Liang pi(涼皮) is a type of starch noodle from Qin cuisine of northwestern China. It is often served with wheat gluten, or mian jin(麵筋). Common toppings include sliced cucumber, sesame paste, and vinegar.

Liang pi is made by placing wheat dough in water and working it until the starch separates from the gluten. Once the starch settles, the extra water is poured off and the remaining starch mixture is spread in a flat pan and steamed over boiling water. The wheat gluten can also be steamed in like manner. Once cooled down, the starch noodle and wheat gluten can be cut and served with toppings.

Recipe

Ingredients

• 2 cup all-purpose wheat flour
• ¾ cup + 2 tbsp water
• salt (optional)
• water for soaking
• 1 small cucumber, trimmed and finely sliced
• garlic, minced; or garlic water (combine garlic, hot water)
• 1 tsp dark rice vinegar
• 1 tbsp soy sauce or salt
• 1 tbsp sesame paste

Directions

• combine flour, salt, water
• knead into dough
• rest 10 minutes
• knead
• rest 30 minutes
• cover dough with water and massage dough until water turns opaque with starch
• transfer starch water to another container
• repeat massaging dough and transferring water until water remains clear and dough is reduced to wheat gluten, about 10 times
• set aside wheat gluten
• let starch water sit until separated, 4 hours to overnight
• drain water off top, leaving just enough water to mix with starch
• pour a thin layer(about ⅛”) of starch mixture in greased pan
• steam pan in boiling water until starch layer turns clear, 1 to 2 minutes
• remove and let starch layer cool
• repeat pouring and steaming and cooling for remaining starch mixture
• cut layers into strips
• steam gluten until cooked, about 5 minutes
• remove and let cool
• cut into squares
• combine starch noodles with wheat gluten, cucumber, garlic, vinegar, soy sauce, sesame paste, 2 tbsp water
• serve