Liangpi

Liangpi (凉皮) is Xi'an's answer to the perfect summer dish — cold, chewy wheat noodles dressed with chili oil, black vinegar, garlic, and crisp cucumber. Despite its name meaning "cold skin," this dish has nothing to do with actual skin; the name refers to the thin, translucent sheets of wheat starch that are steamed, cooled, and cut into noodle strips.

The preparation of liangpi is an art form. Wheat flour is mixed with water and kneaded until the gluten separates from the starch. The starchy water is then spread thin on trays and steamed, creating delicate, almost transparent sheets. These are cooled in cold water, which gives them their signature chewy texture, then sliced into wide ribbons. The result is a noodle that's simultaneously soft and springy, with a subtle wheat flavor that serves as the perfect canvas for bold seasonings.

What makes liangpi truly special is the sauce. Each vendor has their own secret blend, but the base always includes fragrant chili oil (often homemade with dozens of spices), aged black vinegar from Zhenjiang, minced garlic, salt, and sometimes a touch of sesame paste. Fresh bean sprouts and julienned cucumber add crunch and freshness. Some versions include "mianjin" (面筋), cubes of fried gluten that soak up the sauce like sponges.

How to eat liangpi like a local: Mix everything thoroughly before your first bite — the sauce settles at the bottom. Don't be shy about asking for extra chili oil if you can handle heat; it's the soul of the dish. Liangpi is often paired with roujiamo for a complete meal, and many Xi'an residents enjoy it year-round, not just in summer. The dish is served cold or at room temperature, making it refreshing even on hot days. You'll find liangpi vendors throughout Xi'an, from upscale restaurants to tiny street carts, and it remains one of the city's most beloved and affordable snacks.