Sesame Paste Liangpi

Sesame Paste Liangpi

　　A popular snack from the Guanzhong region. Also known as liangpi, mianpi, or simply "pi." It is a unique summer vegetarian dish of the area and a distinctive cold dish. Legend has it that it evolved from the cold noodles of the Tang Dynasty. Similar to cold noodles but not the same, the key lies in the preparation and shaping methods. It's an essential dish on the tables of both urban and rural residents during the peak of summer. It is usually served with mung bean porridge (thin congee). It can be eaten on its own or paired with steamed buns, guokui (baked flatbread), or Chinese baked sesame-coated bread. It also makes a great accompaniment to alcoholic drinks. The best versions are said to come from Muslim quarters in Xi’an.

　　Preparation method: Mix flour with water, refined salt, and alkaline powder until it forms a smooth batter. Line a steamer tray with clean cloth, pour in the batter, and steam over high heat for 20 minutes.

　　Once steamed, turn the liangpi out onto a work surface, remove the cloth, brush with rapeseed oil, stack it, and let it cool. When slicing, lay the liangpi flat on the work surface, use your left hand to hold it steady while gently pressing down with your thumb tucked in. Use a knife in your right hand to make straight cuts. Move your left hand along continuously as your right hand keeps slicing (about 150 slices per sheet of liangpi) until finished. Place blanched mung bean sprouts or raw shredded cucumber at the bottom of a bowl, then add the sliced liangpi. Mix in sesame paste, refined salt, soy sauce, vinegar, mashed garlic (and chili oil if you prefer spicy), and the dish is complete.

　　Characteristics: White and shiny, chewy and elastic, sour, spicy, salty, and fragrant—cool, delicious, perfect for beating the summer heat and satisfying hunger.