Tag Archives: shaanxi

#2693: Qicaiyuan Liangpi (Shaanxi Cold Noodle)

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

Been forever since I tried Shanxi cold noodle. I think perhaps I cooked them wrong. Regardless, I know how to cook them correctly thanks to the nice folks at Snackoo! Snackoo is a subscription box service startup in San Francisco. They’ve got a lot of neat products – many I’ve never seen before – check ’em out!

Here’s a little about Shanxi cold noodle from Wikipedia –

Liangpi (simplified Chinese凉皮traditional Chinese涼皮pinyinliángpí; literally: “cold skin”) is a noodle-like Chinese dish made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province,[1] but has now spread to many other places in China, in particular the northern and central regions. In northwestern areas of China, it is often called liangpi zi (凉皮子). Although liangpi is served cold, they are served in every season, including winter.

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)

Alright – let’s give it a go!

Qicaiyuan Liangpi Shanxi Cold Noodle – China

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare,  Boil the liangpi noodles for 8-10 minutes until al dente. Boil gluten for around the same amount of time. Rinse liangpi noodles and gluten, remove- it’s meant to be eaten dry.
Combine the gluten and liangpi noodles. Finally, stir in the sauce and enjoy!

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

The liangi noodles.

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

So many big sachets – I don’t have enough little cups!

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

These are liquid seasonings.

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

More liquid base.

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

Gluten.

Finished ((click to enlarge). Added coriander and Salad Cosmo mung bean sprouts. I definitely enjoyed this a lot more than my first experience with Shaanxi cold noodles. The noodles were soft and a little chewy at the same time. Bits of chewy gluten were everywhere and gave the dish an almost meaty kind of hit. The flavor was spicy and garlicky and savory all at the same time – very unique flavor. I think the fact that it was served cold made it just perfect. 4.25 out of 5.0 stars.No bar code.

#2693: Qicaiyuan Liangpi Shaanxi Cold Noodle - snackoo

Xi’an, Shaanxi and The Terracotta Army (Odyssey Illustrated Guides)

How to make Liangpi from scratch

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Found this one at Asian Food Center on 130th and Aurora. So it’s a really neat store and they have a lot of interesting stuff there. My wife Kit sees this one and we are instantly in love with the artwork. Looks interesting! So this is a cold noodle variety. Very interesting looking… So what’s Shaanxi? Let’s ask wikipedia about Shaanxi cuising:

Shaanxi cuisine (simplified Chinese: 陕西菜; traditional Chinese: 陝西菜; pinyin: Shǎnxī cài), or Qin cuisine (秦菜; Qín cài), is derived from the native cooking styles of Shaanxi province and parts of northwestern China. Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its pork and lamb / mutton dishes.

The flavour is strong and the taste is heavy. There is an emphasis on savoury flavours such as salt, garlic, onion, and vinegar; sugar is seldom used. The main cooking methods are steaming, frying, and stir-frying. Due to its geographical location between the provinces of Shanxi and Sichuan, the taste of Shaanxi cuisine include both sour and spicy, in addition to the salty taste. In comparison to other Chinese cuisines, noodles are more widely used than rice, but in contrast to the noodles of Beijing cuisine, and to a certain degree, Shanxi cuisine, the noodles of Shaanxi cuisine are nearly always wider, thicker, and longer.

The taste of “Shaanxi cuisine” can be quite spicy. However, this can be diluted by adding a little soy sauce to the cuisine. Furthermore, different types of meat can be included in “Shaanxi cuisine” such as duck, lamb, chicken, or beef. Additionally, there are vegetarian options in which no meat is included, but rather more spices resulting in hotter dishes.

The cuisine includes three regional styles:

Northern Shaanxi style is characterised by the wide use of steaming as the method of cooking. The most common meat is pork, although lamb and mutton are also popular.

Guanzhong style, which uses pork and lamb / mutton equally with heavy flavours and tastes.

Hanzhong style, similar to Sichuan cuisine, is characterised by its spicy taste.

So after reading this, I’m wondering if this is Hanzhong style as this one is spicy. However, many instant noodle variants from China are spicy anyways so it is hard to tell. Let’s give this one a look!

Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy – China

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Detail of the underside of the package (click to enlarge). Unsure whether it contains meat. To prepare, add noodles to boiling water and let steep for 5-8 minutes (I’m going to do 8 minutes. Drain and rinse with cold water. Add in sachet contents. Stir and enjoy!

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Under the cardboard outer packaging is this tray.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

A card inside looks like it’s mentioning some kind of charity (click to enlarge).

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

An included fork.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

The fresh noodles pouch.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

A liquid base sachet.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

A dark liquid with a spicy scent.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

A liquid sachet.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Unsure what this is; has an odd scent.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Another liquid sachet.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

I think this may be the same liquid as the last sachet.

Finished (click to enlarge). Added coriander, Salad Cosmo mung bean sprouts and sliced garlic. The noodles came out pretty well. They are wide and have an interesting chew. The problem with this one was the flavor. I really would like to try this in a restaurant as I wasn’t altogether enamored with the funky taste. Did see something about garlic water and it just didn’t work here. I don’t know. This one piques my curiosity  and I’m looking forward to trying more varieties from this brand. 1.0 out of 5.0 stars. EAN bar code 6928988002691.

#2398: Liang Cheng Mei Shaanxi Cold Noodle: Mustard Spicy - China - The Ramen Rater - instant noodle

Old Land, New Tales: Twenty Short Stories by Writers of the Shanxi Region in China

A video about Shanxi Province, China.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Another one from Colin – thanks again! Haven’t seen this brand previously. Always neat to start checking out a brand I’ve not reviewed after trying so many. But what’s Shanxi? Wikipedia, if you please:

Shanxi (Chinese: 山西; pinyin: About this sound Shānxī; postal: Shansi) is a province of China, located in the North China region. Its one-character abbreviation is “” (pinyin: Jìn), after the state of Jin that existed here during the Spring and Autumn period.

The name Shanxi means “West of the Mountains”, a reference to the province’s location west of the Taihang Mountains.[5] Shanxi borders Hebei to the east, Henan to the south, Shanxi to the west, and Inner Mongolia to the north and is made up mainly of a plateau bounded partly by mountain ranges. The capital of the province is Taiyuan.

Shanxi cuisine is most well known for its extensive use of vinegar as a condiment, as well as for a huge variety of noodle dishes, particularly knife-cut noodles or daoxiao mian (刀削面), which are served with a range of sauces. A dish originating from Taiyuan, the provincial capital, is Taiyuan Tounao (太原头脑, literally “Taiyuan Head”). It is a breakfast dish; a porridge-like stew made with mutton, Chinese yam (山药), lotus roots, astragalus membranaceus (黄芪, membranous milk vetch), tuber onions, and yellow cooking wine for additional aroma. It can be enjoyed by dipping pieces of unleavened flatbread into the soup, and is reputed to have medicinal properties. Pingyao is famous for its unique salt beef, while the areas around Wutai Shan are known for wild mushrooms. The most popular local spirit is fenjiu, a “light fragrance” variety of baijiu that is generally sweeter than other northern Chinese spirits.

Let’s check out this cold noodle from China!

Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor – China

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles and wheat gluten to a bowl. Cover with boiling water and let sit for 10-15 minutes to soften. Rinse noodles with cold water and drain. Add in liquid sachets. Stir and enjoy!

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

The noodle pouch.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

The first of three liquid sachets.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Dark with sesame seeds.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Another liquid sachet.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

A thin, clear liquid.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Another almost clear sachet.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Murky…

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

A sachet of…

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

…wheat gluten.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and fried tofu puff, The noodles had to soak for 10-15 minutes, so I went 15. Alas, they were very odd; Seems like they would’ve hydrated a little better but they just seemed kind of off. The flavor was pretty good – really oily, spicy and definitely Chinese.  Not my fave but looking forward eagerly to try more Shaanxi varieties from this brand – unique. 2.75 out of 5.0 stars. EAN bar code 6925500714155.

#2328: Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor - China - The Ramen Rater - cold noodles

SHAANXI COLD NOODLE

Years of training have provided this cook in northwest China with the skill of bouncing endless noodles in a quite bizarre style into the boiling water.