Master the Art of Hand-Ripped Biang Biang Noodles with Xi'an Famous Foods CEO

New York City's beloved Xi'an Famous Foods, known for its iconic hand-ripped biang biang noodles, recently offered a glimpse into the traditional preparation of this culinary staple. Jason Wang, CEO of Xi'an Famous Foods, demonstrated the intricate technique of creating these signature noodles, emphasizing the importance of wrist movement and leveraging gravity. Wang began by showing how to pick up a piece of dough and hold it "like a book." He then instructed viewers to stretch the dough past their shoulder before commencing a rhythmic swinging and slapping motion against the counter. This action, he explained, is crucial for lengthening the noodle while simultaneously producing the distinctive "biang biang" sound, which gives the noodles their name. Once the dough reaches a length of at least four feet, Wang demonstrated how to take the middle, where a slight indentation is present, and rip it apart to create two separate noodles. He clarified that it's not necessary to rip it all the way through. Wang highlighted that the technique primarily relies on wrist action rather than arm strength, using the dough's swing to facilitate further stretching. This masterclass provides valuable insights into the traditional craft behind Xi'an Famous Foods' renowned biang biang noodles.

Los Angeles Times

Get the most bang from these hand-pulled biang biang noodle spots

Originating from Xi’an, China, they're called biang biang noodles because of the sound of the dough being slapped against the counter when the chef m…