The method for making BiangBiang noodles with oil-doused chili sauce

　　[Ingredients]

　　Flour300 grams;YellowYellow bean sproutsA small amount;Chinese flowering cabbage2 heads;ScallionsA small amount;

GarlicA small amount;OilAppropriate amount;SaltA small amount;

　　Vinegar

　　A small amount;

Chili powder

A little.

3. Knead the dough by hand until it reaches the "three lights" standard: smooth dough, clean bowl, and non-sticky dough.

Materials collection picture:

1. Place the flour in a clean bowl and pour cold water into the center.

2. Use chopsticks to slowly mix the flour into clumps, adding salt can make the dough firmer, then add an appropriate amount of water until all the flour is evenly mixed.3. Knead the dough by hand, kneading to a standard "three lights": the dough should be smooth, the bowl clean, and the dough not stick to your hands.

4. Cover with cling film and let it rest for 30 minutes.

5. Take out the dough and roll it into a long rope.FlatbreadShape the dough into a flat round with two marks using a rolling pin.

6. Cut the dough evenly into small portions.(I rolled wider noodles, each portion about 35 grams, if narrower noodles, use around 20 grams.)7. Prepare an oiled flat dish and place the dough pieces inside, brushing them with oil again, then cover with cling film for one hour to rest.8. After resting, you'll find the dough very soft. Stretch a small piece of dough into

Noodles

11. Make one mark in the center with the rolling pin.

9. Hold both ends of the dough and stretch it, repeatedly hitting the center against the board to elongate it.Then tear the noodles apart along the crease.

10. Use the same method for smaller pieces of dough, stretching them, pulling them longer.Then tear them from the middle to complete.

11. This is the prototype of a firm-tasting stretched noodle.

The width really looks like a "waistband"!

12. Use the same method to stretch all small and large dough pieces into noodles.13. Put the stretched noodles in boiling water, cook until done, then drain and serve in a bowl.14. Prepare chopped scallions,gingerpieces, garlic pieces.Chili powder,

peanutcrumbs，Mongolian vinegar15. Pour the noodles withsoy sauce

and aged vinegar, mix well with a fork.

16. Heat oil in a pan.17. Drizzle over the chili powder, sizzling and releasing an aroma.Make sure the oil is very hot; otherwise, it won't have that savory taste.Biangbiang noodles are a famous traditionalnoodlesRoujiamoin Shaanxi province. Represented by dishes such as mutton soup with wheat noodles and BiangBiang noodles, they became widely known after President Xi Jinping hosted a dinner for Honorary Chairman of the Kuomintang, Lien Chan.

Biangbiang noodles are a well-known traditionalnoodlesis a type of hand-pulled noodle, where the skillfully combined "biang" character symbolizes its complex and intricate process.in Shaanxi's Guanzhong region. This "Biang" character represents both the production characteristics and the spirit of the people who make them. The sounds that this name evokes include:1. The sound of noodles falling into boiling water.

2. The chewing sounds when eating.3. The sound of stretching and hitting the dough on the board.Foreigners often interpret or pronounce it as several different sounds, such as:

1. The crack of a whip;2. Firecrackers exploding;3. A slap;4. Gunfire from soldiers practicing shooting targets;5. Heavy objects crushing light ones;

6. Clappers hitting boards.7. Raindrops falling on the ground in a heavy downpour.Only after seeing and tasting the process of making BiangBiang noodles can foreigners truly understand this sound.

Local people often interpret or pronounce the sounds as follows:1. The crackling sound of a whip used to drive horses;2. The sound of firecrackers;3. The slap of a hand hitting someone;4. The sound of soldiers shooting at targets;5. The sound of a heavy object crushing something light;6. The sound of clappers striking together;7. The sound of raindrops falling heavily.