DunHuang Lanzhou Beef Noodle

DunHuang Lanzhou Beef Noodle in Flushing is one of those places that connects you straight back to the roots of traditional Chinese noodle culture. Lanzhou hand pulled noodles (牛肉拉面) are more than just a dish they’re part of an intangible cultural heritage in China, famous for their “one clear, two white, three red, four green, five yellow” standard: a clear broth, white radish, red chili oil, green cilantro, and golden noodles. This bowl captures that spirit beautifully. I ordered the Signature Lanzhou Beef Noodles 傳統蘭州牛肉面, which came with tender beef slices, radish, cilantro, and their fragrant house chili oil. The broth was perfectly salted and seasoned light yet full of depth, the kind you can sip straight through without feeling heavy. One of the things I appreciate here is the choice of noodle thickness, from the ultra-thin 毛細 to regular 普通, thick 二細, wide 韭菜, and extra-wide 大寬. I went with the thick noodles, which had that signature chewy pull that defines Lanzhou-style noodles, though mine were just a little uneven. Still, you can feel the hand-pulled artistry that makes this dish so unique every strand carrying history and craftsmanship. I also tried the Liang Pi 凉皮, a cold noodle dish popular across northwestern China. It had a nice chew and was refreshing, though I personally would’ve loved a bit more vinegar and chili to give it that punchy balance of sour, spicy, and savory that makes liang pi addictive in the summer. The Roasted Lamb Shank 烤羊腿 was generously seasoned with cumin and spices, a flavor profile that reflects the Silk Road influences running through Northwestern Chinese cuisine. It was tasty and aromatic, but for the price, it didn’t feel as strong a value compared to the noodles which remain the true star here. Overall, DunHuang is a solid spot to experience the heritage of Lanzhou noodles right in the heart of Flushing. The bowls here remind you that noodles are not just food, but also history a tradition of hand-pulling, balance, and comfort passed down through centuries. I’ll definitely be back, and next time, I might explore the different noodle widths to experience the full range of textures this tradition offers.