I love my noodles and my favourite way of having them is dry and spicy.
On a recent day out in the central city, I made a trip to an old favourite - Biang Biang Noodles.
The little eatery, located up the escalator on 246 Queen Street towards Lorne Street is home to a menu offering a variety of Xi’an specialities.
But with its business name as Biang Biang, clearly you know what I’d be having for lunch, right?
Biang Biang noodles originated from the Shanxi province of Xi’an, and it got its name from the loud ‘biang biang’ sound when the stretched noodle dough is slapped onto the countertop as it’s being made.
You can watch the chefs prepare your noodles here as they do in Xi’an’s eclectic Muslim quarters. The chefs pull and stretch the dough shaping them into noodles, a fascinating technique.
The biang biang noodles are thicker and wider than the normal hand-pulled la mian.
On the menu are a variety of options - from having them with tomato and egg, stewed meat or minced meat.
I like to have mine simple and would go for the ‘original’ - basically just the biang biang noodles topped with chillies, peppers and its special soy-themed sauce.
Though broad and looking like belts, the noodles are moist and do not clump together when you mix it up with the sauces even when left for a period of time. The sauce truly packs a punch and clings well to the noodles.
Other dishes worthy of trying are the rougamo, a Chinese street food sometimes described as Chinese burger dating back to the Qin Dynasty (221 BC-207BC).
You can choose to have your baked flatbread stuffed with pork, cumin beef or spicy potato.
There are also a selection of dumplings, ranging from beef, chive and eggs to lamb fillings and also a variety of vermicelli and cold noodle dishes.
Just for background, the owners of Biang Biang Noodles say China’s Shaanxi province is famous for this particular style of cooking.
“Making elaborate use of everyday ingredients, meals can encompass tasty hotpots, hearty stews and delectable dumplings,” they said.
“Characterized by strong flavours, nourishing meals and an emphasis on savoury aromas such as salt, garlic, onion and vinegar, Xi’an has its own particular take on the province’s approach to cuisine.”
It is said also that the people of Xi’an take their food seriously and the local dishes are fervently promoted and defended by the people who live there.
“As a result, you’ll find that quality and passion will be at the heart of everything you eat.”
If you have yet to try Xi’an cuisine or want a great Chinese noodle fix, Biang Biang in the CBD is definitely a place you’d want to head to.
Biang Biang City
203/246 Queen Street, Auckland CBD, Auckland 1010
Open: 11am - 7pm (Sun - Wed) 11am - 7:30pm (Thu - Sat)
