Traditional noodle dish: Boyuzi

Boyuzi is a traditional noodle dish particularly loved by people in Zhangye, Gansu province. Originally created in Shanxi province and later popularized in the Xinjiang Uygur autonomous region, it has now become a distinct specialty in Zhangye.

The name describes its appearance and how it is made. Bo refers to the scraping technique used to shape the dough, while yu — the Chinese for fish — comes from its resemblance to small fish, each about 10 centimeters long.

To make boyuzi, the kneaded dough is placed on the edge of a bowl. A chopstick is used to scrape pieces directly into boiling water. Once cooked, the noodles are served stir-fried or mixed with toppings.

In Zhangye, the most classic way to enjoy boyuzi is stir-fried with tender local mutton or beef, cooked quickly over high heat along with vegetables and seasonings.

The dish is aromatic, slightly chewy, and richly flavored. It can also be served with meat sauce, stir-fried dishes, or minced meat condiments.

Widely available in local restaurants, boyuzi is not only a popular everyday meal but also a dish that carries a sense of tradition and local flavor.