Synopsis
One of the most distinctive popular noodles in China, created by Hui chef Ma Baozi in 1915, it is known for its unique standard of "one clear, two white, three red, four green, five yellow" and is hailed as the number one noodle in China.
Overview
Lanzhou Beef Noodles (also known as Beef Pulled Noodles, Big Beef Bowl) is the most characteristic traditional noodle dish of Lanzhou City, Gansu Province, China, and one of the most common noodle-based staple foods in China. Its history can be traced back to the Jiaqing period of the Qing Dynasty, and Hui ethnic chef Ma Baozi officially created the modern version of Lanzhou Beef Noodles in 1915.
Authentic Lanzhou Beef Noodles are defined by the unique standard of "One Clear, Two White, Three Red, Four Green, Five Yellow": clear broth, white radish, red chili oil, green garlic sprouts and coriander, and yellow, shiny noodles. In 2018, the craftsmanship of Lanzhou Beef Noodles was inscribed on the National Intangible Cultural Heritage List.
History
There are two theories about the origin of Lanzhou Beef Noodles. One theory suggests it originated from the "Small Cart Beef Old Broth Noodles" in Henan during the Tang Dynasty. During the Jiaqing period of the Qing Dynasty (1799), Ma Liuqi, a Dongxiang ethnic from Gansu, learned the method of making this noodle from Chen Weijing in Qinghua Town, Huaiqing Prefecture, Henan Province, and brought it to Gansu.
In 1915, Hui ethnic chef Ma Baozi carried a shoulder pole on the streets of Lanzhou, selling "Hot Pot Noodles." Later, in 1919, he opened a shop, developing it into clear broth beef noodles and establishing the basic standard of "One Clear, Two White, Three Red, Four Green, Five Yellow." This standard remains the gold standard for judging authentic Lanzhou Beef Noodles to this day.
Starting in the 1990s, Lanzhou Beef Noodles began to expand outward on a large scale, rapidly spreading across the country through chain operations. Currently, there are over hundreds of thousands of Lanzhou Beef Noodle restaurants nationwide.
The Five Standards
| Standard | Meaning | Explanation |
|---|---|---|
| One Clear | Clear Broth | Clear broth simmered from beef and bones, clear enough to see the bottom |
| Two White | White Radish | Slices of white radish, cutting through greasiness and enhancing freshness |
| Three Red | Red Chili Oil | Bright red chili oil, moderately fragrant and spicy |
| Four Green | Green Garlic Sprouts & Coriander | Fresh green garlic sprouts and coriander for flavor enhancement |
| Five Yellow | Yellow, Shiny Noodles | Noodles made with penghui water (alkaline solution), resulting in a yellow, shiny, and chewy texture |
Making the Noodles
The noodles for Lanzhou Beef Noodles are categorized into several types based on thickness:
| Noodle Type | Explanation |
|---|---|
| Capillary (Mao Xi) | Thinnest, like strands of hair |
| Thin (Xi De) | Relatively thin, the most common type |
| Three Thin (San Xi) | Medium thickness |
| Two Thin (Er Xi) | Relatively thick, chewy |
| Chive Leaf (Jiu Ye) | Flat, like chive leaves |
| Wide (Da Kuan) | Widest, like a belt |
The key to noodle making lies in "penghui" – an alkaline substance added to the flour to make the noodles more chewy and elastic. The noodle-pulling chef needs to repeatedly knead and stretch the dough to form uniform noodles.
Cultural Significance
Lanzhou Beef Noodles are hailed as "China's Number One Noodle" and serve as a cultural icon for Lanzhou and even the entire Northwest China region. Locally in Lanzhou, the price of a bowl of beef noodles has remained around 8 RMB, making it a truly popular and affordable delicacy.
| Item | Data |
|---|---|
| Creation Time | 1915 |
| Creator | Ma Baozi (Hui ethnic) |
| Intangible Cultural Heritage Level | National Level (2018) |
| Price in Lanzhou Restaurants | ~8 RMB/bowl |
| Number of Restaurants Nationwide | Over hundreds of thousands |
References
- Wikipedia: https://zh.wikipedia.org/wiki/兰州牛肉面
- Gansu Provincial Ethnic Affairs Commission: http://mzsw.gansu.gov.cn/mzsw/c118278/202308/170371965.shtml
- Our China Story: https://www.ourchinastory.com/cn/7210/
- Zhihu: https://zhuanlan.zhihu.com/p/32634406
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