Restaurants & Bars 2

Lanzhou noodles in Chengdu

chuck | Apr 3, 200612:38 AM

I went to Chengdu a couple of summers ago, and the food was indescribably good (obviously). In addition to the classic sichuan dishes, there were three classes of food that blew my mind: chongqing style hotpot, shaokao places that would paint your food orange-red with la jiao, and a third which I know less about...

There was another class of restaurant, always run by muslims, which made a kind of beef noodle. I knew it then (possibly erroneously) as Lanzhou noodles, but these noodles were quite distinct from what I have found as lanzhou noodles anywhere else in china, or on the internet. The noodles I had in chengdu were made after coniderable dough-pulling by the cook, just like lanzhou la mian I have had elsewhere, but instead of being soupy, they were quite dry, with beef cooked in with tomatoes and onions. They were filling and extremely cheap (4 rmb!) for a large container. Unfortunately, I haven't been able to find anything like this anywhere other than chengdu, but I dont even know if Im calling them by the correct name! Does anyone (especially those who have spent much time in Chengdu) recognize what I am describing? And most importantly of all--- where can I get these in new york!!?! :)

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