Liangfen

Liangfen (Chinese: 涼粉; pinyin: liángfěn), also spelled liang fen, is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet, it is called laping and may be flavored with soy sauce, garlic, Sichuan pepper, green onion, and vinegar.

Etymology

The name "liangfen" literally means "cold powder," referring to the starchy powder used to make the jelly and the cold temperature at which it is served. The term is also used more broadly to refer to any type of starch jelly, regardless of the specific starch used.

Preparation

Liangfen is made by mixing a starch, such as potato starch, pea starch, or mung bean starch, with water and boiling it until it becomes a translucent jelly. The jelly is then cooled and cut into strips or cubes. The dish is typically served with a sauce made from soy sauce, vinegar, garlic, chili oil, and sesame paste. In some regions, it may also be served with pickled vegetables or tofu.

Variations

There are many regional variations of liangfen. In Sichuan, the dish is often spicy and served with a Sichuan pepper sauce. In Tibet, where it is known as laping, it is often served with yak meat. In Gansu and Shaanxi, it is often served with a black vinegar and garlic sauce.

See also

• List of Chinese dishes
• List of legume dishes
• List of noodle dishes

Liangfen Resources
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