Liangpi is not a raw or cold food.

It is made of rice, so eating it in winter can keep you warm, eating it in summer can relieve heat, eating it in spring can relieve fatigue, and eating it in autumn can remove moisture. Liangpi is really a rare natural green and pollution-free food suitable for all seasons.

Liangpi, a delicacy originating from the Guanzhong region of Shaanxi Province, is a collective name for rolled dough, dough skin, rice skin and stuffed rice skin.

Popular in northern China.

It is a rare natural green pollution-free food.

Depending on the raw materials, production methods and regions, there are hot rice (noodle) wrappers, rolled dough wrappers, baked dough wrappers, stuffed rice wrappers, 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.

"Compendium of Materia Medica" says: Rice can nourish the spleen, and wheat can nourish the heart.

Depending on the selection of raw materials and production methods, the names vary from place to place.

As mentioned before, the four major characteristics of "river", "thin", "thin" and "穰" are highlighted.

"Steel" means strong and chewy; "thin" means steamed to make it thin; "Xi" means cut into fine pieces; "穰" means soft.

Expanded information Liangpi is made of various starches, mainly containing nutrients such as carbohydrates and proteins. It is white in color, crystal clear, tender and refreshing.

Liangpi is well known for its heat-relieving and antipyretic effects. Eating it in summer can relieve the heat caused by the climate and make the body more comfortable. It has low body calories and is rich in nutrients. Eating more of it can also help lose weight.

Liangpi contains natural plant gum, which can nourish yin and nourish the skin. Long-term consumption can beautify the skin, regulate endocrine, and is beneficial to the female body.