An entrepreneur from China has set up a thriving business in Sweden selling traditional Lanzhou beef ramen from his hometown on the mainland. Zhou Yan, 31, from Gansu province in north-central China, opened the Ox Lan Beef Noodle eatery in the country’s capital, Stockholm, on March 25 and quickly attracted local customers. He is now earning one million yuan (US$140,000) a month.
The restaurant is so popular that Zhou had to add extra outdoor seating to accommodate the overflow. “On peak days, we sell more than 300 bowls of noodles, which is the maximum a noodle chef can make,” said Zhou. Lanzhou noodles, known for their unique hand-pulled technique, have outshone local Japanese ramen shops, which typically use pre-made noodles, according to Zhou.
Fresh handmade noodles are prepared in front of customers by skilled noodle chefs, who repeatedly roll, pull, and twist the dough into thick and thin strands, resulting in a texture that is more chewable than the machine-made versions. Many local influencers visit the restaurant with their cameras to film the chefs practising their skills Originating from Lanzhou, a city along the Yellow River and a historical stop on the ancient Silk Road, the noodle-making process dates back to the Tang dynasty (618-907). A proper bowl features top-quality beef and hand-pulled noodles and is expected to meet five standards.
A clear broth, white radishes, bright red chilli oil, jade green coriander, and smooth yellow noodles. Zhou, originally .
