GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
It may be served cold with seasonings or pan-seared until a thin browned crust forms. Banpu di cu vinegar is one local option for acidity.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Mild bean aroma under sharp garlic-vinegar; chili paste adds heat when requested.
- Chili heat
- Texture
- Smooth, elastic and slippery when cold; the pan-seared style adds a thin browned crust.
- How it’s made
- Soaked mung beans are blended and strained; the starch slurry is cooked while stirring until thick, poured into an oiled mold, cooled until set, then cut or passed through a colander and dressed.
It may be served cold with seasonings or pan-seared until a thin browned crust forms. Banpu di cu vinegar is one local option for acidity.
A CONNECTION TO PLACE
Origin & regional roots
Explore regional food
Associated with Jiangsu.
About this regional connection
Jiangsu: Associated with Banpu, Lianyungang, Jiangsu; not an exclusive claim for all northern Jiangsu liangfen.
Ask if they have it first
ASK IF IT'S AVAILABLE
请问你们有板浦凉粉吗？
Do you have this item?