Xian Cold Noodles, also known as Liang Pi (凉皮), are not just one of the most famous dishes from Xi’an but also a cornerstone of the wider Shaanxi cuisine genre.
As such, they can be found just about anywhere in China. Xi’an restaurants are a staple from Shenzhen to Xinjiang. The question is though, are Xian cold noodles actually any good, and where do they sit in the cold noodle hierarchy
Well, the answer is a bit complicated
What Are Xian Cold Noodles
Liang Pi (凉皮), which translates to cold skin, is a bit of a misnomer. There’s no actual meat skin involved. The noodles are made from wheat or rice flour. The dough is rinsed repeatedly to extract the starch, which is then steamed into a sheet and sliced into noodles. The result is chewy, slightly gelatinous, and perfect for soaking up sauces
This dish dates back to the Qin dynasty but it exploded in popularity during the Tang and Song periods when Xi’an was a major capital. Liang Pi is now a go to summer snack all over northern China. It’s served at room temperature or cold and it’s especially popular during the brutal Xi’an summers
Standard toppings include cucumber slivers, bean sprouts, wheat gluten chunks (面筋), garlic water (蒜水), chili oil (辣椒油), and black vinegar (香醋). Each shop has its own balance of spicy, sour, and salty, but the good ones hit hard
Xian Cold Noodle Varieties
There isn’t just one cold noodle. Liang Pi is more of a category than a single dish. Here are the main types
Mian Jin Liang Pi (面筋凉皮)
The most common version. Served with wheat gluten cubes, cucumber, and a sour chili garlic sauce
Gan Mian Pi (干面皮)
Drier and oilier than the regular kind. The noodles are thicker and the dish is heavier
Mi Gan Liang Pi (米干凉皮)
Made from rice flour instead of wheat. Smoother and slightly more delicate
Hei Liang Pi (黑凉皮)
Made with black rice flour, giving the noodles a darker color and a nuttier taste
Shaanxi Liang Pi (陕西凉皮)
The classic version. Wide flat noodles, garlic water, chili oil, vinegar, and gluten chunks
Qishan Liang Pi (岐山凉皮)
Named after Qishan County. Has a stronger vinegar and sesame paste (芝麻酱) profile with more finely chopped garlic
Where to Get the Best Xian Cold Noodles
Once the summer heat kicks in, you can find decent Liang Pi just about anywhere in Xi’an that serves Shaanxi food or even just basic street snacks. That said, not all noodles are created equal
The most famous place to get them is on Muslim Street. Yes, it’s a bit touristy and yes, prices are a little inflated, but the noodles here are still solid. You’ll often find them served alongside bang bang mien (棒棒面) and the famous yang rou pao mo (羊肉泡馍), which is mutton soup with torn bread
For something more local, head to Dapiyuan Street near the Drum Tower. There are several smaller spots that specialize in freshly made Liang Pi. No fancy signage, no English menus, just point, pay, and enjoy
If you’re exploring markets like Wulukou, you’ll find vendors selling cold noodles to locals grabbing a cheap lunch. These are usually the no frills kind, but often hit all the right notes.
General rule of thumb, if locals are queuing up, even in the heat, it’s probably pretty good shit.
How Do Xian Cold Noodles Taste
I consider myself somewhat of a cold noodle connoisseur, so here’s the verdict
The noodles themselves are on point, chewy, bouncy, and well suited to room temperature. But the dish lives and dies by its sauce and without spice, it’s bloody bland. And withe the standard spice mix, it’s just so-so. The chili oil tends to be on the mild side, which means the dish can come across as more greasy than actually flavoursome.
In short, Liang Pi is good but not mind blowing. Compared to something like the Pyongyang cold noodle (냉면), which has depth, meatiness, and a colder delivery, Xian cold noodles feel like a lighter snack
Still, they’re refreshing on a hot day and absolutely worth trying when if you happen to be in Xi’an and want the full Shaanxi cuisine experience.
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