The number of people who know the word "byan-byan noodles" has increased recently.
There are various theories about the origin of the name Biangbiang noodles and the Chinese character "Biáng.svg" used in the notation, and it has not been determined.
According to one theory, the name comes from the sound produced when the dough is stretched.
The raw material is wheat flour, which is kneaded with water and salt to make a dough, stretched with both hands just before boiling, and flattened to a width of 2-3 cm. It has a texture similar to Japanese udon, but it is not cut and molded. The length depends on the length of the table to be extended, and in some cases it is 1 meter. This noodle, which is also listed as one of the "Shaanxi Ten Great Mysteries," is likened to a belt because of its length and wide width.
Around Xianyang City in Shaanxi Province, there is a method of sprinkling pepper or chopped green onions on boiled noodles, sprinkling oil such as hot peanut oil on it, and daring to eat it. Mainstream, especially in winter, eat a large amount of pepper.
It may be eaten with seasonings such as vinegar, salt, soy sauce, peppers, and peppers, and ingredients such as coriander and meat, or it may be added to sour and spicy soups. The food without ingredients was the meal of the poor living in the countryside, but in recent years it has been in the limelight due to its eccentric name and notation, and it has also been offered in cities such as Xi'an.
Ante