Beat the Summer Heat With These Comforting and Cold Liangpi Noodles

Originating from Shaanxi province, liangpi (凉皮), literally cold noodles, have won people’s hearts ever since they were invented two millennia ago during Emperor Qinshihuang’s reign. According to the legend, this lunch staple was not only an instant hit not only because they came cold, but also for the combination of freshly shredded vegetables and assorted sauces. It's a timeless mix that goes down especially smooth this time of year in Beijing, when the sun beats down relentlessly and the air becomes arid, leaving us in dire need of something cool and soothing to slurp on.  

There is a myriad of options for this beloved noodle dish in Beijing but if we had to choose one, it would be Liangpi Xiansheng. Having recently dropped by the Jiangwai Soho branch of this sturdy chain, we were not only impressed by the noodles but also the café-style atmosphere and an entire wall painted light yellow and decked out with rustic cartoons on it, immediately triggering memories of my kindergarten days.

But let's be real, the noodles are why we're here, and they didn't disappoint. Their signature liangpi (RMB 17.8) is one of the best versions we've had this summer thanks in no small part to the thick layer of chewy liangpi noodles awaiting at the bottom of the bowl. The sauces come in separate packs, and the crunchy shredded carrot, cucumber, purple cabbage, cherry tomato, and half of a boiled egg are blended in vinegar with chili oil. There's also an abundance of thick sesame paste thrown in for good measure. All in all, the mix was fantastic – spicy, nutty, acidic, refreshing, and mercifully cold.

Aside from liangpi, you can order roujiamo (肉夹馍), bing (饼, RMB 5), and dumplings (RMB 9). We say, forget the cold noodles at 7-Eleven; Liangpi Xiansheng is a far more satisfying spot to chill out.

Liangpi Xiansheng
Daily 9am-10pm. 0409A, 1/F, Bldg 4, Jianwai Soho, 39 Dongsanhuan Zhonglu, Chaoyang District (186 9922 9322)
凉皮先生：朝阳区东三环中路39号建外SOHO东区4号楼一层0409A

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Photos: Tracy Wang, Dianping