Authentic Lanzhou Lamian Recipe: How to Make Delicious Pulled Noodles from the Heart of China

Lanzhou lamian, or Lanzhou pulled noodles, are a type of Chinese noodle dish that originated in Lanzhou, the capital city of Gansu province in northwest China. The dish is made from wheat flour noodles that are hand-pulled into long, thin strands, and is typically served in a flavorful broth made with beef or chicken, as well as a variety of spices. The broth is typically savory and slightly spicy, and the noodles have a chewy texture and mild wheat flavor. Overall, the dish has a satisfying and satisfying flavor that is both hearty and comforting.

The exact history of the dish is not well-documented, but it is believed to have originated in the Qing dynasty (1644-1912), when Lanzhou was an important stop along the Silk Road. The noodles were likely influenced by the Chinese, Muslim, and Western cultures that converged in Lanzhou, and were popular among the Hui people, a predominantly Muslim ethnic group in China. Today, Lanzhou lamian are a popular street food in Lanzhou and can be found throughout China.

While the dish is popular throughout China, there may be some variations in the recipe or ingredients depending on the region. For example, in some regions the noodles may be made with different types of flour or the broth may be made with different meats or spices. Additionally, the way the noodles are prepared and served may vary from region to region. For example, in some regions the noodles may be hand-pulled and served in a bowl of broth, while in other regions they may be cut into shorter strands and served with a sauce or stir-fried with vegetables.

To make hand-pulled Lanzhou lamian noodles, you will need the following ingredients:

• 1/2 pound all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup water
• 1/4 cup vegetable oil

For the broth, you will need:

• 2 quarts beef or chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon chili bean sauce
• 1 tablespoon ginger, grated
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground fennel
• 1/4 teaspoon ground star anise
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground Sichuan peppercorns
• 1/4 teaspoon ground cardamom

To make the noodles, combine the flour and salt in a medium mixing bowl. Gradually add the water and vegetable oil, stirring with a fork until the dough comes together and forms a ball. Knead the dough for 5 minutes, until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.

To make the broth, combine the beef or chicken broth, soy sauce, Shaoxing wine, sugar, sesame oil, chili bean sauce, ginger, garlic, salt, white pepper, cumin, coriander, ginger, cinnamon, fennel, star anise, cloves, Sichuan peppercorns, and cardamom in a large pot. Bring the broth to a boil, then reduce the heat and let it simmer for 30 minutes.

To hand-pull the noodles, divide the dough into 4 equal pieces. Roll one piece of dough into a long, thin rope, about 1/4 inch in diameter. Flour your work surface and the dough rope lightly. Using your hands, stretch the dough rope outwards, pulling and twisting it to create thin, long strands of noodles. Repeat with the remaining pieces of dough.

To cook the noodles, bring a pot of water to a boil and cook the noodles for 1-2 minutes, until they are cooked through and floating on the surface. Drain the noodles and transfer them to a bowl. Ladle the hot broth over the noodles and serve immediately. Enjoy!