LIANG PI (凉皮) Chinese Cold Noodles 

Liang Pi (凉皮) is a traditional Chinese cold noodle dish that uses a ‘flour-washing’ method to extract wheat starch from a ball of dough to leave the protein behind. The starch is then used to noodles which have a very similar slippery texture to rice-noodles, and the protein is steamed to create spongey tofu-puff like pieces. The dish is dressed in a sauce that gives acidity, spice, umami and nuttiness and paired with the crunch of fresh julienned cucumber and blanched bean sprouts!
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