At the table
Mix gently and take small spoonfuls. The inside may be hot, so let it cool a little. Guokui bread can accompany it.
This version uses pork fat. Check soy and wheat in soy sauce, plus added sesame and mustard.
Starch, cooking fat and finishing condiments vary. Chili oil, vinegar, garlic, sesame paste and mustard may be added.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Starch, cooking fat and finishing condiments vary. Chili oil, vinegar, garlic, sesame paste and mustard may be added.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Rich and savory with garlic; chili and vinegar adjust heat and acidity.
- Chili heat
- Texture
- Lightly browned outside, tender and jelly-like within.
- How it’s made
- Liangfen is fried with pork fat and soy sauce, then seasoned with scallion and green garlic.
Starch, cooking fat and finishing condiments vary. Chili oil, vinegar, garlic, sesame paste and mustard may be added.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Gansu.
About this regional connection
Gansu: Lanzhou snack, sold alongside niangpi.
Ask if they have it first
请问你们有兰州油炒粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Lanzhou oil-fried starch jelly
This account describes a tradition or story, rather than an established historical fact.
In Lanzhou, cold liangfen is fried into a warm snack. In winter it can be eaten with bread as a simple meal.