Biang biang noodles

Method

1. 1 Knead the flour dough with salt water for 12 minutes, then let it rest for 2 hours. Divide it into bars and brush each bar thoroughly with oil.
2. 2 Roll each strip into a long, thin sheet, then press a vertical indentation down the middle with chopsticks.
3. 3 Hold both ends of the dough sheet, flatten it on the table, and stretch it out; the indentation in the middle is where you tear the noodle sheet in half.
4. 4 Pressing the noodles down on the table, not pulling them straight, is what makes the noodles thin and even without breaking.
5. 5 Boil the noodles for 2 minutes, then drain and place them in a bowl with the blanched napa cabbage.
6. 6 Sprinkle crushed dried chili peppers, Sichuan peppercorns, and minced garlic on top, then pour in hot oil until it sizzles, and add vinegar and soy sauce.