Dining

Lanzhou beef noodles, Gansu

"Clear broth, white radish, red chili oil, green herbs, and yellow noodles" — the classic formula perfectly captures the color and character of authentic Lanzhou beef noodles.
Kneading a good meal: Lanzhou specialty wins fans abroad

Time-honored noodle dish is proving popular far beyond Lanzhou in Gansu province, offering a glimpse into nation's culinary traditions.
Technology, innovation deliver China's beef noodles to global markets

Tracing back to the "hot pot noodle" stalls in 1915, a bowl of Lanzhou beef noodles has often been the first meal locals share with friends visiting the city, with its aroma a signature of the street snacks and popular lifestyles.
Lanzhou lily gains international popularity with fresh taste

Lilies from Lanzhou in Gansu province are known for their fresh flavor and are the only variety in China that can be eaten raw.
Hand-pulled noodles connect cultures across continents

With swift, practiced hands, 42-year-old Peng Jingjing twists, stretches, and folds dough into slender strands before a dozen students at the I. E. S. Hotel Escuela in Madrid, bringing the art of hand-pulled noodles to life.
Lanzhou adds creative twist to tangyuan for Lantern Festival

Sweet glutinous rice balls, known as yuanxiao or tangyuan, take center stage on dining tables across China as Lantern Festival arrives today.

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