On October 23, the Chinese Cultural Center in Berlin hosted a cooking class titled “Taste of Lanzhou Noodles,” drawing more than a dozen German students eager to explore Chinese cuisine.
Lanzhou, the capital of Gansu Province, is situated along the Silk Road and has historically been a melting pot of various cultures and ethnicities. The technique of making Lanzhou noodles incorporates elements from multiple ethnic groups, including the Hui and Han, making it a representative dish of the Northwest region’s culinary culture.
The center invited Chinese international student Wu Shixuan to lead the class, where he demonstrated the art of noodle-making. He began by explaining the selection of flour, the ideal water-to-flour ratio, and the kneading technique. Participants eagerly jumped in to practice the noodle-pulling process alongside him.
That evening, the center prepared two flavors of Lanzhou noodles for the participants: beef noodle soup and cold mixed noodles. Chef Long Wei from the center shared insights on how to select the ingredients, simmer the broth, and balance the seasoning for the beef soup and mixed noodle toppings. Participants also had the opportunity to learn how to prepare a variety of cold dishes.
The students expressed that this culinary class offered them a unique glimpse into the specialties of Northwestern Chinese cuisine, sparking their interest in exploring different regional Chinese dishes. They appreciated the richness and complexity of Chinese culinary culture, as well as the diverse flavors from various regions.
