Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Ingredients
20 items- High-gluten flour 500g (4 cups)
- Water 250ml
- Salt 5g (1 tsp)
- Alkaline water (or edible soda) 2g (1/2 tsp)
- Beef shank 500g
- Beef bones 500g
- White radish (daikon) 200g
- Cilantro To taste
- Garlic sprouts To taste
- Coarse chili flakes 30g
- Rapeseed oil 100ml
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sichuan peppercorns 1 tsp
- Star anise 2
- Cinnamon stick 1 small piece
- Cardamom (tsaoko) 1
- Ginger 30g
- Scallions 1 stalk
- Shaoxing wine 2 tbsp
Nutrition
Steps （10 steps）
Knead the dough: In a large bowl, combine 500g high-gluten flour, 5g salt, and 2g alkaline water (optional). Gradually add 250ml warm water (30°C) while stirring with chopsticks until flaky. Then knead by hand into a smooth dough for about 10 minutes until the surface is glossy and not sticky. Cover with a damp cloth or plastic wrap and rest for 20 minutes.
Secondary kneading and shaping: Remove the dough and continue kneading on a lightly floured surface for 5 minutes to improve gluten. Roll the dough into a long rope, fold the ends toward the center, then roll again; repeat 3-4 times until the dough is very smooth. Cover again and rest for 15 minutes.
Prepare noodle strips: Press the rested dough into a rectangle about 1 cm thick. Use a knife to cut into 1.5 cm wide strips. Brush each strip with oil to prevent sticking. Arrange them neatly on a tray, cover with plastic wrap, and rest for at least 30 minutes (this is crucial for pulling; longer resting yields easier stretching).
Simmer the beef broth: Blanch the beef shank and bones in boiling water for 3 minutes, then rinse with warm water. In a large pot, combine 3 liters of water, the blanched bones and meat, ginger, scallions, Shaoxing wine, Sichuan peppercorns, star anise, cinnamon, and cardamom. Bring to a boil over high heat, then reduce to low heat, skimming off any impurities. Simmer gently for 2 hours until the beef is tender enough to be pierced with chopsticks. Remove the beef, let cool, and slice. Continue simmering the broth for another 30 minutes, then strain through a fine-mesh sieve and season with salt.
Prepare toppings: Slice the white radish into thin rounds and cook in the beef broth for about 5 minutes until translucent. Drain and set aside. Finely chop cilantro and garlic sprouts.
Make chili oil: Place 30g coarse chili flakes in a heatproof bowl. Heat 100ml rapeseed oil until it smokes (about 180°C). Let it cool for 30 seconds, then pour the hot oil over the chili flakes in two stages, stirring continuously. The oil will become red and aromatic. Set aside.
Pull the noodles: Lightly oil your work surface. Take one strip of rested dough, hold the ends, and gently stretch outward while slapping the dough against the counter to lengthen and thin it. When it is about 1-2 cm thick, fold the dough in half and stretch again. Repeat the folding and stretching several times until the noodles reach your desired thickness (usually slightly thinner than chopsticks). Work quickly to prevent sticking. If the dough resists, let it rest for a few minutes.
Boil the noodles: Bring a large pot of water to a rolling boil. Drop the pulled noodles in and gently stir with chopsticks to prevent clumping. Cook over high heat for 2-3 minutes until the noodles float and become slightly translucent. Drain, optionally rinse in cold water for extra chewiness, and divide into serving bowls.
Assemble the bowl: Arrange slices of beef and white radish on top of the noodles. Sprinkle with chopped cilantro and garlic sprouts. Ladle the boiling beef broth over the noodles until about two-thirds submerged. Finish with a generous drizzle of homemade chili oil, adjusting to your taste.
Serve immediately: Lanzhou Lamian is best enjoyed hot, embodying the five elements of clear soup, white radish, red chili, green herbs, and yellow noodles. Add a splash of black vinegar if desired. The noodles are springy, the broth savory, and the chili oil adds fragrant warmth.
Tips
The key to authentic Lanzhou Lamian is patience: allow sufficient resting time for the dough to become elastic, and simmer the beef broth long enough to extract maximum flavor without vigorous boiling. The chili oil should be fragrant but not overly spicy; choose mild chili flakes if necessary. Adjust noodle thickness to preference.
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