Liangpi is a snack in which region, and where can you eat the best Liangpi you have ever eaten?

I also like to eat cold skin. Although the recipes and tastes vary from place to place, the same taste is good and cheap. For example, the Weijia Liangpi, Sesame Sauce Liangpi, and Qishan Rolling Dough Dough eaten in Shaanxi are all very delicious.

Eating overheated rice and vegetable tofu in Hanzhong has a unique flavor and is not as delicious. In Guangyuan, the famous rice cold noodles are actually a kind of rice skin, I don't care if Wu Zetian ate this at that time or not, but I like it very much. At the famous local cold noodle shop, you can't even enjoy eating two bowls.

Later, in Lanzhou, I ate the stuffed skin sold by the local Hui people, which was very strong, with chili oil, garlic water, etc., it was very delicious. I also ate two bowls in a row, and after eating, I bought two (pseudo) lard boxes to eat, which was very cool.

Tianshui also has dough, and it is also delicious. In particular, Tianshui's dough should be eaten with a chopstick and spinach, which I haven't seen anywhere else. What's that shop called?

No. 32 dough? It's cowy, but the dough is really delicious. By the way, as soon as you arrive in Tianshui, it's like going to kindergarten, with a lot of overlapping words:

Quack, ran, fish, circle......Is there a cuteness?

I said so much about rice skin, cold skin, and dough from all over the world. Finally, let's talk about my favorite cold skin. It is not in Gansu, no longer in Shaanxi, not in Sichuan, but in Xinjiang.

I'm a person who likes a little sweet, but most of the cold skins don't have sugar. Although Guangyuan's rice noodles are seasoned with sweet red soy sauce, they are still mainly salty and slightly sweet. Although I love to eat, I always feel that I can't get enough.

It wasn't until I came to Xinjiang that I found that there was a sweet and sour cold skin and a strange flavor of sesame paste and boiled soy sauce.

The former is sweet and sour, the latter has an indescribable strange taste, but it is very useful.

This shop is in Shihezi. I've forgotten the name. In the first bowl, I ate the cold skin of sweet vinegar.

Sweet and sour, with garlic water, chili oil, shredded cucumbers, shredded carrots. On a hot summer day, it is particularly refreshing to eat a bite. Another bowl of strange cold skin, fragrant, sour, spicy and sweet, there are actually Sichuan sprouts in it.

If the first bowl is small and fresh, the second bowl is rough man. But it's all the same real and delicious.

I ate another bowl, and after a long period of practical experience, I basically tasted the trick of weird cold skin. If I'm not mistaken: the key to the weird flavor of cold skin is the boiling of soy sauce.

This soy sauce should be fried with oil to fry chives, ginger and garlic, add sprouts and stir-fry and then add soy sauce to boil, after the soy sauce is cooked, there is no fishy rust smell, and the green onions, ginger and garlic have added fragrant and spicy flavors, add the sauce of sprouts, and finally melt into one. Add tahini and sweet vinegar to make a weird cold skin.

The practice of cool skin is similar, while the wisdom and innovation of the Chinese are endless. The seemingly monotonous ingredient of Liangpi is finally transformed into a variety of ways to eat, and the result seems to be easy, but the process is a lot of hard work and wisdom.

The best thing to eat is Shihezi Liangpi, there is no one.

As a flavor snack, Liangpi can be eaten almost all over the country, but the best Liangpi I have eaten is in Shaanxi, which is called Shaanxi rolling dough. Fresh cucumber shreds and gluten are paired with a cold skin with a special chili oil, which is very refreshing.

Liangpi is the traditional food of northern China, the best Liangpi I have ever eaten is in Shaanxi, the ingredients are very rich, there are cucumber shreds, sesame paste, gluten, broken peanuts and so on, the taste is very rich.

Liangpi is a delicacy that originated in Shaanxi, many times we have seen Liangpi selling in the streets and alleys of Shaanxi, I have eaten the most delicious Liangpi, that is, Shaanxi, and it is also in a small stall, this Liangpi is very delicious, and very delicious.

It is a special snack in Shaanxi, and everyone's favorite taste and the practice of various places are also different, and individuals prefer to eat Shaanxi's sesame sauce and cold skin.

Liangpi is a traditional snack in Shaanxi, Henan and Gansu. Some areas are called "stuffed skin" because of the different pronunciation of dialects, and Shaanxi Liangpi is used. There are various flavors such as spicy, sweet and sour, and spicy.

Liangpi has a long history, which is said to have originated in the Qin Shi Huang period and has a history of more than 2,000 years.

There are two kinds of rice skin, rice skin and dough, and the rice skin is steamed, and the cold skin is steamed or rolled. The steamer is soft, and the roller is tendony. Qinzhen's rice dough and Xifu rolling dough are the most famous, when eating, they are cooled and cut into strips, add blanched mung bean sprouts, add refined salt, sesame paste, vinegar, garlic water, spices, chili oil, etc.

Origin of Liangpi. Originated in the period of Qin Shi Huang, the place where the cool skin is produced is called Qindu Town, there are 10 tens of thousands of acres of rice fields around, it is one of the granaries of the dynasty, but there is one year, there is no rain for a long time, the fields are dry, the rice is full of barnyard grass, and there is no way to pay tribute to the court, what to do.

There is a farmer named Xu Twelve, there is a plan in his heart, he mixes rice and water, grinds it into rice flour, puts it into a steamer, steams it, and then cuts it into strips, names it rice dough, and has the right to make tribute grain, and sends it to Xianyang.

Hanzhong Liangpi. There is a Hanzhong Liangpi shop in our county, they use a pure handmade way to make Liangpi, there is gluten beef gluten noodles inside, because it is handmade, the taste is relatively strong, very delicious, and the secret chili oil is really good.

Downstairs in my house. The cold skin downstairs in my house is particularly delicious, and I like to eat fried cold skin the most, with sweet and sour taste.

The cool skin of the Wei family, the cool skin of the Wei family tastes particularly chewy, chewy, and the taste is particularly good, and the seasoning is also an exclusive homemade recipe, which is full of fragrance after eating.

The best thing I have ever eaten is Shaanxi's Liangpi, his Liangpi is different from other people's, this Liangpi is handmade.

The Wei family, because its cool skin is not only very tough, but also easy to taste, so it is delicious.

Summer is here, and in addition to crayfish and beer being everyone's favorites, cold skin is also a popular delicacy. Cool skin can be used as both a staple food and a snack, with a cool taste, not greasy to eat at all, and it will make people's taste buds have a feeling of can't stop. As we all know, the cold skin and meat sandwich bun is exclusive to Xi'an, Shaanxi, and the most distinctive local thing is the cool skin and meat sandwich bun, but the cool skin I want to talk about today is not from Xi'an, but the cold skin wrapped in Puyang, Henan.

The special wrapping of cold skin in Puyang, Henan Province is usually the cold skin that everyone eats is strip-shaped, cut the cold skin into shreds and put it in a bowl, add chili, vinegar, salt and other condiments and stir evenly, like eating cold skin. And the cold skin wrapped in Puyang, Henan Province is very special, because the cold skin here tastes like eating a burrito, without the slightest feeling of eating staple food, and only Puyang's cold skin is rolled and eaten in all parts of the country.

The practice of wrapping cool skin can be seen in the streets and alleys of Puyang, and the wrapping cold skin in every small shop is very delicious, and there is no need to choose which one. Just stand at the door of a stall and tell the boss to bring me a cold wrap. Puyang's cool skin is very thin, and a whole piece of cool skin is like a large piece of transparent paper.

The boss will first brush a layer of pre-marinated sauce on the surface of the cold skin, which is also the soul of the cold skin. Then put shredded cucumbers, shredded potatoes, and small pickles in the middle of the cold skin, and then spread evenly.

Friends who like to eat chili peppers must remember to put some chili peppers, and when these ingredients are ready, the boss will roll up the whole cold skin, and then put it in a plastic bag. In this way, a simple wrapping in cool skin is ready, and you can walk on the road and eat it while walking, and you will not stain your body. Of course, Liangpi is a delicacy in itself, and no matter what kind of method it is made, it will have a unique taste.

Liangpi is a Shaanxi snack, because I have never been to other places, I have only eaten Liangpi made by a Shaanxi boss near the school, which is quite strong and delicious.

Liangpi is a snack in Shaanxi. The best cold skin I have ever eaten was in Xi'an, Shaanxi, and the taste was very good, which made me have an endless aftertaste.

Liangpi is a snack in Shaanxi. The best cold skin I've ever eaten was in Xi'an, it's very strong and delicious.

It is a snack in Shaanxi, which is found in the alleys on the street, and it is also relatively cheap and particularly delicious.

Liangpi is a snack in Shaanxi, and I have eaten the best Liangpi in Xi'an, after all, this is Liangpi's hometown.

The best snacks in Shaanxi I have ever eaten are in Xi'an Muslim Street, because the taste is smooth and the side dishes are also rich, so the taste is very good.

Liangpi is a snack in Xi'an, the best Liangpi I have ever eaten is judged to be eaten in Xi'an, there are rolling dough and rice peel staring Chongling personally prefer to eat rice skin is very soft and glutinous, but also chewy, and with ice, Jian Kai Qi Zhi is so delicious!

Liangpi is a snack in Shaanxi. The best cold skin I've ever eaten was at a small roadside shop owned by a Shaanxi native in Guangzhou, and I can't remember the name clearly.