Shijiazhuang Beef Banmian Noodles

Beef banmian is a broad noodle made by rhythmically slamming and stretching the dough on a board, served in a glossy red, deeply spiced beef broth with braised egg, tofu skin and greens—the most common bowl of noodles on Shijiazhuang's streets.

Banmian originated in Taihe County, Fuyang, in Anhui province, where it is known as "Taihe mutton banmian." In the 1980s and 90s workers from Fuyang brought the craft to Shijiazhuang, where it was adapted by swapping mutton for the beef that suited northern palates, producing the curious scene of "authentic Anhui beef banmian" on every corner—now embraced by the city as its signature snack.

Diners pile on extra braised eggs, tofu skin or sausage; the broad noodles swim in fiery broth, best slurped hot with a cold soda or raw garlic to cut the heat, the heartiest of everyday meals and late-night suppers in Shijiazhuang.

The broad, springy slammed noodles, the glossy red and spicy beef broth, and the curious identity of an Anhui-born dish turned Shijiazhuang emblem are the unmistakable marks of beef banmian.