Biangbiang noodles (Chinese pinyin: Biángbiáng miàn, the word biang is a compound word, so it can't be input into the computer, so it is often written as Biángbiáng noodles, biángbiang noodles, or simmered noodles, and the standard noodles are changed), which is a traditional flavor noodle of the Han nationality in Guanzhong area of Shaanxi Province. Named after the sound of biang and biang in the production process.

When it is made, the flour ground from Guanzhong wheat is hand-drawn to grow wide noodles, soy sauce, vinegar, monosodium glutamate, pepper and other seasonings are added to the noodle soup, and the noodles are taken out and drenched with hot vegetable oil.

Legend has it that during the Qin Dynasty, Qin Jun fought for years, and Qin Jun soldiers in Guanzhong area loved to eat noodles, but they could March and fight without rolling pins and chopping boards.

What shall we do in order to make the soldiers eat delicious hometown noodles, a clever cook thought hard and finally came up with a way: he mixed the noodles first, then found a board at random, then grabbed both ends of the mixed noodles, pounded them into long, wide and thick waistbands, and slammed them on the panel, making a "biang, biang" sound.

After cooking, take out a sea bowl. Put seasonings and some bean sprouts and vegetables at the bottom of the bowl in advance. Naturally, you have to pour a spoonful of oil and spicy seeds. When it was served while it was hot, the soldiers scrambled for it, and suddenly there was a gushing trend. After the war, the clever chef returned to his hometown of Xianyang to make a living by selling "biang, biang" noodles.