Xi'an Liangpi, written in English as cold noodle, is a traditional Han delicacy originating from the Guanzhong area of ??Shaanxi. It is a collective name for rolled dough, dough, rice noodles and stuffed noodles.
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.
Because rolled dough evolved from cold noodles in the Tang Dynasty, its dough is well-selected, rigorous in craftsmanship, and seasoned well. It is famous for being "white, thin, light, soft, glutenous, and fragrant" and is cool and delicious.
Extended information The origin of Liangpi: During the Kangxi period of the Qing Dynasty, there was a man named Zhang in Hanzhong who served as the county magistrate in Ruyang, Henan.
One year, the imperial court sent an imperial envoy to Ruyang for inspection. The shrewd magistrate Zhang did not prepare a banquet, but instead entertained the imperial envoy with the special dough from his hometown.
The imperial envoy had eaten so much delicacies from the mountains and seas along the way that he could no longer bear the greasy taste. But as soon as he ate this cold skin, his appetite was suddenly whetted and he was overjoyed.
Then he asked about how to make it, and Magistrate Zhang told him one by one.
Not long after the imperial envoy returned to Beijing, County Magistrate Zhang was promoted to the position of prefect.
No one knew the reason, but they all guessed that it was probably because he had gained the favor of the imperial envoy with a faceless meal, and then he sued the emperor and was promoted.