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Chinese Vegetarian Lunch Featured

Shaanxi Liangpi

An authentic recipe for traditional Shaanxi Liangpi, emphasizing chewy steamed wheat starch sheets and a tangy, spicy sauce blend.

Level Medium Prep 40 min Cook 20 min Servings 4 Score 4.9/10

Ready in

60 min

Makes 4 servings

Prep 40m

Cook 20m

Level Medium

About this recipe

An authentic recipe for traditional Shaanxi Liangpi, emphasizing chewy steamed wheat starch sheets and a tangy, spicy sauce blend.

A classic Shaanxi cold skin noodle recipe highlighted by vibrant garlic, vinegar, and chili oil dressings.

Instructions

Mix wheat starch, water, and salt together in a bowl until smooth to form the liquid batter.
Brush a shallow flat metal tray or plate with a thin layer of oil.
Pour a thin layer of batter onto the tray and steam over boiling water for 3 to 5 minutes until set and translucent.
5 min
Remove the tray, let it cool slightly, then gently peel off the cooked sheet of liangpi and brush with a little oil to prevent sticking. Repeat with remaining batter.
Cut the sheets into wide strips and place them in a serving bowl.
Top with julienned cucumber and cubed gluten puffs, then drizzle with garlic water, soy sauce, black vinegar, sesame paste, and generous chili oil before tossing well.

Nutrition

Calories 290

Protein 6g

Carbs 42g

Fat 10g

Fiber 2g

Sugar 3g

Sodium 580mg

Serving Size 1 serving

Cooking Timeline

Prep 40 min

Cook 20 min

Total 60 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.9 95% conf.

Taste 9.6
Presentation 9.2
Nutrition 8.5
Value 9.0
Instructions 9.0
Ingredients 9.0
Time Accuracy 9.0
Difficulty 7.5
Would Make Again 8.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An iconic Chinese street food masterpiece offering a chewy texture paired with an addictive sour, savory, and spicy sauce.

Pros

Refreshing texture
Bold and zesty flavors
Vegetarian-friendly

Cons

Requires precision when steaming noodle sheets

Overview

A classic Shaanxi cold skin noodle recipe highlighted by vibrant garlic, vinegar, and chili oil dressings.

AI Insights

Summary

An authentic recipe for traditional Shaanxi Liangpi, emphasizing chewy steamed wheat starch sheets and a tangy, spicy sauce blend.

Tips

Brush each cooked sheet lightly with oil so they don't stick together when stacked
Prepare garlic water by crushing garlic cloves and steeping them in warm water for enhanced flavor integration
Serve chilled for the best refreshing street food experience

Substitutions

Wheat starch → Rice flour blend
Black vinegar → Chinkiang vinegar or apple cider vinegar

Storage

Store leftover noodles separately from the sauce in an airtight container in the refrigerator for up to 2 days.

Pairing

Chinese Roujiamo (meat burger)
Iced herbal tea or plum juice

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FAQ

Can I use store-bought Liangpi noodles?

Yes, if you are short on time, dried or refrigerated fresh liangpi noodles can be found in Asian grocery stores and boiled according to package instructions.

Is Shaanxi Liangpi spicy?

It is traditionally served with a flavorful, aromatic chili oil, but you can adjust the amount of chili oil to control the heat level.