Comments on: Liang Pi: cold skin noodles, the simple way (凉皮)

By: Wei Guo

Wei Guo — Tue, 04 Jan 2022 23:05:38 +0000

In reply to Andy. Hi Andy! As I mentioned in the recipe, the spiced water is the main component of the sauce. Happy cooking!

By: Andy

Andy — Thu, 30 Dec 2021 22:13:56 +0000

Hello, thanks for this recipe. I have a question about the spiced water. At what process do you use this? To make the dough, to rinse to dough, or to steam the noodle? Thanks.

By: Wei @ Red House Spice

Wei @ Red House Spice — Thu, 14 May 2020 13:36:47 +0000

In reply to Jiahui. Two possible reasons: 1. The batter is too thin. You probably didn't get rid of enough clear water after resting the batter. 2. Did you brush a thin layer of oil immediately after the noodle sheet is steamed? Liang Pi prepared this way shouldn't be too sticky but its texture is not exactly as slippery as the ones prepared in the traditional way (dough rinsing) which I explained in my post.

By: Jiahui

Jiahui — Thu, 14 May 2020 00:56:29 +0000

In reply to Zhien.

Hi there,
Thanks so much for the recipe, I’ve made it twice now… In preparation for mother’s day.
However, each time that I’ve made it, it’s sticky and not the slippery texture I remember liang pi to be… Why is that? I used all purpose flour, it looks great but the texture is off.

By: Wei @ Red House Spice

Wei @ Red House Spice — Tue, 03 Dec 2019 17:10:18 +0000

In reply to Liam. Thank you for trying out my recipe!

By: Liam

Liam — Tue, 03 Dec 2019 15:40:15 +0000

Excellent & easy

By: Wei @ Red House Spice

Wei @ Red House Spice — Wed, 22 May 2019 20:51:44 +0000

In reply to Dan. Good luck and happy cooking!

By: Dan

Dan — Thu, 25 Apr 2019 11:59:45 +0000

I used to love eating these in Beijing. Can’t wait to try making them at home.

By: Wei @ Red House Spice

Wei @ Red House Spice — Thu, 11 Apr 2019 16:12:12 +0000

In reply to Juliane Barnikol. My pleasure to share Juliane! I totally understand your love for Chinese street food.

By: Juliane Barnikol

Juliane Barnikol — Mon, 08 Apr 2019 08:18:00 +0000

Oh my God! I just came across your website and I love that I found this liangpi recipe. Having lived in China for 5 years, and being back in Europe now, I just have this craving for Chinese streetfood. Liangpi is among my alltime favourites. Will try as soon, as it’s getting warmer here. But already a huge thank you for the joyful anticipation!