Lanzhou travel guide

Connects directly to the new Lanxin Railway, with services serving Xining, Jiayuguan, Urumqi, Jiuquan and other destinations.

Address:

197 Xijin West Road, Qilihe District, Lanzhou

Getting there:

Reachable by many bus routes, including Bus 1, 31, 35 and 53

338 East Railway Station Road. Destinations: Xi'an, Yinchuan, Tianshui, Xining and more

456 East Xijin Road. Destinations: Yongdeng, Xining, Wuwei, Liujiaxia and more

Langgongping, Lanzhou. Destinations: Linxia, Gannan Xiahe, Langmusi and more

Everyone in China has eaten beef noodles. Bright red chilli oil, green coriander and garlic sprouts, pale white thin radish slices, golden hand-pulled noodles, and clear beef broth. The dish was created by Ma Baozi, a Hui Muslim. Authentic beef noodles are only eaten in the morning. After noon, nobody eats them, because the beef broth tastes purest only during this window.

Pork, wood ear fungus, golden needle flowers, eggs, tofu and more are simmered into a broth and poured over hand-rolled noodles. The flavour is rich, and it is a classic of northwestern noodle cuisine. Hand-grabbed mutton is said to have a history of nearly a thousand years, and it gets its name from being eaten by hand. There are three ways to eat it: first, sliced, steamed until hot and dipped in three-flavour oil, known as “hot eating”; second, sliced and dipped straight into fine salt, known as “cold eating”; third, pan-fried in a flat pan and eaten while cooking, known as “fried

” Tender, flavourful meat that is neither greasy nor gamy, with an appealing colour and aroma.

A famous northwestern noodle dish, usually stir-fried with carrot, potato slices, green pepper, onion and noodle pieces. It is a staple found in every restaurant. Lamb skewers: grilled lamb skewers are an indispensable snack in Lanzhou life, winning locals over with their distinctive flavour and tender texture.

Lanzhou niangpi stands out for its meticulous preparation, excellent texture and balanced five flavours. It comes in two styles: “gaodan” (street-stall) niangpi and water-washed niangpi. Gaodan niangpi is seasoned with four condiments, sesame paste, chilli, oil, salt and vinegar, and is topped with fresh bean sprouts or cucumber shreds. It is light and refreshing. Water-washed niangpi is yellow and smooth, evenly thick, and soft with a pleasant chew.

Black peas are combined with spices such as black cardamom, cinnamon and grass cardamom. They are first simmered in an iron pot until half-cooked, then water and seasonings such as red dates are added, and they are slow-cooked over low heat into a paste. Sugar is added when eating, giving it a distinctive flavour. Lanzhou's grey bean porridge is most famously made by “Du Weicheng,” earning the title “King of Grey Beans of Jincheng.”

Lanzhou's specialty winter pears are cooked until soft and sold whole, fruit and broth together. If the pear is cored, hollowed out and cooked with honey and rock sugar, it is said to clear the heart, moisten the lungs, and relieve phlegm and cough. Every winter, small street stalls selling them appear all over Lanzhou.

Originating in the Wei and Jin dynasties, this art belongs to the category of micro-carving. Patterns of lines and scenes are carved into the gourd's skin, or the gourd shell is hollowed out to create semi-relief designs.

Called “Lanzhou stones” in ancient texts, these refer to the ornamental stones of the Lanzhou section of the Yellow River. Naturally formed, hard and fine-grained with clear veining and vivid colours, they are celebrated as “China's finest.”

Among the many melon varieties of Lanzhou, Bailan melon stands out and is the most famous.