Biángbiáng noodles (Chinese pinyin: Biángbiáng miàn, biang is a compound word, so it can't be written in many ways, so it is often written as Biángbiáng noodles, biángbiang noodles or standard noodles, ice and ice noodles instead), which is a traditional flavor noodle in Guanzhong area of Shaanxi Province and a traditional Shaanxi belt noodle. Named after the sound of biang and biang in the production process.

The practice of biangbiang noodles:

1.？ Dice ginger, garlic and red pepper. Stir-fry the eggs and tomatoes and blanch the spinach for later use. Slice and shred fresh meat, add starch and egg white, stir well, and fry in oil for later use.

2.？ Noodles are cooked in a pot. It is recommended to go to the supermarket to buy handmade noodles. The traditional hand Lamian Noodles is the most authentic.

3.？ After the noodles are out of the pot, spread the prepared meat stuffing, scrambled eggs with tomatoes and diced ginger and garlic. Add appropriate amount of dried Chili noodles. Wait for oil.

4.？ Heat the oil in the pot. When the oil is hot (80%), pour it into a bowl and add a proper amount of salt and monosodium glutamate. Dip the oil in the pot while it is hot, pour the old vinegar into the pot and stir the oil.

5.？ Stir well and serve.