Lanzhou Hand Pulled Noodle
Lanzhou hand pulled noodle is from the Gansu province. It is one of the top ten noodles in China, known for its rich beef broth and springy noodles. The noodles are more than just plain noodles, they are a piece of art. This is not something that can simply be made at home from watching a video. It takes many years of practice to perfect the skill. If knitted and pounded correctly, the dough will become elastic for the pulling action. Every single bowl of noodles will be made freshly from dough when you order.
The first known recipe was discovered in the form of a poem by a late eighteenth-century scholar Chen Weijing. The poem listed two ingredients per line, however, there was no further instruction as to the amount of each ingredient. Ma Zilu who lived in the twentieth century attempted to codify the recipe. He reached the conclusion that the original recipe called for "one clear (soup), two white (radish), three red (chili oil), four green (green onion/vegetable) and five yellow (noodle)." Ma later opened a food cart and traveled around China sharing this recipe.