Cool skin and noodle skin in Shaanxi, these two cuisines are different in flavor. Noodle skin has one more step of fermentation work than the process of making cold skin. That's why the noodle skin tastes very fresh and fragrant, with a slightly sour flavor.

Noodle skin is one of the special snacks of Han Chinese, which is made of wheat flour, rice flour or other starches. It is usually served cold, but in some areas it is also fried. There are different ways to make the noodle skin, each with its own characteristics and flavors. Noodles are divided into Hanzhong noodles, Xiaoxian noodles, Qishan rolled noodles and Qinzhen rice noodles. It is said that noodle skin originated in the period of Qin Shi Huang, which is more than 2000 years ago. Legend has it that when the people could not pay tribute to the imperial court for rice, a man named Li XII, used rice to grind into flour and steamed out the noodle skin to offer to Emperor Qin Shi Huang, who found it very tasty, and after eating it he was so happy that he ordered it to be made and eaten every day, and then it slowly became our traditional snack.

The practice of noodle skin is very simple, usually 1 to 2 ratio of flour and water, and then adjusted into a thick paste, put into the water or dilute, and then put salt and alkali, and then raised with the hand, can pull down the thick and thin strips can be. In the steamer on the white gauze, pour and good batter, the thickness of the crust should be consistent, and then high heat steaming, steaming after pouring out can be. After pouring it out and letting it cool, cut it into strips and add your favorite side dishes and seasonings to make it ready.

Liangpi originated from the Guanzhong region of Shaanxi, is a traditional Han cuisine. It is also very easy to make a cold skin. First we have to prepare all the ingredients. Stir together the flour, starch, and water until smooth. Strain the batter once, scoop a spoonful of batter into a pizza pan, open the water into a pot and cook for two minutes, when you see bubbles, it is cooked. Then place in a bowl of cold water to cool down. Once you've removed the cold crusts, brush the surface with a layer of oil, doing this for each one as described above. Then we have to make the seasoning, put ginger, minced garlic, chili powder, thirteen spices and cooked sesame seeds in a bowl and drizzle with hot oil. Cut the cold skin into strips and stir in the shredded carrots, cucumber and cilantro. Stir together the dressing, cold skin, shredded carrots and serve.

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