Shaanxi Liangpi

Shaanxi Liangpi

　　Among the various local snacks in Shaanxi, "liangpi" (cold skin noodles) is one of the most popular. It is loved by people of all ages, especially young women, and is available year-round, though more popular in the summer. In the streets of Xi'an, every town and even rural areas across Shaanxi, you can find liangpi being sold. With just a table and a few small stools, it becomes a liangpi stall. Wherever it is sold, there will be people eating it. Liangpi, with its soft, smooth texture, tangy and spicy taste, refreshing and appetizing flavor, is not only a popular street food but also makes its way to more refined dining settings. In major restaurants, eateries, and hotels across Shaanxi, liangpi is an essential item among the local snacks and traditional snack banquets. Liangpi is found in southern, northern, and central Shaanxi, but it has formed four major schools due to differences in preparation methods, serving styles, seasonings, and ingredients—Hanzhong Rice Liangpi being one of them.

　　Hanzhong belongs to southern Shaanxi, where rice is abundantly produced. The Hanzhong people were the first to invent making liangpi from rice flour, a tradition with a long history. As a result, rice liangpi from Hanzhong and Chenggu enjoys high recognition in Shaanxi and Xi'an. Vendors often promote their liangpi as “Hanzhong Rice Liangpi” or “Chenggu Rice Liangpi” to attract customers. Its unique flavor has made it very popular.

　　Qin Town Rice Liangpi

　　Qin Town is a town in Chang’an County, not far from Xi'an, and its rice liangpi also has a long history. The main differences between Qin Town rice liangpi and Hanzhong rice liangpi lie in texture and seasoning, especially in the preparation of chili oil. Chili oil is the most crucial seasoning for liangpi, and its quality largely determines the overall taste. What makes Qin Town rice liangpi famous is the meticulous preparation of its chili oil. Chili powder is simmered in premium oil along with spices like Sichuan peppercorn and fennel over low heat. The longer it simmers, the spicier, more fragrant, redder, and glossier the oil becomes. The locals in Qin Town claim that their method of making chili oil is unique and cannot be replicated, which is why the taste of their liangpi is unmatched. Additionally, Qin Town rice liangpi is slightly firmer than Hanzhong rice liangpi, making it more suitable for younger and middle-aged people. In Xi'an, there are many vendors selling Qin Town rice liangpi, ranging from small stalls and shops to larger establishments. A well-known Qin Town liangpi shop near Nanshaomen has even expanded into several chain outlets.

　　Hui-style Sesame Sauce Liangpi

　　In the rural areas of Shaanxi, some people also steam wheat flour to make liangpi, commonly referred to as "niangpi" by locals. The preparation and eating method of niangpi are no different from those of rice liangpi. However, among the Hui (Muslim) community in Xi'an, niangpi is prepared uniquely—it includes not only vinegar, salt, MSG, and chili oil but also sesame sauce, giving it a distinctive flavor. That’s why in Xi'an, this version of liangpi is often called "Sesame Sauce Liangpi."

　　Qishan Hand-Pulled Liangpi

　　Qishan Saozi Noodles are among the best-known noodle dishes in Shaanxi. The way Qishan people make liangpi is also unique. While both rice liangpi and niangpi involve mixing the dough into a batter and steaming it in special metal molds, Qishan hand-pulled liangpi is first kneaded and rolled into sheets before steaming. After steaming, it is sliced into strips slightly wider than regular liangpi. The eating method is largely the same as with rice liangpi, but unlike rice liangpi, hand-pulled liangpi has a firmer texture, greater elasticity, and more chewiness. It is especially popular in the Baoji area and has gained widespread popularity in Xi'an in recent years.

　　Liangpi is generally eaten cold, but in recent years, some have started eating it hot—steamed and served fresh. This variation is sometimes called "hot skin noodles," offering a unique flavor and gaining considerable market appeal. It seems that no snack remains unchanged forever; they continue to evolve and develop over time.