the "biang-biang" belt of one of the eight great monsters, commonly known as the "biang-biang" (not in the modern chinese dictionary), still makes a difference between the "biangbiang face" of the authentic guansmen and the mix usually eaten by the citymen. an authentic “biangbiang face” can be 2 or 3 inches wide, with a length of 1 metre above and a thickness similar to a coin, but thin as a wing. the flour used for a pasta can normally be up to two taels, so for people who eat less, a pasta is enough for a meal, and for people who eat more, it is easy to eat 8 taels a meal. you eat noodles, you like them and you like them soft, thick and wide. when the face is cooked, it's in the bowl, whether it's smug or spicy. they all taste smooth, soft, hot and tough. tastes and starves. people stretch their necks, snort into their stomachs, eat and belch in a dozen burps, and are all over their bodies, pulling up cars, carrying rocks, and not hungry for five or six hours. on the "biangbiang", there's... in order to gather the resources, a small quantity of salt was sold on the border and was taken to xianyang. when he came to bindu and to live forever, he ran into bandits, robbed him of salt and dry food, and had to beg along the road in order to make his entrance。
Ricelines eat in a variety of ways, hot, cold, fried and cooked. The most famous is the rice line that crosses the bridge, as well as the small boiler line, the rice line, the rice line, the rice line, the rice line, the rice line, the rice line ... and the rice line with the dry sauce, etc., cannot be counted. This yellow chicken rice line is one of my favorites. It's easy, but it tastes good. Forget it, get it together。
