Our Food

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We hope to serve you the best bowl of Lanzhou beef noodles.

Our head chef is a descendant of Ma Baozi, the man who first defined and shared this iconic noodle soup with the world. Even far from home, every bowl we make stays true to the Hui Muslim origins of this dish.

Each portion is hand-pulled and cooked to order by our experienced Hui chefs.
We make our chili oil in-house. Our broth is brewed with over 20 spices — peppercorn, cinnamon, star anise, and more — creating a warm, layered flavor that is both floral and bold. Our beef shank is slow-braised until tender. Radish, cilantro, and garlic greens are added to create the distinctive fresh and savory balance of halal Lanzhou-style cooking.

We tested over 10 types of wheat flour to find the right one for our noodles — chewy, bouncy, and satisfying.

Just like The New York Times described:

“A bowl of homey Lanzhou beef noodle soup, combining the delicate complexity of pho with a sweet-salty edge bolstered by chile oil… hand-pulled to order, tensile as guitar strings, and served in a broth you’d want to sip from a cup.”

This is more than your first bowl of Lanzhou noodles —
It’s a taste of our culture, our hometown, and our way of saying welcome.

 

 

老回回招牌兰州牛肉面

 

我们希望，我们做出的兰州牛肉面，是最好的那一碗。

 

我们的主厨，正是兰州牛肉面的鼻祖 —— 马保子 —— 的后人。即使远隔重洋，在我们的兰州牛肉面里，依然保留了这道食物的回族穆斯林根源。

 

每一份面都由经验丰富的回族师傅手工拉制、现点现煮。我们自制辣油，用 20 余种香料熬制高汤，每一口都有椒麻、清香与温润的层次；我们的牛肉精选牛腱，慢炖入味，搭配萝卜、香菜与蒜苗，融合出兰州独有的“清真鲜香”；我们测试了10多种小麦面粉终于制作出符合我们要求的手工面，筋道，爽口，弹牙。

 

就像《纽约时报》对我们的食物的夸赞那样—— 它最能唤醒你的感官，以其独特的回族风味与辣香。我们的汤底温润清透，适合任何时节。哪怕是一碗清汤面，也能带来慰藉人心的温暖。

 

这不只是你人生中的第一碗兰州牛肉面，也是我们从遥远故乡，带来的一份文化与家的味道。