A bowl of well-mixed steamed cold noodles. [Photo provided to wuxi.gov.cn]
Hosts of restaurants and shops offering liangpi is an excellent sign that summer has begun. The refreshing dish, highly suitable for the hot season, seems to possess a magical power that soothes dryness and heat and brings a touch of coolness.
Liangpi are cold noodles made from wheat or rice flour. A perfect bowl features thinly shaped white noodles with a smooth surface, pliable texture and tender, and savory taste.
How are steamed cold noodles prepared?
The fermented dough needs to be repeatedly washed and kneaded to separate starch from gluten. The starch slurry is then left to settle and filter until it becomes clear.
Plates covered with a thin layer of the limpid starch slurry are put into a steamer, causing the starch slurry to turn solid and as thin as a cicada's wings. The remaining dough can be steamed into chewy gluten.
The liangpi finally assume their final form as the well-steamed transparent solid is cut into strips of an even length and served with crushed peanuts, shredded cucumber, gluten cubes, mung bean sprouts, caraway, and shredded red cabbage. The true soul of a bowl of perfect steamed cold noodles is the sauce–a mixture of salt, vinegar, mashed garlic, sesame paste, sesame oil, and chili oil.
