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The noodles, touted as one of the "eight curiosities" of Shaanxi (陕西八大怪), [1] are described as being like a belt, owing to their thickness and length. Biangbiang noodles are renowned for being written using a unique character. [2] The character is unusually complex, with the standard variant of its traditional form containing 58 strokes.
Shaanxi cuisine uses more noodles than other Chinese cuisines, but Shaanxi noodles are almost always thicker and longer than those of Beijing cuisine, and to a lesser degree, Shanxi cuisine, especially the Biangbiang ones. [1] [2] [3] The taste of Shaanxi cuisine can be quite spicy; however, this can be diluted by adding soy sauce.
Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.
A legend about a student fabricating a character for the noodle to get out of a biangbiang noodle bill also is a commonly-believed hypothesis about the origin of the character. [ 18 ] According to an article on China Daily , the word "biang" actually refers to the sound made by the chef when he creates the noodles by pulling the dough and ...
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English: Traditional character biáng (U+30EDE, radical 162 ⾡ + 54 strokes) in Mingti style, ... biangbiang noodles; Usage on eo.wikipedia.org Bjangbjang-nudeloj;
Liangpi (simplified Chinese: 凉皮; traditional Chinese: 涼皮; pinyin: liángpí; lit. 'cold skin noodles') is a Chinese dish composed of cold noodles made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province , [ 1 ] but has now spread throughout China.