating aspect of the craft. The dough is prepared the day before, incorporating traditional alkaline plant ash penghui (or modern edible alkaline water), which gives the noodles their elasticity and slight yellow color. There are 8 standard noodle shapes for Lanzhou Beef Noodles:
| Shape | Description |
|---|---|
| Capillary (Maoxi) | Thinnest, about two-thirds the thickness of spaghetti |
| Thin (Ximian) | Thin noodles |
| Triple Thin (Sanxi) | Three times thin |
| Double Thin (Erxi) | Twice the thickness of thin noodles |
| Thick (Cumian) | Thick noodles |
| Chive Leaf (Jiuye) | Flat, like chive leaves |
| Wide (Kuanmian) | Wide noodles |
| Extra Wide (Dakuan) | Widest noodles |
Regional Beef Noodle Variations
China has various regional styles of beef noodles:
| Type | Region | Characteristics |
|---|---|---|
| Lanzhou Beef Noodles | Lanzhou, Gansu | Clear broth, hand-pulled noodles, Five-Colors Standard |
| Taiwanese Braised Beef Noodles | Taiwan | Soy sauce braised, rich dark broth |
| Sichuan Beef Noodles | Sichuan | Spicy and numbing (mala) flavor, seasoned with doubanjiang (broad bean paste) |
| Xiangyang Beef Noodles | Xiangyang, Hubei | Spicy beef tallow broth, alkaline noodles |
Taiwanese Braised Beef Noodles were created by Sichuanese veterans who came to Taiwan with the Kuomintang after 1949, in the military dependents' village (juancun) of Gangshan, Kaohsiung. They blended Sichuan braising techniques with homesickness, and the dish is considered a national dish of Taiwan. Taipei hosts the annual Taipei International Beef Noodle Festival, where the best beef noodles are selected. Sichuan Beef Noodles are known for their bold mala flavors, seasoned with doubanjiang, Sichuan peppercorns, and chili oil.
Cultural Impact
Lanzhou Beef Noodles are not just a dish but a significant symbol of Chinese culinary culture:
- In 2001, it was listed as one of China's top three fast-food varieties alongside Quanjude Peking Duck and Goubuli steamed buns.
- In 2010, Gansu Province granted Lanzhou Beef Noodles Protected Designation of Origin status.
- In June 2021, its production techniques were inscribed on the National Intangible Cultural Heritage list.
- The Lanzhou Beef Noodle industry has been used as a poverty alleviation tool in China, with government-led noodle-pulling training programs helping countless rural families escape poverty.
- Lanzhou has a dedicated Beef Noodle Museum.
An old saying in Lanzhou goes: Lanzhou has three treasures—the auspicious gourd, beef noodles, and sheepskin rafts.
Preparation Method
Authentic Lanzhou Beef Noodles follow a strict preparation process:
| Step | Description |
|---|---|
| Broth Simmering | Beef bones and shank meat simmered over low heat for hours, no soy sauce added |
| Dough Kneading | Flour mixed with penghui or alkaline water, prepared one day in advance |
| Noodle Pulling | Chef hand-pulls noodles on-site into various thicknesses |
| Toppings | Sliced white radish, chili oil, cilantro, garlic sprouts, sliced cooked beef |
References
- Wikipedia — Lanzhou Beef Noodles: https://en.wikipedia.org/wiki/Lanzhou_beef_noodles
- People's Daily — Lanzhou Beef Noodles Enjoy Global Fame: https://en.people.cn/n3/2024/1212/c90000-20253152.html
- Baidu Baike — Ma Baozi: https://baike.baidu.com/item/马保子
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