{"id":14310,"date":"2018-04-09T10:00:28","date_gmt":"2018-04-09T14:00:28","guid":{"rendered":"https:\/\/blogs.transparent.com\/chinese\/?p=14310"},"modified":"2018-04-04T16:08:48","modified_gmt":"2018-04-04T20:08:48","slug":"lanzhou-lamian","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/chinese\/lanzhou-lamian\/","title":{"rendered":"Lanzhou Lamian"},"content":{"rendered":"

While the cuisine of China is incredibly diverse, there are some dishes that are ubiquitous all throughout the massive country. One such dish is lamian<\/em><\/strong> (\u62c9\u9762 – l\u0101 mi\u00e0n) – literally meaning “pulled noodles.” The most famous place for lamian<\/em> is the city of Lanzhou<\/strong> (\u5170\u5dde – l\u00e1n zh\u014du), capital of Gansu province. No matter where you are in country, you’re never too far from a piping hot bowl of these yummy noodles. In fact, it’s estimated that there are around 20,000 Lanzhou lamian<\/em> restaurants in China! As the Golden Arches are to the US, Lanzhou lamian<\/em> is to China. We’ll take a closer look at Lanzhou lamian<\/em> and see how it’s made in this post that’s sure to leave your mouth watering.<\/p>\n

An Intro to Lamian<\/h2>\n
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Image by Charles Haynes from flickr.com.
Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0)<\/p><\/div>\n

Lanzhou lamian<\/em> is made by taking a large lump of dough and repeatedly stretching and folding it. This serves a few purposes, as it both aligns the glutens and loosens it up. After this, the dough is pulled several times (hence the name) by an expert. It really is a work of art! The pulling continues until the desired thickness is achieved. When eating lamian<\/em> across China, you’ll find that some places make very thick noodles while others go very thin. There’s no right or wrong way to make a bowl of lamian<\/em>!<\/p>\n