Shaanxi Biáng Biáng Noodles — Technique Deep Dive (裤带面)
Shaanxi Province — Xi'an area
Belt-wide flat noodles (ku dai mian — trouser-belt noodles) made from high-gluten flour water dough stretched and slapped against the work surface to develop gluten before poaching. The dressing is equally important: raw garlic, spring onion, and chilli flakes arranged on top, then scalding hot oil poured over to flash-cook the aromatics before tossing with black rice vinegar and soy.