Lanzhou! This should have a nice beef flavor – usually does in varieties I’ve tried. Let’s check it out! First a little blurb on the history from Wikipedia –
It is said that Lanzhou, China has three local treasures. As the saying goes, “auspicious gourd and beef noodles, and sheepskin raft like warship”. One of the oldest beef noodle soups is the Lanzhou hand-pulled noodle or Lanzhou lamian (Chinese: 兰州拉面) in Mandarin, which was originated by the Hui people of northwest China during the Tang dynasty.[1][2] Though there is some debate about when Lanzhou hand-pulled noodles originated, the recipe is named after the major city in Gansu Province, Lanzhou City, which stretches to the Yellow River and was a stop on the ancient Silk Road. The Hui Muslim population or Hui People developed a variation of beef noodle soup noodle that is compatible with the Muslim diet with easy to prepare ingredients.[3] There are numerous beef noodle soups available in China, with a wider variety in the west than the east.
Galanlang Lanzhou Noodles – China
A distributor / import sticker (click to enlarge).
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, steep noodles in boiling water for 3~5 minutes. Drain. Add in dry sachet of vegetables. Add in boiling water to fill line and steep for 1 minute. Add in remaining sachets. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
A package of noodle.
Radish, perhaps?
A liquid base.
More liquid base.
The vegetables sachet.
Finished (click to enlarge). Added sesame seed and spring onion. Noodle has a nice gauge and good chew to it. Very comfort food softness and character. The broth is a slightly acidic beef flavor. Worked well. The radish I could’ve done without but it wasn’t bad. 4.0 out of 5.0 stars. EAN bar code 6957110700211.
Watch me cook on Instant Noodle Recipe Time!
