Biang Biang Noodle Making Class

This small-group class teaches the hand-pulling technique behind biang biang noodles -- the wide, belt-like Shaanxi noodle named for the slapping sound the dough makes as it's stretched. An instructor demonstrates how to knead, rest and stretch the dough into long strands without tearing it, a technique that takes practice to get right, before guests attempt it themselves under guidance. Once the noodles are pulled and boiled, the class finishes with the classic you po che mian preparation: garlic, scallion, chili flakes and Sichuan pepper topped with a ladle of hot oil poured over the noodles at the table, the noodles you made becoming your meal. Classes are conducted in English or with an English-speaking assistant, run in small groups so each guest gets hands-on time with the dough, and all ingredients and equipment are provided. The class runs about two hours, including a short introduction to Shaanxi wheat-noodle culture and the origin of the biang biang character before the cooking begins. It's a good option for travelers who enjoyed the noodles on the street and want to understand -- and attempt -- the technique themselves rather than just eating the finished dish.