Western China is home to some of the most bold and diverse noodle dishes in Chinese cuisine. The region’s cuisine is heavily influenced by the Silk Road, blending Muslim, Central Asian, and Han Chinese culinary traditions. Two of the most famous noodle dishes from Western China are Lanzhou Beef Lamian (兰州牛肉拉面) and Shaanxi Biang Biang Noodles (陕西油泼扯面).
Each of these dishes carries deep historical significance and embodies the flavors of the region, from the clear, aromatic broth of Lanzhou Beef Lamian to the spicy, tangy kick of Biang Biang Noodles. In this chapter, we’ll explore the origins, ingredients, preparation techniques, and authentic recipes for these two Western Chinese noodle icons.
Lanzhou Beef Lamian: The Art of Hand-Pulled Noodles
History and Significance
Lanzhou Beef Lamian (兰州牛肉拉面), often simply called Lanzhou Noodles, is an iconic dish from Lanzhou, Gansu Province. It is famous for its clear, beef-based broth, hand-pulled noodles, daikon radish slices, and chili oil garnish. This dish is a staple of Hui Muslim cuisine, reflecting the region’s rich cultural heritage.
The origins of Lanzhou Beef Lamian date back to the Tang Dynasty (618-907 AD), but it was Ma
Baozi, a Hui Muslim chef, who standardized the dish in the early 1900s. Today, it is one of China’s most recognizable noodle dishes, served in countless Lanzhou noodle shops worldwide.
Key Characteristics
Five Essential Elements – Traditional Lanzhou Beef Lamian must have:
Clear broth (清汤) – Simmered for hours with beef bones and aromatics.
White radish (白萝卜) – Sliced thin for a mild sweetness.
Red chili oil (红油) – Adds a fiery contrast to the delicate broth.
Green cilantro and scallions (绿葱香菜) – A fresh herbal garnish.
Yellow noodles (黄面) – Hand-pulled wheat noodles with a firm bite.
Hand-Pulled Noodles (拉面) – The defining feature of Lanzhou Beef Lamian is its hand-pulled noodles, which can be customized in thickness and length.
Recipe: Authentic Lanzhou Beef Lamian
Ingredients:
For the Broth:
2 lbs beef bones (preferably shank or marrow bones)
1 lb beef brisket, sliced thin
8 cups water
2 scallions, chopped
2-inch piece ginger, sliced
2 cloves garlic, smashed
1 star anise pod
1 teaspoon white peppercorns
1 tablespoon Shaoxing wine
1 teaspoon salt
1 teaspoon sugar
For the Noodles:
2 cups high-gluten flour
3/4 cup water
1/2 teaspoon salt
1 teaspoon vegetable oil
For Garnish:
1/2 cup sliced daikon radish
2 tablespoons chili oil
1/4 cup chopped scallions and cilantro
Instructions:
Prepare the broth: In a large pot, add beef bones, water, scallions, ginger, garlic, star anise, white peppercorns, Shaoxing wine, salt, and sugar. Bring to a boil, then reduce to a simmer. Cook for 3-4 hours, skimming impurities occasionally.
Prepare the noodles: Mix flour, salt, and water to form a dough. Knead for 10 minutes until smooth. Let rest for 30 minutes.
Pull the noodles: Divide the dough into strips. Stretch and pull each strip until thin and long.
Cook the noodles: Boil noodles in salted water for 2-3 minutes. Drain and set aside.
Assemble the dish: Place cooked noodles in a bowl, pour hot broth over them, add sliced beef brisket, daikon radish, chili oil, scallions, and cilantro.
Serve immediately.
Serving Suggestions
Serve with a side of pickled vegetables.
Adjust chili oil based on spice preference.
Enjoy with a glass of hot tea to cleanse the palate.
Shaanxi Biang Biang Noodles: The Belt Noodles of China
History and Significance
Shaanxi Province is home to one of China’s boldest noodle dishes: Biang Biang Noodles (油泼扯面). These wide, thick, hand-pulled noodles resemble “belt noodles” due to their broad, chewy texture. They are typically served drenched in spicy, tangy oil-based sauce.
The name “Biang Biang” is derived from the onomatopoeic sound made when the noodles are slapped against the counter during pulling. This dish dates back centuries and is closely tied to the street food culture of Xi’an, the ancient capital of China.
Key Characteristics
Hand-Pulled Belt Noodles – Thick, chewy noodles made by stretching and slapping dough.
Spicy Oil Dressing – A fiery, aromatic sauce made from chili oil, black vinegar, and garlic.
Fresh Toppings – Often garnished with cilantro, green onions, and crushed peanuts.
Tangy Flavor Profile – Combines heat, acidity, and umami.
Recipe: Authentic Biang Biang Noodles
Ingredients:
For the Noodles:
2 cups all-purpose flour
3/4 cup water
1/2 teaspoon salt
1 teaspoon vegetable oil
For the Sauce:
3 tablespoons chili oil
2 cloves garlic, minced
1 teaspoon black vinegar
1 tablespoon light soy sauce
1/2 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon Sichuan peppercorns (crushed)
For Garnish:
1/4 cup chopped scallions
1 tablespoon crushed peanuts
1 teaspoon toasted sesame seeds
Instructions:
Make the dough: Combine flour, salt, water, and oil. Knead for 10 minutes and let rest for 1 hour.
Pull the noodles: Roll out the dough into strips, stretch by slapping against the counter.
Cook the noodles: Boil in salted water for 3-4 minutes.
Make the sauce: Mix chili oil, garlic, vinegar, soy sauce, sugar, sesame oil, and Sichuan peppercorns.
Assemble the dish: Drain the noodles, toss with sauce, and top with scallions, peanuts, and sesame seeds.
Serve hot and enjoy!
Serving Suggestions
Pair with a cold beer or iced tea.
Add more Sichuan peppercorns for extra numbness.
Serve with stir-fried vegetables for balance.
Western China’s noodle dishes are a harmonious blend of tradition, technique, and bold flavors. Lanzhou Beef Lamian offers a light yet rich broth with silky noodles, while Biang Biang Noodles deliver spicy, tangy satisfaction.
By learning to make these dishes at home, you’ll experience the authentic flavors of Western China, straight from your kitchen.
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