Lanzhou Beef Noodle
Synopsis
Lanzhou Beef Noodles originated during the Jiaqing period of the Qing Dynasty. They were introduced to Lanzhou by Ma Liuqi, a Dongxiang ethnic from Gansu, who learned the technique of clear broth beef noodles in Huaqing Prefecture, Henan, and were later refined and standardized by Ma Baozi and others. Famous for its "one clear, two white, three red, four green, five yellow" color standard, it is hailed as China's number one noodle dish. The hand-pulled noodles served in a clear, translucent beef broth make it one of China's most representative noodle dishes.
Overview
Lanzhou Beef Noodle is one of China's most representative noodle dishes, originating during the Qing Dynasty's Jiaqing era (approximately 1796 to 1820), with a history of over two hundred years. According to historical records, Ma Liuqi, a Dongxiang ethnic from Gansu, learned the technique of making clear broth beef noodles from his classmate Chen Weijing from Huaqing Prefecture, Henan, while studying at the Imperial College in Beijing. He subsequently brought this skill to Lanzhou. After continuous improvements by Chen Hesheng, Ma Baozi, and others, it gradually evolved into the Lanzhou Beef Noodle we know today.
In 1915, due to poverty and the need to make a living, Ma Baozi pioneered what was then called "hot pot noodles" (Re Guozi Mian), selling them from a shoulder pole along the streets. After moving into a shop in 1919, it officially developed into clear broth beef noodles and established the famous basic standard of "One Clear, Two White, Three Red, Four Green, Five Yellow." Lanzhou Beef Noodle is renowned for its clear broth, fragrant tender meat, and fine, delicate noodles, earning the reputation as "China's Number One Noodle." In Lanzhou, people affectionately call it "Niu Da Wan" (Big Beef Bowl), an indispensable everyday food for the locals.
One Clear, Two White, Three Red, Four Green, Five Yellow
The most unique identifier of Lanzhou Beef Noodle is its five-color standard, which is not only an aesthetic pursuit in appearance but also a guarantee of flavor and quality.
| Standard | Meaning | Description |
|---|---|---|
| One Clear | Clear Broth | The beef broth is clear and translucent, rich but not cloudy |
| Two White | White Radish | Slices of white radish are pure white like jade, with a fresh, sweet taste |
| Three Red | Red Chili Oil | The red chili oil is bright red, fragrant but not overly spicy |
| Four Green | Green Garlic Sprouts | Green garlic sprouts and cilantro provide a fresh green garnish, enhancing the flavor |
| Five Yellow | Yellow Noodles | The noodles have a slightly yellow hue and are chewy due to the addition of penghui (alkaline water) |
Production Process
The making of Lanzhou Beef Noodle emphasizes three core aspects: dough making, broth simmering, and seasoning.
Dough making is the foundation of hand-pulled noodles. The dough requires the addition of penghui water (an alkaline substance extracted from desert plants) to make the noodles chewy and elastic. The kneaded dough needs repeated resting and kneading until it becomes smooth and pliable. The noodle master stretches and folds the dough multiple times, ultimately pulling out noodles of even thickness.
There are various choices for noodle shapes. Diners can choose different thicknesses according to personal preference: Maoxi (the thinnest), Ximian (thin), Erxi (medium-thin), Sanxi (medium), Jiuye (flat like a leek leaf), Baokuan (thin-wide), Dakuan (wide), etc. Different shapes offer different textural experiences; Maoxi melts in the mouth, while Dakuan is very chewy.
Simmering the broth is the soul of beef noodles. The broth is primarily made from beef and beef bones, with the addition of various spices such as caoguo (black cardamom), cinnamon, Sichuan peppercorns, cloves, sannai (sand ginger), and ginger peel. It is simmered over low heat for several hours, resulting in a rich, fragrant, yet clear and translucent broth. A good broth has a thin layer of oil floating on the surface, appearing clear and bright with an enticing aroma.
Noodle Shapes Overview
| Shape | Thickness | Texture Characteristics |
|---|---|---|
| Maoxi (Hair-thin) | Thinnest | Melts in the mouth, suitable for the elderly and children |
| Ximian (Thin) | Relatively thin | Classic choice, smooth and slippery texture |
| Erxi (Second-thin) | Medium-thin | Most popular, moderate chewiness |
| Sanxi (Third-thin) | Medium | Very elastic |
| Jiuye (Leek Leaf) | Flat | Larger surface area, holds more broth |
| Baokuan (Thin-wide) | Relatively wide | Noticeably chewy |
| Dakuan (Wide) | Widest | Most satisfying |
Cultural Significance
Lanzhou Beef Noodle is more than just a bowl of noodles; it is an important symbol of Lanzhou's urban culture. In Lanzhou, beef noodle shops are found on every street and alley. From early morning until afternoon, these shops are always packed. For Lanzhou residents, the morning often starts with a steaming bowl of beef noodles, which has become a way of life and a cultural identity.
Lanzhou Beef Noodle is also a representative of Chinese noodle culture going global. Today, it can be found in Chinese restaurants almost everywhere in the world. It is worth noting that many shops in the market bearing the "Lanzhou Lamian" sign are actually run by people from Hualong, Qinghai. Although their methods differ slightly, this also reflects the immense influence of Lanzhou Beef Noodle from another perspective.
At the Lajia archaeological site in Minhe County, Qinghai, near Lanzhou, archaeologists unearthed noodle remains dating back about 4,000 years, which are the world's oldest and best-preserved noodles. This discovery indicates that the noodle culture in China's northwest region has an extremely long historical heritage, and Lanzhou Beef Noodle is a modern continuation of this tradition.
References
- Baidu Baike: https://baike.baidu.com/item/兰州牛肉面/346879
- Wikipedia: https://zh.wikipedia.org/zh-cn/兰州牛肉面
- Gansu Provincial Ethnic Affairs Commission: http://mzsw.gansu.gov.cn/mzsw/c118278/202308/170371965.shtml
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