How to make Liangpi

Why cooks start here

Liangpi is cooked the way Shaanxi cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Liangpi hails from the heart of Shaanxi, a region known for its bold flavors and hearty dishes. Traditionally enjoyed as a refreshing street food, it finds its place on the table during sweltering summer days. This home-styled version captures the essence of how Chinese family cooks prepare it, with an intuitive touch that measures salt by feel and uses fat with a generous hand, embodying the spirit of communal dining. Expect a delightful contrast of textures and flavors—a cool bite of chewy wheat noodles paired with crisp, refreshing cucumber. The dish is elevated by a vibrant dressing of chili oil, vinegar, and soy sauce, delivering a balanced kick and tang. Garlic adds aromatic depth, creating a dish that invigorates the palate with every bite.