Liangfen

Liangfen
Sichuan-style liangfen
Traditional Chinese	涼粉
Simplified Chinese	凉粉
Hanyu Pinyin	liángfěn
Literal meaning	cold powder
Transcriptions Mandarin - Hanyu Pinyin liángfěn

Liangfen (also spelled liang fen; literally "cold rice noodles") is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer.^[1] It is most popular in northern China, including Beijing,^[2] Gansu,^[3] and Shaanxi,^[4] but may also be found in Sichuan^[5] and Qinghai.^[6]

Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch.^[7][8] In western China, the jelly-like seeds of Plantago major were formerly also used.^[1] The starch is boiled with water and the resulting sheets are then cut into thick strips.^[9]

Liangfen is generally served cold. The liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil.^[10] In Lanzhou it is often served stir fried.^[3] In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above).^[11]

It is similar to the Korean mung bean jelly called nokdumuk^{[citation needed]}

Jidou liangfen, a similar dish from the Yunnan province of southwest China, is made from chick peas rather than mung beans. A similar food made from another plant, called grass jelly, is sometimes also called liangfen in Chinese, using the same Chinese characters.^{[citation needed]}

See also [edit]

• Mung bean starch jelly
• Mung bean sheets
• Liang pi

References [edit]

External links [edit]

• Liangfen page
• Liangfen page (Chinese)

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