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ISO Recipe for Dongbei La Pi and other Dongbei dishes

SnackHappy Jun 12, 2012 06:47 AM

Does anyone have a recipe or link for this cold mung bean noodle dish? It's one of my favourite Chinese dishes, but seems to be virtually unknown to the internets.

While we're at it, do you have any references for other Dongbei recipes like soups and stews?

Thanks in advance,

SnackHappy.

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  1. ipsedixit RE: SnackHappy Jun 12, 2012 07:46 AM

    Try searching for "lianpi" or "lian pi".

    Here's one to get you started: http://www.chinesefoodfans.com/chines...

    3 Replies
    1. re: ipsedixit
      SnackHappy RE: ipsedixit Jun 12, 2012 08:01 AM

      Thanks for the link. I'm aware that there are various versions of liang pi, lian pi, la pi. What I'm looking for is a recipe for the Dongbei version.

      1. re: ipsedixit
        SnackHappy RE: ipsedixit Jun 12, 2012 08:10 AM

        The best thing I've found was a blog entry with a bit of research about the dish but no real recipe. I guess I'll wing it. It's not a complicated dish.

        http://kake.dreamwidth.org/99365.html

        1. re: SnackHappy
          ipsedixit RE: SnackHappy Jun 12, 2012 08:15 AM

          No, it isn't complicated.

          Besides the noodles and perhaps some matchsticks of cucumbers, all you need is diced garlic, and a mixture of sesame paste, la jiao, and vinegar.

      2. q
        qianning RE: SnackHappy Jun 12, 2012 08:14 AM

        Can you read Chinese? I have a couple of Chinese Cookbooks that focus on Dongbei cuisine, pretty sure they have recipes you might want to check, would be willing to scan and send them to you.

        2 Replies
        1. re: qianning
          SnackHappy RE: qianning Jun 12, 2012 08:18 AM

          Thank you, but unfortunately I don't read Chinese.

          1. re: SnackHappy
            q
            qianning RE: SnackHappy Jun 12, 2012 08:28 AM

            Unfortunately if there's a good book/source on Manchurian/Dongbei cooking in English I have yet to find it. Even the Chinese language sources for this style of cooking are hit or miss.

        2. q
          qianning RE: SnackHappy Jun 12, 2012 09:00 AM

          Loosely translated here's one version:

          "Salad:

          Pork loin 250 grams
          Fresh 'La Pi" 400 grams
          Cucumber 100 grams
          Bean sprouts 100 grams
          Jelly Fish 150 grams
          Spinach 150 grams
          Cilantro, chopped, 15 grams

          Dressing:

          Sesame paste 40 grams
          Chicken stock 75 grams
          Garlic, finely mashed, 10 grams
          Salt 2 grams
          Soy sauce 25 grams
          Rice vinegar 25 grams
          Chili oil 10 grams
          Sesame oil, 15 grams

          Process:

          1) Cut the pork into slices and then slivers. Heat & lightly oil a wok, add the meat and stir fry until cooked through, remove from the pan and set aside. Cut the La Pi to the desired longish-lengths. Wash the cucumber and julienne it. Wash the bean sprouts and remove the tips and tails, then blanch briefly in fast boiling water, immediately drain and then refresh in ice water.

          2) Slice the jelly fish into strips, cook in fast boiling water, drain and set aside. Wash and stem the spinach, blanch lightly in fast boiling water immediately drain and refresh in ice water, drain and coarsely chop.

          3) Place the La Pi on a serving dish, then layer with the cucumber shreds, then the bean sprouts, then the jelly fish, then the spinach, then the cooked meat strips, and finally the cilantro.

          4) Make the dressing in a separate bowl by combining the sesame paste and the stock. Then add the rest of the dressing ingredients and mix thoroughly. Dribble the dressing over the assembled salad ingredients.

          Notes: This can also be made with chicken slivers or fish. You can also use other market fresh vegetables. "

          That is straight from a Food of Dongbei book that I have. In truth I usually make Sichuan style liangfen, and have never made this version, but the recipe looks pretty good and I've made other things from this book with success. You probably know this, but just in case, if you are using dried La Pi instead of fresh, you will have to re-hydrate them.

          Hope this helps.

          4 Replies
          1. re: qianning
            SnackHappy RE: qianning Jun 12, 2012 09:10 AM

            Thank you so much for this. This is fantastic!

            I will give it a go and report back.

            1. re: SnackHappy
              q
              qianning RE: SnackHappy Jun 12, 2012 09:14 AM

              Good Luck!

              Remember it hasn't been road tested, so to speak; highly recommend that you adjust as you go. Looking forward to your report. I'm a great fan of the Dongbei summer dishes myself, maybe this will motivate me to actually make some!

            2. re: qianning
              mainsqueeze RE: qianning Jun 13, 2012 07:45 AM

              I also want to thank you for transcribing this. I am going to attempt to make it as well.

              1. re: qianning
                q
                qianning RE: qianning Jul 19, 2012 06:51 AM

                Last night I made the dressing above to use to dress a simple salad of fresh liang fen and cilantro. A few notes: for the dressing ingredients for "grams" replace with "milliliters". We would have preferred it with a little less chix stock, maybe equal amounts stock to sesame paste. I added a bit more chili oil, about double the above, and initially I used light soy, but ended up adding about a teaspoon of dark soy (not sure I would have needed this if I'd used less chix stock or if the chix stock hadn't been unsalted). Overall, though, a nice dressing for any sort of cold Chinese jelly.

              2. emily RE: SnackHappy Jul 19, 2012 11:12 AM

                I've never had the pleasure of trying this dish. Is it similar to ji si la pi? The latter has mustard in the sauce, I believe.

                1 Reply
                1. re: emily
                  q
                  qianning RE: emily Jul 19, 2012 12:10 PM

                  there are, i think, lots of different mixes/sauces that go w/ different starch jellies with lots of regional variations. Mustard oil is used in some of these sauces, as well as in some other dressings for cold mixes (i.e. Chinese salads), as far as i know most commonly it shows up in sauces in/from the northeast of China. Anyway, the recipe above is pretty similar to what you are thinking of as ji si la pi, except the meat ere is pork, and the sauce is sesame based with a chili oil accent rather than a mustard oil accent.

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