Calories in Liangpi: 117 calories/100g.

Each 100 grams of cold skin contains 25.26 grams of carbohydrates, 0.67 grams of fat, 3.34 grams of protein, and 2.7 grams of fiber.

Due to different 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 different 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.

Extended information;

Liangpi originated in Hanzhong. Hanzhong generally sells hot noodles. When it is cooled, it becomes cold noodles. Foreigners who don’t know what to call it call it Liangpi. From then on, the name of Liangpi Travel thousands of miles. It was developed in Qinzhen and flourished in Xi'an. Liangpi by-products of various styles and styles are presented in Xi'an.

Hanzhong noodles are also called Liangpi. They are called differently depending on the raw materials used. Those made with (rice) are called rice noodles, also called Liangpi, and those made with flour (flour) are called gluten noodles. According to taste, it is divided into Hanzhong noodles and Qinzhen noodles.

Because Hanzhong noodles are fresher, smoother and have a better taste than Qinzhen noodles. Flour that has been stored for a longer period of time is of better quality than freshly ground flour. There is a folk saying that "wheat is eaten when it is old, and rice is eaten when it is new". Therefore, new rice must be used for rice.

Baidu Encyclopedia-Liangpi