In past centuries, Shaanxi’s biang biang noodles were little more than a humble local dish, mostly consumed by time-strapped workers who didn’t have occasion to artfully pull thin noodles. Compared to other noodle varieties from north-west China, biang biang were less known outside of Xi’an. But they were a comforting and beloved staple among locals, for whom the backstory and written character were common knowledge.Megan Zhang (BBC)