Secretly Made Liangfen (Cold Jelly Noodles)

Secretly Made Liangfen

　　The starch from beans or sweet potatoes is diluted with an appropriate amount of water to form a paste, which is then cooked and cooled into solid blocks, commonly known as “liangfen.” Lianyungang offers a variety of liangfen, including pea starch, mung bean starch, and sweet potato starch versions—all refreshing, clean in taste, and rich in aroma. Each maker has their own secret techniques for preparing liangfen, often closely guarded.

　　There are generally two ways to enjoy liangfen: hot or cold. For the hot version, the liangfen is placed on a preheated flat-bottomed pan and lightly pan-fried until a golden-brown crust forms on the bottom, after which it is removed and cut into pieces for eating. The cold version is eaten directly. Before serving, the liangfen is cut into cubes or shaved into noodle-like strips. Some even use a strainer to shape it into “baby fish” forms, which are then placed in clear water until ready to serve. When eaten, seasonings are added according to customer preference—such as soy sauce, vinegar, sesame oil, mashed garlic, etc. For those who enjoy spicy food, chili sauce can also be added, offering a uniquely delicious flavor. Eating liangfen in summer helps cool down and quench thirst, while enjoying it hot in winter, especially with extra chili, helps ward off the cold. Visiting Lianyungang without trying liangfen is truly a missed opportunity.