How to write traditional Chinese characters on biangbiang surface

Write the prefix of acupoints first, then waist, face and Yao, then dragon, horse and dragon, the moon on the left, the bottom of my heart on the right, and finally the end of walking. 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 move forward, the left one is long, the right one is long, the east one is twisted, and the west one is twisted. There is a horse king in the middle, beside the moon, at the bottom of my heart, leaving a hook to hang sesame candy and traveling in Xianyang by car.

The definition of the word biang:

1, pictophonetic character, refers to the sound of noodles hitting the chopping board. Biangbiang noodles, a kind of pasta used in Guanzhong area of Shaanxi Province, is a traditional folk flavor pasta in Guanzhong area of Shaanxi Province, especially the flour ground from Guanzhong wheat, which is usually rolled into wide noodles by hand.

2. Onomatopoeia refers to the sound of slapping or the sound of a large area falling to the ground.

The origin of the word biáng is like the shape of a unicycle. A little flying refers to a straw hat selling flour, and leaving a hook to hang hemp candy refers to a twist hanging next to the car. It refers to the driver twisting the cart left and right to keep the unicycle balanced when walking. The length on the left and the length on the right refer to the long face bag beside the car. Folk songs can be said to highly summarize the modeling and hardships of drivers in ancient roads. The horse characters of Mawang and the cave characters of prefix 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 thin slice with a rolling pin, the width is about the size of the palm, and then stretch it hard in the middle of the dough to make it wider and thinner, forming a wide noodle band. Put the pulled dough 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. Boil biangbiang noodles in boiling water for about 3 to 5 minutes or until the noodles are cooked, but they are still chewy. Pick up the noodles through a net or chopsticks, drain the water, and mix with your favorite seasonings and ingredients, such as Chili oil, minced meat and vegetables.