Liangpi - Revision history

Admin: [CFWK] Fix syntax / page anomalies

2026-09-25T02:16:59Z

[CFWK] Fix syntax / page anomalies

← Older revision		Revision as of 10:16, 25 September 2026
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	== Serving and variations ==		== Serving and variations ==

	Eaten as a snack or light meal, especially in warm weather; also year-round in indoor snack shops. Combo trays with [[Roujiamo]] are common. Keep distinct from Sichuan cold noodles that use different sauces and from [[Liangpi]] look-alikes made purely as rice rolls without the Shaanxi chili-vinegar-gluten grammar.		Eaten as a snack or light meal, especially in warm weather; also year-round in indoor snack shops. Combo trays with [[Roujiamo]] are common. Keep distinct from Sichuan cold noodles that use different sauces and from Liangpi look-alikes made purely as rice rolls without the Shaanxi chili-vinegar-gluten grammar.

	For related Shaanxi dishes see [[Biangbiang Noodles]] and [[Shaanxi Food]].		For related Shaanxi dishes see [[Biangbiang Noodles]] and [[Shaanxi Food]].

Admin: [CFWK] Link new dishes

2026-09-24T15:49:31Z

[CFWK] Link new dishes

← Older revision		Revision as of 23:49, 24 September 2026
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	== See also ==		== See also ==

			* [[Liang Mian]]
	* [[Shaanxi Food]]		* [[Shaanxi Food]]
	* [[Biangbiang Noodles]]		* [[Biangbiang Noodles]]

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

2026-09-23T07:40:03Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 15:40, 23 September 2026
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	{{#seo:		{{#seo:
	\|title=Liangpi (Cold Skin Noodles 凉皮) - Chinese Food Wiki		\|title=Liangpi (Cold Skin Noodles 凉皮) - Chinese Food Wiki
	\|keywords=Liangpi,凉皮,Shaanxi Food,cold noodles		\|keywords=Liangpi,凉皮,Shaanxi Food,Qinzhen,Hanzhong,cold noodles
	\|description=Liangpi are Shaanxi-style cold wheat or rice-starch noodles tossed with chili oil, vinegar, and gluten.		\|description=Liangpi are Shaanxi-style cold wheat or rice-starch noodles tossed with chili oil, vinegar, and gluten.
	}}		}}
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	\| image = Liangpi.jpg		\| image = Liangpi.jpg
	\| caption = Liangpi		\| caption = Liangpi
	\| alternate_name = Cold skin noodles; 凉皮; 涼皮		\| alternate_name = Cold skin noodles; 凉皮; 涼皮; liangpizi
	\| pinyin = Liángpí		\| pinyin = Liángpí
	\| type = Cold noodle salad		\| type = Cold noodle salad
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	}}		}}

	'''Liangpi''' (Simplified Chinese: 凉皮; Traditional Chinese: 涼皮; Pinyin: ''Liángpí''), sometimes called '''cold skin noodles''', are chilled sheets or strips of wheat- or rice-starch ~~dough mixed~~ with a savory, spicy, and tangy ~~dressing~~. They are strongly associated with [[Shaanxi Food\|Shaanxi]] snack ~~culture~~ and now appear across China as a summer and street-food favorite.<ref name="wp">[https://en.wikipedia.org/wiki/Liangpi English Wikipedia]</ref>		'''Liangpi''' (Simplified Chinese: 凉皮; Traditional Chinese: 涼皮; Pinyin: ''Liángpí''; lit. “cold skin”), sometimes called '''cold skin noodles''', are chilled sheets or strips made from wheat- or rice-starch batter, dressed with a savory, spicy, and tangy sauce. They are strongly associated with [[Shaanxi Food\|Shaanxi]] snack culture—especially Xi’an and nearby towns—and now appear across China as a summer and street-food favorite, often sold beside [[Roujiamo]].<ref name="wp">[https://en.wikipedia.org/wiki/Liangpi English Wikipedia: Liangpi]</ref>

	== Characteristics ==		== Characteristics ==

	The noodles are soft yet elastic, served ~~cold~~ with chili oil, vinegar, soy, garlic, and often strips of wheat gluten (~~mianjin~~). Cucumber or bean sprouts may add crunch. Heat level varies by stall.		The noodles are soft yet elastic, cut from steamed starch sheets, and served cool (or, in some Hanzhong lines, warmer) with chili oil, vinegar, soy, garlic, and often cubes or strips of wheat gluten (面筋, ''miànjīn''). Cucumber shreds or bean sprouts may add crunch. Heat level varies wildly by stall: some bowls are bright red with fragrant oil; others stay milder and sesame-forward.<ref name="wp" />

			Named local styles help shoppers navigate. '''Qinzhen liangpi''' (Qin town) is praised for carefully cooked chili oil and was listed among early Shaanxi provincial intangible-cultural-heritage snack techniques in popular and encyclopedia summaries (2007 batch, soft ICH note). '''Hanzhong miàn pí / liangpi''' leans garlic-and-chili and is frequently eaten warm rather than iced. '''Majiang liangpi''' highlights Chinese sesame paste with cucumber. Guanzhong '''mianjin liangpi''' makes gluten blocks a required side texture rather than an optional garnish.<ref name="wp" />

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

	~~Starch dough is~~ steamed into sheets ~~then~~ cut; sesame paste ~~versions~~ and ~~different chili oils create local styles~~ (~~e.g., Hanzhong~~, ~~Xi'an~~). This overview does not prescribe one recipe.		Encyclopedic overview only: wheat or rice flour processed so starch can be steamed into thin sheets; cut noodles; wheat gluten; chili oil, vinegar, garlic, soy; optional sesame paste and seasonal vegetables. Production methods (washing dough for starch, steaming trays) differ by shop. This overview does not prescribe one recipe.

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

	Liangpi ~~are part of~~ northwestern Chinese wheat-~~food~~ snack traditions and ~~became nationally popular through~~ migrant vendors and ~~restaurant~~ chains. ~~They sit alongside other Shaanxi street classics such as~~ [[Roujiamo]] and [[Yangrou Paomo]].		Liangpi belong to northwestern Chinese wheat-and-starch snack traditions. A colorful folk tale places an early “rice skin” tribute in the Qin Shi Huang era after drought forced millers to steam leftover rice slurry; treat that emperor-and-tribute story as '''disputed folklore''', not archaeological proof of the modern dressed cold noodle.<ref name="wp" />

			What is clearer is twentieth- and twenty-first-century spread: migrant Shaanxi vendors and snack chains carried Xi’an- and Qinzhen-labeled bowls nationwide, so “liangpi” is now a pan-China summer order even where local chili oils differ. On snack maps the dish sits with [[Roujiamo]], [[Biangbiang Noodles]], and [[Yangrou Paomo]] as Shaanxi street classics rather than with hot wheat soups.

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

	Eaten as a snack or light meal, especially in warm weather. For related Shaanxi dishes see [[Biangbiang Noodles]] and [[Shaanxi Food]].		Eaten as a snack or light meal, especially in warm weather; also year-round in indoor snack shops. Combo trays with [[Roujiamo]] are common. Keep distinct from Sichuan cold noodles that use different sauces and from [[Liangpi]] look-alikes made purely as rice rolls without the Shaanxi chili-vinegar-gluten grammar.

			For related Shaanxi dishes see [[Biangbiang Noodles]] and [[Shaanxi Food]].

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

Admin: [CFWK] Create P1 dish page: Liangpi

2026-09-22T03:00:45Z

[CFWK] Create P1 dish page: Liangpi

New page

{{#seo:
|title=Liangpi (Cold Skin Noodles 凉皮) - Chinese Food Wiki
|keywords=Liangpi,凉皮,Shaanxi Food,cold noodles
|description=Liangpi are Shaanxi-style cold wheat or rice-starch noodles tossed with chili oil, vinegar, and gluten.
}}

{{Infobox chinese food
| image = Liangpi.jpg
| caption = Liangpi
| alternate_name = Cold skin noodles; 凉皮; 涼皮
| pinyin = Liángpí
| type = Cold noodle salad
| course = Snack / light meal
| country = China
| region = Shaanxi (widely popular nationwide)
| other = Often with wheat gluten
}}

'''Liangpi''' (Simplified Chinese: 凉皮; Traditional Chinese: 涼皮; Pinyin: ''Liángpí''), sometimes called '''cold skin noodles''', are chilled sheets or strips of wheat- or rice-starch dough mixed with a savory, spicy, and tangy dressing. They are strongly associated with [[Shaanxi Food|Shaanxi]] snack culture and now appear across China as a summer and street-food favorite.<ref name="wp">[https://en.wikipedia.org/wiki/Liangpi English Wikipedia]</ref>

== Characteristics ==

The noodles are soft yet elastic, served cold with chili oil, vinegar, soy, garlic, and often strips of wheat gluten (mianjin). Cucumber or bean sprouts may add crunch. Heat level varies by stall.

== Ingredients (overview) ==

Starch dough is steamed into sheets then cut; sesame paste versions and different chili oils create local styles (e.g., Hanzhong, Xi'an). This overview does not prescribe one recipe.

== History and culture ==

Liangpi are part of northwestern Chinese wheat-food snack traditions and became nationally popular through migrant vendors and restaurant chains. They sit alongside other Shaanxi street classics such as [[Roujiamo]] and [[Yangrou Paomo]].

== Serving and variations ==

Eaten as a snack or light meal, especially in warm weather. For related Shaanxi dishes see [[Biangbiang Noodles]] and [[Shaanxi Food]].

== See also ==

* [[Shaanxi Food]]
* [[Biangbiang Noodles]]
* [[Yangrou Paomo]]
* [[Roujiamo]]
* [[Chinese Snack]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}