Liangpi
Liangpi, or 'cold skin noodles,' is a beloved Chinese street food originating from Shaanxi province. It features soft, translucent noodles made from wheat or rice flour, served chilled and tossed in a tangy, spicy sauce with ingredients like cucumber, bean sprouts, and chili oil.
🍽️ Nutrition at a glance
This dish is primarily a carbohydrate-based meal, offering moderate energy with minimal fat and protein. A typical serving provides around 300-400 kcal, along with some B vitamins and minerals from the vegetable garnishes.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 65 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 800 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.5 mg |
| Vitamin B6 | 0.15 mg |
| Iron | 2 mg |
| Magnesium | 25 mg |
| Phosphorus | 80 mg |
| Potassium | 150 mg |
| Manganese | 0.8 mg |
Per 1 serving (approx. 350 g) · estimated, varies by recipe
💡 What's interesting
Liangpi is unique for its 'steamed then chilled' preparation method, where the dough is washed to separate gluten, and the starch water is steamed into delicate sheets. Nutritionally, it's a light, refreshing option often enjoyed in hot weather, balancing simple carbs with the digestive benefits of vinegar and chili.
AI estimate may be inaccurate · Terms