Aromatic, spicy, refreshing and incredibly satisfying to eat – Liang Pi ticks all the boxes. It’s easily forgotten that both the noodles and wheat gluten are essentially two byproducts leftover after making and washing a simple bread dough. This recipe re-unites these two elements in a completely new way that is bound to become one of your favourite noodle dishes.
Light, springy and slippery – Liang Pi are unlike your everyday wheat noodles. They are made from the extracted starch of a simple wheat dough and make a unique and surprising addition to a bowl of noodles, especially when served cold. The process takes a little bit of time, but gives you an insight into an ancient Chinese culinary technique.
The idea to create a protein-packed food that resembles meat might seem like a modern concept, but Chinese Wheat Gluten was first invented more than 1,000 years ago. What started as a traditional ingredient of Chinese Buddhist cuisine has since taken the world by storm, though most know it under the name seitan. Making it is simple – it only requires two ingredients: flour and water. But the real joy of whipping up a batch is to be able to use it in traditional Chinese dishes like Braised Kao Fu.
Xingren Doufu is a traditional Chinese almond tofu dessert that’s both light and satisfying. This delicate treat blends the texture of silky tofu with the subtle sweetness of almond, creating a soothing and refreshing dessert that’s perfect for any occasion. With it’s unique texture and presentation, Xingren Doufu offers a delightful twist on classic sweets.
Kao Fu, also known as Chinese braised wheat gluten, is a traditional Shanghainese dish that combines chewy wheat gluten with a flavorful mix of mushrooms, peanuts and wood ear fungus, all simmered in a savory, aromatic sauce. This classic dish is a staple in Chinese cuisine, celebrated for its unique texture and rich, umami flavors. Perfect as a main dish or a side, Kao Fu is often enjoyed during family gatherings and festive occasions.
Jian Dui, Chinese Sesame Seed Balls, are a popular snack during Lunar New Year. They are crispy on the outside, light and slightly chewy on the inside and commonly filled with a sweet red bean paste. Once the dough is cooked in the oil, they begin to inflate and double in size, which symbolises good luck and prosperity for the year ahead.
Suan La Fen (酸辣粉) is an experience for the palette and senses. The slippery noodles together with the spicy and tangy broth turn each mouthful into a fragrant and fun sensation.
On a hot summer’s day, a bowl of cold Mung Bean Jelly Noodles (Liang Fen 凉粉) feels like a much-needed remedy to the heat. Many dishes are a product of their surroundings and these noodles, popular in the Northern parts of Sichuan, are a favourite to combat the humid hot climate. In essence, the noodles consist of 90% water. They are served fridge-cold in a simple, tangy broth with a gentle spiciness from the chilli oil and the characteristic tongue-numbing sensation of Sichuan pepper.
Black fungus, also called cloud ear mushrooms, make an exceptional addition to a stir-fry and fragrant soup or can be served on their own as a starter. Their shape turn them into the perfect vessel to hold on to the lip-smacking spicy, garlicky and tangy dressing with black vinegar, soy sauce and plenty of coriander.
These noodles will single-handedly transform the way you look at homemade food. In their simplicity lies an enormous power to let a few aromatic ingredients shine and bring colour to a dish. It is said that they get their name, Biang Biang Noodles, from the sound it makes when the chef slaps the dough onto the worktop while stretching them out.