Liangpi

Liangpi, or 'cold skin noodles,' are Xi'an's answer to hot summer days. These silky, translucent noodles are made from rice or wheat flour, steamed into thin sheets, and cut into ribbons. They're served cold with a generous drizzle of dark vinegar, chili oil, garlic water, and a sprinkle of bean sprouts and cucumber. The texture is uniquely slippery and refreshing — a perfect counterpoint to Xi'an's generally bold and hearty cuisine. Many locals insist that the best Liangpi is made by only a handful of legendary shops whose recipes have been passed down for generations.

📖 Historia

Liangpi originated during the Qin Dynasty (221 BC), when a failed steaming experiment in a marketplace resulted in a tray of steamed starch that accidentally set into a jelly-like sheet. The vendor, known for his creativity, sliced it up, dressed it with chili and vinegar, and sold it as 'cold skin noodles.' It became an instant hit.