Hanzhong Liangpi

Hanzhong Liangpi

　　Named after the Hanzhong region where it is produced. Because rice is ground into a slurry using a small stone mill mixed with water during processing, it is also called water-milled liangpi. During preparation, the ground rice slurry is spread flat on a bamboo steamer and steamed. Seasonings such as mainly garlic juice and chili oil are added, giving it a sour, spicy flavor with a hint of garlic.

　　Hanzhong is situated at the southern foot of the Qinling Mountains in Shaanxi and has long been known as a “land of fish and rice,” blessed with rich natural resources and lifestyle customs similar to those of Sichuan. Hanzhong Liangpi also has a long history and unique flavor, with a softer texture compared to others. Its chili oil lacks the intense aroma of Qinzhen Liangpi but is instead mild and delicate, offering a distinctive taste. It’s common to see couples strolling the streets of Xi’an sharing liangpi — a playful “one country, two systems” moment — where the husband chooses Qinzhen Liangpi while the wife goes for Hanzhong Liangpi, adding a touch of charm to the scene.

　　The Guanzhong Plain in Shaanxi is one of the country’s major wheat-producing regions. Liangpi made from wheat flour is called mianpi and is the most widely consumed type in Shaanxi. Before the reform and opening-up, rice was still a rarity in Shaanxi. Back then, it was common to see farmers in the streets of Xi’an pushing carts loaded with newly harvested rice to trade for flour — typically, one jin of rice could be exchanged for one and a half to two jin of flour. Even today, rice traders can still be spotted in Xi’an, though far fewer than before. The famous Shaanxi Drama Troupe actor Guo Da rose to national fame with his skit “Trading Rice.” Regarding the method of making mianpi, Jia Pingwa, a renowned figure in Shaanxi’s literary circle, described it in his “Notes on Shaanxi Snacks” as follows: “Method: For one jin of flour, use two jin of water, poured in three times. First mix it into a thick paste, then gradually add more water to thin it out, along with salt and alkaline. The thin batter should be ladled up to form strands as thick as a chopstick. Line the steamer basket with white gauze, pour the batter onto it, spreading it about two fen thick, keeping it even. Steam over high heat for about six to seven minutes until cooked. Remove the mianpi from the steamer rack and place it on the counter, brushing each sheet with a layer of vegetable oil. Stack them together to cool, then slice them into fine strips using a slicing knife.”