Xinjiang Pulled Noodles (Latiaozi)

Banmian, called lanman by the Uyghurs and latiaozi by locals, is made from a salted dough repeatedly kneaded and pulled by hand into even long strands, boiled, drained and dressed with a freshly stir-fried topping of beef or lamb and seasonal vegetables, then mixed and eaten.

Latiaozi is a noodle tradition shared by the Hui and Uyghur peoples of the northwest, linked by the Silk Road to the wheat-food cultures of Central and West Asia, and over time became the most common bowl of noodles on every street in Xinjiang.

Noodles and topping are served apart and mixed at the table so the sauce coats every strand; common toppings include stir-fried pork with chilli, tomato beef brisket and mushroom lamb, with a bowl of the noodle broth on the side.

The springy bite of the hand-pulled noodle, the wok-char of the topping and the ritual of mixing vegetable and noodle together are the clearest marks of Xinjiang banmian.