Lanzhou beef noodle soup Lanzhou beef noodles are the version most commonly seen in
mainland China, and are a Chinese Muslim style of beef noodle, also known as clear-broth or
consommé-stewed beef noodle (). They often use
halal (or
qingzhen) meat and contain no
soy sauce, resulting in a lighter taste that may be flavoured by salt and herbs. Local lore attributes their creation to Ma Baozi, a Hui Chinese man from Lanzhou. In
Lanzhou, capital of
Gansu, Lanzhou beef lamian () is usually served with clear soup and one hand-pulled
lamian noodle per bowl. In halal restaurants, only quality local beef from the
Southern Yellow cattle () prepared by the local halal butcher is used for the beef noodle. Chinese radish and specially cooked spicy oil are also indispensable partners to Lanzhou beef noodles. These ingredients are known as "One Clear, Two White, Three Red, Four Green, Five Yellow" (), referring to clear soup, white radish, red chili oil, green leek and yellow noodles respectively. In overseas Chinese communities in North America, this food can be found in Chinese restaurants. In
mainland China, a large bowl of it is often taken as a whole
meal with or without any side dish. in Taipei, Taiwan File:Lanzhou Ramen.JPG|Lanzhou beef noodle soup, with clear soup and hand-pulled noodles File:Lanzhou-style beef noodle soup at Qiaotou (20190610190359).jpg|Lanzhou-style beef noodle soup with chili oil
Taiwanese beef noodle soup Taiwanese beef noodle soup is a noodle soup dish originating from Taiwan. It is sometimes referred to as "Sichuan beef noodle soup" (四川牛肉麵), especially in Taiwan. This usage can create confusion, as
Sichuan has its own versions of beef noodle soups which may be sold at Sichuanese restaurants under the same name. The beef is often stewed with the broth and simmered, sometimes for days. Chefs also let the stock simmer for long periods with bone marrow; some vendors can cook the beef stock for over 24 hours. In
Taiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine. Beef noodles are often served with
suan cai (Chinese sauerkraut) on top, green onion and sometimes other vegetables in the soup as well. == Southeast Asian varieties ==