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Consisting of a flavorful, clear broth, shaved beef, tender Chinese radish slices, lots of cilantro and scallion, deep red chili oil, and chewy handmade noodles, lanzhou beef noodle soup at hana noodle station Beef Noodle Soup (兰州拉面, lanzhou lamian) has the majority vote among 1.4 billion very culinarily-conscious citizens.

This fact has been confirmed by a quick search on China’s Google, baidu.com. Translating to Lanzhou Hand-Pulled Noodle Soup, this bowl of hot, spicy delight is deceptively simple and has spawned noodle chains across Beijing.

In fact, we have a Lanzhou Beef Noodle Soup place right downstairs, about 100 yards from our Beijing apartment. My niece Kim came to visit us in Beijing this summer, and after many fancy restaurants and lavish meals, she declared this bowl of noodle soup to be the best thing she had in China. And it only costs $3! We made sure to feed her an extra bowl before leaving for the airport.

If you’ve been on The Woks of Life for a while, you’ve probably learned a thing or two about me from my recipes. I’m not a fussy person, and I love keeping things simple.

This recipe is adapted from many conversations with the cooks and staff at our local noodle shop, and after much thought and experimentation, I’ve simplified things for the home cook.