📝 About This Recipe
A crown jewel of Northwest Chinese street food, Liangpi translates to 'cold skin,' referring to the translucent, chewy texture of the noodles. This recipe uses the traditional 'washing' method to separate wheat starch from gluten, creating both the silky noodles and the spongy gluten cubes that soak up the spicy, vinegary sauce. It is a refreshing, complex masterpiece that balances the heat of chili oil with the zing of garlic and black vinegar.
🥗 Ingredients
The Dough & Gluten
- 500 grams All-purpose flour (high protein content is best)
- 280 ml Water (for the initial dough)
- 1/2 teaspoon Salt
- 1/2 teaspoon Yeast (for fermenting the gluten)
The Signature Sauce
- 4 tablespoons Chiankiang Black Vinegar (unmistakable malty flavor)
- 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 tablespoon Sesame Paste or Tahini (thinned with a little water)
- 1 teaspoon Sugar (to balance the acidity)
The Toppings
- 1 Cucumber (julienned into matchsticks)
- 1 cup Bean Sprouts (blanched for 30 seconds)
- 1/2 cup Cilantro (roughly chopped)
- 2 tablespoons Roasted Peanuts (crushed)
👨🍳 Instructions
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1
Mix the flour, salt, and 280ml water in a large bowl. Knead for 10 minutes until a smooth, firm dough forms. Cover and let it rest for at least 1 hour to allow the gluten to relax.
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2
Place the dough in a large bowl and add 4 cups of water. Gently 'wash' the dough by squeezing and kneading it under the water. The water will turn milky white as the starch releases.
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3
Strain the milky water into a separate large container through a fine-mesh sieve. Repeat the washing process with fresh water 3-4 more times until the water remains relatively clear and you are left with a small, rubbery ball of gluten.
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4
Let the collected milky starch water sit undisturbed for at least 4-6 hours (or overnight in the fridge). The starch will settle at the bottom, leaving clear water on top.
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5
While the starch settles, take the leftover 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-inch cubes.
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6
Carefully ladle out and discard the clear yellow liquid from the top of the starch container, leaving only the thick white starch paste at the bottom. Stir the paste thoroughly to ensure a uniform consistency.
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7
Prepare a steamer. Lightly oil a flat-bottomed metal plate or pizza pan. Pour a thin layer of the starch batter (about 1/8 inch thick) 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
Prepare a large bowl of cold water. Remove the plate from the steamer and float the bottom of the plate in the cold water to cool rapidly. Once cool, gently peel the noodle sheet off and brush the top with a tiny bit of oil to prevent sticking.
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10
Repeat the process until all the batter is used, stacking the oiled noodle sheets on top of each other.
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11
Slice the stacked noodle sheets into wide ribbons (about 1/2 to 3/4 inch wide).
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12
In a small bowl, whisk together the black vinegar, soy sauce, sugar, garlic water, sesame paste, and chili oil.
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13
To assemble, place a generous portion of noodles in a bowl. Top with steamed gluten cubes, julienned cucumber, blanched bean sprouts, and cilantro.
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14
Drizzle the sauce over the noodles and toss vigorously until every ribbon is coated in the vibrant red oil. Garnish with crushed peanuts and serve immediately.
💡 Chef's Tips
Don't rush the starch settling process; if the water isn't fully separated, the noodles will be mushy rather than bouncy. Always oil the plates between every single noodle sheet to prevent a sticky disaster. If your batter is too thick and the noodles crack, add a tablespoon of water; if they are too soft, discard a bit more liquid next time. For the most authentic flavor, ensure your chili oil contains toasted Sichuan peppercorns for that signature 'numbing' sensation. Use a high-protein bread flour if available to get a larger and more porous yield of gluten (Mianjin).
🍽️ Serving Suggestions
Pair with a 'Roujiamo' (Chinese Pork Burger) for the classic Xi'an 'Set Meal.' Serve alongside a chilled glass of sour prune juice (Suanmeitang) to cut through the spice. Add a side of stir-fried seasonal greens with garlic to balance the meal. This dish is best enjoyed at room temperature or slightly chilled, never piping hot. For extra protein, add a soft-boiled soy-marinated egg.