Liang Mian

Alternative names	Shanghai Cold Noodles; cold sesame noodles; 麻酱凉面; Ma Jiang Liang Mian; Chinese cold noodles (sesame)
Pinyin	Liáng miàn
Type	Cold wheat noodles with savory sauce (often sesame)
Course	Main noodle dish / summer lunch
Place of origin	China
Region or state	Shanghai and Jiangnan breakfast/lunch culture; Sichuan and wider Chinese cold-noodle menus; Chinese-American "cold sesame noodles" diaspora form
Other	Sesame/savory cold wheat noodles — not Dongbei iced broth noodles, not Liangpi starch sheets

Liang Mian (Simplified Chinese: 凉面; Traditional Chinese: 涼麵; Pinyin: Liáng miàn; also Shanghai Cold Noodles; often 麻酱凉面 / sesame-paste cold noodles) are Chinese wheat noodles cooked, rinsed cold, and dressed with a savory sauce—commonly sesame paste (or peanut), soy, vinegar, sugar, chili oil, and garlic—then topped with cucumber, bean sprouts, or shredded chicken. Shanghai breakfast and lunch stalls made sesame liang mian a Jiangnan classic; Sichuan and other regions have related cold-noodle plates. Soft exclusive inventorship claims are folk. This page is not Dongbei Cold Noodles (iced Korean-Chinese broth noodles) and not Liangpi (cold starch sheets / "cold skin").^[1]

Characteristics

Room-temperature or chilled wheat strands; creamy sesame or spicy-savory dressing; crisp vegetable toppings; summer staple.

Ingredients (overview)

Wheat noodles; sesame paste or peanut butter-style paste in some house styles; soy, vinegar, sugar, chili oil, garlic; cucumber and other toppings. Overview only.

History and culture

Jiangnan/Shanghai street and home cold-noodle culture; English menus may say "Shanghai cold noodles" or diaspora "cold sesame noodles." See Shanghai Food, Dongbei Cold Noodles, and Liangpi.

Serving and variations

Lunch bowl or summer main. See Shanghai Food, Sesame Paste Noodles, Dongbei Cold Noodles, and Liangpi.

References

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