Description
Translucent, ultra-chewy flat noodles made by steaming wheat starch. Tossed cold with julienned cucumber, spongy wheat gluten (Mian Jin), black vinegar, garlic, and chili oil.
Restaurants serving Liang Pi (Cold Skin Noodles)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Liang Pi(Starch noodles)
- Mian Jin(Wheat gluten sponge)
- Cucumber
- Black vinegar
- Chili oil
- Garlic
- Sesame paste
Instructions
- [Authentic Recipe]
- Knead a basic wheat dough, then wash it vigorously in a bowl of water to separate the dissolved 'Starch' (Cheng Mian) from the rubbery 'Gluten' (Mian Jin) left in your hands.
- Let the starch water settle overnight, discard the clear top water, pour the thick white liquid onto a flat tray, and float it in boiling water to steam into a translucent, ultra-chewy noodle sheet (Liang Pi).
- Steam the leftover gluten into a spongy block.
- Slice the noodles and serve cold with cucumber, gluten sponges, black vinegar, chili oil, and garlic water.
Learn more Spice, substitutes, tips
Key spices
Black vinegar、Chili oil、Garlic
Substitutes at Japanese supermarkets
Kishimen (but texture is different)
Pairing
Rou Jia Mo(Chinese Hamburger)
Trivia
[Trivia] Sells like crazy at street stalls all over China during summer. Eating it as a combo with Rou Jia Mo is Xi'an's 'Ultimate Fast Food Meal'.
Eating tips & etiquette
[Unique Eating] The spongy 'Mian Jin' (gluten) on top absorbs the sauce to the limit. Chew it alongside the slippery noodles to release a burst of flavor.
Allergen
Wheat, Soybeans, Sesame