History of Nan Zhou Pulled Noodles

The city of Nan Zhou was once called “Golden City.” It sits in the heart of the Chinese land on the yellow-earthed plateau of the great northwest, along the wriggling path of the Yellow River. From ancient times, Nan Zhou was the starting point of the Silk Road. Later it became the capital of Gansu Province, and today it is home of 2,900,000 people.

The Nan Zhou pulled noodle, now with over 160 years of history, was originally a special dish that the nomadic peoples of the northwest would serve to guest of high status. Nan Zhou’s first beef-noodle house, the Sun and Moon Inn, which was established in the early years of the Ching Dynasty, served only officials, gentry, and weathly merchants.

The broth of the Nan Zhou pulled noodle is crystal clear and densely fragrant, with the clean whiter of radish, the red of chili oil, touches of fresh green garnish, and a bold flavor of meat, without any odor of mutton.
The guests selects whether the noodles are broad or narrow, thick or thin, and
orders his assortment of condiments and greens, to achieve an unsurpassable delicacy. 

For this reason, Nan Zhou pulled noodles started to become popular in all levels of society. At the same time, there was a concentrated effort to promote the noodles throughout all of China. So nowadays Nan Zhou pulled noodles have not only become a staple of the local diet, but are superior delicacy enjoyed by young and old, in China and abroad. 

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