📝 About This Recipe
Hailing from the ancient capital of Xi'an, Liangpi is a legendary street food prized for its unique 'skin-like' texture—chewy, translucent, and incredibly refreshing. This recipe uses the traditional 'dough washing' method to separate wheat starch from gluten, creating both the silky noodles and the spongy gluten cubes that soak up the bold flavors. Drenched in a complex aromatic chili oil and a tangy garlic-vinegar sauce, it is the ultimate cooling meal for a warm afternoon.
🥗 Ingredients
The Dough & Gluten
- 500 grams All-purpose flour (High gluten content is preferred)
- 280 ml Water (Room temperature)
- 1/2 teaspoon Salt (To strengthen the gluten)
- 1/2 teaspoon Yeast (For the gluten cubes only)
The Aromatic Sauce Base
- 4 tablespoons Chansi Black Vinegar (Or high-quality balsamic in a pinch)
- 2 tablespoons Light soy sauce
- 5 cloves Garlic (Mashed into a paste with 2 tbsp water)
- 3-4 tablespoons Roasted Chili Oil (With plenty of sediment (flakes))
- 1 teaspoon Sugar (To balance the acidity)
- 1 tablespoon Toasted Sesame Oil
Toppings & Garnish
- 1 medium Cucumber (Julienned into matchsticks)
- 1 cup Bean sprouts (Blanched and cooled)
- 1/2 cup Cilantro (Roughly chopped)
- 2 tablespoons Roasted peanuts (Crushed)
👨🍳 Instructions
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1
In a large bowl, mix flour, salt, and water. Knead for 10 minutes until you have a smooth, firm dough. Cover and let it rest for 1 hour to allow the gluten to relax.
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2
Place the dough in a large basin and add 4 cups of water. Gently 'wash' the dough by squeezing and kneading it underwater. The water will turn milky white as the starch releases.
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3
Once the water is thick with starch, strain it through a fine-mesh sieve into a separate large container. Add fresh water to the dough and repeat the washing process 4-5 times until the water remains relatively clear and you are left with a small, rubbery ball of gluten.
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4
Cover the container of starchy water and let it sit undisturbed for at least 4 hours (or overnight in the fridge). The starch will settle at the bottom, leaving clear water on top.
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5
Take the remaining gluten ball, mix in the yeast, and let it ferment for 30 minutes. Steam the gluten over high heat for 20 minutes until spongy, then cut into 1/2-inch cubes.
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6
Carefully ladle out and discard the clear water from the starch container, leaving the thick white starch paste at the bottom. Stir the paste thoroughly to ensure a smooth, pancake-batter consistency.
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7
Prepare a steamer. Lightly oil a flat-bottomed stainless steel plate or pizza pan. Pour a thin layer of starch batter (about 1/8 inch) onto the plate, swirling to coat evenly.
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8
Place the plate into the steamer, cover, and steam on high for 2-3 minutes. The noodle sheet is done when it bubbles up and becomes translucent.
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9
Remove the plate and immediately float it in a basin of cold water to cool. Brush the top with a little oil, then gently peel the noodle sheet away.
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10
Repeat the process until all batter is used, stacking the oiled sheets on top of each other. Once cooled, fold the sheets and cut them into wide, 1-inch strips.
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11
In a small bowl, whisk together the vinegar, soy sauce, sugar, garlic water, and sesame oil. Prepare your chili oil nearby.
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12
To assemble, place a generous handful of noodles in a bowl. Top with gluten cubes, cucumber, bean sprouts, and cilantro. Pour the sauce over the top and finish with a heavy drizzle of chili oil and crushed peanuts. Toss vigorously before eating.
💡 Chef's Tips
Don't rush the settling process; 4 hours is the minimum to ensure the noodles aren't mushy. If the batter is too thick after removing the clear water, add 1-2 tablespoons of water back in; it should mimic the consistency of heavy cream. Always oil the plates between every single sheet to prevent the 'skin' from sticking and tearing. Use a high-quality Shaanxi-style chili oil with toasted spices like star anise and Sichuan peppercorns for the most authentic flavor. If you are in a hurry, you can skip the washing and use wheat starch powder, but you will miss out on the delicious spongy gluten cubes!
🍽️ Serving Suggestions
Pair with a 'Roujiamo' (Chinese Pork Burger) for the classic Xi'an 'Set Meal.' Serve alongside a chilled glass of sweetened soy milk or a sour plum drink (Wanglaoji). Add a side of smashed cucumber salad for extra crunch and acidity. For a protein boost, add shredded poached chicken breast.