Lianyungang Liangfen

Lianyungang Liangfen

　　　Liangfen is made by diluting starch extracted from beans or sweet potatoes with an appropriate amount of water to form a paste, which is then cooked and cooled into solid blocks — commonly known as “liangfen.” In Lianyungang, there are various types of liangfen, including pea starch, mung bean starch, and sweet potato starch versions, all refreshing, clean in taste, and richly aromatic. Each maker has their own secret techniques for preparing liangfen, often closely guarded. There are generally two ways to eat liangfen: hot or cold. For hot liangfen, slices are placed on a preheated flat pan and lightly pan-fried until a golden-brown crust forms on the bottom. The pieces are then cut and served. Cold liangfen is eaten directly — typically cut into cubes or shaved into noodle-like strips. Some prepare it by pressing the mixture through a sieve to create “baby fish” shapes, which are then placed in cold water and taken out just before serving. Seasonings such as soy sauce, vinegar, sesame oil, and mashed garlic are added according to customer preferences. Those who enjoy spicy flavors can also add chili sauce, resulting in a uniquely delicious taste. Eating liangfen in summer helps cool down and quench thirst, while enjoying it hot and well-spiced in winter can help ward off the cold. Visiting Lianyungang without trying liangfen would truly be a missed opportunity.