Liangpi
In its own language: 凉皮
Cold wheat or rice noodles from Shaanxi, dressed with spicy and tangy sauces
Liangpi is a cold noodle dish from Xi'an in Shaanxi Province, China, made from wheat or rice flour. The noodles are steamed into thin sheets, sliced, and served chilled with sauces such as chili oil, vinegar, and sesame paste. Popular across China, it is especially enjoyed in summer.
- Liangpi is made from wheat or rice flour, steamed into thin sheets
- It is served cold with chili oil, vinegar, and sometimes sesame paste
- Originated in Xi'an, Shaanxi Province, and now popular across China
- Qinzhen liangpi is recognized as intangible cultural heritage in Shaanxi
- Liangpi is vegan and often enjoyed as a summer street food
What is Liangpi?
Liangpi are wide, flat noodles made from wheat or rice flour, served cold and dressed with a mix of sauces. The noodles are steamed as thin sheets and then sliced. Typical toppings include chili oil, vinegar, garlic, and sometimes sesame paste or julienned cucumber. The dish is smooth, tender, and slightly chewy, with a refreshing, spicy, and tangy flavor. Liangpi is popular as a street food and is especially common in the hot months.
Where does Liangpi come from?
Liangpi comes from Xi'an in Shaanxi Province, China. According to legend, it began as a creative tribute during a drought, when leftover rice was turned into noodles for the emperor. The dish gained favor at the imperial court and spread throughout the region. Over time, it became a well-known snack across Shaanxi and later throughout China. Today, it is a staple of Shaanxi cuisine and recognized as a local specialty.
How is Liangpi made?
To make liangpi, wheat or rice flour is mixed with water and salt to form a dough. The dough is rinsed in water to extract starch, which settles overnight. The starch paste is poured thinly onto a plate and steamed, forming a soft, translucent sheet. Once cooled, the sheet is sliced into noodle-like strips. These noodles are served cold, dressed with sauces such as chili oil, vinegar, garlic, and sometimes sesame paste.
How and when is Liangpi eaten?
Liangpi is usually eaten as a light meal or snack, especially in summer due to its cool temperature. It is commonly sold by street vendors and small shops. The noodles are served in a bowl or plate, topped with sauces and sometimes fresh vegetables like cucumber. Diners mix the noodles with the sauces before eating. It is enjoyed for its refreshing taste and is suitable for vegans.
Kinds of Liangpi
There are several regional types of liangpi. Mianjin liangpi adds gluten pieces and vegetables. Qinzhen liangpi uses a chili oil with spices and is known for its simple seasoning. Hanzhong liangpi is sometimes served hot and includes garlic and chili oil. Majiang liangpi features a sesame paste sauce and cucumber. Shaanxi gan mianpi is firmer and darker, made by repeatedly washing the dough to separate gluten and starch.
What Liangpi means
Liangpi is a symbol of Shaanxi street food culture and is widely recognized across China. The production technique of Qinzhen liangpi is listed as intangible cultural heritage in Shaanxi Province. It is eaten year-round but is especially popular in summer. The dish is valued for its simplicity, affordability, and refreshing taste, making it a favorite among locals and visitors alike.
Questions people ask about Liangpi
What is liangpi made of?
Liangpi is made from wheat or rice flour, which is turned into a dough, rinsed to extract starch, steamed into thin sheets, and sliced into noodles. It is served with sauces like chili oil, vinegar, and sometimes sesame paste.
Where does liangpi come from?
Liangpi originated in Xi'an, the capital of Shaanxi Province in China. It is a traditional dish from the region and has spread throughout China.
Is liangpi vegan?
Yes, liangpi contains no animal products. The noodles are made from wheat or rice flour, and the sauces are plant-based, making it suitable for vegans.
How is liangpi served?
Liangpi is served cold, often in a bowl or plate, topped with sauces such as chili oil, vinegar, garlic, and sometimes sesame paste or cucumber. Diners mix the noodles with the sauces before eating.
Are there different types of liangpi?
Yes, there are several regional variations, including mianjin liangpi with gluten, Qinzhen liangpi with a special chili oil, Hanzhong liangpi which can be served hot, and majiang liangpi with sesame paste.
Good reading and sources
The facts on this page come from the Wikipedia article "Liangpi", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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