Liangpi

Liangpi is a cherished Chinese dish originating from Shaanxi Province and has become a favorite throughout China. Made from wheat or rice flour, it is typically enjoyed cold, making it suitable for any season. According to Julia Moskin of the New York Times, liangpi offers a complex flavor profile, with its sauce delivering a delightful combination of sweet, tangy, savory, herbal, and nutty notes.

Preparing liangpi is somewhat of an art form. It begins with a soft dough made from flour and water. This dough is then rinsed to extract the starch, which is allowed to settle overnight. The following day, the starch paste is steamed, cut into noodle-like strips, and then ready to serve.

There are several delectable variations of liangpi. For instance, Hanzhong Liangpi is often served hot and includes garlic and hot chili oil. Majiang Liangpi is distinguished by the addition of refreshing cucumber and a sauce made from salt, vinegar, hot chili oil, and Chinese sesame paste. Another variant, Shaanxi Gan Mianpi, involves a meticulous process of separating gluten and starch, resulting in firmer, darker noodles. This version is typically served with solidified gluten, vinegar, hot chili oil, salt, mashed garlic in water, and bean sprouts.

Regardless of the variation, liangpi is sure to tantalize your taste buds with its distinctive and rich flavors.