| 词条 | Liangfen |
| 释义 |
|pic=MungBeanJelly.jpg |picsize= |piccap=Sichuan-style liangfen |t={{linktext|涼粉}} |s=凉粉 |p=liángfěn |l=cold noodle |j= |poj= |showflag=p}}Liangfen ({{zh|s=凉粉|t=涼粉|hp=Liángfěn|l=cold powder|links=no}}), also spelled liang fen, is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer.[1] It is most popular in northern China, including Beijing,[2] Gansu,[3] and Shaanxi,[4] but may also be found in Sichuan[5] and Qinghai.[6] In Tibet it is called laping and is a common street vendor food.[7]Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch.[8][9] In western China, the jelly-like seeds of Plantago major were formerly also used.[1] The starch is boiled with water and the resulting sheets are then cut into thick strips.[10]Liangfen is generally served cold. The liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil.[11] In Lanzhou it is often served stir fried.[3] In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above).[12] Similar foods include the Korean muk made with chestnut starch and Japanese konnyaku jelly {{Citation needed|date=May 2009}}. Jidou liangfen, a similar dish from the Yunnan province of southwest China, is made from chick peas rather than mung beans. It is similar to Burmese tofu salad. See also
References1. ^1 Wilson, Ernest Henry; Sargent,Charles Sprague. (1914) [https://books.google.com/books?id=-R0PAAAAYAAJ&pg=PA63&dq=%22liang+fen%22+jelly&lr= A naturalist in western China, with vasculum, camera, and gun] Methuen & co., ltd. p. 63 2. ^(2007-12-05) {{zh icon}} 凉粉（漏鱼、刮条） {{webarchive|url=https://web.archive.org/web/20110707013228/http://www.bjjt.cn/page/20104538/119683862385699.html |date=2011-07-07 }} 老北京网 / 北京公众出行网 3. ^1 Lanzhou Restaurants China Connection Tours 4. ^Xian Dining {{webarchive|url=https://archive.is/20101026225604/http://www.beijingfeeling.com/newEbiz1/EbizPortalFG/portal/html/InfoContent.html?InfoContent150_action=show&InfoPublish_InfoID=c373e9182af307b78f7b2fc9d514e67a |date=2010-10-26 }} Beijing feeling 5. ^Jack Quian, 2006 [https://books.google.com/books?id=lwH5KfCe7RYC&pg=RA1-PA49&dq=%22liangfen%22+jelly Chengdu: A City of Paradise] AuthorHouse, p. 49{{ISBN|1-4259-7590-9}} 6. ^(2008-03-07) Xining CRIENGLISH.com 7. ^http://www.yowangdu.com/tibetan-food/laping.html 8. ^Law, Eugene (2004) [https://books.google.com/books?id=hUb_BQNkXdQC&pg=PA197&dq=%22liangfen%22&lr= Intercontinental's best of China] China Intercontinental Press (五洲传播出版社), p. 197 {{ISBN|7-5085-0429-1}} 9. ^Mooney, Eileen Wen. 2008 [https://books.google.com/books?id=-J6vq1mRnXUC&pg=PA124&dq= Beijing] Marshall Cavendish, p. 124 {{ISBN|981-232-997-8}} 10. ^宋秉武 (Song Bingwu) {{en icon}}, 2004 [https://books.google.com/books?id=ZLu6PgGl6q8C&pg=PA30&dq=%22liangfen%22+jelly 大禹治水的源头—临夏] China Intercontinental Press (五洲传播出版社), p. 30 {{ISBN|7-5085-0661-8}} 11. ^(2008-08-06) Have a Taste of Beijing’s Summer Food {{webarchive|url=https://web.archive.org/web/20110716101454/http://www1.chinaculture.org/08olympics/2008-08/06/content_140254.htm |date=2011-07-16 }} Chinaculture.org 12. ^Gan Tian, (2008-03-17) Official word on local cuisine Chinadaily.com.cn External links
2 : Beijing cuisine|Legume dishes |
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