PART TWO - XI'AN Chapter 6 - Biang Biang & Liang Pi noodle review

Biang Biang noodles @ Noodle King, Xi'an

Two variations of Liang Pi noodles @ Wei Jia, Xi'an

I couldn't end this section on #Xian #China without mentioning Shaanxi province's two most famous noodle dishes. Biang Biang and Liang Pi.

The name Biang Biang is thought to have come from the sound the noodles make when it is slapped against the table during the pulling process. And Liang Pi translates to cold skin noodles.

To the inexperienced, it can be hard to tell the difference between the two as both the classic version of these dishes are smothered in chilli oil and contain similar ingredients so they look almost identical at first glance. On closer inspection, Biang Biang's defining trait is its thick belt like noodles and what also sets both apart is how their noodles are prepared.

With Biang Biang, after the noodles are rolled, pulled and hand ripped they are tossed into boiling water to cook. Whereas with Liang Pi, the process involves 'washing' the dough in water then steaming the left over starch so it resembles a translucent thin pancake which afterwards is cut up into strips of noodles. Liang Pi is traditionally eaten cold at room temperature and includes the gluten left over from the washing process.

Like the noodles, the gluten is also steamed and later added to the bowl during assembling of the dish.

These days the popularity of Biang Biang noodles means that you can find them with many variations of toppings. The one in the first picture is from a restaurant in Xi'an called Noodle King which even serves a half and half combo.

Biang Biang with tomato and eggs on one side and a soybean paste gravy on the other!

The second photo is Liang Pi from a popular restaurant chain in Xi'an called Wei Jia.

If you like your noodles chewy, spicy and pungent then these two Xi'an favourites need to be on your to eat list.