Biangbiang noodles originated in Shaanxi province, China, and are a specialty of Xi'an cuisine. These noodles are served in a spicy and flavorful sauce made from chili oil, soy sauce, vinegar, and spices, often with toppings like minced pork or vegetables. Biangbiang noodles are wide, hand-pulled wheat noodles known for their thickness and chewy texture.Biangbiang noodles are named after the onomatopoeic sound "biang" made when the dough is slapped against the table during the noodle-making process, highlighting the complexity and skill involved in their preparation. Biangbiang noodles are often enjoyed as a street food in Xi'an, where vendors demonstrate their noodle-making technique to crowds of curious onlookers, creating a lively and bustling atmosphere.

During the Qin Dynasty, there was often an old man pushing a cart on the streets of Xianyang, selling noodles. He would pull the noodles into long and wide belt-like shapes, and then twist them into wide noodle slices, tossing them into the boiling pot. The old man would then take out various seasonings， mix them into the noodle bowls, and then vigorously sprinkle hot burnt oil with a semi-iron spoon. Emperor Qin Shi Huang refused to eat despite the various delicacies due to his gloomy mood. The eunuch ran to the market and brought a bowl of oil-splashed pulled noodles to the emperor. Qin Shi Huang, upon smelling the strong aroma of chili and scallions, suddenly felt hungry and eagerly ate it up. Unexpectedly, he greatly praised it. Since then, oil-splashed pulled noodles have become a necessary dish for Emperor Qin Shi Huang's banquet. This is how biangbiang noodles first became a wish spread dish.