Liangpi

Liangpi are made from wheat or rice starch that is washed, settled, and steamed into flat sheets, then cut into noodle-like strips. The traditional wheat-based process involves washing dough in water to separate starch from gluten, yielding a smooth, slightly chewy texture.

Liangpi originated in Shaanxi province in northwestern China, where they remain a popular street food and cold snack. The dish has since spread throughout China and to Chinese diaspora communities worldwide.

Liangpi are served cold with a dressing of chili oil, black vinegar, garlic, sesame paste, and julienned cucumber. The cold preparation makes them especially popular as a refreshing dish during summer.

Regular noodles are made from kneaded flour dough, while wheat-based liangpi are made from the starchy liquid remaining after washing the dough to remove gluten. This gives liangpi a distinctly smoother, more elastic texture than conventional noodles.