Liangpi, a delicacy that began in the Guanzhong Plain of Shaanxi, is a common name for cold skin, rolled noodles, cold skin, and stuffed skin. It is prevalent in North China. It is a rare natural green and pollution-free agricultural product.

Because of the raw materials, practices, and regions are not the same, there are hot rice (noodle) skin, cold skin, branding skin, stuffed skin and so on. The taste is spicy, sweet and sour, spicy and other flavors. Cold skin has a long history, I heard that originated from the stage of Qin Shi Huang, has been more than two thousand years of history time.

Shanxi Guanzhong over the years more prestige hot-blooded legend, walk into a Liangpi store, as if walking into a division, eat a bowl of Liangpi, will be able to go to walk the rivers and lakes. This complicated and mixed division, each with different unique secrets. And no matter which school, in the end, all still lies in two words. One is cool, one is skin.

Cool is the ambient temperature, skin is the flavor. To meet the "white, thin, light, soft, stuffed, fragrant" this six points, a bowl of cold skin is considered complete. Main ingredients: 100 grams of wheat starch, about 200 grams of water. Supplementary ingredients: vinegar, salt, oil spices, cucumber, scallions, incense. Sesame oil. Procedure:

Pour the wheat starch into a basin, add about 2 times the amount of cold water, and mix with chopsticks as you add it, blending it into a thinner batter (which flows down in gentle strips, rather than dripping down intermittently).

Prepare a heavy-bottomed vessel and pour a heaping tablespoon of the batter into the dish. After pouring in the batter, take your hand and shake it so that it spreads evenly on the bottom of the pot. Add water to the pot, boil over high heat, put the battered dish into the pot, cover the pot and steam for 2min, until the batter is solidified and the surface bubbles can be. When the cold skin is formed, take out the dish and put it into cold water to cool immediately.

The cooled cold skin can be easily removed. Brush a layer of sesame oil on the surface of the cold skin to prevent it from sticking. Make all the cold skin successively, and cut strips of the made cold skin to reserve. And then finally pour a little mixed sauce, you can eat.