Lanzhou beef noodles

Lanzhou beef noodles is a beef noodle soup of hand-pulled wheat noodles in a clear beef broth, named after the city of Lanzhou in Gansu province, China. The dish is sold widely across China by stalls and restaurants that use the Lanzhou name.

What it really is

The noodles are made from wheat flour, water and salt, kneaded into a dough and pulled by hand into long strands of set thickness, which can be ordered in widths from very fine to broad. They are cooked in a broth made by simmering beef bones and meat with spices and aromatics, and the broth is kept clear and lightly seasoned with a thin layer of oil on top. Each bowl is finished with sliced boiled beef, chopped spring onion and coriander, thin slices of white radish, and chilli oil or chilli paste on the side.

The key difference from other Chinese beef noodle soups is the clear broth and the hand-pulled noodle, which is made to order rather than cut or extruded. Red-braised beef noodle soups, which use a dark soy-braised beef and a richer, darker broth, are a separate style.

How it's served

• Served hot in a deep bowl, with the noodles, beef slices, radish, spring onion and coriander in the broth.
• Chilli oil or chilli paste is usually offered on the table so each guest can add their own heat.
• Eaten with chopsticks and a spoon, often with pickled garlic or pickled vegetables on the side.
• Noodle width is chosen by the guest when ordering, from thin strands to wide flat ribbons.

How to write it on the menu

• Name the dish as Lanzhou beef noodles and list hand-pulled wheat noodles, beef and clear beef broth.
• Flag wheat (gluten) in the noodles and soy in any soy-based seasoning or chilli sauce.
• State the noodle width offered, for example thin, medium or wide, and whether the beef is sliced lean or fatty.
• Mention chilli oil or chilli paste as an optional extra if it is served separately.