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Zhang La La Lanzhou Hand-Torn Beef Noodles (Shanghai Plaza Branch)

小吃面食 · ⭐ 3.9

Unit 103B, 1st Floor, Shanghai Plaza, No. 138 Huaihai Middle Road

Dishes

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  Lanzhou Classic No.1 Spicy Beef Noodles

  Lanzhou Classic No. 1 Soul-Grabs Spicy Chili Oil Beef Noodles: Made with premium beef and fresh noodles, paired with specially crafted chili oil and a blend of aromatic spices, carefully prepared to perfection. The noodles are chewy and smooth, the beef tender and juicy, the chili oil rich and moderately spicy, and the broth deeply flavorful—delivering an authentic Lanzhou taste.
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  Lanzhou Classic No.2 Beef Shank Noodle

  Lanzhou Classic No. 2 Beef Shank Noodles: Made with premium beef shank, paired with traditionally hand-pulled noodles. The beef shank is slowly stewed to perfection, resulting in tender and juicy meat; the noodles are chewy and smooth, with a rich and aromatic broth. Garnished with green onions and cilantro, this dish delivers an authentic Lanzhou flavor.
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  Lanzhou Classic No.3 Sour Cabbage Beef Noodles

  Lanzhou Classic No. 3 Suancai Beef Noodles: Featuring premium beef and specially prepared sour cabbage, paired with smooth noodles. The beef is carefully stewed to achieve a tender and juicy texture, while the sour cabbage is traditionally fermented for a refreshing, tangy flavor. After cooking the noodles, they are topped with rich beef broth and garnished with green onions and cilantro—creating a bowl of noodles that excels in color, aroma, and taste.
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  Lanzhou Classic Meat and Egg Noodles

  Lanzhou-style meat and egg noodles feature hand-pulled noodles with stir-fried beef or lamb, fried egg, and vegetables, tossed together for a rich, satisfying flavor.
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  Large Beef Noodles

  Thick beef slices mixed with cooked noodles, seasoned with a flavorful sauce and garnished with green onions and cilantro.
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  Cumin Tofu Skin

  Cumin Tofu Skin is a dish made primarily from tofu skin, stir-fried with cumin powder, salt, and other seasonings. After cooking, the tofu skin becomes crispy in texture, and the unique aroma of cumin powder adds rich flavor to the dish.
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  Small Sesame Twists

  A traditional snack made from flour, water, sugar, and oil, shaped into spirals or twists and deep-fried. Crispy outside, soft inside.
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  Signature Shredded Beef Noodles

  Signature shredded beef noodle soup, made with premium beef hand-shredded into thin strands and served with smooth noodles. The broth is simmered from a blend of spices and beef bones, rich and flavorful. After cooking the noodles, they are mixed with beef strips, vegetables, and a special seasoning, thoroughly blended to ensure every bite is full of savory meat and noodle aroma.
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  Sweet Fermented Barley

  Sweet fermented rice is a traditional brewed dessert made primarily from glutinous rice or black rice. After soaking and steaming, it is mixed with yeast starter and fermented. It has a deep color, rich flavor, and a subtle aroma of alcohol and rice, making it an excellent choice for cooling off in summer.
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  Tomato浓汤炸蛋面

  Tomato浓汤炸蛋面 is a noodle dish featuring fresh tomatoes and golden-fried eggs as its main ingredients. After the noodles are cooked, they are served in a bowl with a thick, simmered tomato soup and fried eggs, creating an appealing color and aroma.
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  Tomato Beef Noodle Soup

  Tomato Beef Noodle Soup: Fresh tomatoes are simmered into a rich, flavorful broth, paired with tender beef and chewy noodles. First, tomatoes are sautéed until soft, then beef chunks are added and stewed until the meat becomes tender. Finally, noodles are cooked in the savory broth. The noodles absorb the sweet-tart flavor of tomatoes and the savory aroma of beef, creating a satisfying and complex taste.
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  Braised Beef Two-Style in Clay Pot

  A Chinese dish featuring two styles of braised beef—beef brisket and beef shank—in a clay pot with vegetables, slow-cooked to tender perfection.
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  Braised Beef Shank with Radish in Clay Pot

  Beef brisket and radish slow-cooked in a clay pot, using blanching, stir-frying, and simmering methods to make the beef tender and flavorful, with the radish absorbing the rich broth to become sweet and delicious.
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  Northwest Hand-Beaten Beef Balls

  Northwest hand-beaten beef balls use premium beef leg meat, repeatedly pounded by hand to release gelatin for a chewy texture. Served with secret sauce or in clear soup, rich in aroma and firm in texture.
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  Skewered Lamb on Steel Rod

  Skewered lamb kebabs, made by cutting fresh lamb into chunks and threading them onto steel skewers. Slowly grilled over charcoal until the outside is charred and the inside remains tender, with a special sauce brushed on during cooking for added aroma, then sprinkled with适量 of cumin and chili powder for flavor.

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