How to Make Liangpi

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

Liangpi (cold skin noodles), gluten
Salt, chicken bouillon, oyster sauce, light soy sauce, dark soy sauce, sesame oil, black vinegar, sesame paste (original flavor is best)
Cucumber, garlic, mung bean sprouts
Bowl, plate, garlic mortar

Add 500 ml of water to a pot. Bring to a boil.
Add the mung bean sprouts to the pot and boil on high heat for 60 seconds. Remove the sprouts, rinse with cold water, and set aside on a plate.
Julienne the cucumber and set aside on a plate.
Peel 10 g of garlic cloves, place them in a garlic mortar with 1 g of salt. Mash into a paste, then add 10 g of tap water. Set aside.
Note: Store-bought liangpi usually has a layer of cooking oil on the surface; it can be washed off with tap water. The same applies to the gluten.
Note: After washing the gluten, squeeze out the excess water by hand (do not press too hard).

Prepare a small bowl and add 3 g of salt, 2 g of chicken bouillon, 5 g of light soy sauce, 1 g of dark soy sauce, 1 g of sesame oil, 2 g of oyster sauce, and 5 g of black vinegar. (Salt and vinegar amounts can be adjusted to taste; the quantities above reflect a standard preference).
Add 25-35 g of warm water to the seasonings (adjust based on desired saltiness). Stir with chopsticks until well mixed and dissolved. Set aside to cool.

Note: The following measurements are for one serving. For n people, multiply the quantities by n.
Take a small bowl and add the prepared sesame paste.
Add 4 g of salt, 3 g of chicken bouillon, 5 g of light soy sauce, 1 g of dark soy sauce, and 3 g of oyster sauce.
Stir the seasonings into the sesame paste with chopsticks.
Add 10 g of water and mix well.
Repeat the previous step 2-3 times (depending on your preferred thickness of the paste).

Take the previously prepared small bowl and add the prepared liangpi.
Pour in the saline solution and mix well with chopsticks. Transfer to a serving bowl (pouring in the saline solution as well).
Place the mung bean sprouts on top of the liangpi, followed by the gluten.
Pour the prepared sesame paste over the gluten.
Sprinkle with julienned cucumber.
Add chili oil if desired.
Your homemade liangpi, complete with color, aroma, and taste, is ready to serve!

Personal taste varies by region, weather, and time. Please adjust the specific amounts of seasonings according to your preferences.

If you follow this guide and find any issues or have suggestions for improvement, please submit an Issue or Pull request.