Lanzhou Beef Noodles (兰州牛肉面)

中文简介

兰州牛肉面，俗称"兰州拉面"，是甘肃兰州的标志性美食，也是中国最常见、最受欢迎的早餐面食。一碗正宗的兰州牛肉面讲究"一清二白三红四绿五黄"：汤清、萝卜白、辣油红、蒜苗香菜绿、面条黄亮。面条是师傅现场手拉而成，可拉出毛细、细、三细、二细、韭叶、宽、大宽等多种粗细。牛肉汤用牛肉、牛骨加多种香料慢熬，清澈鲜香。牛肉片薄，配白萝卜和香菜。加一勺油泼辣子是灵魂。价格便宜，通常 ¥8–15 一碗，是真正的平民美食。

English

Lanzhou beef noodles (兰州牛肉面, Lánzhōu niúròumiàn) — the "beef lamian" you see in noodle shops everywhere from Beijing to Bangkok — is a Gansu original and arguably China's greatest breakfast. The bowl follows an unbreakable rule known as "one clear, two white, three red, four green, five yellow": clear broth, white radish slices, red chilli oil, green garlic shoots and coriander, and yellow, springy noodles. The noodles are stretched by hand in front of you — pick a width from hair-thin (máoxì) to extra-wide, each with its own dialect name. The broth is beef and bone simmered overnight with spices until golden and clean, not murky. Slices of beef, white radish, and a spoonful of crackling chilli oil on top — that's the whole bowl, and it's almost embarrassingly cheap at ¥8–15 ($1–2).

Where to eat: In Lanzhou, skip the tourist shops on the main drag — any shop whose sign says "one clear, two white..." and whose window shows a puller working dough is legit. Outside Gansu, "Lanzhou lamian" chains are rarely made fresh; look for shops with glass noodle-pulling windows and charge ¥12–20 rather than ¥8.

Pro tips: "Plus noodles" (加面) is free at most shops — ask for a refill of noodles in the remaining broth. Mornings are prime time; the broth tastes best before noon. The chilli oil is fragrant, not just hot — start with one spoonful and work up.