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Lanzhou Hand-Pulled Noodles – Master the 5-Step Stretching Technique and Broth Formula

Lanzhou Hand-Pulled Noodles – Master the 5-Step Stretching Technique and Broth Formula
Lanzhou lamian is famous for its almost translucent noodles and a broth so clear you can read newspaper print through it. This article breaks down the science behind the five classic dough stretches and the 12-hour beef stock that defines the dish.

Dough Chemistry
Formula (2 servings)

300 g high-gluten flour (protein 12.5 percent)
150 ml alkaline water (1 g food-grade kansui per 100 ml water)
5 g salt

Mix 5 minutes until smooth; rest 30 minutes covered. The alkaline water tightens gluten strands, giving the signature chew.

The Five Classic Stretches
Always keep a bowl of peanut oil nearby; oil prevents sticking and cools the dough.

a. Initial Roll: Roll to 2 cm thickness; fold into thirds.
b. First Stretch: Hold ends and bounce gently 3 times; dough lengthens to 60 cm.
c. Second Stretch: Double loop over fingers; twist ends in opposite directions.
d. Third Stretch: Slap rope against board to even thickness.
e. Final Pull: Separate into 16 strands by pulling and folding rapidly—aim for 2 mm width.

The Clear Broth – 12-Hour Method
Ingredients

1 kg beef shin, blanched
500 g beef bones (marrow and knee)
50 g daikon
20 g ginger, smashed
1 small bunch cilantro roots (secret for aroma)

Method
a. Blanch bones 5 minutes; discard water.
b. Simmer bones and shin at 95 °C for 10 hours; skim every 20 minutes.
c. Add aromatics for last 2 hours; strain through cheesecloth twice. The result should be pale gold and fat-free.

Quick Weekday Shortcut
Pressure-cook bones and meat 90 minutes; clarify with a raft of egg whites and minced beef for 10 minutes. Flavor is 85 percent of the long version.
Assembly & Toppings
Cook noodles 45 seconds in rolling boil. Ladle 350 ml hot broth, top with:

4 slices braised beef shin
Handful blanched bean sprouts
1 Tbsp pickled daikon
Chili oil and cilantro to taste

Troubleshooting

Dough tears: Rest 10 minutes; gluten relaxes.
Broth cloudy: Simmer gentler and skim more often.
Noodles gummy: Reduce alkaline water by 10 percent.

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End of articles.

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