Q: Could you tell us about the history of Lanzhou Beef Noodles and what inspired the owners to open a location here in Chinatown?

Peter: Our original location opened in 1915 on 26th street. We had a great teacher from China, and he had many students at the 26th street location. The business did well, and we opened a second restaurant in Chinatown, which was a good location considering our roots in China. The old guys working in the kitchen here are actually the students of the teacher’s students. Right now, we’ve had this location in Chinatown for around seven months, and we started in February.

Q: Can you walk us through a bit of the process of making your signature hand-pulled noodles and 8-hour beef bone broth?

Peter: For all hand-pulled noodles, the most important thing is the broth. For Chinese noodles, everything is in the broth. We use beef bones, chicken, and a lot of other ingredients, then boil the broth for 8 to 16 hours. I make sure that every order of noodles is cooked well, then drop the chicken in for a great dish.

Q: Many customers enjoy being able to watch the noodle-making in action — why is showcasing that craft important to you?

Peter: It’s kind of like a show. We show the customers what actually goes into the creation of the food they eat, and we spread Chinese cuisine knowledge in an enjoyable way. It brings a feeling of authenticity that shows the customers that our food is clean, fresh, and tasty. Since I’m often at the front counter greeting customers, the window is also important for me to see into the kitchen and make sure everything is okay.

Q: What is your favorite dish on the menu, and why?

Peter: You could say the only reason I work here is for the noodles. I love our signature hand-pulled noodles, and I love the broth more than any other place. We use good chili peppers, have a good roast, and the chefs have great knowledge for a noodle restaurant. Part of working here means that I get free food!

Q: How has Chinatown’s local community responded to your restaurant since you opened?

Peter: Before we opened, a lot of Chinatown was offering Shanghai or Cantonese food, but not much of Northern Chinese food. The business owner next door even treated us as if we were foreign. Many restaurants in Chinatown change or close down, but we have seen success with the Chinatown community.

Q: What do you think has led to the restaurant’s success?

Peter: For this restaurant, we serve good food and stay consistent with our ingredients. We are also very flexible, and if a customer has any special requests, we will try to honor them. When a customer walks into my restaurant, they are not just a customer but my friend and family. 

Q: Looking ahead, what are your goals or dreams for the restaurant?

Peter: I want to maintain our restaurant’s sense of tradition and quality. We want to stay consistent and serve fresh, authentic food. There’s also the goal of doing well enough that we can expand once again.