This dish from Lanzhou in northwest China's Gansu Province is known for its colorful presentation of white radish, red chili oil, green coriander leaves and yellow noodles in a clear beef broth.

It is said that this type of noodle, which is made by stretching and folding the dough into long strands, was invented by a Muslim named Ma Baozi in 1915. Customers get to choose the width of their noodles, ranging from super-wide to tiny, like angel hair pasta. The noodles are made to order, but don't fret - it only takes about two minutes. When you're in a new area and have no idea where to go for a nosh, look for a popular chain restaurant with a bull's head on its sign and grab a bowl.

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