Write the prefix of acupoint first, then Yao, Yan, Yao, then Long, Ma, Long, the moon on the left, the bottom of the heart on the right, and finally the bottom of the walk. The memory formula is: fly to the sky at one o'clock, the Yellow River bends at both ends, the mouth is wide open, the words go forward, the left one is long, the right one is long, the east one is twisted, the west one is twisted, there is a king Ma in the middle, the moon edge, the bottom of the heart, leave a hook to hang sesame candy, and take a car to visit Xianyang.

The definition of the word biang:

1, like a sound word, refers to the sound of noodles hitting the chopping board. A kind of pasta used in Guanzhong area of Shaanxi Province, namely biangbiang noodles, is a traditional folk flavor pasta in Guanzhong area of Shaanxi Province, especially the flour ground from Guanzhong wheat, which is usually hand-rolled into wide noodles.

2. Onomatopoeia refers to the sound of slapping on the face or the sound of something with a large area falling to the ground.

The origin of the word biáng is like the shape of a unicycle. A little flying to the sky refers to the straw hat of the flour seller, leaving a hook to hang hemp candy refers to the twist hanging next to the car, which means that the driver twists the cart left and right when walking to keep the unicycle balanced, and the left one is long, and the right one is long, which means the long-faced bag on the side of the car. Ballads can be said to highly summarize the shape and hardships of ancient road drivers, and the horse characters of King Ma and the cave characters of the word head represent men and women respectively.

The practice of biangbiang noodles

1, pour the high-gluten flour into a large bowl, gradually add warm water, and stir the flour until a firm dough is formed. Put the dough on the table and knead it for 10 to 15 minutes until the dough becomes smooth and elastic. Put the kneaded dough back into the bowl, cover it with a wet cloth or plastic wrap, and let it stand for 30 minutes to rest and relax.

2. Take a piece of dough, roll it into a long thin sheet with a rolling pin, the width is about the size of the palm, and then stretch it hard in the middle of the dough sheet to make it wider and thinner, forming a wide noodle band. Place the pulled dough belt on a plate or countertop sprinkled with flour and repeat the above steps until the dough is used up. Boil water in a large pot and add some salt.

3. Put biangbiang noodles in boiling water and cook for about 3 to 5 minutes or until the noodles are cooked, but they are still chewy. Pick up the noodles through the net or chopsticks, drain the water, and mix with your favorite seasonings and ingredients, such as Chili oil, minced meat and vegetables.