Ultimate Guide to Making the Perfect Broth, Spice Mix, and Chili Oil
Lanzhou Beef Noodles, also known as Lanzhou Clear Broth Beef Noodles, is a beloved dish from Lanzhou in Gansu Province and is recognized as one of China's top ten noodles. This halal specialty is celebrated for its distinct flavor, featuring clear broth, tender beef, and delicate noodles and is visually appealing with its "five colors": clear broth, white radish, red chili oil, green cilantro and garlic sprouts, and golden-yellow noodles. It has earned high praise from customers across China and around the world and is rated by the Chinese Cuisine Association as one of China's top three fast foods, often referred to as "China’s NO. 1 Noodle."
It is said that Lanzhou beef noodles trace back to Tang Dynasty. However, historical records show that it officially originated during the Jiaqing era of the Qing Dynasty. A man from Gansu named Ma Liuqi learned the recipe from Chen Weijing, a scholar from Suzhai Village in the Qinghua Township of Huaiqing Prefecture. Ma then brought the dish to Lanzhou. Chen’s descendants along with Ma Baozia helped standardize the signature features of Lanzhou Beef Noodles: clear broth, white radish, red chili oil, green cilantro and garlic sprouts, and golden-yellow noodles.
Key techniques of authentic Lanzhou beef noodles.
Real Recipe for Authentic Lanzhou Beef Noodles Broth
Ingredients:
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5000g of beef
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5000g of beef bones
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6000g of white radish
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300g of ginger slices
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60g of spice mix
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500g of salt
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Garlic sprouts, cilantro, MSG, and chili oil to taste
Spice mix recipe:
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100g of chili peppers
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120g of peppercorns and fennel seeds
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60g of black cardamom (also known as Lanxangia tsao-ko), nutmeg, and dried ginger
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30g of cardamom
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20g of pepper
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20g of sand ginger
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40g of star anise
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5g of cloves
Instructions:
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Rinse the beef and beef bones with clean water, then soak them for 4 hours.
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Cut the beef into large pieces and put them into a stainless steel pot filled with 20 kg of water together with the beef bones. Bring it to a boil. Skim off the foam.
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Peel and cut the white radish, and cut it into large pieces. Blanch and put them into the broth along with ginger and salt. Simmer over low heat for 5 hours until the beef is tender.
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Take the beef out, let it cool slightly, and cut it into cubes for later use. Leave the bones in the pot.
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Chop the garlic sprouts and cilantro.
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Before serving, cook the broth again, skimming off any foam to clarify the broth. Add the noodles and about 60 grams of spice mix. Continue to skim off foam, then season with salt, MSG, and cooked radish slices.
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Once the noodles are cooked, transfer them to bowls. Pour the beef broth and radish slices over the noodles. Top with beef, cilantro, minced garlic, and chili oil. This results in a clear, flavorful broth with tender noodles and rich, nutritious beef.
Key Points for Making Broth:
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The spice mix is crucial for the flavor of the broth. Each restaurant has its own unique recipe, which is rarely shared publicly.
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To ensure the broth stays clear, keep the heat low during simmering. Avoid boiling the soup vigorously. Make sure to skim off any foam and impurities from the beef and bones throughout the cooking process.
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Avoid adding the spice mix too early, as it contains colorful spices like star anise that can darken the broth over time. Instead, dissolve the spice mix in boiling water before adding it to the broth. According to local Lanzhou practices, adjust the seasoning in two stages and keep the soup warm on low heat. It’s best to add the spice mix about 30 minutes before serving to infuse its flavor into the broth without it turning dark due to prolonged cooking.