Do you know the most beloved food combo among locals in Shaanxi? It’s Liangpi (cold noodles), Roujiamo (Chinese meat sandwich), and Bingfeng (a local soda). This trio is famously known in local restaurants as the “Sanqin Set Meal.” Let me introduce you to the star of this combo—Xi’an Liangpi. Liang Pi has been around for more than 2,000 years! People say it dates back to the time of Qin Shihuang, the first emperor of China.
The Fascinating Story Behind Liang Pi
According to legend, there was a terrible drought during the Qin Dynasty. Farmers couldn’t pay their taxes because their crops had failed. A man named Li Shier, from Qinzhen in Huxian County, came up with an idea. He ground large noodles into flour and made a new kind of dish. When he presented it to Qin Shihuang, the emperor loved it. He even allowed farmers to use Liang Pi as a tax payment!
Popular Liang pi vendor on xi’an street
Over the centuries, people improved the recipe. Today, Liang Pi is one of the most popular dishes in Shaanxi. The name “Liang Pi” means “cold skin” in Chinese, which describes its cool and refreshing nature. It’s spicy, sour, and full of flavor. People of all ages love it!
Liang Pi is especially popular in summer. It helps cool you down and feels light on the stomach. During July and August, you’ll find it everywhere in Xi’an—on busy streets, in small alley shops, and even in the countryside.
Liang Pi vs. Biang Biang Noodles: What’s the Difference?
Many people mix up Liang Pi and Biang Biang noodles. They are actually very different!
Ingredients: Biang Biang noodles are made from wheat flour and are thick and chewy. Liang Pi, on the other hand, is made from rice or wheat starch. This gives it a soft, jelly-like texture.
Taste & Texture: Biang Biang noodles are wide and chewy. They are served hot, often with chili oil poured over them. Liang Pi is much softer and is always served cold.
Even with these descriptions, the best way to understand the difference is to taste both dishes yourself!
Delicious Varieties of Liang Pi
Liang Pi is usually served cold with a mix of sour, spicy, and salty flavors. Over the years, people have created different versions. Each type has its own unique taste!
Here are five of the most famous kinds of Liang Pi:
Qinzhen Liang Pi (秦镇米皮): Made from Indica rice, this version is full of chili and spices. It has a sour, salty, and spicy kick. Key ingredients include vinegar, chili oil, sugar, shredded cucumber, and gluten.
Shaanxi Liang Pi (Traditional Liang Pi): Made from wheat flour, this is the most common type. It’s sour and spicy, perfect for hot summer days.
Qishan Gan Mian Pi (岐山擀面皮): Known for being thin, soft, and chewy, this version balances sour and spicy flavors. It’s great all year round.
Lao Mian Pi (烙面皮): This one is tougher, drier, and chewier than other types.
Sesame Sauce Liang Pi (麻酱凉皮): A traditional halal dish, this version has a rich sesame paste flavor. It’s a mix of sour, spicy, salty, and nutty tastes.
Is Liang Pi a Healthy Choice?
Liang Pi is mostly made from flour, so it’s high in carbohydrates, vitamins, and protein. It gives your body energy and helps replenish glucose.
On its own, Liang Pi is low in calories. A 100-gram serving has about 101 calories. That makes it a good choice if you’re watching your weight. But once you add seasonings like sesame paste and chili oil, the calorie count goes up!
Liang Pi is also a great option for vegetarians! Since it’s made from plant-based ingredients and doesn’t require meat, it’s an excellent dish for those following a vegetarian diet. It gives your body energy and helps replenish glucose.
Why You Should Try Liang Pi?
Liang Pi is one of Shaanxi’s most famous dishes. It’s simple to make and sold everywhere—from street stalls to home kitchens. If you ever visit Xi’an China, you can pick any store to try Liang Pi at random, it’s guaranteed to be delicious!
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