Liangpi from Shaanxi is world-famous for being a beloved local delicacy. With the footsteps of Shaanxi people, Liangpi has traveled across the country.
In comparison, Liangpi is more favored than Yangrou Paomo, which is hailed as "the number one bowl under heaven." The reason is its immense popularity, especially among women. Liangpi has a refreshing taste that can be customized to individual preferences. Despite its name, which means "cold skin," it can be enjoyed all day long and is especially popular in the summer. For many Xi'an locals, lunch or dinner is simply a bowl of Liangpi, a bowl of congee, and for those with a bigger appetite, a Roujiamo (Chinese hamburger) is added. While this is fine occasionally, eating this way daily lacks sufficient nutrition.
Liangpi can be divided into two types: Mipi and Mianpi. As the names suggest, Mipi is made from rice, while Mianpi is made from wheat flour.
Therefore, eating either type of Liangpi is equivalent to consuming rice or noodles. Rice and noodles are rich in starch, and gluten contains some protein, but they are low in other nutrients. Liangpi is often served with shredded cucumber or bean sprouts, which can supplement some vitamins. Adding a Roujiamo provides some meat protein. However, it is relatively low in minerals and dietary fiber.
Treating Liangpi as a dish is a good choice. If Mianpi were modified to be made with whole wheat flour, its vitamin B content would increase, though it's uncertain if the texture would change; it is estimated that it probably wouldn't.
In conclusion, it's perfectly fine to eat it in moderation, but completely avoiding it is unlikely. After all, deliciousness is the standard for what people eat in China.