Lanzhou Hand-Pulled Noodles

Name: Lanzhou Hand-Pulled Noodles
Total time: 90 min
Yield: 4 servings
Cuisine: Northern Chinese Snack
Ingredients: all-purpose flour; baking soda; potassium carbonate (jian shui substitute); beef shank bones; ginger

兰州拉面 · Lánzhōu lāmiàn

家庭快手版 · Home version: Family version uses rested dough and hand-stretched noodles — no machine required. Restaurant versions often add alkaline water (jian shui); we substitute baking soda + potassium carbonate (available in Asian grocers) for authentic chew.

My uncle Li Wei ran a small lamian stall near Baiyun Mountain in Lanzhou until 2012. Every Sunday morning, he’d teach me to knead the dough while my grandmother simmered the beef bone broth — she insisted the broth must bubble gently for 6 full hours, never boil hard, or it turns cloudy.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →More noodle dishes →Comfort Food Make-Ahead

Ingredients

all-purpose flour中筋面粉🛒 local500 g
baking soda小苏打🛒 local2 g
potassium carbonate (jian shui substitute)碳酸钾（碱水替代）🏮 asian1 g
beef shank bones牛腱骨🛒 local1000 g
ginger生姜🛒 local50 g

all-purpose flour: Use unbleached for best elasticity

baking soda: Must be food-grade; do not substitute with baking powder

potassium carbonate (jian shui substitute): Found in Asian grocers as 'jian shui powder' or 'ramen alkaline salt'; omit if unavailable — dough will be softer but still workable

beef shank bones: Ask butcher for marrow-rich knuckle or shank bones; rinse well before use

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Instructions

1Make the dough: In a large bowl, whisk flour, baking soda, and potassium carbonate. Gradually add 240 ml (1 cup) cold water while mixing with chopsticks until shaggy. Knead 10 minutes until smooth and elastic. Cover and rest at room temperature for 1 hour.
面团要揉透、醒足
🔍 Look for 揉面10分钟 + 醒发1小时 · 10 minutes kneading + 1 hour rest
Visual: 面团成光滑略粘手的球状，轻按后迅速回弹Dough forms a smooth, slightly tacky ball that springs back when poked
You know it's right when: 表面无干粉，触感均匀柔韧Surface is no longer dusty and feels uniformly supple
2Prepare broth: Rinse beef bones under cold water. Place in stockpot with 3 L (12.7 cups) cold water, ginger slices, and 2 star anise. Bring to a gentle simmer over medium heat, then reduce to low. Skim foam for first 15 minutes. Simmer uncovered for 6 hours, adding hot water as needed to maintain level.
汤要清亮不浑浊
🔍 Look for Low heat 6小时 · 6 hours
Visual: 汤色呈淡金色，气泡细密匀稳，无剧烈翻滚Broth remains pale gold with tiny bubbles rising steadily — no vigorous boiling
You know it's right when: 汤面微光浮动，无大泡翻腾Surface shows gentle shimmer, not rolling bubbles
3Stretch noodles: Divide rested dough into 4 equal pieces. Roll each into 2-cm (¾-inch) thick ropes. Let rest 15 minutes. Holding both ends, gently bounce and stretch rope downward, folding in half and repeating until ~1.5 m (5 ft) long and 4 mm thick. Cut into 40-cm (16-inch) lengths.
拉时手腕放松，靠重力延展
🔍 Look for 每根约2–3分钟 · 2–3 minutes per rope
Visual: 面条渐呈半透明光泽，均匀变细且不断裂Rope becomes translucent and glossy, thinning evenly without snapping
You know it's right when: 拉直后松手，面条自然轻颤即为到位Noodle vibrates smoothly when held taut and released
4Cook noodles: Bring a large pot of water to rolling boil. Add noodles one portion at a time. Stir gently. Cook 60–90 seconds until just tender but still chewy. Drain immediately and rinse under cold running water to stop cooking.
宁短勿长，保持筋道
🔍 Look for High heat 60–90秒 · 60–90 seconds
Visual: 面条浮起，边缘微卷；中心不再呈不透明白色Noodles float and curl slightly at edges; core is no longer opaque white
You know it's right when: 单根面条易弯，但拉断时清脆利落A single strand bends easily but snaps cleanly when pulled
5Assemble bowls: Reheat broth to just below simmer. Ladle 450 ml (2 cups) hot broth into each bowl. Arrange 120 g (4.2 oz) noodles, 60 g (2.1 oz) sliced boiled beef, pickled mustard greens, cilantro, and a drizzle of chili oil. Serve immediately.
汤要滚烫，面要现拉现煮
🔍 Look for Medium-high 2分钟内 · under 2 minutes
Visual: 热气蒸腾，面条泛着薄油光Steam rises vigorously from broth; noodles glisten with light oil sheen
You know it's right when: 汤面微光浮动，未见气泡Broth surface shimmers but does not bubble

Tips

· For gluten-free option, use buckwheat + rice flour blend (70/30) — texture will be denser but still authentic to some rural Gansu households
· If short on time, simmer broth 3 hours, then pressure-cook 45 minutes at high pressure — flavor remains deep
· Always store stretched noodles on floured tray, not stacked — they’ll fuse

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine