Chilled liangpi, a beloved Chinese street food, is famous for its chewy texture and refreshing, tangy flavor. Here’s a simple guide to making it at home.
Step 1: Prepare the Liangpi
If using store-bought liangpi (dried or fresh), soak dried ones in warm water for 30 minutes until soft. For homemade liangpi, mix wheat flour with water to form a smooth batter, then steam it for 3–5 minutes until set. Cool and cut into strips.
Step 2: Make the Sauce
The key to great liangpi is the sauce. In a bowl, combine 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp sesame oil, 1 tsp sugar, 1 minced garlic, a pinch of chili oil, and a dash of sesame paste. Mix well until smooth.
Step 3: Assemble
Place the liangpi strips in a bowl. Top with julienned cucumbers, bean sprouts, and shredded carrots (blanch bean sprouts quickly if preferred). Pour the sauce over the vegetables and mix gently.
Step 4: Serve
Garnish with crushed peanuts, cilantro, and a drizzle of extra chili oil. Chill in the fridge for 10 minutes before serving to enhance the flavors.
Enjoy this zesty, cooling dish on a hot day—it’s the perfect balance of chewy, crunchy, and tangy!
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