Introduction
Biang Biang noodles, a signature dish from Xi’an, Shaanxi Province, are famous for their distinctive wide, belt-like shape and the unique process of pouring searing hot oil over the noodles. The name “Biang Biang” is an onomatopoeia that mimics the sound made when the dough is slapped against the counter during the noodle-making process. This local specialty has become an international ambassador for Shaanxi’s noodle culture.My hometown is Henan, a place where wheat-based dishes are the staple food. I absolutely love the hot oil-splashed noodles (Biang Biang noodles) from Xi’an, which typically comes with toppings like bean sprouts, tofu, and fresh greens. When the dish is just served and you start mixing it, you can smell the fragrant aroma of the chili oil, which makes your mouth water instantly. The vinegar seasoning gives the noodles a subtle sweet aftertaste, and the noodles themselves have a perfect chewy texture. To try the most authentic Xi’an noodles at Han Si Yao restaurant, my friend and I patiently waited for an hour. Just remember to visit during meal times to experience this delicious dish.
Location
- English Address: No. 860, Qiujiang Road, Jing’an District, Shanghai.
- Chinese Address:上海市静安区虬江路860号
Characteristics
Noodle Features
- Width: Approximately 2-3 cm
- Length: Up to 30 cm or longer
- Thickness: About 2 mm
- Texture: Chewy and elastic
Preparation Method
The dish is distinguished by its method of finishing: scalding hot oil is poured over chili powder and other seasonings, creating an aromatic and spicy sauce that coats the fresh hand-pulled noodles.
Ingredients
Main Ingredients
- High-gluten flour
- Cooking oil
- Water
- Salt
Seasonings
- Chili powder
- Minced garlic
- Chopped green onions
- Cilantro
- Soy sauce
- Vinegar
- Ground Sichuan pepper (optional)