Name: Seitan Salad (凉拌面筋)
Yield: Serves 4 as an appetizer
Cuisine: Chinese
Ingredients: Dash of XFF Liang Pi Sauce; 6 tablespoons (90 ml) black vinegar; 3 tablespoons (45 ml) soy sauce; ¼ cup (60 ml) toasted sesame oil; Garlic Puree; XFF Chili Oil; 1 batch Seitan from the Liang Pi “Cold Skin Noodles” and Seitan recipe, cooled and cut into slices, roughly 1½ inch (4 cm) wide, ⅜ inch (1 cm) thick; 1 Persian cucumber, cut into thin slivers; 1 sprig cilantro, coarsely chopped

Preparation info

Serves
4
as an appetizer

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

People might not know this, but the by-product of liang pi is seitan, a spongy vegetarian protein. When you remove the starch from the original dough, the remaining mass is all the protein—and when cooked, it turns into seitan.

While liang pi is hard to master, seitan is comparatively easy. Consequently, when my family was experimenting with getting the right ratio of water to starch for liang pi, we ended up with a lot of perfectly edible sei