Biangbiang

Biang biang is a type of hand-pulled noodle originating from Shaanxi province in China. It is characterized by its wide, thick, and chewy texture. The name "biang biang" is onomatopoeic, said to imitate the sound of the noodles being slapped against the work surface during the stretching process. The dough is typically made from wheat flour, water, and salt. It is kneaded, rested, and then stretched by hand into long, flat strands.

The noodles are often served in a variety of ways, but a common preparation involves topping them with a mixture of chili flakes, Sichuan peppercorns, garlic, and scallions. Hot oil is then poured over the toppings, which sizzles and releases the aromas. Other common accompaniments include vinegars, soy sauce, and sometimes a fried egg or pieces of lamb or pork. Biang biang noodles are a staple of Shaanxi cuisine and are recognized for their distinctive texture and robust flavors. A famous feature associated with biang biang noodles is the complex Chinese character used to write "biang," which is one of the most intricate characters in the Chinese language.