Our Story
我们的故事
We are a group of Hui Muslim chefs coming from the East.
You may be hearing the term "Hui" for the first time — we are a Muslim ethnic group who speak Chinese. Historically, our ancestors came from the Middle East, Central Asia, and East Asia, blending Persian, Arab, Turkic, and Mongol cultural roots into a rich and diverse heritage.
Most of us, who bring you the dish closest to our hearts — halal Lanzhou beef noodle soup — come from a city called Lanzhou.
Lanzhou lies on the edge of the Loess Plateau, facing the vast heartland, flanked by the Qilian and Kunlun mountains. It’s a place where Turkic, Persian, Mongolic, and Indic cultures meet, and where Islam and Chinese traditions have coexisted and thrived for centuries. In this city, mosques and temples stand side by side, and the Yellow River flows day and night. We call it the Golden City — a city built on pluralism and the spirit of freedom.
“Huihui” is how we affectionately refer to one another — a nickname full of pride, identity, and belonging. In our brand, we use the name Uncle Huihui to carry that same warmth and spirit. It’s our way of saying: this food is made with heart — and made with history.
While Lanzhou beef noodle soup first appeared during the Qing dynasty at a place called Yueyanglou, it was a Hui Muslim chef named Ma Baozi who, in 1915, standardized the dish and popularized it across the country. He established the “five-color standard”:
Clear broth, white radish, red chili oil, green herbs (cilantro & garlic greens), and golden noodles — with a rich soup base made from slow-simmered beef and lamb bones.
Today, across the ocean, we carry on this tradition. Our head chef is a direct descendant of Ma Baozi. And our hope is that, even in New York, you’ll find comfort in a bowl of Lanzhou beef noodles — just like the ones on the streets of our hometown.
中文：
我们是一群来自东方的回民厨师。
您也许第一次听说“回民”这个名字 —— 我们是一个讲汉语的穆斯林族群，历史上，我们的祖先来自中东、中亚、东亚，汇聚了波斯、阿拉伯、突厥、蒙古等多元文化的血脉。
我们，为您分享我们最喜爱的食物——老回回清真兰州牛肉面——的这群人，大多来自一座东方的城市，兰州。
兰州坐落在黄土高原边缘，背靠祁连、昆仑，面朝中华大地，是突厥-波斯-蒙古-印地文化的交汇点，也是伊斯兰与东方汉文化对话的门户。在这座城里，各大宗教共存，清真寺与寺庙比邻，黄河水日夜奔流。我们称这里为——金城，一座由多元文化和自由精神铸成的城市。
“老回回”是我们对彼此最亲切的称呼。我们在这个品牌名字里保留了它，只因为它代表着我们的身份、文化、自豪与归属感，也代表着我们此刻为你呈上的每一碗面背后的初心。
最早的兰州牛肉面出现在清朝初年的“月阳楼”，但真正将这道面食标准化、推广为全国知名的风味，是一位回族师傅——马保子。他在 1915 年确立了兰州牛肉面的“五色标准”：一清（汤）、二白（萝卜）、三红（辣油）、四绿（香菜蒜苗）、五黄（面条黄亮），用牛羊杂煮制高汤，赋予这一碗面醇厚而复杂的味道。
如今，我们站在大洋彼岸，继续延续这一碗面背后的传统与手艺。我们的主厨，正是马保子的后人。我们希望你在纽约，也能尝到兰州街头最温暖的一口牛肉面。