Liangpi

Liangpi (Simplified Chinese: 凉皮; Traditional Chinese: 涼皮; Pinyin: Liángpí), sometimes called cold skin noodles, are chilled sheets or strips of wheat- or rice-starch dough mixed with a savory, spicy, and tangy dressing. They are strongly associated with Shaanxi snack culture and now appear across China as a summer and street-food favorite.

Characteristics

The noodles are soft yet elastic, served cold with chili oil, vinegar, soy, garlic, and often strips of wheat gluten (mianjin). Cucumber or bean sprouts may add crunch. Heat level varies by stall.

Ingredients (overview)

Starch dough is steamed into sheets then cut; sesame paste versions and different chili oils create local styles (e.g., Hanzhong, Xi'an). This overview does not prescribe one recipe.

History and culture

Liangpi are part of northwestern Chinese wheat-food snack traditions and became nationally popular through migrant vendors and restaurant chains. They sit alongside other Shaanxi street classics such as Roujiamo and Yangrou Paomo.

Serving and variations

Eaten as a snack or light meal, especially in warm weather. For related Shaanxi dishes see Biangbiang Noodles and Shaanxi Food.

See also

• Shaanxi Food
• Biangbiang Noodles
• Yangrou Paomo
• Roujiamo
• Chinese Snack
• List of dishes (A-Z)