One of China’s most unique noodle-making techniques, lamian, originated in the country. This process involves manually stretching and folding dough into fine strands. The earliest known reference to this method appears in the Songshi Yangsheng Bu, a dietary guide written in 1504 by Song Xu, a Ming Dynasty agriculturalist and gastronome. This text underscores the cultural and culinary importance of lamian, detailing both its nutritional value and the skill required to prepare it. Today, hand-pulled noodles continue to be a key element of Chinese cuisine, particularly in Lanzhou and Xi’an.
Lanzhou beef noodles, one of China’s most renowned noodle dishes, evolved from a curry-based noodle soup originating in Henan province in the 1800s. The dish became popular in Lanzhou thanks to Chen Wei Jing, a native of Bo’ai County in Henan, who introduced it to the region during the late Qing Dynasty in the early 1900s. Further advancements came in 1919 when Ma Bao Zi, a Hui Chinese entrepreneur, established the first dedicated Lanzhou beef noodle shop. His refinements to the broth and noodle-making process contributed to the dish’s widespread appeal.
Today, Lanzhou beef noodles enjoy global recognition, with specialty restaurants appearing across China and internationally. The dish is distinguished by its “one clear, two white, three red, four green, five yellow” aesthetic, symbolizing its transparent broth, daikon radish slices, chili oil, cilantro garnish, and yellow, hand-pulled noodles. As techniques continue to evolve, Chinese noodles remain a fundamental part of the country’s culinary legacy and a testament to cultural exchange through food.
The History and Global Influence of Chinese Noodles
