Halal Lanzhou Beef Noodles
小吃面食 · ⭐ 3.7
No. 1, Lane 120, Hongjing Road
Dishes
Five-Spice BeefFive-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
Lanzhou Fried RiceLanzhou fried rice is a Chinese main dish made with rice, eggs, carrots, green peas, ham or cured meat, stir-fried together. First, the rice is separated and then ingredients and seasonings are added and mixed thoroughly until cooked.
Original Soup Daoxiao NoodlesA traditional Chinese noodle dish made with hand-cut noodles served in a rich, flavorful broth, often with beef and vegetables.
Original Soup Beef NoodlesOriginal beef noodle soup features tender beef and handmade noodles, paired with a richly simmered beef broth. The soup base is hearty and the noodles are chewy. To prepare, first braise the beef until tender, then use its broth as the base to cook the noodles, finally adding beef chunks and appropriate seasonings.
Beef Jerky Fried NoodlesA stir-fried noodle dish made with beef jerky and vegetables, known for its savory and spicy flavor.
Secret-Style Potatoes and Beef Shank RiceSecret-style potatoes and beef shank rice is a Chinese main dish made with beef shank and potatoes, stir-fried with a special sauce. The beef shank is cooked until tender and mixed with potatoes, then combined with rice for a rich flavor.
Secret Cumin Lamb RiceSecret Cumin Lamb Rice is a dish made with lamb and cumin, mixed with rice and seasonings. The lamb is marinated and stir-fried, then combined with fragrant cumin for a delicious taste.
Classic Braised Beef NoodlesClassic braised beef noodles feature beef brisket or beef with carrots, onions, and spices like soy sauce, star anise, cinnamon, and ginger, slowly simmered. Noodles are hand-pulled or machine-made, mixed with the rich stewed meat and broth.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.