Liangpi

Liangpi are elastic noodles cut from thin steamed sheets and commonly served cold with sauce and vegetables. Sarah Leung associates them with Shaanxi and notes that versions can be made from wheat or rice. Her wheat-flour method begins with a dough that is repeatedly washed in water, separating a starchy liquid from a mass of wheat gluten.^[1]

The starch is allowed to settle, then mixed into a batter that is steamed in thin layers in an oiled pan. Once cooled, the sheets are removed and sliced into noodles. The reserved gluten is steamed separately and cut into pieces, which can be added to the same dish. Leung describes serving the noodles with crunchy vegetables such as cucumber and bean sprouts and a spicy sauce; the noodles and gluten therefore come from different parts of the same dough.^[1]