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Liangpi (simplified Chinese: 凉皮; traditional Chinese: 涼皮; pinyin: liángpí; lit. 'cold skin noodles') is a Chinese dish composed of cold noodles made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province , [ 1 ] but has now spread throughout China.
Soba is a traditional Japanese dish that can be served either cold or hot. Cold soba noodles are served with dipping sauce on the side, while hot versions of soba noodles are served with a soup base. [9] Well-known soba cold noodles include mori soba, zaru soba, tensoba, and tororo soba. [9]
As Shaanxi is located far away from the coast, seafood hardly features in Shaanxi cuisine. This dish, composed of ingredients such as abalone, sea cucumber, squid, Shaohsing wine and clear chicken broth, is served only at major banquets and festivals in Shaanxi. Qishan saozi noodles: 岐山臊子麵: 岐山臊子面: Qíshān sàozǐ miàn ...
Lucas Sin makes cool-as-a-cucumber recipes for the warm weather. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
Mala xiang guo salad is a variation on the main dish, served as a chilled salad dressing or sauce. [13] The salad includes tofu, vegetables, and/or cold noodles in mala dressing . [ 13 ] Mala salad is frequently served in a shallow bowl or on a plate that emphasizes the ingredients' vibrant colours and textures.
Khauk swè thoke – a wheat noodle salad made with dried shrimp, shredded cabbage, carrots, fish sauce, lime and dressed with fried peanut oil; Kyay oh – a popular noodle soup made with pork and egg; Kya zan hinga – a glass noodle in chicken consommé dish; Meeshay – rice noodles with a meat sauce
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川 ⓘ, Standard Mandarin pronunciation: [sɨ̂.ʈʂʰwán] ⓘ) [1] is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997 ...
Liangfen is generally served cold. The liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil. [12] In Lanzhou it is often served stir-fried. [3] In Sichuan, a spicy dish called chuanbei liangfen is particularly popular (see photo above). [13]