Liang pi or Liangpi  is a noodle-like Chinese dish made from wheat or rice flour. It is a specialty dish originating from the Chinese Province of Shaanxi, but has now spread to many other places in China, in particular the northern and central regions.

New York Times' Julia Moskin describes Liangpi as served at Xi'an Famous Foods as "a dish of cold noodles in a sauce that hits every possible flavor category (sweet, tangy, savory, herbal, nutty and dozens of others)."

Liangpi literally means Cold Skin, although it has no animal products in it at all. There are several ways of making Liang Pi, some of them quite interesting: First, wheat or rice flour is turned into a soft dough by adding water and a little bit of salt. Then, the dough is put in a bowl, water is added and the dough has to be 'rinsed' until the water is saturated with starch from the dough, turning into a muddy white color. The remainder of the dough is now removed and the bowl is left to rest overnight at a cool place to allow the dissolved starch to precipitate. The following day, there will be a kind of starch-paste on the bottom of the bowl with a more or less clear liquid on top which has to be discarded. Once the liquid has been removed, a small amount the paste can then be poured into a flat plate or tray, and spread evenly in a thin layer. The whole plate is placed into a large pot full of boiling water, where it is steamed for a couple of minutes and the resulting 'pancake' cut into long pieces vaguely resembling noodles

Editor: Feng Hui