The beef noodle soup of Lanzhou is found across the whole country and traces back to the Hui Muslim cuisine of Gansu province. It is regarded as China's national noodle.
A clear, long-simmered beef broth is poured over hand-pulled noodles; it is traditionally finished with radish, chilli oil, coriander and spring onion.
Servings4
Time180 min
LevelAdvanced
Ingredients
Beef bones & brisket★1.5 kg
Wheat noodles (lamian)★500 g
Ginger, spring onion, garlic★some of each
Star anise, cinnamon, cumin★spice bag
White radish1
Chilli oil★to taste
Coriander1 bunch
★ = available authentic in the Asia Boutique
Preparation
1
Blanch the bones and brisket, rinse.
2
Simmer clear with aromatics and spice bag for 2.5 hours.
3
Lift out the meat and slice it.
4
Cook the radish soft in the broth.
5
Cook the noodles, pour over broth, serve with chilli oil and coriander.
Make it original
Lamian noodles, spices and chilli oil for Lanzhou soup are in the Asia Boutique.
