Liang Pi “Cold Skin Noodles” 凉皮 and Seitan 面筋: What It Is and How to Make It

The name liang pi, which translates into “cold skin,” refers not to the noodle’s ingredients, but its texture. Typically served at room temperature, liang pi is bouncy, chewy, and slippery, akin to the delightfully slick texture of the skin on a Chinese poached chicken.

So despite its name, these noodles are not made from the skin of an animal. Instead, it’s a cold noodle that is steamed and then sliced, rather than pulled and boiled. While you’re making a dough, the goal is