Lanzhou Beef Noodle
Synopsis
Lanzhou Beef Noodle was first created in 1915 by Hui Muslim Ma Baozi. It emphasizes "one clear, two white, three red, four green, five yellow," meaning clear broth, white radish, red chili oil, green cilantro and garlic chives, and bright yellow noodles. In 2021, its production technique was included in the national intangible cultural heritage list. With over 50,000 Lanzhou Lamian restaurants across China, it is hailed as the number one noodle dish in China.
Overview
Lanzhou Beef Noodle, also known as Lanzhou Clear Soup Beef Noodle, is one of the most influential noodle dishes in China, hailed as the "Number One Noodle of China." It was first created in 1915 by Ma Baozi, a Hui Muslim from Lanzhou, and has gained nationwide fame for its unique characteristics: a clear soup, fragrant tender beef, and fine, delicate noodles. An authentic bowl of Lanzhou Beef Noodle adheres to the "Five Standards" of one clear, two white, three red, four green, and five yellow—the soup clear as a mirror, the radish white as jade, the chili oil red as fire, the coriander and garlic chives green as jadeite, and the noodles golden yellow and bright.
The influence of Lanzhou Beef Noodle extends far beyond the city of Lanzhou. According to incomplete statistics, there are over 50,000 noodle restaurants across China using "Lanzhou Lamian" as their招牌, from megacities like Beijing, Shanghai, Guangzhou, and Shenzhen to remote towns, making Lanzhou Beef Noodle almost ubiquitous. In 1999, Lanzhou Beef Noodle was designated by the state as one of the three pilot Chinese fast-food varieties for nationwide promotion, alongside Quanjude Roast Duck and Goubuli Baozi. In 2021, the craftsmanship of Lanzhou Beef Noodle was inscribed into the fifth batch of the National Intangible Cultural Heritage Representative Project List.
Historical Origins
The history of Lanzhou Beef Noodle can be traced back to 1915. At that time, Ma Baozi, a Hui Muslim in Lanzhou, came from a poor family. To make a living, he made hot pot beef noodles at home and carried them on a shoulder pole, selling them by hawking along the streets. Ma Baozi innovated upon traditional beef noodles. His unique "Five Standards"—one clear, two white, three red, four green, five yellow—set his beef noodles apart from others, quickly earning them widespread fame.
After Ma Baozi's son, Ma Jiesan, inherited the family business, he focused intensely on perfecting the "clarity" of the soup, continuously improving the simmering method for the broth. He used beef bones and various spices, simmering them over a low heat for hours to create a broth that was clear and translucent yet rich and flavorful. The skill of hand-pulling the noodles also became increasingly refined, evolving from the original thick noodles to a variety of specifications including "maoxi" (hair-thin fine), "xi de" (fine), "sanxi" (third fine), "erxi" (second fine), "erzhuzi" (pillar), "jiuye" (leek leaf, flat), "bokuan" (thin wide), and "dakuan" (large wide), catering to different diners' preferences.
In the late 20th century, people from Hualong County in Qinghai province promoted Lanzhou Beef Noodle across the country under the brand name "Lanzhou Lamian," making it a household name in Chinese fast food. Although there are some differences in preparation methods and taste between authentic Lanzhou Beef Noodle and the "Lanzhou Lamian" found elsewhere in China, this promotional process undoubtedly made Lanzhou Beef Noodle one of the most well-known noodle varieties in the country.
Production Process
The making of Lanzhou Beef Noodle is divided into four main procedures: broth preparation, dough mixing, noodle pulling, and bowl assembly. Each step has strict requirements.
| Procedure | Key Points | Techniques |
|---|---|---|
| Broth Preparation | Simmer beef bones and shank bones over low heat for 4-5 hours | Add over ten spices including tsao-ko (black cardamom), cinnamon, and Sichuan peppercorns; the broth must be clear, not cloudy |
| Dough Mixing | Use high-gluten flour, add "penghui" water (alkaline solution) | Knead until the dough is smooth and elastic, allow sufficient resting time |
| Noodle Pulling | Pull noodles to different thicknesses as required | Precise hand movements; forming noodles through pulling and folding |
| Bowl Assembly | Add ingredients in a specific order | Place noodles and radish first, then ladle the broth, finally add diced beef and seasonings |
Broth preparation is the soul of Lanzhou Beef Noodle. An authentic broth requires fresh beef bones and beef, paired with over ten natural spices including tsao-ko (black cardamom), cinnamon, fennel, Sichuan peppercorns, cloves, sand ginger, and dried ginger peel, simmered over a low flame for four to five hours. A good broth appears clear and translucent but tastes rich, savory, and has a long-lasting aftertaste.
Noodle pulling is the most visually spectacular part. The noodle master kneads the rested dough a few times on the board, then with a pull and a fold of the hands, the noodles stretch out evenly from thick to thin. A skilled master can pull out a handful of uniform noodles in just seconds, ranging from hair-thin "maoxi" to belt-wide "bokuan," all controlled by feel. This skill requires years of practice to master.
Noodle Specifications
Lanzhou Beef Noodle comes in various specifications, allowing customers to choose according to their preference. From thinnest to thickest, they are: Maoxi (hair-thin, finest), Xi de (fine), Sanxi (third fine), Erxi (second fine), Erzhuzi (pillar), Jiuye (flat noodle, as wide as a leek leaf), Bokuan (thin wide), and Dakuan (widest flat noodle). Different thicknesses offer distinct textures—Maoxi melts in the mouth, Erxi is chewy and resilient, while Dakuan provides a hearty, satisfying bite.
Cultural Significance
Lanzhou Beef Noodle is not just a culinary delight; it is an important symbol of Lanzhou's urban culture. A Lanzhou local's day often starts with a bowl of beef noodles. In the early morning, noodle shops are bustling, with people holding large bowls and eating noodles standing by the roadside, forming a unique cityscape of Lanzhou. In Lanzhou, the density of beef noodle restaurants is unparalleled nationwide; it is said there is one beef noodle shop every 500 meters in the urban area of Lanzhou.
Lanzhou Beef Noodle also reflects the integration of China's multi-ethnic culinary cultures. Originating from the Hui ethnic group, it blends the noodle traditions of the Han Chinese with the beef and mutton dietary culture of Northwest China, serving as a delicious testament to ethnic unity and cultural fusion. The use of "penghui" and the halal preparation standards embody the unique contributions of Hui Muslim culinary culture.
References
- Baidu Baike: https://baike.baidu.com/item/兰州牛肉面/346879
- China Intangible Cultural Heritage Network: https://www.ihchina.cn/project_details/23794.html
- Wikipedia: https://zh.wikipedia.org/zh-cn/兰州牛肉面
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