Gluten-free has nothing to do with being healthy though. It’s just a concern to those who has allergy. Otherwise, gluten is just another kind of protein people can get from food.
It would be much better if you add some coriander and peanuts. When I was little I remember 凉皮 always has these two ingredients but then coriander disappeared and now peanuts are gone...
As a foreigner living in China who orders liangpi a few times every week, I can confirm that having sesame sauce with it is delicious and is the most common way to eat it where I live
Let me tell the audience something. In China, especially in northwestern provinces like Shaanxi, we have so many different categories of wheaten recipes, like 包子(stuffed steamed bun), 面( a myriad kinds of noodles, thick, thin, narrow, broad; boiled, steamed), and some kinds analogous to its Italian relative Orecchiette. As for 凉皮(liangpi), nobody treats it as "a kind of noodle", it's of its own kind. But still, many thinks to 安东( Andong), I appreciate your love for authentic Chinese cuisines and your work to introduce my hometown recipes to all the world. Regarding our own as a measure to the other culture is a natural thing, but still I hope everybody here can be more open, curious and respectful to foreign cultures, c'z they don't hurt you at all, conversely, they largely enrich our ordinary life.
Yesss, this is awesome! I love how interesting your recipes are! We don't need easier recipes for lazy people, there's plenty of that already. I love learning new things from your recipes that I wouldn't otherwise on any other cooking channels! You're the best :)
Excellent job !!! In the U.S., I am able to buy in specialty stores pure "wheat gluten" and "wheat starch" separately -- in other words, hereby wheat gluten and wheat starch are already separated by the manufacturer --; sometimes they are even "organic". Maybe Amazon or Alibaba carry those?
I dream of LiangPi since I first tried it in China 6 years ago, willing to try and cook it myself! Finally a video that seems easy to follow and to be exactly how I used to eat it in China! I will definitely give this a go!!! Thanks for sharing!!
As a 10-year Berliner I must respect this video%! You’ve done good research, Chinese pronunciation also good . I thought your channel was just for Döner Pizza thing%@#$& Unfortunately it’s still hard to find a decent Chinese restaurant that’s good at northern cuisine. Would be great to see more Chinese dishes and I’m glad to provide help:)
This dish is amazing!! (I had it while traveling in China), Superbly made, spicy tangy sauce, mouth watering piece of gluten and refreshingly delicious tastes balanced with well herbs add (cilantro). God bless your cooking, hope everyone gets to try the amazing Liang pi !!
wow persistence pays off. Great job and thank you for sharing your journey of figuring out the tips and tricks of liangpi noodles. Very difficult to make, especially the traditional way!
As a Chinese，I think the Liang pi difficulty level is 3/10. If you want to see the 10/10，I suggest you search the SanTaoYa（三套鸭），WenSiDouFu（文思豆腐），BaoTaRou（宝塔肉），HuoChiYu（活吃鱼）,FoTiaoQiang（佛跳墙）and 菊花水蛇羹. The last one needs 4 months to cook.
I’m a Xi’an Ren, recently 袁记肉夹馍Roujiamo and liangpi specialized restaurant launched their new dish-泰式咖喱凉皮 Thai Curry Liangpi! Yeah, you did saw what I wrote, LiangPi made with Thai curry paste!!!!🎉🎉🎉🎉 You need to try one if you are able to access! Although I’m a bit busy, still waiting to go there and have a try myself!
The amount of effort to make everything from scratch is commendable. Nowadays not many Chinese even cook at all. Im from Singapore! Trying cooking Singaporean food next time haha.
I don't know if it is a thing in chinese cuisine but I would love some gluten free noodle recipes, since i was diagnosed with coeliac disease recently. I will still watch your recipes with gluten just because you have such a nice personality :)
ANDONG!! This reminded me of the Tibetan cold noodle dish called Laphing. I was introduced to it back in college when we'd visit the Tibetan market in Delhi after classes, the laphing we eat is actually yellow in colour and has two variants: dry and soupy. The one you made in the video was reminiscent of the soupy one, of course, garlic water and everything. I love both equally and made laphing a few times over the last few months because of intense cravings and the process and components are pretty much identical! (Even the names!) How cool. Thanks for introducing to me its Chinese cousin haha, I think there's some interesting history/food origin story here, don't you?
Meine Fresse seit deinem Video mit Malwanne sind ja verdammt viele Supporter dazu gekommen! Du verdienst jeden einzelnen davon. Glückwunsch, bald hast du die 100k! Sehr cooles Video, wie immer! :)
Thank you for your information. It is unsettling to see you know more than an actual Chinese does. But I still love it. In a Chino-Muslim restaurant who makes Liangpi with Chinese mustard and garlic water. Yum! Sooooo good. I've been searching on RU-vid for the recipe. It was hard work but I found 1 that looked so complicated, that I gave up. Now with your instruction, I think I might brave it.
"it's actually a strange member of the noodle family"... actually in Shaanxi or in China nobody claims Liangpi as a kind of noodle, which is actually weird in deed.
5 лет назад
I'm so obsessed with Liangpi, I really can eat all the time... BTW I live in Xi'an and I never saw how they made it. Good video!
nice recipe. My tip would be to cut the gluten into slices rather than cubes, I think it looks better, it can hold more sauce and is nicer to eat. I always eat this dish cold (Xi'an Impressions, if you know you know)
I know I will never be skilled enough to cook along, but I love learning so much about international dishes! It already came in handy in conversations 💜
For people who are too lazy to wash their dough - the components can be made with wheat starch and vital gluten powders too. Both of them are widely available in western grocery stores. Also sliced cucumbers, crushed peanuts and cilantros are a must for toppings.
3:59 So, really good seasoning for your board, I see! Hot oil absorbs better, I'll bet. Oil your wood well, and it will last forever. I'm still using my 45 year old cutting boards, because I oil them.
Discovered ur channel and this recipe! Thank you i like ur short cuts and the garlic water was the bomb (didnt add the sugar tho). Pls keep up the great work 👍
i used to live in Inner Mongolia and my friend and i would go out to lunch every weekend, to the same restaurant, and eat liangpi, fried eggplant, and mapo dofu. i always made sure to peel and eat the raw garlic the restaurant left at every table. Mmm!
Just want to add, I'm a LIangPi enthusiast, after repeated failing this, here I bring you the secret sauce passed down from heart of chinese internet. -After you pour out the top water from the starch condensate, add 1 cup of tapioca flour, this will add strength to your resulting liangpi. -Steam the starch condensate on HIGH heat for 3-4 mins, turning the heat to HIGH entire time with lid covered, try to not have big gaps between the steaming pan and the lid. Once you see big bubbles forming when you lift the liangpi, it's ready for cooling on the side. -Have 2 pans to rotate, it's much faster. -The sauce shown here is simplitic, and probabaly good enough to get you started, but the flour can get really really complex if you add more tradational chinese flouring, you will have to do abit research yourself on this one. -Letting the gluten rise for 1-2 hours before steaming will give it more fluffy texture, which helps absorb more flavor as you eat.
Sieht richtig super aus! Ich muss das unbedingt mal machen. BTW, hast du schonmal bei Liu 成都味道 Chuan Chuan Xiang gegessen? Die beste Nudeln die ich in Berlin gegessen habe!
1, don't pour all of hot oil onto chili flake mix, usually pour 1/3 every time. 2, no need to add vinegar to chili oil so that you can use the chili oil for other purpose 3, seasame paste is really important for this dish, add some when you eat Over all this is a really good video, thanks for sharing
My cooking skills are waaaaaaay too low to attempt something this complicated... but I'm definitely going to try making that spicy condiment oil! That will be a lovely alternative spicy oil to have on hand in the fridge.
Awesome video and thanks for sharing the recipe! I would prefer to get rid of canola oil from the kitchen, though... not only has it been linked to a worsening condition of those with alzheimer's, but most refined vegetable oils are not good for us. Non-hydrogenated peanut oil would be good, as would any type of olive oil, but I prefer any type of coconut oil.
