Cold Skin Noodle (Gluten nuggets ARE included)

heat Flour Cold Noodles (Liangpi) is a classic traditional snack originating from the Shaanxi region of China. The main ingredient is wheat flour, and the preparation process is quite unique. First, the flour is mixed with water and kneaded thoroughly, then repeatedly washed to separate the gluten (which is used for another dish) from the starchy water. The starchy water, known as the flour paste, is left to settle before being used to make the cold noodles. The paste is spread thinly on a plate and steamed, creating delicate sheets of noodles that are then cut into strips or slices.

Wheat flour cold noodles have a chewy, elastic texture that is smooth and refreshing. They are typically served with ingredients like cucumber strips, bean sprouts, and dressed with garlic, vinegar, soy sauce, chili oil, and other flavorful condiments, resulting in a tangy, spicy, and appetizing dish. In some regions, toppings like crushed peanuts, sesame paste, or homemade chili sauce are added to enhance both the flavor and texture.

Due to its simple preparation and versatile taste, wheat flour cold noodles are a popular choice in hot weather, often enjoyed as a refreshing cold dish or main course. This dish can be found in food stalls and homes across China and is loved for its light, yet flavorful, profile.