Lanzhou hand-pulled noodles, also known as one of the top ten Chinese noodles, are Islamic-style snacks in the Gansu Province. The noodles have special characteristics: “soup clear like mirror, the strong scent of cooked meat, thin noodles”.
The noodles also have a set of standards: “clear (clear soup), white (white radish), red (red pepper oil), green (green coriander and garlic bolt), and yellow (yellow noodles)”. Locally, people named them “beef noodles”.
Wheat flour, water, salt, and sometimes an additive are mixed and kneaded until a pliable dough forms. This kneading stage takes anywhere from 15 minutes to over an hour, depending on the formula and the practitioner.
Sometimes additives like fat, alkalis, or other ingredients are incorporated into the dough to improve texture or to facilitate extensibility.
The dough must be twisted, stretched and folded repeatedly into a growing number of strands. This process is repeated until the dough can be stretched easily to arm’s length. The length and thickness depends on the number of folds. The dough is then rolled in flour or oil and pulled into thin strands.
Hand-pulled noodles with beef is eaten by popular local flavor fast food profile deeply as one, and it is managed and to sell nationwide the most overseas.
The mouthfeel of noodles and chewiness degree also directly affect the quality of hand-pulled noodles with beef.
Hand-pulled noodle
