What is the name of the thick wheat noodle used in the Chinese dish biangbiang noodles?

Biangbiang mian is the name of the Chinese noodle dish made with unusually wide, thick wheat noodles. It is strongly associated with Shaanxi cuisine and is often served with chili oil, vegetables, vinegar, and other savory toppings.

The noodles are made by pulling and slapping broad strips of dough against a work surface. Their width and thickness are central to the dish’s identity, and descriptions often compare them with belts. The noodles are usually hand-pulled rather than extruded by a machine.

The name is famous for the complexity of its Chinese character, which is rarely used outside this dish’s name. The character has many strokes and has become a cultural curiosity, although different written forms and explanations exist.

Biangbiang mian is not the same as dan dan mian, which is associated with Sichuan cuisine and a sesame- or chili-based sauce. Both are Chinese noodle dishes, but their regional identities and preparations differ.