Qinghai Gengpi

Qinghai Gengpi

　　Gengpi is made from sweet potato starch. Tree branches or vine roots and stems often have forks. After the branches are removed, the forked parts remain as small bulges. A single branch or vine usually has multiple such bulges, and such branches or vines are called “geng.” Strictly speaking, Gengpi is made by drying sweet potato vines, crushing them into sweet potato powder, and then blending it into the final product.

　　The process of making Gengpi generally goes as follows:

　　In a large pot, place a sieve lined with a layer of gauze to prevent leakage. Of course, glutinous rice flour mixed with water is also added — not too thin, not too thick. Once the water in the pot boils, use a spoon to pour in the prepared sweet potato starch mixture. Don’t make it too thick. Rotate the sieve by hand to ensure even heating and to make the skin’s thickness uniform. When the skin turns from light pink to deep pink and becomes transparent — which takes about a minute or so — it’s done. Carefully remove it, as the sieve is hot, and then dip the skin in cold water before slicing it into pieces.

　　It is typically seasoned with salt, soy sauce, vinegar, garlic water, chili oil, and sesame or peanuts. In summer, you can add shredded cucumber or mung bean sprouts for a fresh touch. Specific seasonings like pepper or Sichuan peppercorn can be added to taste.

　　Compared to other types of Liangpi (cold starch skins), Gengpi has more chew and the combination of chili oil and vinegar gives it a delicious flavor. Of course, the natural healthiness of sweet potatoes also adds a “healthy food” label to Gengpi.

　　In Qinghai, Gengpi holds a significant place in local cuisine. There are Gengpi shops in both the city and surrounding counties. Although these shops are usually small and not very hygienic, the locals’ love for it and the bustling business make it a popular street food topic.

　　In fact, Gengpi originally comes from Hanzhong, a small city in southern Shaanxi. In the watery and picturesque Hanzhong Basin, sweet potato vines were originally considered a negligible food, occasionally used to make snacks. However, along with the migration of people seeking livelihoods on the plateau, it took root in the Qinghai Plateau and developed into a unique cold dish style. Familiarity breeds indifference, so sometimes flowers bloom more fragrantly outside their native soil.