Liangpi is a popular Chinese cold skin noodle dish that originated from Shaanxi Province. The dish is made from starch noodles, topped with a variety of ingredients such as sliced cucumbers, carrots, bean sprouts, and chili oil. The combination of flavors and textures in Liangpi creates a refreshing and savory experience. It is often served as a summer dish to help cool down and provide relief from the heat. The dish is typically made with starch noodles, which are made from starch, water, and salt. The noodles are then mixed with a variety of ingredients such as soy sauce, vinegar, and chili oil to create a savory and slightly spicy flavor. Liangpi is often garnished with sliced cucumbers, carrots, and bean sprouts, which add a crunchy texture to the dish. The dish is also often topped with a sprinkle of toasted sesame seeds and chopped cilantro for added flavor and color. Liangpi is a dish that is both refreshing and satisfying, making it a popular choice for those looking for a light and flavorful meal.

Ingredients

Step-by-Step Instructions