Biang biang mian (biángbiáng面 — the word biang is one of the most complex characters in Chinese writing, with 58 strokes, and exists only in the context of this noodle's name) is the thick, wide, belt-like noodle of Xi'an and Shaanxi province — a single noodle per portion that can be 60cm long and 5-8cm wide, torn from a flat dough and then dressed with a spiced, chilli-and-garlic-forward sauce. The name biang biang refers to the sound the noodle makes when slapped against the counter during preparation. It is one of the eight unusual foods of Shaanxi (Qin Ba Guai, 秦八怪).
The dough: 300g plain flour, 165ml warm water, 1 tsp salt. Knead until smooth. Rest 30 minutes. Divide into portions (approximately 60-70g each). Roll each portion into a rectangle approximately 25cm long, 5cm wide, and 3mm thick. The slapping technique: Hold the rectangle at both short ends. Lift and slap the center against the counter firmly (the biang biang sound) while simultaneously pulling the two ends apart — the noodle stretches to approximately 60cm while maintaining the flat belt shape. The edges tear into a slightly ragged fringe — this is normal and desirable. Immediately drop into boiling water. Cook 2-3 minutes. The dressing: Chilli garlic sauce (2 tbsp chilli flakes + 3 cloves finely minced garlic + 1 tbsp black vinegar + 1 tbsp soy sauce + 1 tbsp sesame seeds placed in a bowl). Pour very hot oil (at least 180C, ideally 200C) over the chilli-garlic mixture — it will sizzle and bloom. Mix. Drain the noodle directly into the sauce. Toss. Top with sliced cucumber or vegetables.
Fuchsia Dunlop, Every Grain of Rice (2012)