Liangfen
| Liangfen | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
 Sichuan-styleliangfen | |||||||||||
| Traditional Chinese | Lương phấn | ||||||||||
| Simplified Chinese | Lương phấn | ||||||||||
| Hanyu Pinyin | liángfěn | ||||||||||
| Literal meaning | cool powder | ||||||||||
| |||||||||||
Liangfen(simplified Chinese:Lương phấn;traditional Chinese:Lương phấn;pinyin:liángfěn;lit.'cool rice noodles'), also spelledliang fen,is aChineselegume dish consisting ofstarchjelly that is usually served cold, with a savory sauce, often in the summer.[1]It is most popular in northern China, includingBeijing,[2]Gansu,[3]andShaanxi,[4]but may also be found inSichuan[5]andQinghai.[6]InTibetandNepalit is calledlapingand is a common street vendor food.[7]InKyrgyzstanit is an ingredient in a noodle dish called ashlan fu.[8]
Liangfenis generally white or off-white in color, translucent, and thick. It is usually made frommung beanstarch, but may also be made frompeaorpotato starch.[9][10]Inwestern China,the jelly-like seeds ofPlantago majorwere formerly also used.[1]The starch is boiled with water and the resulting sheets are then cut into thick strips.[11]
Liangfenis generally served cold. Theliangfenstrips are tossed with seasonings includingsoy sauce,vinegar,sesame paste,crushedgarlic,juliennedcarrot,andchili oil.[12]InLanzhouit is often servedstir-fried.[3]InSichuan,a spicy dish calledchuanbei liangfenis particularly popular (see photo above).[13]
Similar foods include the Koreanmukmade with buckwheat, mung bean, orwater chestnutstarch and Japanesetokoroten.[citation needed]
Jidou liangfen,a similar dish from theYunnanprovince ofsouthwest China,is made fromchickpeasrather than mung beans. It is similar toBurmese tofusalad.
In Northeast China, it is calledlapi( lạp bì ) and is served mixed with julienned vegetables.
See also
[edit]References
[edit]- ^abWilson, Ernest Henry; Sargent,Charles Sprague. (1914)A naturalist in western China, with vasculum, camera, and gunMethuen & co., ltd. p. 63
- ^(2007-12-05)(in Chinese)Lương phấn ( lậu ngư, quát điều )Archived2011-07-07 at theWayback MachineLão bắc kinh võng / bắc kinh công chúng xuất hành võng
- ^abLanzhou RestaurantsChina Connection Tours
- ^Xian DiningArchived2010-10-26 atarchive.todayBeijing feeling
- ^Jack Quian, 2006Chengdu: A City of ParadiseAuthorHouse, p. 49 ISBN1-4259-7590-9
- ^(2008-03-07)XiningCRIENGLISH.com
- ^"Tibetan Street Food — Laping Recipe and Video".
- ^brollytea (2016-02-19)."ashlan fu (recipe) by brollytea".Everything2.com.Retrieved2022-09-02.
- ^Law, Eugene (2004)Intercontinental's best of ChinaChina Intercontinental Press( ngũ châu truyện bá xuất bản xã ), p. 197ISBN7-5085-0429-1
- ^Mooney, Eileen Wen. 2008BeijingMarshall Cavendish, p. 124ISBN981-232-997-8
- ^Tống bỉnh võ (Song Bingwu)(in English),2004Đại vũ trị thủy đích nguyên đầu — lâm hạChina Intercontinental Press ( ngũ châu truyện bá xuất bản xã ), p. 30ISBN7-5085-0661-8
- ^(2008-08-06)Have a Taste of Beijing’s Summer FoodArchived2011-07-16 at theWayback MachineChinaculture.org
- ^Gan Tian, (2008-03-17)Official word on local cuisineChinadaily.com.cn
External links
[edit]- Liangfenpage
- Liangfenpage(in Chinese)
