Biang Biang Hand-Pulled noodles

From ancient Chinese roots to Berlin’s diverse neighborhoods. How was bringing this far east from Berlin and rooted concept into new generation Berlin culture.

“Biang Biang” is rumored to be the sound the dough makes when it slaps on the counter. To us it is more than just a reminiscence. Among the hand-pulled noodle techniques that trace their roots back to Shaanxi province many years ago, it is the one and only yet bold and tasty.

What makes it so special is, first, the ingredients. The ingredients list is very simple: wheat flour, water and salt. In a place and time where wheat was a main source of nutrition, it’s truly remarkable that a recipe made from such simple ingredients could result in something so delicious. Last but not least; Kansui, a kind of alkaline water. This one is like the cherry on top; makes the noodles more chewy and shine glossy. 

These ingredients may sound simple to you, but what truly requires mastery and what gives Biang Biang noodles their incredible texture is the pulling technique.

Unlike the other long and thin types of noodles, to ensure that Biang Biang noodles are wide, flat, and thick; every day, our chefs carefully pull and stretch the dough by hand to achieve that perfect texture and flavor. With each pull, they activate the gluten, almost as if adding longevity to life and strength to unity through every strand of noodle they create.

Different from the many noodle dishes served in broth, Biang Biang noodles are usually served dry; they are traditionally served with chili oil, garlic, vinegar, soy sauce and scallions, often topped with sizzling hot oil and sometimes with meat or vegetables.                  

This is exactly where Wen Cheng makes a difference, bringing a fresh taste to the world of Biang Biang noodles. Every Biang Biang bowl at Wen Cheng is seasoned with chilli, garlic, coriander, Sichuan pepper and finished with hot oil, and at the same time the Wen Cheng Biang Biang noodle dishes are blended with a tomato based sauce that gives them a milder flavour compared to the original, spicier Biang Biang dishes.

But what’s the secret behind the flavor that still lingers on everyone’s mind? In a very short time Biang Biang noodles took all over Berlin. We think it’s not just about one dish.
It’s made possible by following in the footsteps of those who mastered this craft centuries ago, keeping the thousand-year-old culture of Shaanxi alive in every noodle we pull.

Berlin is a multifaceted, international, and bittersweet city. Beyond its rich history and deep rooted traditions, it’s a place hungry for ideas, communities, styles, and ways of thinking. Much like our hot oil; it may seem fiery at first, but once you get closer, it embraces you with warmth and makes you feel like one of its own.

The more we embraced our roots and traditions, the more Berlin embraced us. As we stretched and widened our noodle dough, the community of noodle lovers born from this culture expanded and spread across the city along with us.

In a city as diverse, international, and bittersweet as Berlin, seeing the Wen Cheng culture so warmly welcomed and appreciated reminds us how lucky we are and how deeply our story and flavors have been understood. 

And of course, just as Berlin has embraced us, nothing makes us happier than welcoming Biang Biang lovers every day with our warm, comforting bowls.