Hot Liangpi

Hot Liangpi

　　Isn’t liangpi supposed to be cold? That’s the traditional way from the Guanzhong region. But in the Hanzhong area, there’s a uniquely distinctive “hot liangpi” that even diners who can’t eat cold food rave is “a godsend.”

　　The highlight of hot liangpi is that no matter how many customers there are, it must be steamed fresh and sold on the spot. The pre-prepared rice slurry is poured into large steaming trays and cooked over high heat for four or five minutes until done, then cut into strips about three fingers wide while still hot, and served with garnishes and a sauce. When it arrives at the table, you’ll see the smooth white liangpi and the enticing color of the spicy oil. It’s said that good spicy oil is made by roasting the chilies in a hot wok and then crushing them by hand, which can fill the room with an incredible aroma. Diners just need to mix the contents of the bowl before digging in.