HISTORY

These special noodles originate from the provincial region of Shaanxi in northwestern China, where they have been a staple of the local cuisine for generations.

A particularly distinctive feature of this type of noodle is their impressive thickness and extensive length, which are made through elaborate handwork.

In traditional preparation, the noodles are usually enjoyed with juicy meat cubes, tender tofu, fresh green leafy vegetables, crunchy bean sprouts, a touch of spicy chili oil, along with a pinch of salt and vinegar.

What once began as a simple peasant dish has evolved over the years into an increasingly popular food that has found its way into numerous restaurants.

Today, these noodles are not only considered a specialty but also enjoy growing popularity among food enthusiasts and lovers of Asian cuisine worldwide.

The exact origin of these unique noodles is not fully known, but they bear the name of the Gansu province, more specifically Lanzhou, which stretches picturesque to the Yellow River and has historically been a significant stop on the legendary Silk Road.

These special noodles are traditionally hand-pulled, resulting in their distinctive texture and shape.

There are about ten different types of noodles that vary in width and shape, depending on the individual pulling skills of the noodle chef. Each type offers a unique culinary experience and helps to emphasize the diversity and cultural significance of this delicious dish.