cold · summer · vegetarian
凉皮 · liáng pí
Cold skin noodles from Xi'an. Made from wheat or rice starch, these translucent wide noodles are tossed with cucumber, bean sprouts, chili oil, vinegar, and sesame paste.
Muslim Quarter in Xi'an — Wei Jia Liangpi on Dapiyuan Street is legendary. Best eaten at lunch when the noodles are freshest.
When to Eat It
April – October
Liangpi is at its seasonal peak from April through October. Plan your visit inside this window to catch the freshest, best-priced version — vendors outside the season often skip it entirely.
How Easy Is It to Find?
easy
Easy to find — sold at street carts, snack stalls, and casual eateries across the city.
Liangpi was born in Xi'an during the Qin Dynasty — the same era that gave us roujiamo. According to local lore, the first liangpi was made accidentally when a farmer dropped wheat dough into a pot of boiling water and discovered the resulting translucent noodles. The dish thrived in Xi'an's hot summers, providing a cooling counterpoint to the city's heavy lamb and cumin-based main dishes. The Muslim Quarter version adds a generous splash of chili oil, while the city's Han Chinese stalls lean heavier on sesame paste.
Best For
When to Skip It
You're gluten-sensitive — liangpi is made from wheat or rice starch but usually handled with wheat flour.
Editor's Field Note
Wei Jia Liangpi runs out by 1:30 PM on weekends — the noodles are made that morning and sold until gone. The vinegar-sesame balance runs sweeter before noon and sharper after; regulars time their visit for the morning batch.
Snack Face-Off
泡菜 · Which one should you order?
| Aspect | Liangpi | Baocai / Pickled Vegetables |
|---|---|---|
| Meal status | A full cold lunch — noodles, cucumber, chili oil | A free side dish — a few crunchy bites between courses |
| Texture | Slippery chewy noodles cut with cucumber crunch | Snappy pickled cabbage and radish |
| Flavor base | Chili oil + vinegar + sesame paste | Sour brine with Sichuan peppercorn heat |
| Cost | ¥8-18 at a dedicated shop | Free at nearly every Sichuan restaurant |
Choose Liangpi if…
You want something cold, filling, and tangy — a proper lunch in itself, not a side.
Choose Baocai / Pickled Vegetables if…
You want a free, instant palate reset while you figure out what to actually order.
The vendor will toss your noodles fresh with seasonings — specify whether you want chili oil (la jiao you) or not. The noodles should be slippery and slightly chewy, not mushy. Mix everything thoroughly before eating; the sesame paste, vinegar, and chili oil need to coat every strand. Best eaten at lunch when the noodles are at peak freshness. If you're in Xi'an during summer, a bowl of liangpi and a bottle of ice-cold Bingfeng soda is the local power lunch.
Price Range
¥8–18
Best Found In
Xi'an
Wheat starch (not rice) washed and steamed into translucent sheets. The process removes the gluten, leaving pure starch that sets into a slippery, slightly chewy texture. Some versions use rice starch instead.
Cold, which is why it is a summer specialty in Xian. The noodles are tossed with cucumber, bean sprouts, chili oil, vinegar, and sesame paste at room temperature or slightly chilled.
No -- despite the gluten being washed out during production, trace amounts remain. And the dish is typically served with wheat-based roujiamo on the side.