Sichuan-style liangfen
Traditional Chinese 涼粉
Simplified Chinese 凉粉
Hanyu Pinyin liángfěn
Literal meaning cold noodle

Liangfen (simplified Chinese: 凉粉; traditional Chinese: 涼粉; pinyin: Liángfěn; literally: "cold powder"), also spelled liang fen, is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer.[1] It is most popular in northern China, including Beijing,[2] Gansu,[3] and Shaanxi,[4] but may also be found in Sichuan[5] and Qinghai.[6] In Tibet it is called laping and is a common street vendor food.[7]

Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch.[8][9] In western China, the jelly-like seeds of Plantago major were formerly also used.[1] The starch is boiled with water and the resulting sheets are then cut into thick strips.[10]

Liangfen is generally served cold. The liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil.[11] In Lanzhou it is often served stir fried.[3] In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above).[12]

Similar foods include the Korean muk made with chestnut starch and Japanese konnyaku jelly .

Jidou liangfen, a similar dish from the Yunnan province of southwest China, is made from chick peas rather than mung beans. It is similar to Burmese tofu salad.

See also


  1. 1 2 Wilson, Ernest Henry; Sargent,Charles Sprague. (1914) A naturalist in western China, with vasculum, camera, and gun Methuen & co., ltd. p. 63
  2. (2007-12-05) (in Chinese) 凉粉(漏鱼、刮条) Archived 2011-07-07 at the Wayback Machine. 老北京网 / 北京公众出行网
  3. 1 2 Lanzhou Restaurants China Connection Tours
  4. Xian Dining Archived 2010-10-26 at Beijing feeling
  5. Jack Quian, 2006 Chengdu: A City of Paradise AuthorHouse, p. 49 ISBN 1-4259-7590-9
  6. (2008-03-07) Xining
  8. Law, Eugene (2004) Intercontinental's best of China China Intercontinental Press (五洲传播出版社), p. 197 ISBN 7-5085-0429-1
  9. Mooney, Eileen Wen. 2008 Beijing Marshall Cavendish, p. 124 ISBN 981-232-997-8
  10. 宋秉武 (Song Bingwu) (in English), 2004 大禹治水的源头—临夏 China Intercontinental Press (五洲传播出版社), p. 30 ISBN 7-5085-0661-8
  11. (2008-08-06) Have a Taste of Beijing’s Summer Food Archived 2011-07-16 at the Wayback Machine.
  12. Gan Tian, (2008-03-17) Official word on local cuisine
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