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	'''Liangfen''' (Simplified Chinese: 凉粉; Traditional Chinese: 涼粉; Pinyin: ''Liángfěn'') is a Chinese cold dish of starch jelly—often made from mung bean, pea, or sweet-potato starch—set into a translucent block, cut into strips or cubes, and dressed with chili oil, vinegar, soy, garlic, and sesame. It is a savory street and home cold snack, especially familiar in Sichuan and northern provinces. It is '''not''' [[Grass Jelly]] (仙草冻), a dark herbal dessert jelly, and it differs from [[Liangpi]] (凉皮), which is a wheat- or rice-based cold skin sheet rather than a poured starch gel<ref name="wp">[https://en.wikipedia.org/wiki/Liangfen English Wikipedia]</ref>.		'''Liangfen''' (Simplified Chinese: 凉粉; Traditional Chinese: 涼粉; Pinyin: ''Liángfěn'') is a Chinese cold dish of starch jelly—often made from mung bean, pea, or sweet-potato starch—set into a translucent block, cut into strips or cubes, and dressed with chili oil, vinegar, soy, garlic, and sesame. It is a savory street and home cold snack, especially familiar in Sichuan and northern provinces. It is '''not''' [[Grass Jelly]] (仙草冻), a dark herbal dessert jelly, and it differs from [[Liangpi]] (凉皮), which is a wheat- or rice-based cold skin sheet rather than a poured starch gel.<ref name="wp">[https://en.wikipedia.org/wiki/Liangfen English Wikipedia: Liangfen]</ref>

	== Characteristics ==		== Characteristics ==

	Appearance is pale translucent white or light green-gray; texture is cool, slippery, and gently bouncy. Flavor of the jelly itself is nearly bland, so the dressing (mala chili, vinegar, garlic) dominates. Served cold year-round as a refreshing side.		Appearance is pale translucent white or light green-gray; texture is cool, slippery, and gently bouncy. Flavor of the jelly itself is nearly bland, so the dressing (mala chili, vinegar, garlic, sesame) dominates. Served cold year-round as a refreshing side, with soft summer association in northern writing. Soft Sichuan ''chuanbei liangfen'' plates lean bright red with chili oil; northern bowls may emphasize sesame paste and garlic. Soft quality cue: clean snap when cut, not watery collapse, plus dressing that coats rather than puddles.

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Starch (mung bean, pea, potato, or sweet potato), water, salt; dressing of chili oil, black vinegar, soy sauce, garlic, scallion, sesame paste or oil, optional crushed peanuts. No Mesona herb (contrast [[Grass Jelly]]).		Starch (mung bean, pea, potato, or sweet potato), water, salt; dressing of chili oil, black vinegar, soy sauce, garlic, scallion, sesame paste or oil, optional crushed peanuts or julienned carrot. No Mesona herb (contrast [[Grass Jelly]]). Overview only—not a recipe.

	== History and culture ==		== History and culture ==

	Longstanding northern and southwestern cold-snack repertoire; Sichuan street stalls often sell liangfen beside [[Liangpi]] and cold noodles. English descriptions may say ~~"cold~~ starch jelly." Related spicy cold dishes on [[Sichuan Food]] share the chili-vinegar dressing style.		Longstanding northern and southwestern cold-snack repertoire; Sichuan street stalls often sell liangfen beside [[Liangpi]] and cold noodles. Soft geographic notes: Beijing summer cold dishes, Shaanxi and Gansu stalls, Sichuan spicy plates, and Qinghai market versions appear in travel and local-food writing.<ref name="wp" /> Soft Himalayan street form ''laping'' in Tibet and Nepal is a related chili-dressed starch jelly sold by vendors—peer diaspora/street variant, not proof of a single inventor city.<ref name="wp" /> Soft Yunnan ''jidou liangfen'' uses chickpea starch as a regional cousin. Soft Lanzhou note: some shops stir-fry the jelly rather than serve it only cold. Soft naming collision with Cantonese use of 凉粉 for dark mesona jelly should be resolved by context and by preferring xiancao / grass jelly for the dessert. English descriptions may say “cold starch jelly.” Related spicy cold dishes on [[Sichuan Food]] share the chili-vinegar dressing style.

	== Serving and variations ==		== Serving and variations ==

	Cold appetizer or snack, sometimes with beer or as a hot-weather plate. See [[Sichuan Food]], [[Liangpi]], and [[Grass Jelly]].		Cold appetizer or snack, sometimes with beer or as a hot-weather plate; soft stir-fried Lanzhou service as a hot variation. Soft contrast reminders: [[Grass Jelly]] is sweet dark mesona dessert; [[Liangpi]] is sheet noodles/skins, not poured jelly. Soft Northeast ''lapi'' mixed with julienned vegetables sits in the same cold-jelly neighborhood. Soft beer-snack framing in street writing treats the cool slipperiness as a foil to chili heat. See [[Sichuan Food]], [[Shanxi Food]], [[Liangpi]], and [[Grass Jelly]].

	== See also ==		== See also ==

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{{#seo:
|title=Liangfen (凉粉) - Chinese Food Wiki
|keywords=Liangfen,凉粉,涼粉,Sichuan Food,Liangpi,Grass Jelly
|description=Liangfen is a savory Chinese cold starch jelly dressed with chili and vinegar, distinct from Grass Jelly dessert and from Liangpi.
}}

{{Infobox chinese food
| image = Liangfen.jpg
| caption = Liangfen
| alternate_name = Cold starch jelly; liang fen; mung-bean or pea-starch jelly noodles (savory)
| pinyin = Liángfěn
| type = Cold starch jelly
| course = Cold dish / snack
| country = China
| region = Widespread in northern and southwestern China (notably Sichuan, Shanxi, and street cold-dish stalls)
| other = Savory cold jelly cut into strips or cubes and dressed with chili and vinegar — not Grass Jelly dessert
}}

'''Liangfen''' (Simplified Chinese: 凉粉; Traditional Chinese: 涼粉; Pinyin: ''Liángfěn'') is a Chinese cold dish of starch jelly—often made from mung bean, pea, or sweet-potato starch—set into a translucent block, cut into strips or cubes, and dressed with chili oil, vinegar, soy, garlic, and sesame. It is a savory street and home cold snack, especially familiar in Sichuan and northern provinces. It is '''not''' [[Grass Jelly]] (仙草冻), a dark herbal dessert jelly, and it differs from [[Liangpi]] (凉皮), which is a wheat- or rice-based cold skin sheet rather than a poured starch gel<ref name="wp">[https://en.wikipedia.org/wiki/Liangfen English Wikipedia]</ref>.

== Characteristics ==

Appearance is pale translucent white or light green-gray; texture is cool, slippery, and gently bouncy. Flavor of the jelly itself is nearly bland, so the dressing (mala chili, vinegar, garlic) dominates. Served cold year-round as a refreshing side.

== Ingredients (overview) ==

Starch (mung bean, pea, potato, or sweet potato), water, salt; dressing of chili oil, black vinegar, soy sauce, garlic, scallion, sesame paste or oil, optional crushed peanuts. No Mesona herb (contrast [[Grass Jelly]]).

== History and culture ==

Longstanding northern and southwestern cold-snack repertoire; Sichuan street stalls often sell liangfen beside [[Liangpi]] and cold noodles. English descriptions may say "cold starch jelly." Related spicy cold dishes on [[Sichuan Food]] share the chili-vinegar dressing style.

== Serving and variations ==

Cold appetizer or snack, sometimes with beer or as a hot-weather plate. See [[Sichuan Food]], [[Liangpi]], and [[Grass Jelly]].

== See also ==

* [[Sichuan Food]]
* [[Liangpi]]
* [[Grass Jelly]]
* [[Shanxi Food]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Liangfen - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

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