When it comes to biang biang noodles, many people wonder: are they always handmade? Traditionally, the answer is yes. But these days, some shops have started using machines to keep up with demand. Let’s take a closer look.
Traditional Handmade Biang Biang Noodles
Authentic handmade biang biang noodles get their unique texture from a process known as “three kneads and three wakes.” This means the dough is kneaded and left to rest three times before it’s hand-pulled into those wide, chewy strips we all love. They’re usually boiled three times as well, which gives them that perfect firm-yet-springy bite.
This traditional method is especially common in the Guanzhong region of Shaanxi. Even today, some artisans stick strictly to the old-school approach. Take Bu Erlong’s family, for example—they’ve been crafting biang biang noodles completely by hand since the Guangxu period!
Modern Machine-Made Biang Biang Noodles
As biang biang noodles have grown in popularity, some shops have turned to machines to press the dough. Machine pressing is faster and produces a more uniform shape, but the texture isn’t quite the same as the handmade version.
Bu Erlong’s shop offers a interesting example of blending old and new: they use a machine to press the noodles but still maintain the hand-pulled style. This approach helps them preserve the traditional craft while keeping up with customer demand.
Handmade vs. Machine-Made: What’s the Difference?
So, what really sets them apart? Handmade biang biang noodles are known for their irregular width and extra chewiness. The process of stretching and “slapping” the dough (which is where the “biang biang” sound comes from!) creates tiny air pockets and a delightfully bouncy texture.
On the other hand, machine-pressed noodles come out neat and even every time. They’re still delicious, but if you’re looking for that authentic, rustic experience—the kind you’d find in the Guanzhong region—you can’t beat truly handmade biang biang noodles.
