The birthplace of Liangpi is Shaanxi, and it is said to date back to the time of Qin Shi Huang. Now it's popular all over Huaxia.
Wang Fan put the scattered Liangpi into a bowl, added a layer of shredded cucumber and blanched soy sprouts, placed a specially reserved piece of steamed gluten, scooped a spoonful of red oil from the pickled chili, then added a spoonful of garlic water and finally poured a little vinegar into the bowl.
After mixing it all together, he took a deep breath of the sour and spicy scent, feeling his stomach starting to rumble. Working all morning had indeed made him quite hungry.
Picking up a chopstickful of Liangpi, the elastic noodles trembled slightly between the chopsticks, the translucent noodles glistening with an enticing red sauce.
On top were a few strands of tender, green cucumber and white, clean sprouts, creating an incredibly tempting color combination.
