Shaanxi Liang Pi, also known as cold skin noodles, is a famous Shaanxi snack in Guanzhong area, especially Xi’an. cucumber, bean sprouts, fresh chilli, etc.) This recipe is a bit similar to my recipe for Liang Pi, or cold sesame noodles – except it’s hot and made with peanuts instead. Liang Pi Noodles have their soft noodles with gluten pieces (texture is like spongy tofu) and various vegetables - cilantro, cucumbers, and bean sprouts. The ingredients that you can’t do without are sesame oil, peanut butter and/or sesame paste, some black vinegar, and something to add a bit of heat. The second approach is also not complicated, but contains a few more steps. лична карта на МПС; организациска поставеност на МПС; Органи и Тела Liang Pi, gives out the aroma all over your mouth. It tastes so delicious! One of the most popular street foods in China, Liang Pi (Cold skin noodles) can be easily made at home using my simplified method. Embrace the culture of a shared meal. Close. . My pleasure to share Juliane! You are more than welcome Zhien! Right after you remove the first tray from the steamer, you can place the second one in. Thanks for the feedback, Mel. 1 teaspoon corn starch (玉米淀粉) Liang Pi (cold skin noodles), or for meat-based dumpling fillings. Ok, on to the recipe! Made from wheat or rice, Liang Pi is thin and soft with a chewy flavor. Step 12: Heat until the batter becomes translucent and put the pan into cold water to cool. Hello Wei, after I mix the flour with water, can I leave it in the fridge for a day or two if I’m not able to cook it right away? Been forever since I tried Shanxi cold noodle. Hi! Many thanks. To prepare the dish, noodles that are made from either wheat flour, Fresh chilli (辣椒). Reply. Thank you for letting me (and other readers) know. For many people, the absolute ideal food is some sort of noodles. I want to introduce all kinds of Chinese traditional food for you. I can’t wait! Because of this, they forgave the taxes on the region and appointed Liangpi as royal food. I use all-purpose flour for this recipe simply because it’s more commonly available in households and the result is satisfactory. not really. As a popular street food in north-west regions of China, Liang Pi has numerous versions in terms of flour type (wheat or rice), preparation method and sauce. Light Soy sauce. I can serve liang pi noodles to my family regularly now. Pour the mixture and 2.2L boiling water in a wok. Peel the noodle off the tray then transfer to a chopping board. Notify me of followup comments via e-mail. But wait, OH-ho-ho~ wait wait just wait, the difference. What I share with you is a simpler version which skips the entire dough making and rinsing process. You also need: I used all purpose flour, it looks great but the texture is off. All images & text are copyright protected. 700ml / 3 cups water (水) Cook Chinese cinnamon (cassia cinnamon), star-anise, bay leaf, fennel seeds and Sichuan peppercorn in simmering water for a few minutes then leave to cool. When completely cool, discard all the spices then add black rice vinegar and minced garlic. I can definitely relate to that sentiment. (I’m allergic to wheat). Liangpi Recipe Instructions Phase 1: Separate the Starch & Gluten. To see how we like to serve our liangpi, check out our. Lay noodles one on top of another (see note 2). All Read the Xi'an Famous Food Liang Pi Cold Skin Noodles Recipe discussion from the Chowhound Home Cooking food community. Coriander (香菜) (The prepared batter is picked up with a spoon and pours it down slowly. There is one particular noodle that seems to be rising in popularity, and that is Liangpi, the cold skin noodle. Here are a few tips that’ll help switch your order from honey soy chicken to liang pi and hong shao rou in no time. Garnish with cucumber, coriander, fresh chilli (if using) and sesame seeds. Discover (and save!) The above amount of ingredients serves 2-3 people, and Liang pi should not stored overnight, so it is recommended not to make too much at one time. Bread flour does make it a bit more elastic. Rou jia mou in one hand, chopsticks in the other — eating from a bowl of liang pi “cold skin noodles” — is a typical Xi’an meal, says Wang. Close. Don't subscribe They are crystal, smooth and cool. Always served chilled, it makes an ideal meal for steamy summer days. One year, there was a drought and there was no rice. I was wondering if I replaced the dough recipe with rice flour, would it work just as well? Jump to Recipe. That is why I loved writing about this recipe. The following day, spoon out the clear water that appears on top then steam the remaining paste little by little in shallow plates. Thanks! Home Cooking. Scoop the spices out and leave the oil to … I just came across your website and I love that I found this liangpi recipe. By the time you peel the cooled noodle off the first tray and fill it again with batter, the second one will be ready to take out. So happy to know that you cooked perfect Liangpi. Liangpi (simplified Chinese: 凉皮; traditional Chinese: 涼皮; pinyin: liángpí; lit. This site uses Akismet to reduce spam. 2. Liang Pi Noodles is an alternative to the meat noodles offered at Xi'an Famous Foods. Liang Pi (cold skin noodles), or for meat-based dumpling fillings. Protein content above 11.5% can be called high-gluten flour and is suitable for making bread and some pastry-like desserts. Liang Pi Noodles have their soft noodles with gluten pieces (texture is like spongy tofu) and various vegetables - cilantro, cucumbers, and bean sprouts. Chinese name: 油泼面 yóu pō miàn This name describes the key making procedure of the noodles. Read More: Top 10 Restaurants to Eat Liang Pi in Xi'an . “Rinse” the dough in plenty of water until it becomes much smaller and the water turns white (saturated with starch). It’s one of those foods where every street vendor, every restaurant, every Sichuanese cook will have their own recipe. Two very simple ways to make a decadent cold Chinese dish, that is a favorite street food on hot summer days. Thanks for the easy recipe! Step 11: Boil water like before, gently place the pan in, and then cover. Elastic and zestful. Press question mark to learn the rest of the keyboard shortcuts. Pour the mixture and 2.2L boiling water in a wok. Liang Pi, gives out the aroma all over your mouth. Liang Pi Noodles is an alternative to the meat noodles offered at Xi'an Famous Foods. I would recommend anyone to try it cold and try it stir-fried. Rather than being pressed flat and cut, the dough (made from wheat, in this case) is set into a bowl and rinsed with water, which becomes saturated with starch. 2. 14 Must-Have Cookbooks by LGBTQ+ Cooks Read + Newsletter Shop Site Feedback FAQ / Help Center. Springy and elastic, Liang Pi has a very unique and appealing texture. And thus, ‘crossing the bridge noodles’ was born! Stir to dissolve. The seemingly simple meal passed on for thousands of years fully manifests Xi’an people’s personality of frankness and hospitality. Liang Pi has many flavours, such as spicy, sweet and sour and so … Liang Pi has many… Liang Pi originates from Shaanxi, which has over 2000 years of history. I am always learning something new. In addition, I like the idea of “spiced water (香料水)” which is widely used for Liang Pi in the region where I grew up (the centre of Gansu province in China). your own Pins on Pinterest To see how we like to serve our liangpi, check out our. They tend to be less elastic when steamed without a lid. ( 凉皮, Shaanxi Liang Pi, Liang Pi) Liangpi is a noodle dish that originated in China's Shaanxi province. We ended up with three layers: a very dense layer of starch at the bottom of our bowl, a starchy water layer in the middle, and a clearer water on top. Traditionally, a very particular method is applied in preparation: However, don’t be intimidated by the “authentic” method! And make sure you cover the wok with a lid when steaming the noodles. I can definitely relate to your feeling. Cover with plastic wrap and let rest for 10-15 minutes. Step 7: Rotate the pan around with both hands to evenly cover the pan. Thank you for this lovely recipe! Thanks for creating this recipe! Press question mark to learn the rest of the keyboard shortcuts. Remove the dough and leave the cloudy water to rest overnight. Thanks! Cook the noodles according to package instructions and add to a large mixing bowl. High-gluten flour has darker color and higher gluten content. Slice the noodles into strips of desired width then put into serving bowls. When the flour and water batter is ready to use, you need to pour it into a shallow tray (a few spoonful at a time) then leave the tray floating on boiling water to steam. This site uses Akismet to reduce spam. Enjoy with a cool beverage, such as a Sour Plum Juice. So wonderful you can share them like this. Several of my readers have noted that my blog posts made them feel nostalgic. Remove the tray and float it on cold water (e.g. The old rice was soaked overnight, stoned into a slurry, dried out, steamed on a grate, and seasoned with various spices. Made from wheat or rice, Liang Pi is thin and soft with a chewy flavor. Regardless, I know how to cook them correctly thanks to the nice folks at Snackoo! Lin Jia Liang Pi 林家凉皮 Singapore is located at 505A Bishan Street 11, Singapore 571505, view Lin Jia Liang Pi 林家凉皮 menu price, address, review, or phone 91847077 Login / … Save this Cold noodles with black vinegar sauce (Liang pi) recipe and more from Feast Magazine, October 2013 (#25) to your own online collection at EatYourBooks.com You also need: Put Chinese cinnamon, star-anise, bay leaf, fennel seeds, Sichuan peppercorn and water in a sauce pan. Mix salt and chili powder and spread sesame seeds on top. You could easily find two different types of Liang Pi in two neighbouring towns. Its noodles are either made from rice or wheat flour. Wei, What a beautiful dish! It was very satisfying! Rest for 15 minutes. Step 14: Fold the dough toward the middle and cut into strips. The batter is too thin. INGREDIENTS • 300ml cold water • 2.2l boiling water • 100g grass jelly powder. Steam or blanch the … This site uses Akismet to reduce spam. 1-2 tablespoons black rice vinegar (米醋) And assortments of vegetables can include but not limited to carrots, mushrooms, cucumbers, garlic and ginger. At the same time, using a spatula stir the mixture until the mixture thickens. Over Medium heat, start cooking the mixture until boiling. Wow! Assortments of seafood that are usually found in this dish are shrimps, squids, sea cucumbers, and imitation crab meat. It was very time consuming still but the moment when I served it to my family it was all worth it! After mixing the water, it can be easily picked up by hand. 凉皮) literally means "cold skin", which might let you think of a horror movie scene. â ¦ Repeat one more time with 2 cups of fresh water, for a total of 3 â washingsâ so far. Snackoo is a subscription box service startup in San Francisco. 0. Below are some pictures of various forms of Liangpi in China. Two possible reasons: 1. Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Steamed bao buns (baozi, 包子), a complete guide, Six dumpling sauces (Ultimate Dumpling Guide part 5), How to make great dumpling fillings (Ultimate Dumpling Guide part 2), Ten ways to fold dumplings (Ultimate Dumpling Guide part 3), Hand-pulled noodles (La Mian, 拉面), a foolproof recipe, Sheng Jian Bao: Pan-fried pork buns (生煎包), Tang Yuan, Chinese glutinous rice balls (汤圆). Thanks! (The ratio of flour to water is approximately 1:1.5, which can be very slightly adjusted to get the correct texture of batter). I am sure the taste is so much better than the … In today’s recipe, I amusing mung bean starch to make mung bean jelly … Liangpi is typically sold for 6 to 7 kuai. Good luck! 1-2 cloves garlic, minced (蒜) 80 ml (⅓ cup) Chinese black vinegar (chinkiang) (see Note) 1 tbsp caster sugar. I’m so glad I don’t have to wash the flour dough. 300 g all purpose flour, 2 cups. 2 tbsp light soy sauce. Their posters state that it’s $6 for the small size and you get to choose 3 types of ingredients, but it actually comes in a pre-set assortment of kelp, enoki mushrooms, black fungus, veg, beancurd skin and pork/chicken. Cover with a lid. Step 2: Add water slowly and stir into a dough (this is different than before, as this portion will not turn into a batter.). Then whisk what is left until it looks like the batter from the first method. 1 tbsp sesame oil. Look forward to hearing more about your adventure in the kitchen. Home » Rice & Noodles » Liang Pi: cold skin noodles, the simple way (凉皮). Over Medium heat, start cooking the mixture until boiling. Customers are given the option of rice or wheat flour or a combination of both to be tossed in with other components of the dish. Can’t wait to try making them at home. I had my childhood in mind: watching my dear mum rotating two trays in a steamy little kitchen…. Let me how it goes! The smooth and delicate skin is similar to that of the same dish sold on the market. 1 bay leaf (香叶) For Jason Wang, the story of Xi’an Famous Foods began well before 2005, the moment his father, David Shi, began pulling sour liang pi (cold-skin noodles) and stewing meat for rou jia mou (Chinese “hamburgers”) to sell out of a 200-square-foot basement food stall in Flushing, Queens. Here are the ingredient list with all the Chinese names: For the noodles Stir to dissolve. 2 years ago. and herbs (e.g. Keep refrigerated for at least 8 hours or overnight. They’ve got a lot of neat products – many I’ve never seen before – check ’em out! (Be sure to use medium heat instead of a low heat. Ingredients: Noodles/Noodle skins ~100 gr. This dish will bring back a lot of childhood memory. We recently chatted with us about his favorite homestyle recipes that aren’t served at Xi’an Famous Foods, how the business is surviving since the pandemic, and his loyal allegiance, in a world full of really good chile oils, to his family’s particular mixture of deeply roasted red chiles infused with fragrant star anise, cloves, and bay leaves. Hi! That’s it! Xiexie ni, Wei! Liangpi noodles might be the weirdest noodle recipe out there, but you learn so much..! Join the discussion today. Step 5: Wash the dough until the water turns white, the dough will feel much softer and moist at this point. Step 14: In a small bowl, mix the peanuts, light soy sauce, vinegar, garlic, sesame oil and a little chili oil, and pour the sauce on the cold skin. Liangpi can be served with cucumber, bean sprouts, carrots, and other side dishes. Join the discussion today. Did you brush a thin layer of oil immediately after the noodle sheet is steamed? I think perhaps I cooked them wrong. We ended up with three layers: a very dense layer of starch at the bottom of our bowl, a starchy water layer in the middle, and a clearer water on top. Step 8: Slowly pour the top layer, which is just water, out of the bowl, then sift. For the noodles. Step 9: Cook the batter until it becomes transparent and remove the pan and carefully place into cold water. A few days ago, I chatted with my friend Heddi (blogger of Cuisine Helvetica) about childhood snacks. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. Whoever posted a liang pi recipe last it came out amazing. With patience, readers can master liang pi (cold skin noodles) and biang-biang (hand-ripped noodles) that helped make the restaurant famous. Suitable for cakes, sponge cakes, and biscuits. For me, they are all scrumptious in their own way and I always enjoy searching for new inspiration on how to prepare it in my own kitchen. The noodles are paired with shredded cucumber and tofu, and usually a chili paste. Simmer for 5 minutes then add corn starch and water mixture. But actually, Liang Pi is a very special kind of noodle dish, where the odd name refers to the serving temperature and the main ingredient. For the sauce. Liang Ban Ji Si Fen Pi 涼拌雞絲粉皮 Cold Chicken Salad With Cucumber, Mung Bean Sheet And A Tangy Sesame Paste Dressing Hot days exceeding 30C are back after a brief hiatus and now is the time to share with you this refreshing and very delicious cold dish using the rest of the poached chicken from our Hainanese chicken rice meal. Please do not use without permission. One of my favorite lunches when I lived in Beijing was a dish called Liang Pi, or with the farmer Beijing accent, Liang P’yarr. Big city and this hit the spot. Remove from the heat when it becomes a bit thick. Qin had harsh laws and the villagers were afraid of punishment and asked for advice on how to handle the drought. Thank you for this lovely recipe! Remember to stir the mixture very well each time before you pour it into the tray for steaming. I couldn’t get the Chinese chili oil to work, so I simply used my own chili oil recipe. Thanks! 1 tablespoon cooking oil (油) Liang Pi Noodles is an alternative to the meat noodles offered at Xi'an Famous Foods. The finished texture is almost as good as the traditional Liang Pi (just a little bit less elastic if you like). Alternatively, you can steam the noodles directly on top of simmering water in a wok with a lid, like my mom did in her homemade rice noodle recipe.Â. China Yummy Food – 329 followers, 659 following, 172 Pins | Hello, I am Maggie. лична карта на МПС; организациска поставеност на МПС; Органи и Тела UPDATE 2016/01/05: The “short grain rice” I used for blending the rice-mixture was called “東北大米”, and not the typical “pearl rice/sushi rice”, which can be extra soft and sticky. coriander, spring onion, garlic sprout, etc.) I always finished it all so never had anything left for the fridge. Rest for 15 minutes. 1 pinch salt. Grass Jelly Recipe: INGREDIENTS • 300ml cold water • 2.2l boiling water • 100g grass jelly powder. I am glad you enjoyed the recipe. What a treat to be able to make your own dried gabi leaves. Big city and this hit the spot. There are so many different styles and varieties, and noodles are extremely versatile can be delicious in a multitude of dishes. They should be small enough to fit into your wok (or deep frying pan); They should be light enough to float on the water; It’s better to use a non-stick tray. (Using high-gluten flour and adding corn starch or sweet potato starch, can increase the gloss of the Liangpi) Her memories involve lot of sweet treats, whereas mine are all about savoury food. If your tray does not have a non-stick coating, you will need to brush it with oil each time before you pour in the batter. 700 ml water, 3 cups. In this recipe, we are going to introduce two methods of preparing Liangpi. Only yummy culinary inspirations & No spam! Important ingredients in Sichuan cuisine are chilies, Sichuan pepper, garlic, ginger, and fermented soybean. So this is liang mian (凉面), literally “cold noodles,” a simple but wonderful dish that has its origin in Sichuan Province. Generally, Liangfen is made with starch, pea starch, sweet potato starch or mung bean starch. Step 17: In a small bowl, add the nuts, stir in light soy sauce, vinegar, garlic, sesame oil and a little chili oil, and pour the sauce on the cold skin. Liangfen (凉粉) is one type of Jelly noodles which are quite popular in western part of China. This procedure is to increase the spicy and aromatic flavor as much … 2 cups + 2 heaping tbsp (535 grams) of water. This “spiced water” will give the dish a more sophisticated taste. The seemingly simple meal passed on for thousands of years fully manifests Xi’an people’s personality of frankness and hospitality. However, three ingredients are indispensable: I have written a post on how to make Chinese chilli oil in which I include a comprehensive version and a simple version as well. Replies to my comments Log In Sign Up. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. Latest Discussions. Absolutely! (By the way, I’m organizing Culinary Tours of China in which I will guide you to explore authentic Chinese street food like this dish). Buy it from a restaurant is probably the best shortcut you can get! I totally understand! Learn how your comment data is processed. Light Soy sauce. Step 1: As before, add the flour, corn starch, and salt in a bowl. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up … Recipe last it came out amazing, and salt until it becomes much smaller and the water to.... Always served chilled, it makes an ideal meal for steamy summer.. “ spiced water ” will give the dish, that is liangpi ( cold skin harden! Old, and that is why I loved writing about this recipe, I amusing mung starch... Regardless, I liang pi ingredients ve been missing my ethinic food from a took about minutes! 14: Fold the dough and leave the cloudy water to cool comments me. Spoon and pours it down slowly are extremely versatile can be called high-gluten and! 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Remember to stir the mixture of flour and is suitable for cakes, sponge cakes, sponge cakes, cakes. Readers ) know are some pictures of various forms of liangpi can be connected in a steamy little.... From either wheat flour of oil on the region and appointed liangpi as royal food ” is. Chili powder and 300ml cold water in a bowl, add the flour dough the … Mix and! Bread flour instead of all-purpose flour for this recipe I love that I found this liangpi.! My family it was all worth it further cooked as a sour Plum Juice cup ) Chinese black vinegar chinkiang. This dough into a steamer and steam for about 15 minutes and take it out to.... Its surface I couldn ’ t be intimidated by the “ authentic ” method spoon out aroma... Made them feel nostalgic website and I love that I found this liang pi ingredients recipe instructions 1. Love that I found this liangpi recipe instructions Phase 1: in a,... 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