How To Make Lanzhou Beef Noodles, One of the Most Fragrant and Flavorful Bowls of Noodles | 兰州牛肉面

Lanzhou beef noodles—arguably one of the most fragrant and flavorful bowls of noodles you can get. It has everything you could ask for.

The beef soup is filled with a cozy blend of spices, coating the noodles with a rich and complex flavor. The handcrafted chili oil adds an appetizing kick. The radish and cilantro offer refreshing bites between each mouthful of noodles. It’s just magic.

🔎 See Full Recipe: https://insearchoflostflavors.com/lan...

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🍜 How to Make An Authentic Bowl of Lanzhou Noodles:

🥄 Use All of the Spices
The recipe for the beef soup consists of a dozen different spices. Each has its own unique flavor profile, and they all come together to form a complex, herbal richness that characterizes Lanzhou noodle soup.

🥄 Look for Beef Marrow Bones
Beef marrow is actually what will add the most beef flavor to the soup. It’s savory, fragrant, and almost butter-like in taste. I recommend beef marrow pipe bones, which are beef leg bones that have been cut crosswise, exposing the marrow.

🥄 Make Your Own Chili Oil
Store-bought chili oils are usually composed of chile peppers in a neutral oil, such as soybean oil, which doesn’t have much flavor on its own. At home, you can first infuse the base oil with aromatics like scallions and bay leaf for a fragrance you can’t get from a premade version.

🥄 Serve the Soup Piping Hot
To get the full-on restaurant experience, I recommend only using piping hot soup. Here’s how I achieve this. Once I’ve filled the bowls with the noodles and toppings, I reboil the beef soup until it reaches a rolling boil. I ladle the soup into the bowls while the stove is still on.

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