One bowl.
Pulled to order.
We make one thing: Lanzhou hand-pulled beef noodle soup. Clear broth simmered overnight, noodles stretched to your width when you order, thin-sliced beef, radish, our chili oil, and cilantro.
A noodle master in Lanzhou pulls the same noodle ten thousand times. We'd rather do one thing right than ten things fine.
No sweet-and-sour, no fried rice, no combo platters. Beef noodle soup, a handful of cold sides, and tea. The broth takes all night; the noodles take fifteen seconds and a pair of hands. That's the whole restaurant.
dish we make — beef noodle soup, your width
noodle widths, hand-pulled to order at the counter
the clear beef broth simmers overnight
from dough to bowl once you order
Five marks of a real bowl.五
Lanzhou beef noodle is judged on five things — a rhyme every cook there knows. If a bowl has all five, it's the real thing.
Clear broth
Beef bone broth, skimmed clear — never cloudy.
White radish
Slices of daikon, cooked soft in the broth.
Red chili oil
A float of our own chili oil on top.
Green herbs
Cilantro and garlic sprout, fresh at the end.
Yellow noodles
Hand-pulled wheat noodles, springy and bright.
Find your bowl.选面
The one real choice is the noodle. Pick a width, set the chili, add what you like — we'll pull it fresh when you order. Here's your ticket.
A demonstration ticket — pricing and ordering are illustrative, not a live checkout. All noodles contain wheat; the broth contains beef. Tell us about allergies (we use wheat, soy, sesame, beef; chili oil may contain trace peanut).
Six widths, one dough.面型
Same hand-pulled dough, stretched to six traditional Lanzhou shapes. Thinner soaks up more broth; wider gives you more chew. There's no wrong answer — but locals argue about it.
A few cold sides & extras.
Order a couple to share while the noodles are pulled. That's the whole menu — on purpose.
Extra beef 加牛肉
A bigger pile of thin-sliced braised beef.
Braised egg 卤蛋
Soy-braised, halved over the bowl.
Cold beef & tendon 酱牛肉
Sliced, chili-dressed, sesame.
Smashed cucumber 拍黄瓜veg
Garlic, vinegar, cooling.
Marinated wood-ear 凉拌木耳veg
Black fungus, vinegar, chili.
Eight-treasure tea 八宝茶veg
Lanzhou-style: dates, longan, rock sugar.
Dough to noodle in fifteen seconds.
One piece of dough, rested and worked until it's elastic enough to stretch. The cook doubles it, stretches, doubles again — each fold halves the width. Watch it happen at the counter.
- 01 Rest — high-protein wheat dough, kneaded and rested till springy
- 02 Pull — stretched and folded, doubling the strands each pass
- 03 Width — folds set your width, from máo xì to dà kuān
- 04 Boil — fifteen seconds in rolling water, straight to the bowl
- 05 Build — clear broth, radish, beef, chili oil, herbs
Eat in, or take a bowl home.
It's counter service — order at the front, grab a seat, we call your number. Skip the line by ordering ahead for pickup.
Dine in
Walk up, order, sit. Best while the noodles are fresh.
Order ahead
Pickup via our ordering partner. Ready in ~15 min.
Delivery
Via DoorDash & Uber Eats (their couriers, their fees).
Large orders
Feeding a crew or an office? Use the form.
Order-ahead opens our ordering partner (Toast/Square-style) in a new tab.
15 Market Lane
Next to the produce hall
Open 11–9 daily
Kitchen till 8:45
Counter service · order ahead · takeout · step-free entrance · a few counter stools + shared tables
(000) 555‑0077
hi@yiwan.example
Hours & location are demonstration content.