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lian pi -- who else has it?

c
cimui Jan 11, 2010 04:27 PM

just curious whether there are restaurants serving the stuff other than xi'an famous foods. i like their version, but it is a little thicker and more al dente than i prefer it. it'd be nice to see what other options are out there.

[if you're wondering, lian pi is a rice or wheat -- or mixed rice and wheat -- noodle that originated from shaanxi, china. http://en.wikipedia.org/wiki/Liang_pi at its best (or at least what i consider its best), it's tender and slippery and absolutely delightful.]

if you don't think any other restaurants serve it, that's good to know, too.

  1. DaveCook May 7, 2012 08:36 PM

    New!
    Cold skin noodle
    $3.99

    Handwritten sign, English only, seen today in the window of Panda, 107 Hester St. (at Eldridge St.).

    Dave Cook
    www.EatingInTranslation.com

    4 Replies
    1. re: DaveCook
      l
      Lau May 8, 2012 05:53 AM

      i tried dumplings there the other day, they were kind of mediocre

      could be interesting though, the people were mainland chinese but not fujian, didnt ask where they were from

      1. re: DaveCook
        DaveCook Jun 4, 2012 11:31 AM

        Though the counterman at Panda comes from Fuzhou, there's a mustached fellow behind the counter from the Northeast. I imagine it's his recipe for the Dongbei la pi; like liang fen, these cold skin noodles are made from mung bean. This may have been the dish you tried in Shanghai, cimui; my noodles, too, were translucent, almost clear.

        Dave Cook
        www.EatingInTranslation.com

        1. re: DaveCook
          l
          Lau Jun 4, 2012 12:13 PM

          was it good?

          1. re: Lau
            DaveCook Jun 5, 2012 09:16 PM

            Yes, overall the Dongbei la pi had a nice, fresh-made appeal, though the noodles themselves were almost too slippery to handle. In this regard I prefer liang fen.

            Dave Cook
            www.EatingInTranslation.com

      2. JungMann Jan 12, 2010 05:55 AM

        Have you tried making it? I couldn't find it outside Flushing so I tried to crack the recipe and have made some headway with Chiangking vinegar, chili oil, cucumber water, garlic , sugar and sesame oil, but I still have a ways to go.

        9 Replies
        1. re: JungMann
          c
          cimui Jan 12, 2010 11:07 AM

          I was toying with this idea given that I just spoke with the folks at Xi'an and it seems that their liang pi and noodles both have wheat in them. In general, I'm a crummy noodle maker, though -- my gnocchi tastes like little lumps of cement -- so I'm going to first try to at least find the liang pi sold at a grocery, if not a restaurant. Thanks for the ideas!

          1. re: cimui
            Miss Needle Jan 12, 2010 11:13 AM

            I just caught your post, cimui. Yeah, I'm pretty sure the noodles have wheat in it. It's really difficult to get that chewiness by just using rice. Though I wonder if you can get that quality if you add some mochi rice powder in it.

            1. re: Miss Needle
              c
              cimui Jan 12, 2010 03:36 PM

              I think there might be at least two different styles of liang pi, one that's chewier (containing wheat) and one that's very silken (containing mostly rice). There's also a very similar dish called liang fen made out of mung bean flour, which is also very soft: http://en.wikipedia.org/wiki/Liangfen . I actually think I might prefer the very soft, non-chewy kinds, tho mochi powder in pasta sounds like it'd be a fun experiment!

              1. re: cimui
                l
                Lau Jan 12, 2010 04:58 PM

                liang fen tastes quite a bit different than the liang pi, its more gelatinous than a pasta...alot of people i know are sort of turned off by it, i think its alright, but much prefer a pasta

                if you want to try it, most sichuan restaurants should have it, the sauce they usually put on it is really good

                1. re: Lau
                  c
                  cimui Jan 12, 2010 06:39 PM

                  Oh -- liang fen wasn't was I was thinking of, then. I've had a much thinner pasta-like dish made out of mung bean, probably, which I tried and loved in Shanghai at Ji Shi. I'd always thought was liang pi and maybe it is another variety of liang pi, but it was was almost clear in color. It wasn't gelatinous, exactly, but rather silky and thin and more like cheung fun in texture than an Italian wheat pasta.

                  Argh, I wish I could find a version of the Ji Shi menu online to find out what this stuff was!

                  1. re: Lau
                    l
                    liangpi May 6, 2012 09:57 PM

                    I just had amazing liang fen at New Shanghai in Chinatown
                    Heres a depiction

                     
                    1. re: liangpi
                      e
                      Elliott Hurwitt Aug 9, 2012 08:50 AM

                      Lau, where is this New Shanghai you mentioned? Thanks!

                      1. re: liangpi
                        e
                        Elliott Hurwitt Aug 9, 2012 08:51 AM

                        Oh, sorry, it's liangpi, this place is in Boston, maybe?

                        1. re: Elliott Hurwitt
                          l
                          Lau Aug 15, 2012 11:18 PM

                          yah i dont know a New Shanghai in NY

            2. c
              cimui Jan 12, 2010 04:11 AM

              thanks, folks. i'll give wu liang ye a try and keep my eyes peeled more generally.

              1. f
                FrankieLymon Jan 11, 2010 08:16 PM

                nobody

                1. teresa Jan 11, 2010 07:15 PM

                  I heard that Wu Liang Ye on 48th Street may have this. My Chinese co-worker has been able to order it. Since I don't have their Chinese menu, it's hard to figure out which item on their Menupages menu is Liang Pi. Perhaps you have to order it in Chinese? I am not sure!

                  1. l
                    Lau Jan 11, 2010 06:58 PM

                    in chinatown there is definitely not anywhere that serves anything like liang pi, in fact generally in any US chinatown you would have an extremely hard time finding this dish. Xi'an food is not common in the US. I haven't seen any place in flushing serve it either.

                    According to your wikipedia article its originally from shanxi and you will have a hard time finding food from there as well.

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