Liangpi is a traditional snack that is extremely popular among the public. In some areas, due to differences in dialect pronunciation, it is also called “Niangpi”. Among them, Shaanxi Liangpi is the most renowned. There is a wide variety of Shaanxi Liangpi, and each type has its own unique production method. When it comes to seasoning and mixing, each variety shows its own characteristics, presenting distinct flavors. Next, let’s introduce in detail the common types of Liangpi:
1. Sesame Paste Liangpi:
This is a typical halal way of eating. The preparation method is relatively simple. First, mix flour into a paste, pour it into a special metal Liangpi basket, and shake the basket so that the gluten spreads evenly at the bottom of the basket. Then, steam it in a pot of boiling water until it is cooked. When eating, cut the Liangpi into strips about half a centimeter wide. Usually, cucumber shreds are added as supplementary ingredients, and then seasonings such as salt, vinegar, sauce, sesame paste, and chili oil are added for flavor.
2. Qinzhen Liangpi:
It is made from rice flour. Since it is produced in Qinzhen, Hu County, it is also called Qinzhen Rice Noodles. During production, the rice flour is adjusted into a paste and spread evenly in multi – layer bamboo steamers, then steamed over high heat until cooked. When eating, use a nearly one – meter – long and more than 20 – centimeter – wide big cleaver to cut it into thin shreds. Add supplementary ingredients like greens and small bean sprouts, and then season it. The key to its good taste lies in the chili oil. The well – seasoned Liangpi is entirely red in color, with a spicy and fragrant flavor.
3. Hanzhong Liangpi:
It gets its name from being produced in the Hanzhong region. During processing, rice is ground into a rice – flour paste with a small stone mill and water, so it is also known as stone – ground Liangpi. When making it, spread the well – ground rice – flour paste evenly on a bamboo steamer and steam it. Add seasonings, mainly garlic juice and chili oil. The taste is a combination of sour, spicy, and a hint of garlic aroma.
4. Qishan Rolled Noodles (Qishan Ganmianpi)
The ones made in Qishan County are the best. In the production process, the gluten is washed out from the wheat flour, and the remaining starch is rolled into thin pancakes, which are then steamed in a bamboo steamer. The resulting Liangpi is both soft and sticky. The seasonings mainly consist of the grain vinegar brewed locally in Qishan and chili oil, supplemented with the washed – out gluten strands. These are mixed evenly in a small iron pot and then served on a plate. The main flavor characteristics are sourness, spiciness, and a rich aroma.
