Lanzhou Lamien Noodles
6 servings
40 minutes
Lanzhou Lamian is a legendary dish of Chinese cuisine from Gansu province. It is a true art that requires skill in preparing the dough, stretching it, and shaping it. The thin, silky strands of noodles create an amazing texture, while the rich beef broth infuses them with the aroma of spices and fresh herbs. A distinctive feature of the dish is the addition of raw slices of beef that cook in the hot broth, giving the soup a rich flavor. Daikon and spinach add a light freshness, while cilantro and green onions provide spicy notes. This is not just noodles but a culinary heritage that conveys the spirit of Chinese tradition where each serving is prepared with care and respect. Lanzhou Lamian symbolizes mastery, harmony of flavors, and love for gastronomy.
1
Mix kansui and 120 ml of water. Dissolve salt in 560 ml of water and add 10 ml of kansui solution.
- Kansui: 30 g
- Water: 680 ml
- Salt: 10 g
2
Gradually pour the solution into the sifted flour, kneading the dough by hand. The dough should not be compressed, but rather spread.
- Wheat flour: 1 kg
3
Once all the solution is added, the dough can be placed on the table and kneaded further by pressing and stretching it on the work surface.
4
Mix until all the flour is incorporated into the dough, which should be elastic, smooth, and homogeneous. Cover the finished dough with plastic wrap for 15-20 minutes.
5
After some time, stretch the dough into a small sheet and moisten it with a kansui solution, fold it, and stretch it again on the table, moisten it again with the solution, and fold it again. In the end, the dough should be very elastic and not tear when stretched.
6
Roll the dough into a roll and stretch it into a rope. Lift the rope by the ends above the table, rotate it like a jump rope, it will stretch a bit more, connect the ends, and the dough will twist into a braid. Stretch this braid again, hold the ends, and repeat the same action.
7
When the dough stretches easily, shape it into a uniform rope, grease it with vegetable oil, and divide it into pieces weighing about 200 grams. Each piece of dough is 1 serving of noodles.
- Water: 680 ml
- Kansui: 30 g
- Wheat flour: 1 kg
8
Place the noodle portion on a floured table and shape it into an elongated cylinder.
9
Slightly pinch the ends of the cylinder with your index and middle fingers, holding it from above with your thumbs.
10
With one clear motion, stretch the dough to the sides and connect the ends. Place the ends in one hand between the index and middle fingers. Find the middle of the loop, pull on it to stretch the dough further.
11
Hook the resulting loop with the middle finger of the hand holding the dough tips. Stretch and fold the dough again. Repeat this motion four to six more times until you get thin noodles. Remove the thick pieces of dough that remained in your hand.
12
Drop the noodles into boiling water and cook for 3-5 minutes, stirring constantly.
- Water: 680 ml
13
Slice the daikon into thin rings and blanch in boiling salted water for 1 minute. Then transfer to cold water. Place the cooked noodles in a deep bowl, add finely chopped herbs, spinach leaves, thinly sliced raw beef, and daikon.
- Daikon: 30 g
- Spinach: 30 g
- Coriander: 30 g
- Green onions: 30 g
- Beef: 300 g
14
Pour with strong hot beef broth.
- Beef broth: 1.8 l
15
Serve the noodles immediately.