is there a kind of pasta called biang in Shaanxi? How to write the words? Do you know?

Shaanxi has a Biángbiáng surface.

Biángbiáng noodles (Chinese pinyin: Biángbiángmiàn,biang word is a compound word, which can't be input into the computer in many ways, and are often written as BiángBiáng noodles, biángbiang noodles or Biao Biao Biao noodles instead), which is a traditional flavor noodle in Guanzhong, Shaanxi Province, and is a traditional Shaanxi belt noodle. It is named after the sound of biang and biang in the production process.

Biángbiáng noodles are written as shown in the figure:

Extended information

Biángbiáng noodles are flour ground from wheat in Guanzhong, which is usually pulled by hand to grow into wide noodles. Refined from the first-class flour, mixed with soy sauce, vinegar, monosodium glutamate, pepper and other condiments into noodle soup, fished in noodles, and topped with hot vegetable oil.

the main ingredients of p>Biángbiáng noodles are shredded carrots, green garlic, ginger, garlic, scallion, noodles, peanut oil and pepper.

nutritional value of p>Biángbiáng noodles: the noodles contain a high amount of heat to meet the energy needed for one day.

Biángbiáng noodle pasta features: hot and sour, delicious, dampness-promoting and stomach-warming.

reference source:

-biangbiang face how to write biangbiang characters of biangbiang face biang Shaanxi? Seek a picture!

the pronunciation of biang (softly or disyllabic) (biang, biang) in Shaanxi dialect is the so-called belt surface. (The pronunciation of this word is correct in Shaanxi dialect if it is pronounced softly or twice in Mandarin). biang is an extremely complicated word with 42 simplified pictures and 56 traditional pictures.

this word is not a pattern, but a text. There are many strokes, complex structure and strong cultural flavor. The exact font of this word can't be found in the regular dictionary, nor in Cihai, and foreigners don't know it. It is the title of a kind of noodles eaten in Guanzhong area of Shaanxi Province: biangbiang noodles. The word Biangbiang is just a substitute. This word, like Wu Zetian's own nickname, is called "Living Currency Lie". It's not used anywhere except on her number.

Biang_iang noodle is a famous snack in Shaanxi province. This ingenious and humorous combination of "biang" summarizes the origin characteristics of biang_iang noodle, the feeling of eaters, the key points of making technology, raw materials, seasonings, the hard work of noodle makers, the temperament of Qin people, the broad-minded and angular heart, and the refreshing spirit of suffering and having fun, which leads to the food culture that Shaanxi people are proud of. Among the top ten monsters in Shaanxi, "noodles are like belts" refers to this kind of noodles.

The pronunciation of "biangbiang" is an onomatopoeic word, and its cross talk name is as follows:

Mian will sound "biangbiang" on the board during the rolling and pulling process;

when the noodles are in the pot, the sound of "biangbiang" will be made on the edge of the pot;

In the process of taking out the noodles, seasoning and stirring, it makes the sound of "biangbiang";

when the face is at the entrance, the sound of "biangbiang" will be made at the mouth;

the surface with the above sound characteristics is very flexible and elastic, and the entrance is stiff. Xi' an pasta biangbiang noodles

biángbiang noodles (UU noodles, Biaobiang noodles) are traditional Han-flavor pasta in Guanzhong area of Shaanxi Province, which is named because of the sound of biang and biang in the production process.

There is a saying in Shaanxi that goes, "When the bench doesn't sit and squat, the house is half covered, the girl doesn't talk to the outside world, Papa wears it on her head, the noodles are like belts, the pot helmet is like a pot cover, and the oil is pungent, but the Shaanxi opera doesn't sing and roar". Among them, the phrase "noodles are like trouser pockets" refers to the special food of Shaanxi: biangbiang noodles.

authentic biangbiang noodles, the width of a noodle can reach two or three inches, and the length is about 1 meters. When it is thick, it is almost as thick as a coin, but when it is thin, it is as thin as a cicada. A noodle can manage a meal.

the method of p>biangbiang noodles

1. First of all, make dough: be sure to use cold light salt water to mix the noodles. Pay attention to the technique when mixing dough. Xi 'an pays attention to pouring water on the back of the hand. Simply put, don't add water directly to the flour, but pour water on the back of the hand of the dough with a spoon, so that the water can flow into the flour little by little and knead the dough at the same time.

2. The amount of water added is judged according to the hardness of the dough. The dough for biangbiang noodle needs to be a little harder. When the hardness of the dough is suitable, it will enter the proofing stage, and the overall proofing time is about 1 hours, but it needs to be kneaded again every 15 minutes.

3. After the dough is proofed, cut it into pieces and knead it into round strips by hand. Take a plate and pour a little cooking oil into it. Wrap each round strip in oil and put it into the plate, and then seal it with plastic wrap for later use.

4. Mix the marinade. First, put the base oil in the pot, add the broken eggs and stir-fry them, and then take them out (stir-fry the eggs as much as possible). Then add a little base oil and stir-fry the peeled and diced tomatoes, add light soy sauce and clear water and continue to stir-fry until they are mature, and then pour them directly into the fried eggs.

5. Disgusted meat: put a little more base oil in the pot, add onion and ginger, add diced pork and stir fry. After the diced pork changes color, add appropriate amount of cooking wine, soy sauce, allspice powder, sugar and dried Chili, stir fry evenly, cover and stew for 11 minutes, then cook with balsamic vinegar and stew for 5 minutes, and finally add a little salt to taste.

6. Take out the dough just made, roll it out with a rolling pin, flatten it, then stretch it and beat it on the chopping board for a few times and put it directly into the boiling water. Note that the ends of the noodles will be slightly thick, and then manually pull it before putting it into the pot.

7. The noodles can be put into the bowl after being boiled for about 1 minutes. Next, add garlic paste and pepper noodles to the noodles, then pour hot oil on the garlic paste pepper, and immediately pour soy sauce and vinegar on the garlic paste pepper while the oil is hot. Finally, add tomatoes, eggs and minced meat and mix well.