Jingning Wheat Gluten Noodles

Jingning Wheat Gluten Noodles

　　Jingning offers many local delicacies, and wheat gluten noodles—also known as liangpi—are one of the most popular, beloved by everyone, especially women. Also called liangpi, these noodles are sold year-round in Jingning County. They are especially popular in the summer, but take on a unique charm in the winter. Liangpi is loved for its soft, smooth texture, tangy and spicy flavor, and refreshing, appetizing taste. Not only is it a common street food, but in recent years, it has also made its way to more upscale settings. It has become an indispensable dish in the banquets and meals served at Jingning’s hotels, restaurants, and eateries.

　　The production process of liangpi is relatively simple. High-quality wheat flour is mixed and washed to extract the starch, with excess water removed. The starch slurry, mixed with edible alkali, becomes a paste that is poured in small amounts onto a specially designed flat iron steamer and steamed. Once steamed, round, thin, pale yellowish-white sheets of liangpi are lifted off the steamer, making your mouth water at first glance. A layer of cooked oil is brushed over the liangpi, which is then left to cool before being sliced into fine strips with a special cleaver. These strips are placed in a bowl and seasoned with soy sauce, vinegar, salt, seasoning broth, chili oil, mashed garlic, and more to make liangpi. Among Jingning’s Hui Muslim community, liangpi is prepared differently—besides the usual vinegar, salt, seasoning broth, and chili oil, they also add sesame paste, giving it a distinctive flavor. This snack is chewy and tender on the palate, and also serves as a low-calorie option for those watching their weight. Priced very affordably at just one yuan for a small bowl, and not even two yuan for a large bowl, it has become a highly favored snack among women.

　　Chili oil is the most crucial condiment in liangpi seasoning—it all comes down to how good the chili and chili oil are. Making chili oil is quite an art. Chili powder is added to premium oil along with spices like Sichuan peppercorn and fennel, then slowly simmered over low heat. The longer it simmers, the spicier and more fragrant it becomes, with the oil turning redder and shinier. Some add high-quality sesame seeds during the simmering process, carefully controlling the heat to give the chili oil an even more unique character. There are various methods for making chili oil, and it’s said that each person’s technique is unique and can’t be copied.

　　In recent years, people in Jingning have also started making ganmianpi (hand-pulled gluten noodles). The production process for ganmianpi differs from that of liangpi. Ganmianpi is made by mixing high-quality wheat flour, washing it to extract the starch, removing excess water, adding edible alkali, and then slowly heating it in an iron pot to evaporate the moisture. The mixture is repeatedly kneaded and then rolled into thin sheets, steamed, and cut into fine strips. The way it’s eaten is largely the same as liangpi. However, ganmianpi has a harder, more elastic, and chewier texture. Additionally, a moderate amount of mung bean sprouts and shredded cucumber is often added. Liangpi is generally eaten cold, but in recent years, some have started eating it warm—steamed and served fresh—earning it the name “hot liangpi.” Its taste is quite unique and has gained considerable market popularity. It seems no snack remains unchanged forever—it continues to evolve and develop over time.