It’s not even June yet, yet the unbearable heat is already here. So what can you do other than cranking up the AC? Swimming is a nice option, but for that you need energy, some kind of cold fusion energy. You know what? I got just the thing for you – Liangpi Noodles.
Liangpi (凉皮 – liáng pí) is a cold noodle dish attributed Shaanxi Province and the area of Xi’an. The name literally means cool skin, though it contains no meat. The word ‘skin’ refers to the shape of the noodles which are wide and flat, bright and a bit transparent. In the most common version of the dish, other than the noodles themselves, the main ingredients are spongy tofu cubes and shredded cucumber and they are all mixed with garlic, soy sauce, vinegar and, majiang and spicy sauce. The last ingredient is particularly useful if you want to get your sweat on to enhance the cooling effect.
Liangpi is a relatively cheap treat which should not cost more than 10 kuai for a sizable portion. It’s available in noodle restaurants and street carts like in the photo below (taken from here):
It is said that it was discovered by accident, when during a famine people discover they could steam the starchy residue left in the water after rinsing dough, and make noodles of it. that’s why they don’t quite feel like normal noodles. Normal or not, there sure get the job done when it comes to cooling you down, and it’s no accident it’s a very popular dish all year round, not only during the summer.