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Liangfen

From Wikipedia, the free encyclopedia
Chinese jelly made of mung bean starch
For the southern Chinese dessert, seegrass jelly.
Liangfen
Sichuan-styleliangfen
Traditional Chinese涼粉
Simplified Chinese凉粉
Hanyu Pinyinliángfěn
Literal meaningcool flour [i. e. noodle]
Transcriptions
Standard Mandarin
Hanyu Pinyinliángfěn
Yue: Cantonese
Jyutpingloeng4 fen2

Liangfen (simplified Chinese:凉粉;traditional Chinese:涼粉;pinyin:liángfěn;lit. 'cool rice noodles'), also spelledliang fen, is aChinese legume dish consisting ofstarch jelly 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] InTibet andNepal it is calledlaping and is a common street vendor food.[7] InKyrgyzstan it is an ingredient in a noodle dish called ashlan fu.[8]

Liangfen is generally white or off-white in color, translucent, and thick. It is usually made frommung bean starch, but may also be made frompea orpotato starch.[9][10] Inwestern China, the jelly-like seeds ofPlantago major were formerly also used.[1] The starch is boiled with water and the resulting sheets are then cut into thick strips.[11]

Liangfen is generally served cold. Theliangfen strips are tossed with seasonings includingsoy sauce,vinegar,sesame paste, crushedgarlic,juliennedcarrot, andchili oil.[12] InLanzhou it is often servedstir-fried.[3] InSichuan, a spicy dish calledchuanbei liangfen is particularly popular (see photo above).[13]

Similar foods include the Koreanmuk made with buckwheat, mung bean, orwater chestnut starch and Japanesetokoroten.[citation needed]

Jidou liangfen, a similar dish from theYunnan province ofsouthwest China, is made fromchickpeas rather than mung beans. It is similar toBurmese tofu salad.

In Northeast China, it is calledlapi (拉皮) and is served mixed with julienned vegetables.

See also

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References

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  1. ^abWilson, Ernest Henry; Sargent,Charles Sprague. (1914)A naturalist in western China, with vasculum, camera, and gun Methuen & co., ltd. p. 63
  2. ^(2007-12-05)(in Chinese)凉粉(漏鱼、刮条)Archived 2011-07-07 at theWayback Machine 老北京网 / 北京公众出行网
  3. ^abLanzhou Restaurants China Connection Tours
  4. ^Xian DiningArchived 2010-10-26 atarchive.today Beijing feeling
  5. ^Jack Quian, 2006Chengdu: A City of Paradise AuthorHouse, p. 49ISBN 1-4259-7590-9
  6. ^(2008-03-07)Xining CRIENGLISH.com
  7. ^"Tibetan Street Food — Laping Recipe and Video". 23 March 2024.
  8. ^brollytea (2016-02-19)."ashlan fu (recipe) by brollytea". Everything2.com. Retrieved2022-09-02.
  9. ^Law, Eugene (2004)Intercontinental's best of ChinaChina Intercontinental PressArchived 2009-03-27 at theWayback Machine (五洲传播出版社), p. 197ISBN 7-5085-0429-1
  10. ^Mooney, Eileen Wen. 2008Beijing Marshall Cavendish, p. 124ISBN 981-232-997-8
  11. ^宋秉武 (Song Bingwu)(in English), 2004大禹治水的源头—临夏 China Intercontinental Press (五洲传播出版社), p. 30ISBN 7-5085-0661-8
  12. ^(2008-08-06)Have a Taste of Beijing’s Summer FoodArchived 2011-07-16 at theWayback Machine Chinaculture.org
  13. ^Gan Tian, (2008-03-17)Official word on local cuisineChinadaily.com.cn

External links

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