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Anyone know how to make authentic Lanzhou la mian (North-West Chinese hand pulled noodles)?

post #1 of 3
Thread Starter 

In China I ate Lanzhou la mian daily for a year.

 

I tried a recipe from the internet using low-gluten ake flour but it tasted horrible: the noodles where too soft and though stretchy, they didn't taste or feel like Lanzhou noodles at all.

 

The recipe seems to be a kind of trade secret, because I can't find an authentic reliable method anywhere.

post #2 of 3
Thread Starter 

(Also note that they taste and look very different from yellow southern Chinese noodles. I like those noodles too but am not addicted to them the way I am to la mian.)

post #3 of 3

I don't know, I've been trying to figure it out myself.  So many people do it so well but for some reason I cannot find a good recipe or formula.

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