Lanzhou beef noodle, born in the Lanzhou region of China, is now a national delicacy with specialty stores spread throughout the country. The owner, Mr. Wan, a native of China, received the recipe from a relative who runs a beef noodle store there and opened a specialty store in Kyoto. The method of making the noodles after receiving an order and the use of about 20 spices such as octagonal horns and cinnamon are both methods inherited from his homeland. The beef bone broth, simmered for more than four hours, has a gentle flavor, and the spices added to it give it a medicinal depth rather than a spicy one. It is no wonder that many people drink up the soup. The photo shows Lanzhou Beef Noodle, 850 yen. Lanzhou Beef Noodle 850 yen, with a choice of thin or flat noodles. The noodles are topped with beef and radish stir-fried with herbal spices. The noodles are made from Yumechikara, a strong gluten-rich flour produced in Hokkaido, for easy kneading and stretching.

Manya Dong.
He came to Kyoto 10 years ago as an international student. Opened a restaurant in Fushimi in 2019 to introduce the taste of Chinese beef noodle which is rare in Japan. Moved to current location in March this year.