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Biang Biang Westfield Parramatta - CLOSED

Another outpost for the popular eatery bringing Shaanxi chewy pulled noodles to Sydney.
By Erina Starkey
August 25, 2020
By Erina Starkey
August 25, 2020

While most of us are well-acquainted with Cantonese or Sichuan cuisine, Biang Biang specialises in native fare from the Shaanxi province of China. The region is known for its handmade noodles and hot, sour flavours. The most famous Shaanxi dish is the biang biang noodles. This simple country bowl is made from hand-pulled noodles, thick as a belt and chewy in texture. At Biang Biang, they're served swimming in bright red oil which has been liberally seasoned with cumin and chilli. Here's a suggestion for you, don't wear white.

Another popular Shaanxi dish is the cold noodles in garlic sauce. This time around the noodles are thin and coarse, accompanied with torn up pieces of solidified gluten, which, for all intents and purpose, could actually be a kitchen sponge. Both noodles and sponge are coated in a sour garlic sauce with heady notes of black vinegar. Those who like their noodles hot and comforting might find this dish a little confronting.

The surprise hit of the menu is the rougamo or 'burger' ($8), as it's called on the menu. This Shaanxi street food is made from a disc of pastry stuffed with pulled pork which has been stewed in soup for hours on end. The result is crunchy, crispy goodness paired with meltingly tender meat. Expect warm, fatty juices to drip down your arm.

Images: Letícia Almeida.

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