Description
Xi'an's famous 'Liang Pi' (translucent chewy starch noodles) is originally eaten cold in summer. This street food intentionally stir-fries it violently in a wok with spices, usually in winter. Heat transforms the noodles into a 'meltingly soft, wildly chewy' state, violently aromatic with chili oil and black vinegar.
Restaurants serving Chao Liang Pi (Stir-fried Cold Skin Noodles)
Researching
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(Gluten sponge)
- Bean sprouts
- Carrots
- Black vinegar
- Chili oil
- Garlic
- Soy sauce
Instructions
- [Authentic Recipe]
- (Noodles) Slice homemade 'Liang Pi' (extracted wheat starch steamed into translucent sheets) into
- 5cm-wide flat noodles.
- (Ingredients) Prepare bean sprouts, julienned carrots/cabbage, and 'Mian Jin' (fluffy gluten sponges left over from washing the dough).
- (Stir-fry) Heat oil, fry minced garlic and dried chilies.
- Dump in veggies and gluten, tossing rapidly on high heat.
- Drop in the sliced Liang Pi.
- [Seasoning & Heat]: Overcooking melts Liang Pi into mush, so the next few seconds are crucial. Splash soy, salt, and massive amounts of 'black vinegar' and 'homemade chili oil' down the wok sides.
- Toss violently 2-
- times on high heat. Once the noodle surface turns slightly melting and the sauce clings perfectly, plate instantly.
Learn more Spice, substitutes, tips
Key spices
Charred black vinegar tartness、Homemade chili oil depth
Substitutes at Japanese supermarkets
(Substitute with thick glass noodles or Kuzukiri)
Pairing
Rou Jia Mo (Chinese Burger) / Bing Feng(Orange soda)
Trivia
[Trivia] 'Liang Pi' literally means Cold Skin. However, in Xi'an's freezing winters, customer demands for 'something hot' birthed this stir-fried style. Today, it has a fanatic following that sometimes surpasses the cold version, becoming a street stall staple.
Eating tips & etiquette
[Unique Eating] Eat vigorously while hot. Unlike the 'slippery' texture of cold Liang Pi, the fried version is 'melting and sticky'. The gluten sponges (Mian Jin) absorb the umami and oil to their limit. A junk-food masterpiece and the ultimate student snack.
Allergen
Wheat (Noodles/Gluten), Soybeans (Soy sauce), Sesame