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    Biang Biang Noodles

    There is a special kind of noodles in Xiangshi province, where Xi'an is located, in Western China. Called biang biang mian (Chinese for noodles), this is considered by the Chinese to be one of the ten wonders of China.

    The special significance of these noodles is emphasized in part by the Chinese character for "biang":


    One of the most complex characters in contemporary Chinese use, this character is not found in modern dictionaries or even in the Kangxi dictionary which is suppose to be the definitive compilation of traditional characters in the Chinese language. It is written in 57 strokes. No Chinese that I have met, including some very educated people, knew how to write this character. In fact, it is so complicated that there is a little ditty that people memorize in order to remember how to write the character (I want to try it here to see if I can get some Chinese on this site).

    Traditional 一點上了天,黃河兩道灣,八字大張口,言字往進走,你一扭我一扭,你一長我一長,當中加個馬大王,心字底月 字旁,掛個丁丁叫馬杠,坐着車車逛咸陽。

    Simplified 一点上了天,黄河两道湾,八字大张口,言字往进走,你一扭我一扭,你一长我一长,当中加个马大王,心字底月 字旁,挂个丁丁叫马杠,坐着车车逛咸阳。

    The noodles are flat, thick, and long. It is sort of fried with all sorts of materials. Quite chewy and filling, biang biang mian is usually served in a huge dish and usually suffices to feed half a dozen persons in one sitting.


    Source

    Wise.

    #2
    Originally posted by Wise Young
    There is a special kind of noodles in Xiangshi province, where Xi'an is located, in Western China. Called biang biang mian (Chinese for noodles), this is considered by the Chinese to be one of the ten wonders of China.

    The special significance of these noodles is emphasized in part by the Chinese character for "biang":


    One of the most complex characters in contemporary Chinese use, this character is not found in modern dictionaries or even in the Kangxi dictionary which is suppose to be the definitive compilation of traditional characters in the Chinese language. It is written in 57 strokes. No Chinese that I have met, including some very educated people, knew how to write this character. In fact, it is so complicated that there is a little ditty that people memorize in order to remember how to write the character (I want to try it here to see if I can get some Chinese on this site).

    Traditional 一點上了天,黃河兩道灣,八字大張口,言字往進走,你一扭我一扭,你一長我一長,當中加個馬大王,心字底月 字旁,掛個丁丁叫馬杠,坐着車車逛咸陽。

    Simplified 一点上了天,黄河两道湾,八字大张口,言字往进走,你一扭我一扭,你一长我一长,当中加个马大王,心字底月 字旁,挂个丁丁叫马杠,坐着车车逛咸阳。

    The noodles are flat, thick, and long. It is sort of fried with all sorts of materials. Quite chewy and filling, biang biang mian is usually served in a huge dish and usually suffices to feed half a dozen persons in one sitting.


    Source

    Wise.
    the chinese characters didnt work for me unfortunately, are these similar to the kheow teow flat rice noodles but thicker?
    Last edited by IanTPoulter; 17 Sep 2006, 3:24 AM.

    Comment


      #3
      I see the Chinese characters.

      Now I'm hungry for noodles...

      Comment


        #4
        mac auto loads the fonts
        http://official-linerider.com/index.html

        Comment


          #5
          They sound like a blast. Get it? Biang Biang... a blast. Damn I'm cheezy.

          Comment


            #6
            Originally posted by IanTPoulter
            the chinese characters didnt work for me unfortunately, are these similar to the kheow teow flat rice noodles but thicker?
            I was afraid that the display of the chinese characters would be font dependent. I think that these are buckwheat and not rice. Very chewy.

            Wise.

            Comment


              #7
              chinese characters worked on my dell.

              are you getting fat, wise?

              Comment


                #8
                The characters all came out fine for me. What's really strange is they are italicised where Ian quoted you - they came out fine there, too. I've never seen Chinese characters in italics before! The biang character is very interesting, thanks for showing it here.
                I was in Xian for a couple of days nearly 20 years ago, wish I had heard of biang biang mian then. Paid a visit to the hospital & talked a bit about dual chamber pacing with a few docs there. The hospital seemed like a pretty bare & bleak place, from what I remember.
                - Richard

                Comment


                  #9
                  yes, Im missing fonts I think, but I do most of my posting on a work PC and cant load anything on.

                  Comment


                    #10
                    too bad ian. tho my work pc picks this up and i didn't load any fonts. how old is your work pc?

                    Comment


                      #11
                      Originally posted by cass
                      too bad ian. tho my work pc picks this up and i didn't load any fonts. how old is your work pc?
                      Cass, its pretty modern but I think I have a very bare bones operating system. As I work (well I get paid for doing nothing really) at an institution that is extremely sensitive about industrial espionage I am unable to download anything at all onto my PC

                      Comment


                        #12
                        Now back to my favourite topic, asian food. Has anyone had Nonja cooking? A cross between Chinese and malay cuisine, I got hooked on this in the 70's.
                        http://www.saudiaramcoworld.com/issu...winds.meet.htm
                        Nonya cooking is the result of blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The food is tangy, aromatic, spicy and herbal.

                        Comment


                          #13
                          Dr. Young,

                          I am Indonesian of Chinese descend. My Chinese tutor from China (Fu Jian province) never see this word or heard about it. She said it could be a phrase which words then put together to form a symbol. The noodle look like Wonton skin but thicker. It should not be difficult to make if have pasta maker. I lived in United States for 6 years, but trips to China really astounded me. It is certainly a vast country. Their public places really huge. I never see so many people gather in one place.

                          Hello Ian,
                          Are you craving for NYONYA food? I live around Nyonya food (read NYA as in SONYA). What can I do for you ? Nyonya food came from earlier Chinese settlers in Southeast Asia, mainly Malaysia, Singapore and Indonesia. It is a melting pot between Chinese and Malay food as the first Chinese settler mix marriages with local. But subsequent generations retain its Chinese roots as more influx of Chinese immigrants coming in. My great grandparents and grandparents could be the last influx of Chinese immigrant, they came around 1930's.

                          Netti

                          Comment


                            #14
                            hey Netti, masakan kegitu memang candaku. Waktu saya tingal di maylaysia dan Indo dulu, saya makan setiap hari. Tapi tidak kurang lagi di australia , isteri saya pandai masak makanan kegitu.
                            Netti , hope you dont mind me excercising my bahasa, its been a while.
                            I would eat that type of cooking every day if I could.

                            Comment


                              #15
                              Dear Ian,

                              It is my pleasure. Hope you don't mind I make some correction : Kegitu (begitu), Candaku (kegemaranku/kesukaanku). The rest are perfect Bahasa.

                              Excuse my geography. Where is The Antipodes ? (maafkan geography saya, dimana Antipodes ?)

                              Nett..

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