Liangpi

Shihezi-style Liangpi at Zhunga'er Restaurant, Beijing (20230419111652)

Liangpi (凉皮) is a Chinese dish consisting of cold skin noodles made from wheat or rice flour. It is a specialty originating from the Shaanxi province but has become popular throughout China. The name "liangpi" literally translates to "cold skin," referring to the cool temperature at which the dish is typically served.

Preparation

Liangpi is made by washing wheat or rice flour dough to separate the starch from the gluten. The starch is then allowed to settle in water, and the resulting mixture is steamed to form a thin, jelly-like sheet. This sheet is then cut into noodles or strips. The gluten, known as seitan, is often cooked and added to the dish.

Varieties

There are several varieties of liangpi, including:

• Majiang liangpi (麻酱凉皮): Served with a sesame paste sauce.
• Hanzhong liangpi (汉中凉皮): Originating from Hanzhong, this variety is known for its chewy texture.
• Qinzheng liangpi (秦镇凉皮): A variety from Qin Town in Shaanxi province, often served with a spicy sauce.

Serving

Liangpi is typically served cold, making it a popular dish during the summer months. It is often garnished with ingredients such as:

• Cucumber slices
• Bean sprouts
• Garlic
• Chili oil
• Vinegar
• Soy sauce

Cultural Significance

Liangpi is a staple in the cuisine of the Shaanxi province and is commonly found in street food markets across China. It is also enjoyed in other regions, including Gansu, Henan, and Sichuan provinces.

Related Pages

• Shaanxi cuisine
• Seitan
• Chinese noodles
• Street food

Categories

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