Noodle – Lanzhou Starch Style

We name this type as Tearing ( Putonghua : la men ), one Muslim main food in North-West China.

Of course this is not only for the Muslim (no pork), it’s also popular in the families of NW China, especially in Shanxi Provence where is very closed to Lanzhou.

This noodle is made of gluten Starch, always to be made tearing immediately in front of the customers.

There are many many recipes about theis noodle, but mainly in soup, lamb or beef, spicy or not….

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Compared with the Shanghai Noodle, they are almost in same texture.

This kind is a little more crisp and hard, not like the soften feeling of Shanghai noodle.

By the way, there are many many many same recipes about these 2 difference styles of noodle.