Jingyang Liangpi [Shaanxi Jingyang Specialty]

What is Jingyang Liangpi? Authentic Shaanxi Jingyang Specialty: Jingyang Liangpi? This article is a special article that introduces in detail the special product of Jingyang, Shaanxi - Jingyang Liangpi. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Jingyang Liangpi. It takes about 5 minutes to read the full text, mainly including the basic introduction of Jingyang Liangpi and what is the nutritional value of Jingyang Liangpi? What are the characteristics of Jingyang Liangpi? Wait

Basic Introduction of Jingyang Liangpi

<20. There are two kinds of Liangpi: rice husk and flour husk. The rice husk is steamed, and the Liangpi is steamed or rolled. Steaming makes it soft, rolling makes it tough. The rice noodle skin from Qinzhen and the rolled noodle skin from Xifu are the most famous. When eating, cool them down and cut them into strips. Add blanched mung bean sprouts, salt, sesame paste, vinegar, garlic water, spices, chili oil, etc

To make Liangpi, flour is mixed with water to form a thin soup, poured into an iron round gong, and steamed in boiling water. Due to the large number of eaters, the operators of Liangpi also developed it into a large pot with a diameter of 1 meter and several layers of steamers. You must use a chopper to cut Liangpi, which used to be used for cutting grass in rural areas. This type of knife has a wide back and thin blade, is nearly 1 meter long, and weighs 3-5 kilograms. When cutting Liangpi, put Liangpi on the wet cloth, fix one end of the knife on the opposite end, and the hand here is like the wind, and the leek leaf wide noodles come out under the knife

Liangpi is a flavor snack in Jingyang, which has a history of more than 200 years. Liangpi has many methods and varieties, highlighting the sour and hot taste, good taste, smooth and refreshing, tough and chewy, and is popular with the public. There are two kinds of Liangpi: rice husk and flour husk. The rice husk is steamed, and the Liangpi is steamed or rolled. Steaming makes it soft, rolling makes it tough. The rice noodle skin from Qinzhen and the rolled noodle skin from Xifu are the most famous. When eating, cool them down and cut them into strips. Add blanched mung bean sprouts, salt, sesame paste, vinegar, garlic water, spices, chili oil, etc

To make Liangpi, flour is mixed with water to form a thin soup, poured into an iron round gong, and steamed in boiling water. Due to the large number of eaters, the operators of Liangpi also developed it into a large pot with a diameter of 1 meter and several layers of steamers. You must use a chopper to cut Liangpi, which used to be used to cut grass in rural areas. This type of knife has a wide back and thin blade, is nearly 1 meter long, and weighs 3-5 kilograms. When cutting Liangpi, put Liangpi on the wet cloth, fix one end of the knife on the opposite end, and the hand here is like the wind, and the leek leaf wide noodles come out under the knife

What is the nutritional value of Jingyang Liangpi<29

2. Strengthening the spleen and nourishing the heart

The raw materials of Liangpi are mainly rice or wheat. Rice can strengthen the spleen and wheat can nourish the heart. Proper consumption of Liangpi can strengthen the spleen and nourish the heart, which is suitable for people with poor spleen and stomach functions<37

What are the characteristics of Jingyang Liangpi

Liangpi is sour, hot and delicious, tastes good, smooth and refreshing, tough and chewy