If you’ve ever traveled through northwest China, you’ve likely heard of Lanzhou Beef Noodle Soup – a steaming bowl of hand-pulled noodles served in a clear, aromatic beef broth. Known as the “No. 1 noodle dish in China”, it’s the pride of Lanzhou city in Gansu province.

This dish is more than just food—it’s a cultural symbol, a craft perfected over centuries.

🌏 A Bit of History

Lanzhou Beef Noodles were created in the Qing Dynasty by a Muslim chef named Ma Baozi. Over time, it evolved into a culinary tradition with strict standards. A “real” Lanzhou noodle soup follows the five elements rule (一清二白三红四绿五黄):

Clear broth (清)

White radish slices (白)

Red chili oil (红)

Green coriander/garlic leaves (绿)

Yellow chewy noodles (黄)

These five colors together define the authenticity of Lanzhou Beef Noodles.

🛒 Ingredients (for 3–4 servings)

For the Broth:

500 g (1 lb) beef shank or brisket (with bones preferred for flavor)

2.5 liters (10 cups) water

1 large onion, quartered

1 thumb-sized piece of ginger, sliced

2–3 cloves garlic

2 star anise

1 cinnamon stick

2 bay leaves

1 tsp Sichuan peppercorns

2 tbsp light soy sauce

Salt to taste

For the Noodles (optional homemade hand-pulled):

300 g (10 oz) wheat flour

½ tsp salt

150 ml water (adjust as needed)

1 tbsp oil

(You can also use store-bought Chinese wheat noodles if not making by hand.)


Toppings & Garnish:

½ daikon radish, thinly sliced and boiled until tender

2–3 tbsp chili oil

Fresh coriander (cilantro) leaves

Chopped spring onions

Pickled mustard greens (optional but traditional)

🍳 Step-by-Step Cooking Instructions

1. Prepare the Broth

Rinse beef shank, then blanch briefly in boiling water to remove impurities. Drain.

In a large pot, add the beef, fresh water, onion, ginger, garlic, and spices.

Bring to a boil, then reduce heat and simmer for 2–3 hours until the beef is tender and the broth is rich.

Remove beef, slice thinly, and set aside. Strain the broth for a clear soup.

2. Make the Noodles

If hand-pulling, knead flour, salt, and water into a smooth dough. Rest for at least 1 hour.

Roll and stretch into thin strands (traditional Lanzhou noodles are long, slightly chewy, and golden yellow).

Cook noodles in boiling water until springy, then drain.

3. Assemble the Bowl

Place a portion of noodles in a serving bowl.

Ladle in hot clear beef broth.

Top with thin beef slices and radish rounds.

Add a drizzle of chili oil, fresh coriander, and spring onions.

🍜 Serving Tips

Always serve piping hot—the aroma of broth with chili oil is irresistible.

The noodles should be slightly chewy, not mushy.

A side of pickled vegetables or Chinese flatbread makes the meal even more satisfying.

💡 Variations

Spicier version: Add more chili oil or crushed dried chilies.

Simplified version: Use store-bought beef stock if short on time.

Halal style (Muslim tradition): Only use halal-certified beef and avoid alcohol-based seasonings.

🥢 Why This Dish is Special

Unlike heavy noodle soups, Lanzhou Beef Noodle Soup stands out because of its clear, clean broth and perfect balance of textures: springy noodles, tender beef, crisp radish, and fresh herbs. It’s hearty enough for winter, yet light enough for summer.

No wonder it’s called the “national noodle” of China.

✨ Pro Tip: Always prepare extra broth—it freezes well and makes future noodle nights quick and easy.