Comments on: Liang Pi: cold skin noodles, the simple way (凉皮) https://redhousespice.com/liang-pi-simple-way/ Chinese Recipe Central Thu, 30 Apr 2026 06:50:23 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Wei Guo https://redhousespice.com/liang-pi-simple-way/comment-page-2/#comment-99278 Thu, 30 Apr 2026 06:50:23 +0000 https://redhousespice.com/?p=2893#comment-99278 In reply to Ashley.

I’m really glad you enjoyed the sauce, and using store-bought noodles sounds like a great shortcut.

]]> By: Ashley https://redhousespice.com/liang-pi-simple-way/comment-page-2/#comment-99264 Wed, 29 Apr 2026 04:38:32 +0000 https://redhousespice.com/?p=2893#comment-99264 5 stars
The sauce is incredibly delicious! I used store bought noodles because of time constraints, but the sauce is better than I have had at restaurants. I made it three days in a row!

]]> By: Wei Guo https://redhousespice.com/liang-pi-simple-way/comment-page-2/#comment-29461 Tue, 04 Jan 2022 23:05:38 +0000 https://redhousespice.com/?p=2893#comment-29461 In reply to Andy.

Hi Andy! As I mentioned in the recipe, the spiced water is the main component of the sauce. Happy cooking!

]]> By: Andy https://redhousespice.com/liang-pi-simple-way/comment-page-2/#comment-29213 Thu, 30 Dec 2021 22:13:56 +0000 https://redhousespice.com/?p=2893#comment-29213 Hello, thanks for this recipe. I have a question about the spiced water. At what process do you use this? To make the dough, to rinse to dough, or to steam the noodle? Thanks.

]]> By: Wei @ Red House Spice https://redhousespice.com/liang-pi-simple-way/comment-page-1/#comment-2531 Thu, 14 May 2020 13:36:47 +0000 https://redhousespice.com/?p=2893#comment-2531 In reply to Jiahui.

Two possible reasons: 1. The batter is too thin. You probably didn’t get rid of enough clear water after resting the batter. 2. Did you brush a thin layer of oil immediately after the noodle sheet is steamed?
Liang Pi prepared this way shouldn’t be too sticky but its texture is not exactly as slippery as the ones prepared in the traditional way (dough rinsing) which I explained in my post.

]]> By: Jiahui https://redhousespice.com/liang-pi-simple-way/comment-page-1/#comment-2528 Thu, 14 May 2020 00:56:29 +0000 https://redhousespice.com/?p=2893#comment-2528 In reply to Zhien.

Hi there,
Thanks so much for the recipe, I’ve made it twice now… In preparation for mother’s day.
However, each time that I’ve made it, it’s sticky and not the slippery texture I remember liang pi to be… Why is that? I used all purpose flour, it looks great but the texture is off.

]]> By: Wei @ Red House Spice https://redhousespice.com/liang-pi-simple-way/comment-page-2/#comment-1096 Tue, 03 Dec 2019 17:10:18 +0000 https://redhousespice.com/?p=2893#comment-1096 In reply to Liam.

Thank you for trying out my recipe!

]]> By: Liam https://redhousespice.com/liang-pi-simple-way/comment-page-2/#comment-1095 Tue, 03 Dec 2019 15:40:15 +0000 https://redhousespice.com/?p=2893#comment-1095 Excellent & easy

]]> By: Wei @ Red House Spice https://redhousespice.com/liang-pi-simple-way/comment-page-2/#comment-884 Wed, 22 May 2019 20:51:44 +0000 https://redhousespice.com/?p=2893#comment-884 In reply to Dan.

Good luck and happy cooking!

]]> By: Dan https://redhousespice.com/liang-pi-simple-way/comment-page-2/#comment-860 Thu, 25 Apr 2019 11:59:45 +0000 https://redhousespice.com/?p=2893#comment-860 I used to love eating these in Beijing. Can’t wait to try making them at home.

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