recipe in Northeast China

How to Make Northeast China's Great Liapi (Dala Pi)

Northeast China’s Great Liapi, or "Dala Pi," is a beloved cold noodle dish celebrated for its refreshing crunch and zesty, savory-sweet flavors. Here’s a simple guide to making this iconic dish at home.

Ingredients:

- 200g starch noodles (liapi noodles, or substitute with mung bean vermicelli)

- 1 large cucumber, julienned

- 1 carrot, julienned

- 2 boiled eggs, sliced

- 100g ham or smoked chicken, shredded

- 2 cloves garlic, minced

- 3 tbsp soy sauce

- 1 tbsp vinegar (rice vinegar or black vinegar)

- 1 tsp sugar

- 1 tbsp sesame oil

- 1 tsp chili oil (optional)

- Cilantro or sesame seeds for garnish.

Steps:

1. Prepare the noodles: Soak the starch noodles in boiling water for 5–8 minutes until tender. Rinse under cold water, drain, and toss with 1 tsp sesame oil to prevent sticking.

2. Blanch vegetables: Briefly blanch the carrot julienne in hot water for 30 seconds, then drain. Mix with cucumber and garlic.

3. Make the sauce: Whisk soy sauce, vinegar, sugar, sesame oil, and chili oil (if using) until the sugar dissolves.

4. Assemble: Arrange noodles on a plate, top with cucumber-carrot mix, ham, egg slices, and cilantro. Pour the sauce over everything and toss gently before serving.

Tip: For extra crunch, add shredded green bell pepper or boiled shrimp. Enjoy this vibrant, cooling dish as a perfect summer appetizer or light meal!