Prepare the Dough:
Mix flour with approximately 350ml water, adjusting as needed, to form a smooth, lump-free dough. Cover with plastic wrap and let rest at room temperature for one hour. Knead until smooth, then rest for another hour. (This image is captured from a video.)
Wash the Gluten:
1. The dough should rise until soft and slightly springy when pressed.
2. Place the dough in a large bowl with adequate water. Gently knead it as if washing clothes, repeating 5-6 times to extract gluten. Combine the water from the first two washes—this starchy water is used for making the liangpi sheets.
3. Let the gluten rest for one hour (or place on a plate, heat in a steamer to 60°C, turn off heat, and ferment briefly). Steam for 20 minutes.
Process Starch Water:
Filter the starch water and let it sit at room temperature for 5 hours until water and starch separate. Slowly pour off the upper water (reserve for other uses like Hot and Sour Soup). Add one tablespoon of yeast, mix thoroughly to dissolve the starch. Cover with plastic wrap and ferment overnight at room temperature.
Cook and Shape Liangpi:
The next day, discard the clear water, filter, and transfer to a pan. Cook over low heat to evaporate water, stirring constantly until a dough forms as shown. Remove while hot, place on an oiled surface, and knead for three minutes into a cylinder. Divide into two portions, shape into strips, and cut into three pieces each. Brush with oil.
Roll and Steam:
Roll into appropriately sized sheets. Use even pressure as the hot dough is challenging to roll; a tapered rolling pin is ideal but not essential. Oil a flat plate, place one sheet, and brush with oil to prevent sticking. If dough dries and cracks, add oil and re-knead. Steam three sheets together over high heat for 8 minutes, then cool naturally. The oil prevents sticking.
The steamed liangpi becomes transparent and glossy. Cut into wide strips—yielding a chewy, tender texture.
Prepare Vinegar Dipping Sauce:
Ingredients: 1g Sichuan pepper, 2g fennel seeds, 1 star anise, 1 bay leaf, 1 cinnamon stick, 1 cardamom pod, 3 garlic cloves, 1 small ginger piece.
Simmer one cup hot water (200ml), half a bottle of Zhenjiang vinegar, sliced garlic and ginger, all spices, and half a spoon of sugar over low heat for 15 minutes. Steep overnight. Strain the vinegar sauce the next day. Note: Cover tightly during cooking to prevent evaporation; reduce heat time to 10 minutes if needed.
Make Chili Oil:
Ingredients Part 1: 1 star anise, 1 small cinnamon stick, 1 cardamom pod, several cloves, 0.5g black pepper, 2 bay leaves, 1g Sichuan pepper, 1g fennel seeds.
Ingredients Part 2: 5g dried chilies, 30g fine chili powder, 5g sesame seeds, 3g ginger powder, 10ml vinegar.
Method: Lightly toast dried chilies for 2-3 minutes, cool, and crush. Mix with chili powder. Separately toast Part 1 ingredients for 2-3 minutes, cool, and grind into powder. Heat 1.5 bowls of oil (300ml) until smoking, turn off heat, wait 7 minutes. Test with a few sesame seeds—if bubbles form evenly, add all sesame seeds and 2 cardamom pods. Fry until sesame turns light golden, then add spice powder, chili mixture, ginger powder, and vinegar (to cool the oil).
Leaving it at room temperature produces an authentic Shaanxi oil-spiced chili that is rich, glossy, and aromatic without excessive heat. It enhances dishes like hand-stretched noodles, cold salads, and mixed noodles, making every bite delicious.
Sliced yesterday’s steamed gluten and blanched bean sprouts. Behold! The Qishan cold noodles are now complete, boasting excellence in color, aroma, taste, and presentation.
Admire the mouth-watering appearance and inhale the fragrant oil-spiced chili. What are you waiting for? Prepare some to share with your family!