03 Jun Liangpi – Cold Skin Noodles Explained

For many people, the absolute ideal food is some sort of noodles. There are so many different styles and varieties, and noodles are extremely versatile can be delicious in a multitude of dishes.

There is one particular noodle that seems to be rising in popularity, and that is Liangpi, the cold skin noodle. If you haven’t had the opportunity to try these yet, don’t let the word “skin” throw you. Liangpi noodles are not actually skin; they are made from wheat starch or rice flour.

Liangpi originally hailed from a Shaanxi province of China, but it is now eaten in many other regions of the country. The northern and central parts of China are particularly fond of this specialty dish. However, foodies can order this particular noodle dish in restaurants all over the world. There is a very popular vegan version of this dish at Xi’an Famous Foods in New York City.

Preparing Liangpi

There are a few different ways to make these noodles, but generally, it starts with wheat flour, water, and salt. A dough is made and then rinsed repeatedly to leech the starch and turn it into a paste.

The starch is spread onto a plate or other flat surface in a very thin layer, and then it is boiled until it becomes similar to a pancake. The “pancake” is cut into long, thin noodles and called Liangpi!

Popular Liangpi Dishes

There are plenty of recipes made with these wheat starch noodles, and each rendition has its own special ingredients and flavors. Here are a few of the more popular ones:

• Hanzhong Liangpi– This spicy dish is named after a city in the southwestern part of Shaanxi. The noodles are combined with garlic and hot chili oil for a fiery treat.
• Majiang Liangpi– This dish is named after one of the main ingredients: sesame paste. Also included in the dish are julienned cucumbers. The sauce contains salt, vinegar, black sesame paste, and hot chili oil.
• Shan Xin Gan Mianpi– This type of Liangpi is prepared slightly differently and ends up being darker and firmer. It is served with mashed garlic, bean sprouts, Mianjin, vinegar, and chili oil.

Typically, Liangpi dishes are served cold, even in the colder winter months.

Other Chinese Noodles To Try

Once you dive into a large bowl of Liangpi, you may want to explore other popular Chinese noodle styles. Who can blame you? Noodles are delicious in any state. Here are a few other dishes to explore as well:

• Mai Fun– these are thin rice noodles that are often eaten as a dish called Singapore Noodles. This is a dish that is made with egg, vegetables, shrimp, and yellow curry.
• Ho Fun– these rice noodles are wider and stickier. They are difficult to cook if you don’t have a really good wok, so you may want to try these out in a restaurant.
• La Mian– Chances are, you’ve already had these noodles at least once in your life as they are the ones used in instant ramen.

Now that you are familiar with Liangpi and several other Chinese noodles, it is time to go on a taste-testing tour. Start at Chili House SF and try our