Lanzhou Beef Noodles: The Art of Hand-Pulled Noodles

Lanzhou Beef Noodles, also known as "Lanzhou lamian," is one of the most famous noodle dishes in China, originating from Lanzhou, the capital of Gansu Province.

Ingredients: Beef shank, hand-pulled noodles, garlic sprouts, and Lanzhou noodle soup seasoning.

Cooking Steps:

1. Place the beef in a pot with cold water. Add scallion sections, ginger slices, and cooking wine. Bring to a boil and skim off the foam.

2. Remove the beef and rinse it with boiling water to clean off any remaining foam.

3. Put the beef back into the pot. Add scallions, ginger, dried chili peppers, Sichuan peppercorns, and star anise. Add two teaspoons of salt. Pour in boiling water, cover, and simmer over medium-low heat for one hour.

4. When done, remove the beef and let it cool.

5. Bring water to a boil, add the Lanzhou noodle soup seasoning, then cook the hand-pulled noodles until done. Remove and place in a bowl.

6. Slice the beef into pieces, arrange on top of the noodles, sprinkle with garlic sprouts, and add a spoonful of sizzling chili oil. Enjoy!

Flavor Profile:
Lanzhou Beef Noodles feature a clear, savory broth that is light and not greasy. The noodles are chewy and springy. The beef is tender and melts in the mouth. The chili oil adds just the right amount of heat to awaken your taste buds.