Liangpi Cold Noodles: The Ultimate Summer Recipe Guide

Liangpi (凉皮) — cold skin noodles — is the ultimate Chinese summer street food. Chewy, silky noodles in a tangy, spicy, sesame-laden sauce. If you've had it in China, you know the craving is real. Here's how to make it anywhere.

What is Liangpi?

Liangpi are cold noodles made from wheat or rice starch. They have a distinctive chewy, translucent texture and are served cold with a bold sauce. Originally from Shaanxi province, liangpi has spread across China as a beloved hot-weather snack.

Types of Liangpi

• Shaanxi Liangpi (面皮): Made from wheat starch, slightly thicker and chewier
• Mipi (米皮): Made from rice flour, more delicate and silky
• Cold Skin Noodles (凉皮): The general category, served chilled

The Sauce — Where the Magic Happens

The sauce is everything. A classic liangpi sauce includes: soy sauce, rice vinegar, chili oil, sesame paste (thinned with water), garlic water, and a touch of sugar. The ratio matters — too much vinegar makes it sour, too little makes it flat.

Overseas Ingredient Tips

You can find rice flour and wheat starch at most Asian grocery stores. If not, look for them online. For sesame paste, Chinese sesame paste (芝麻酱) is different from tahini — it's made from roasted sesame seeds and has a stronger flavor.

Serving Suggestions

Top your liangpi with cucumber julienne, mung bean sprouts, seitan (面筋), and a drizzle of chili oil. Toss everything together before eating.

For the complete recipe with exact measurements and technique, see our Liangpi, Mipi & Cold Noodle Street Snack Guide.

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