Liangpi
Liangpi ( Chinese 涼皮 / 凉皮 , pinyin liángpí ) is a Chinese noodle dish that is eaten cold all year round. Translated, the name means something like cold skin . The dish originally comes from Shaanxi Province, but it can now be found everywhere in China, especially in northern and central China. In the north-west of the country, noodles are also known as Liangpizi ( Chinese 凉皮 子 ).
preparation
Liangpi is always a meat-free dish, but there are many ways to prepare the noodles. The noodles form the basis. To do this, a smooth dough is first made from water and flour. This is then "washed" until the water is milky and cloudy and the dough has taken on a tough, almost chewing-gum-like shape. This separates starch and gluten from each other. The "washing water" is now extremely starchy and can be steamed on the pan. This creates the noodles that look like skin after cooling. Hence the name Mianpi ( Chinese 面皮 - "noodle skin").
The remaining dough is called Mianjin ( Chinese 面筋 ) or seitan . This can also be dampened. This gives it a firmer consistency and can be eaten cut with the pasta. Alternatively, you can also eat tofu or do without the side dish.
A sauce made from vinegar, oil, chilli flakes and soy sauce is added to the noodles. Depending on the dosage of the ingredients, the dish has a sour, sharp aftertaste. The sauce can also be refined with garlic, spring onions, ginger, peanuts or sesame. Spices such as cinnamon or anise can also add a sweet note. The taste of the sauce can vary greatly depending on the household and province.
Vegetables can also be served with the sauce to reduce the spiciness. Bean sprouts, cucumbers and carrots are particularly popular. The pasta skin is cut into strips so that they resemble ribbon noodles, after which the dish is refined with the respective side dishes according to taste.
Special forms of Liangpi
Hanzhong Liangpi
Hanzhong Liangpi ( Chinese 漢中 涼皮 / 汉中 凉皮 , Pinyin Hànzhōng liángpí ) or Hanzhong Mianpi ( Chinese 漢中 面皮 / 汉中 面皮 , Pinyin Hànzhōng miànpí ) come from the city of Hanzhong in Shaanxi Province. They are served with a sauce made from garlic and hot chili oil. Unlike ordinary liangpi, they are usually eaten warm.
Majiang Liangpi
Majiang Liangpi ( Chinese 麻酱 凉皮 / 麻醬 涼皮 , Pinyin Májiàng liángpí ) are made with a sauce made from salt, vinegar, hot chili oil and Chinese sesame paste ( Chinese 麻酱 / 麻醬 , Pinyin Májiàng ). Cucumber is served with the pasta.
Shan Xin Gan Mianpi
Shan Xin Gan Mianpi are a little firmer and darker than ordinary Liangpi. The noodles are served with mianjin , vinegar, chili oil, salt and a puree made from garlic, bean sprouts and water.
Individual evidence
- ^ Rainald Runge: Chinese Food - Liang Pi (凉皮). In: china-mittendrin.de. January 20, 2014, accessed November 7, 2018 .