Description
The absolute king of Xi'an street food. Not kneaded and cut like normal noodles; wheat dough is washed repeatedly in water, and the dissolved starch is steamed into translucent flat noodles. Boasting an extremely slippery texture, it is tossed with black vinegar, chili oil, and garlic water.
Restaurants serving Liang Pi (Xi'an 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
- Wheat flour(Starch)
- Mian Jin(Gluten sponge)
- Cucumber
- Bean sprouts
- Black vinegar
- Chili oil
- Garlic
- Soy sauce
Instructions
- [Authentic Recipe]
- Knead wheat dough, then wash it in a bowl of water to separate the dissolved Starch from the rubbery Gluten left in your hands.
- Let starch water settle, discard top water. Pour thick liquid onto an oiled tray and steam over boiling water for a few minutes.
- Chill and peel off the translucent sheet (Liang Pi). Slice into
- 5cm noodles.
- Steam the leftover gluten into spongy blocks (Mian Jin).
- Place noodles, gluten sponges, cucumber, and bean sprouts in a bowl.
- Drench with soy, black vinegar, garlic water, and aromatic homemade chili oil.
Learn more Spice, substitutes, tips
Key spices
Homemade chili oil and refreshing black vinegar tartness、黒酢のさっぱりとした酸味
Substitutes at Japanese supermarkets
Toss JP Kuzukiri or flat rice noodles in black vinegar and chili oil
Pairing
Rou Jia Mo / Bing Feng(Orange soda)
Trivia
[Trivia] Said to originate over 2000 years ago during Qin Shi Huang's era when farmers washed drought-hardened wheat and steamed the runoff. A noodle with ancient history. Xi'an locals love it so much they slurp these cold noodles even in winter.
Eating tips & etiquette
[Unique Eating] Before eating, vigorously toss the noodles so the black vinegar and chili oil coat everything. Slurp it, and it slides down with an 'extreme slipperiness' non-existent in Japanese Udon. The spongy gluten (Mian Jin) absorbs the hot-sour sauce to its limit; chewing this is the best part.
Allergen
Wheat, Soybeans, Sesame