Liang Pi – Cold Skin Noodles

Liang pi is a traditional Chinese cuisine originating from the Guanzhong area of Shaanxi Province. It is popular in northern China. And it is a rare natural green pollution-free food.

What is Liang pi?

Liang pi has different names and tastes depending on its raw materials, production methods, and regions. It is the collective name for the noodles skin, dough skin, rice skin and jiu niang skin.

The taste is spicy, sweet, sour and other flavors. Liang pi has a long history and it is said to have originated from the Qin Shihuang period and has a history of more than 2,000 years.

There are four characteristics of cool skin noodles:

1. It is chewy
2. Steamed thin
3. Cut fine
4. Soft
It is based on these four characteristics that the Qin Town rice noodles have been widely welcomed by the public.

Liang Pi Benefits:

Eating Liang pi can keep you warm in winter, cool off in summer, get rid of it in spring and also can make you go wet in autumn.

Different ways of eating cold skin noodles

In general, the cold skin noodles can be made into a salad, or it also can be eaten hot when steamed. Here are some of the more famous ways to eat Liang pi:

1. Qishan Liang pi: It is a cool Liang pi with oil chili, saltwater, balsamic vinegar, and has an excellent taste.
2. Majiang Liang pi: It is mainly mixed with sesame sauce and cucumber, then seasoned with salt, vinegar, soy sauce and chili oil.
3. Hanzhong Liang pi: It is mainly a spicy taste with garlic and hot peppers.
4. Qinzheng Liang pi: Special chili oil made from high-quality pepper, high-quality rapeseed oil and various seasonings such as pepper and fennel. Then mix it with cold skin noodles, bean sprouts, and celery. It tastes fragrant, sour and refreshing.

How to make Liang pi

Liang Pi – Cold Skin Noodles Recipe:

Liang Pi – Cold Skin Noodles Recipe Ingredients：

For the noodles:
300g high-gluten flour
25g sweet potato starch
2 teaspoon salt
530g clear water
For the sauce:
1 cucumber, shredded
2 shallots, chopped
2 tablespoons Laoganma
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon chicken powder
1 teaspoon pepper
2 tablespoon cooked sesame

Liang Pi – Cold Skin Noodles Recipe Instructions：

1. Mix the high-gluten flour, sweet potato starch and salt in a bowl.

2. Slowly pour 430g clear water into the flour and mix them with an egg beater. Stir it for 15 minutes clockwise. Then, add 100g clear water and continue to stir it for 1 minute until the batter mix well.

3. Brush a layer of oil on a flat plate. Pour a large spoonful of batter and shake the plate so that the batter flows flat on the plate.

4. Place the plate in a steamer with boiling water and steam it for 4 minutes under high heat.

5. Cool the steamed cold skin noodles. Repeat the previous steps to steam all the batter into a cool skin.

6. Cut all the Liang Pi into strips and put them in a large bowl. Add all the sauce materials in the Liang pi and mix well. Serve.

Print Recipe

5 from 5 votes

Liangpi – Cold Skin Noodles

Liang pi is a traditional Chinese cuisine originating from the Guanzhong area of Shaanxi Province. It is popular in northern China. And it is a rare natural green pollution-free food.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Main Course

Cuisine: Chinese

Keyword: Cold Skin Noodles, Liang Pi

Servings: 3

Calories: 310kcal

Ingredients

For the noodles

• 300g high-gluten flour
• 25g sweet potato starch
• 2 teaspoons salt
• 530g clear water

For the sauce:

• 1 cucumber shredded
• 2 shallots chopped
• 2 tablespoons Laoganma
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon chicken powder
• 1 teaspoon pepper
• 2 tablespoons cooked sesame

Instructions

• Mix the high-gluten flour, sweet potato starch and salt in a bowl.
• Slowly pour 430g clear water into the flour and mix them with an egg beater. Stir it for 15 minutes clockwise. Then, add 100g clear water and continue to stir it for 1 minute until the batter mix well.
• Brush a layer of oil on a flat plate. Pour a large spoonful of batter and shake the plate so that the batter flows flat on the plate.
• Place the plate in a steamer with boiling water and steam it for 4 minutes under high heat.
• Cool the steamed cold skin noodles. Repeat the previous steps to steam all the batter into a cool skin.
• Cut all the Liang Pi into strips and put them in a large bowl. Add all the sauce materials in the Liang pi and mix well. Serve.