Yields:
4 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
3 Hr
Total Time:
3 Hr 15 Mins
The origin of Lanzhou Beef Noodle Soup can be traced back to the Jiaqing period of the Qing Dynasty. Through generations of inheritance and innovation, it has now become an essential and delicious dish that represents Lanzhou City. The broth of Lanzhou Beef Noodle is created by simmering a variety of spices and beef bones for an extended period of time. The broth is rich and layered, providing a profound taste experience that enhances the overall dish.
Ingredients
Adjust Servings
- Spices:
Instructions
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In a large pot, add the beef bones and beef shank. Cover with cold water and bring to a boil. Skim off any impurities that rise to the surface.
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Add all the spices and reduce the heat to medium-low and let it simmer for about 3 hours, or until the beef is fully cooked.
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Remove the beef shank and set it aside. Discard the spices and beef bones. Add the sliced daikon and let it simmer until the daikon is fully cooked. Season with salt to your liking and keep it warm over low heat. The soup base is now ready.
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Cook the Lanzhou-style hand-pulled noodles following the instructions on the package. Drain and set them aside.
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Slice the cooked beef into thin pieces.
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Add a portion of cooked noodles to a bowl. Place some slices of beef on top of the noodles. Pour hot beef broth into the bowl. Sprinkle with chopped green onions and cilantro. Drizzle with chili oil to taste.
