China
Photo: Super koikeyuriko, CC0, croppedLanzhou beef noodles
兰州牛肉面
/lan˧˥ tʂoʊ˥ ȵjoʊ˧˥ ʐoʊ˥˩ mjɛn˥˩/lahn-joe nyoh-roh myen
No recording by a native speaker yet. Use the spelling above.
No ratings yet. Be the first.
- When
- BreakfastLunch & dinner
- Taste
- SavorySpicy
- Made with
- BeefWheat & flour
History
In Lanzhou, the capital of Gansu on the old Silk Road, a bowl of beef noodles is breakfast. The dish belongs to the city's Hui Muslim community, and the classic bowl follows a rule locals sum up as "one clear, two white, three red, four green, five yellow": clear beef broth, white radish, red chilli oil, green coriander and garlic shoots, and yellow noodles pulled by hand to order from a single lump of dough. Many accounts credit a cook named Ma Baozi with setting the style in the early 20th century. Since the 1990s, shops run by Hui families have carried it to almost every city in China.
Sources
