📝 About This Recipe
Hailing from the Gansu province of China, this iconic dish is a masterclass in balance, known for its legendary 'Five Colors': clear broth, white radish, green herbs, red chili oil, and yellow noodles. The soul of the dish lies in its incredibly clear yet deeply aromatic beef broth, simmered for hours with a complex blend of medicinal spices. This recipe brings the warmth and tradition of a bustling Lanzhou noodle stall right into your home kitchen.
🥗 Ingredients
The Broth Base
- 2 pounds Beef Shank (cut into large chunks)
- 1 pound Beef Marrow Bones (rinsed well)
- 3 slices Ginger (smashed)
- 3 stalks Scallions (tied in a knot)
- 2 tablespoons Salt (adjust to taste)
The Spice Sachet
- 3 whole Star Anise
- 1 piece Cinnamon Stick
- 1 teaspoon Sichuan Peppercorns
- 1 whole Black Cardamom (Tsao-ko) (cracked open)
- 1 teaspoon Fennel Seeds
- 2 pieces Bay Leaves
Noodles and Vegetables
- 1.5 pounds Hand-pulled or Fresh Wheat Noodles (medium thickness)
- 1/2 large Daikon Radish (peeled and thinly sliced into half-moons)
For Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Garlic Leeks or Scallions (finely minced)
- 4 tablespoons Chili Oil (preferably with sediment/flakes)
👨🍳 Instructions
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1
Place the beef chunks and marrow bones in a large pot and cover with cold water. Bring to a boil for 5 minutes to remove impurities. Drain and rinse the beef and bones thoroughly under cold running water.
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2
Clean the pot and return the blanched beef and bones to it. Add 12 cups of fresh water, the ginger, and the knotted scallions. Bring to a gentle boil, then reduce heat to a very low simmer.
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3
Place all ingredients for the Spice Sachet into a cheesecloth bag or a large tea infuser. Submerge it in the broth. Simmer uncovered or partially covered for 2.5 to 3 hours. Periodically skim any foam from the surface to keep the broth 'clear'.
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4
While the broth simmers, prepare the daikon radish. Boil the sliced radish in a separate small pot of water for 5-8 minutes until translucent and tender. Drain and set aside.
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5
Once the beef is fork-tender, remove it from the pot. Let it cool slightly, then slice it into thin, uniform rectangular pieces. Set aside.
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6
Remove the bones, ginger, scallions, and spice sachet from the broth. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot to ensure maximum clarity.
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7
Season the strained broth with salt. It should be slightly saltier than a standard soup to properly season the noodles.
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8
Bring a large pot of water to a rolling boil. Cook your fresh wheat noodles according to package instructions (usually 2-4 minutes). Do not overcook; they should have a firm 'bite'.
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9
Divide the cooked noodles into four deep warmed bowls. Top each bowl with several slices of the cooked beef and a handful of the prepared daikon radish.
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10
Ladle the piping hot, clear broth over the noodles, filling the bowl until the noodles are just submerged.
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11
Garnish generously with chopped cilantro and minced garlic leeks. Finish with a large spoonful of bright red chili oil on top.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling boil after the initial blanching; a gentle 'smile' or tiny bubbles is perfect. If you can't find garlic leeks, use the green parts of scallions mixed with a tiny bit of grated raw garlic. To make the beef easier to slice thinly, chill it in the refrigerator for 30 minutes after cooking before cutting. Always cook the noodles in a separate pot of water rather than the broth to prevent the starch from clouding your beautiful soup. Quality chili oil is essential; look for one that contains Sichuan peppercorns for that authentic numbing sensation (mala).
🍽️ Serving Suggestions
Serve with a side of Chinese black vinegar (Chinkiang vinegar) for guests to add a touch of acidity. Pair with a cold side dish like smashed cucumber salad to contrast the hot, rich soup. Offer extra cloves of raw garlic on the side, a traditional accompaniment in Northern China. Enjoy with a glass of iced jasmine tea or a light lager to cleanse the palate between spicy bites.