1. The reason why Liangpi is sticky is that the heat is too low, the temperature is not enough, it is not cooked, the steaming time is too long, and the batter used to make Liangpi is too thin. Liangpi is a traditional Han delicacy originating from the Guanzhong area of ??Shaanxi. It is a rolled dough.

, dough skin, rice skin, stuffed rice skin collectively.

2. Depending on the raw materials, production methods and regions, cold rice noodles include hot rice (noodle) noodles, rolled noodles, baked noodles, stuffed noodles, etc.

The flavors include spicy, sweet and sour, spicy and other flavors.

Liangpi has a long history. It is said to have originated from the period of Qin Shihuang and has a history of more than 2,000 years.

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