Gluten-free has nothing to do with being healthy though. It’s just a concern to those who has allergy. Otherwise, gluten is just another kind of protein people can get from food.
Yesss, this is awesome! I love how interesting your recipes are! We don't need easier recipes for lazy people, there's plenty of that already. I love learning new things from your recipes that I wouldn't otherwise on any other cooking channels! You're the best :)
Let me tell the audience something. In China, especially in northwestern provinces like Shaanxi, we have so many different categories of wheaten recipes, like 包子(stuffed steamed bun), 面( a myriad kinds of noodles, thick, thin, narrow, broad; boiled, steamed), and some kinds analogous to its Italian relative Orecchiette. As for 凉皮(liangpi), nobody treats it as "a kind of noodle", it's of its own kind. But still, many thinks to 安东( Andong), I appreciate your love for authentic Chinese cuisines and your work to introduce my hometown recipes to all the world. Regarding our own as a measure to the other culture is a natural thing, but still I hope everybody here can be more open, curious and respectful to foreign cultures, c'z they don't hurt you at all, conversely, they largely enrich our ordinary life.
Excellent job !!! In the U.S., I am able to buy in specialty stores pure "wheat gluten" and "wheat starch" separately -- in other words, hereby wheat gluten and wheat starch are already separated by the manufacturer --; sometimes they are even "organic". Maybe Amazon or Alibaba carry those?
I dream of LiangPi since I first tried it in China 6 years ago, willing to try and cook it myself! Finally a video that seems easy to follow and to be exactly how I used to eat it in China! I will definitely give this a go!!! Thanks for sharing!!
This dish is amazing!! (I had it while traveling in China), Superbly made, spicy tangy sauce, mouth watering piece of gluten and refreshingly delicious tastes balanced with well herbs add (cilantro). God bless your cooking, hope everyone gets to try the amazing Liang pi !!
It would be much better if you add some coriander and peanuts. When I was little I remember 凉皮 always has these two ingredients but then coriander disappeared and now peanuts are gone...
As a foreigner living in China who orders liangpi a few times every week, I can confirm that having sesame sauce with it is delicious and is the most common way to eat it where I live
As a Chinese，I think the Liang pi difficulty level is 3/10. If you want to see the 10/10，I suggest you search the SanTaoYa（三套鸭），WenSiDouFu（文思豆腐），BaoTaRou（宝塔肉），HuoChiYu（活吃鱼）,FoTiaoQiang（佛跳墙）and 菊花水蛇羹. The last one needs 4 months to cook.
ANDONG!! This reminded me of the Tibetan cold noodle dish called Laphing. I was introduced to it back in college when we'd visit the Tibetan market in Delhi after classes, the laphing we eat is actually yellow in colour and has two variants: dry and soupy. The one you made in the video was reminiscent of the soupy one, of course, garlic water and everything. I love both equally and made laphing a few times over the last few months because of intense cravings and the process and components are pretty much identical! (Even the names!) How cool. Thanks for introducing to me its Chinese cousin haha, I think there's some interesting history/food origin story here, don't you?
wow persistence pays off. Great job and thank you for sharing your journey of figuring out the tips and tricks of liangpi noodles. Very difficult to make, especially the traditional way!
Meine Fresse seit deinem Video mit Malwanne sind ja verdammt viele Supporter dazu gekommen! Du verdienst jeden einzelnen davon. Glückwunsch, bald hast du die 100k! Sehr cooles Video, wie immer! :)
nice recipe. My tip would be to cut the gluten into slices rather than cubes, I think it looks better, it can hold more sauce and is nicer to eat. I always eat this dish cold (Xi'an Impressions, if you know you know)
As a 10-year Berliner I must respect this video%! You’ve done good research, Chinese pronunciation also good . I thought your channel was just for Döner Pizza thing%@#$& Unfortunately it’s still hard to find a decent Chinese restaurant that’s good at northern cuisine. Would be great to see more Chinese dishes and I’m glad to provide help:)
Just want to add, I'm a LIangPi enthusiast, after repeated failing this, here I bring you the secret sauce passed down from heart of chinese internet. -After you pour out the top water from the starch condensate, add 1 cup of tapioca flour, this will add strength to your resulting liangpi. -Steam the starch condensate on HIGH heat for 3-4 mins, turning the heat to HIGH entire time with lid covered, try to not have big gaps between the steaming pan and the lid. Once you see big bubbles forming when you lift the liangpi, it's ready for cooling on the side. -Have 2 pans to rotate, it's much faster. -The sauce shown here is simplitic, and probabaly good enough to get you started, but the flour can get really really complex if you add more tradational chinese flouring, you will have to do abit research yourself on this one. -Letting the gluten rise for 1-2 hours before steaming will give it more fluffy texture, which helps absorb more flavor as you eat.
3:59 So, really good seasoning for your board, I see! Hot oil absorbs better, I'll bet. Oil your wood well, and it will last forever. I'm still using my 45 year old cutting boards, because I oil them.
The amount of effort to make everything from scratch is commendable. Nowadays not many Chinese even cook at all. Im from Singapore! Trying cooking Singaporean food next time haha.
"it's actually a strange member of the noodle family"... actually in Shaanxi or in China nobody claims Liangpi as a kind of noodle, which is actually weird in deed.
Thank you for your information. It is unsettling to see you know more than an actual Chinese does. But I still love it. In a Chino-Muslim restaurant who makes Liangpi with Chinese mustard and garlic water. Yum! Sooooo good. I've been searching on RUclips for the recipe. It was hard work but I found 1 that looked so complicated, that I gave up. Now with your instruction, I think I might brave it.
For people who are too lazy to wash their dough - the components can be made with wheat starch and vital gluten powders too. Both of them are widely available in western grocery stores. Also sliced cucumbers, crushed peanuts and cilantros are a must for toppings.
I’m a Xi’an Ren, recently 袁记肉夹馍Roujiamo and liangpi specialized restaurant launched their new dish-泰式咖喱凉皮 Thai Curry Liangpi! Yeah, you did saw what I wrote, LiangPi made with Thai curry paste!!!!🎉🎉🎉🎉 You need to try one if you are able to access! Although I’m a bit busy, still waiting to go there and have a try myself!
I don't know if it is a thing in chinese cuisine but I would love some gluten free noodle recipes, since i was diagnosed with coeliac disease recently. I will still watch your recipes with gluten just because you have such a nice personality :)
i used to live in Inner Mongolia and my friend and i would go out to lunch every weekend, to the same restaurant, and eat liangpi, fried eggplant, and mapo dofu. i always made sure to peel and eat the raw garlic the restaurant left at every table. Mmm!
I know I will never be skilled enough to cook along, but I love learning so much about international dishes! It already came in handy in conversations 💜
Discovered ur channel and this recipe! Thank you i like ur short cuts and the garlic water was the bomb (didnt add the sugar tho). Pls keep up the great work 👍
Awesome video and thanks for sharing the recipe! I would prefer to get rid of canola oil from the kitchen, though... not only has it been linked to a worsening condition of those with alzheimer's, but most refined vegetable oils are not good for us. Non-hydrogenated peanut oil would be good, as would any type of olive oil, but I prefer any type of coconut oil.
Sieht richtig super aus! Ich muss das unbedingt mal machen. BTW, hast du schonmal bei Liu 成都味道 Chuan Chuan Xiang gegessen? Die beste Nudeln die ich in Berlin gegessen habe!
There must be a shortcut version of this using starch for the noodles and wheat gluten for the seitan instead of seperating it yourself? But this looks crazy yummy!
hi folks i'm looking for a complete ramen noodle recipe including broth. and i mean there was one from andong with marrow bones but i can't find it anywhere
I found this channel searching for "lithuania sausage" and somehow learnt for the first time that those chewy cubes in liangpi are gluten instead of tofu as I had believed for decades ... and I'm a native Chinese living in mainland China.
My cooking skills are waaaaaaay too low to attempt something this complicated... but I'm definitely going to try making that spicy condiment oil! That will be a lovely alternative spicy oil to have on hand in the fridge.
Was mich Interessieren würde.. kann man die Lianpi Noodles auch anstatt wie du wo die Stärke aus dem Mehl gezogen hast, einfach Mondamin also Speisestärke nehmen und diese mit etwas Wasser und Salz verrühren und dann Steamen?? :)
1, don't pour all of hot oil onto chili flake mix, usually pour 1/3 every time. 2, no need to add vinegar to chili oil so that you can use the chili oil for other purpose 3, seasame paste is really important for this dish, add some when you eat Over all this is a really good video, thanks for sharing
I’m a chinese American and I’ve learned more about the technical parts of chinese cooking from a German man on RUclips than I have from my parents
Same
Only I'm an Indonesian living in Indonesia q
Magic of globalisation
When you see a lot of Chinese comments, all praising, then you know this guy did an extraordinary job.
马爸爸，还钱！
Jack Ma 马爸爸 很高兴在这里看到你 这个月花呗我不还了可以么
Other people: Healthy gluten-free food
Chinese: Hey taste this pure gluten it's delicious
(BTW I LOVE roasted gluten)
Shouyang Li 烤面筋哈哈哈
But the liangpi noodles are gluten free lol
太真实了吧
Gluten-free has nothing to do with being healthy though. It’s just a concern to those who has allergy. Otherwise, gluten is just another kind of protein people can get from food.
East Asian commonly have lactose intolerance, while white people are allergic to gluten.
我一个西安人在德国看这个柏林的哥们教做凉皮😄
彬宋 宝鸡人在这里😂，我居然跟着一个歪果仁学怎么做凉皮哈哈哈哈
@@leiliang8274 握手
定位西安，边吃凉皮边看😆
@@leiliang8274 宝鸡人＋1
@@yugu6189 各位宝鸡哪的？
Man, your smile and enthusiasm are contagious! Keep cooking, sharing and smiling and thank you!
I’ve never been so happy to see a sponsor promo 😭
"Suan shuieerrr" man I can hear that Bejing accent loud and clear! :D Amazing video as always, never knew how liangpi was made.
I’ve seen Mike Chen from strictly dumpling eat this soooo many times - i’m so excited that you’re making it/explaining what it is! :>
OMG! You`re the first foreigner I know that has such deep understanding of Chinese noodles and makes such authentic Chinese dishes. I just love you.
Yesss, this is awesome! I love how interesting your recipes are! We don't need easier recipes for lazy people, there's plenty of that already. I love learning new things from your recipes that I wouldn't otherwise on any other cooking channels! You're the best :)
Let me tell the audience something. In China, especially in northwestern provinces like Shaanxi, we have so many different categories of wheaten recipes, like 包子(stuffed steamed bun), 面( a myriad kinds of noodles, thick, thin, narrow, broad; boiled, steamed), and some kinds analogous to its Italian relative Orecchiette. As for 凉皮(liangpi), nobody treats it as "a kind of noodle", it's of its own kind. But still, many thinks to 安东( Andong), I appreciate your love for authentic Chinese cuisines and your work to introduce my hometown recipes to all the world. Regarding our own as a measure to the other culture is a natural thing, but still I hope everybody here can be more open, curious and respectful to foreign cultures, c'z they don't hurt you at all, conversely, they largely enrich our ordinary life.
完了……连凉皮这种核心技术都被老外偷去了😂😂😂
用不了多久他们该制定凉皮专利了😂😂
@@bearcd5313 没错😓
@@bearcd5313 誒 ... 奇怪！涼皮不是韓國人發明的嗎？
@@damianrhea8875 不奇怪啊，宇宙都是韩国人发明的。
这老哥是真的屌，一堆我作为中国人都不会的食物制作方法，他都会
Excellent job !!! In the U.S., I am able to buy in specialty stores pure "wheat gluten" and "wheat starch" separately -- in other words, hereby wheat gluten and wheat starch are already separated by the manufacturer --; sometimes they are even "organic". Maybe Amazon or Alibaba carry those?
this channel deserves waaaaaaaaaay more attention
OMG my favorite hometown food. You made it so authentic. Straight up thumbnail! Great video!
So happy dass du sponsorships bekommst :D 💪🏼💪🏼 go andong
Finally someone didn’t call it “rice paper” …. I am so done with explaining it’s noodles
I dream of LiangPi since I first tried it in China 6 years ago, willing to try and cook it myself! Finally a video that seems easy to follow and to be exactly how I used to eat it in China! I will definitely give this a go!!! Thanks for sharing!!
嗯？我在看一个德国人用英语教我做凉皮？
对头，很牛b把
Welcome to youtube. 欢迎来到油管 欢迎来到魔幻世界
This dish is amazing!! (I had it while traveling in China), Superbly made, spicy tangy sauce, mouth watering piece of gluten and refreshingly delicious tastes balanced with well herbs add (cilantro). God bless your cooking, hope everyone gets to try the amazing Liang pi !!
It would be much better if you add some coriander and peanuts. When I was little I remember 凉皮 always has these two ingredients but then coriander disappeared and now peanuts are gone...
Are you possibly from around Hunan 湖南?
@@qiaowang7147 They could also be from Taiwan 台灣
目前黄瓜丝还是需要的！
I can tell that you are definitely not from Xi’an, the source of 凉皮. I have never had 凉皮 with peanuts as a native of Xi’an.
@@rachelyin8501 +1，吃凉皮放香菜花生简直邪教XD
If you can try to add some sesame sauce into Liangpi and mix it well. It will bring it into a different level
As a foreigner living in China who orders liangpi a few times every week, I can confirm that having sesame sauce with it is delicious and is the most common way to eat it where I live
Liangpi’s difficulty level 10/10, even for Chinese people it’s very difficult to make a good Liangpi
Nah bro
As a Chinese，I think the Liang pi difficulty level is 3/10. If you want to see the 10/10，I suggest you search the SanTaoYa（三套鸭），WenSiDouFu（文思豆腐），BaoTaRou（宝塔肉），HuoChiYu（活吃鱼）,FoTiaoQiang（佛跳墙）and 菊花水蛇羹. The last one needs 4 months to cook.
凉皮擀面皮这些是针对普罗大众老百姓来说的。
那些高级玉盘珍羞不是平常人随随便便就能吃的，没足够的代表意义。还有什么醉虾活吃鱼之类的糟粕饮食文化就少拿出来炫了，文明的倒退，君子所不齿。
霁舟武 你做不出来，你就别逼逼。厨子不是中国人？他点名说是中国人还是说中国厨子了？什么叫糟粕文化？生吃蔬菜残忍吗？在这装什么大尾巴狼？醉虾醉蟹怎么糟粕了？生鱼片糟粕吗？跪舔白左舔high了站不起来了？
霁舟武 醉虾醉蟹就不齿了？谁规定了？古代嫖娼还是附庸风雅呢？你嫖吗？大字儿不识一个还文明倒退？文明倒退就是直接牛排3分熟，刀叉加黄油。
Tanks for the nice video! I really enjoyed cooking the recipe.
I have one question though:
What did I do wrong if the noodles break?
Ayyy Andong got a Sponsor! So glad!
well deserved! :))))
下次演示一下兵马俑的制造过程吧...
Next time you demonstrate the manufacturing process of Terracotta Warriors...
sean chen 这哥们儿会中文
@@zoeykkk1783 是啊！英文多此一举了！
Lol
Duuude! Stepping up the game with a sponsor - good for you!
ANDONG!! This reminded me of the Tibetan cold noodle dish called Laphing. I was introduced to it back in college when we'd visit the Tibetan market in Delhi after classes, the laphing we eat is actually yellow in colour and has two variants: dry and soupy. The one you made in the video was reminiscent of the soupy one, of course, garlic water and everything. I love both equally and made laphing a few times over the last few months because of intense cravings and the process and components are pretty much identical! (Even the names!) How cool. Thanks for introducing to me its Chinese cousin haha, I think there's some interesting history/food origin story here, don't you?
wow persistence pays off. Great job and thank you for sharing your journey of figuring out the tips and tricks of liangpi noodles. Very difficult to make, especially the traditional way!
Meine Fresse seit deinem Video mit Malwanne sind ja verdammt viele Supporter dazu gekommen!
Du verdienst jeden einzelnen davon. Glückwunsch, bald hast du die 100k!
Sehr cooles Video, wie immer! :)
It's my first time seeing 麸 or gluten being made from scratch! So cool
nice recipe. My tip would be to cut the gluten into slices rather than cubes, I think it looks better, it can hold more sauce and is nicer to eat.
I always eat this dish cold (Xi'an Impressions, if you know you know)
Best recipes ever,, i am gonna try this for sure
As a 10-year Berliner I must respect this video%! You’ve done good research, Chinese pronunciation also good .
I thought your channel was just for Döner Pizza thing%@#$&
Unfortunately it’s still hard to find a decent Chinese restaurant that’s good at northern cuisine.
Would be great to see more Chinese dishes and I’m glad to provide help:)
Just want to add, I'm a LIangPi enthusiast, after repeated failing this, here I bring you the secret sauce passed down from heart of chinese internet.
-After you pour out the top water from the starch condensate, add 1 cup of tapioca flour, this will add strength to your resulting liangpi.
-Steam the starch condensate on HIGH heat for 3-4 mins, turning the heat to HIGH entire time with lid covered, try to not have big gaps between the steaming pan and the lid. Once you see big bubbles forming when you lift the liangpi, it's ready for cooling on the side.
-Have 2 pans to rotate, it's much faster.
-The sauce shown here is simplitic, and probabaly good enough to get you started, but the flour can get really really complex if you add more tradational chinese flouring, you will have to do abit research yourself on this one.
-Letting the gluten rise for 1-2 hours before steaming will give it more fluffy texture, which helps absorb more flavor as you eat.
Definitely one of my favorite food,and finally know how they was made and why they served with those cubes,good job Andong.
So much effort and research in every one of your video!
3:59 So, really good seasoning for your board, I see! Hot oil absorbs better, I'll bet.
Oil your wood well, and it will last forever. I'm still using my 45 year old cutting boards, because I oil them.
The amount of effort to make everything from scratch is commendable. Nowadays not many Chinese even cook at all. Im from Singapore! Trying cooking Singaporean food next time haha.
"it's actually a strange member of the noodle family"... actually in Shaanxi or in China nobody claims Liangpi as a kind of noodle, which is actually weird in deed.
Thank you for your information. It is unsettling to see you know more than an actual Chinese does. But I still love it.
In a Chino-Muslim restaurant who makes Liangpi with Chinese mustard and garlic water. Yum! Sooooo good. I've been searching on RUclips for the recipe. It was hard work but I found 1 that looked so complicated, that I gave up. Now with your instruction, I think I might brave it.
For people who are too lazy to wash their dough - the components can be made with wheat starch and vital gluten powders too. Both of them are widely available in western grocery stores.
Also sliced cucumbers, crushed peanuts and cilantros are a must for toppings.
Amazing and authentic. Respect from a Chinese.
Thanks for another amazing vegan recipe Andong!!
You are awesome Andong!
I’m a Xi’an Ren, recently 袁记肉夹馍Roujiamo and liangpi specialized restaurant launched their new dish-泰式咖喱凉皮 Thai Curry Liangpi!
Yeah, you did saw what I wrote, LiangPi made with Thai curry paste!!!!🎉🎉🎉🎉 You need to try one if you are able to access!
Although I’m a bit busy, still waiting to go there and have a try myself!
Only two hours ago i wondered when you would publish a new video - nice!
I don't know if it is a thing in chinese cuisine but I would love some gluten free noodle recipes, since i was diagnosed with coeliac disease recently. I will still watch your recipes with gluten just because you have such a nice personality :)
this LiangPi looks so authentic!
Wow! You are amazing! As a Chinese, finally I learned how to make Liangpi from you :) Thanks!
Loving the content
up主，我要一份凉皮，加辣。手工拉面，多加香菜，打包带走
Love your video soooo much!! Keep going !!
Yes, my boy got a sponsor! So proud.
Love your videos man! Keep up the wonderful work
This feels very much to what's called a Laphing. It's a Nepalese dish. @Andong, check that out too.
Om! Cannot believe you are actually doing it! One of my favorite in summer, mouth watering and missing it from India...
Normally, soil sauce and venigar is not mixed in garlic water, due to each people can adjust taste of Liang-pi as they want.
One of my favorite Chinese dishes. Healthy, fresh and filling
another great video! you explained everything so well (also here hoping they would sell ready made liangpi at asian supermarkt haha I’m too lazy
you're awesome!! Liangpi is really difficult to cook
This dude knows what he’s talking about.
1. Look at the amount of comments in Chinese.
2. They’re all saying good things!
my favorite cooking show
i used to live in Inner Mongolia and my friend and i would go out to lunch every weekend, to the same restaurant, and eat liangpi, fried eggplant, and mapo dofu. i always made sure to peel and eat the raw garlic the restaurant left at every table. Mmm!
Such an amazing video! I’m pretty sure there’s nothing like the on the internet. I’ll definitely be making this. Thank you!
wow~~~~ very nice demonstration !!! and cool recipe!!! thank you!
Awesome video Andong, Liangpi noodles re one of my favorites! Thanks for explaining everything so well :) Subscribed!
as always super impressed with your videos
Man, you deserve so many more subscribers. Very well done. Legit Chinese food and super informative
I know I will never be skilled enough to cook along, but I love learning so much about international dishes! It already came in handy in conversations 💜
Discovered ur channel and this recipe! Thank you i like ur short cuts and the garlic water was the bomb (didnt add the sugar tho). Pls keep up the great work 👍
I love your channel. would make a video on how to make cheung fan please? thanks
Do you think liangpi can be made from corn/potato starch? that would save heaps of time separating the wheat starch from gluten
It looks so authentic and so Chinese!
i know it's late but we call it laphing here in Nepal AND I LOVE THIS FOOD..DELICIOUS
I'm so obsessed with Liangpi, I really can eat all the time... BTW I live in Xi'an and I never saw how they made it. Good video!
The perfect chef is one who masters alternating between "i'm really extra" and being bored
Thanks for letting more people knowing true Chinese cuisine.
Stoked you have sponsors now too, well deserved
Awesome video and thanks for sharing the recipe! I would prefer to get rid of canola oil from the kitchen, though... not only has it been linked to a worsening condition of those with alzheimer's, but most refined vegetable oils are not good for us. Non-hydrogenated peanut oil would be good, as would any type of olive oil, but I prefer any type of coconut oil.
@@mynameisandong - Yes, it would be a lot healthier, too! That said, a lot of pig lard, chicken fat, duck fat is used in Chinese cooking...
I love it!! Never knew I was eating gluten
Sieht richtig super aus! Ich muss das unbedingt mal machen. BTW, hast du schonmal bei Liu 成都味道 Chuan Chuan Xiang gegessen? Die beste Nudeln die ich in Berlin gegessen habe!
Really nice dish!!! Is it possible to do this kind of noodles with other starches that behave like non Newtonian fluids like corn or tapioca starch?
All this AND a vocabulary word "oobleck" AND a mini science review. This guy never disappoints when it comes to wonderful surprises. :-)
great exploration!
I regret it. I shouldn't have watched this video before going to bed. I'm going to bed, but now after watching the video, I'm ... I'm hungry
There must be a shortcut version of this using starch for the noodles and wheat gluten for the seitan instead of seperating it yourself? But this looks crazy yummy!
hi folks i'm looking for a complete ramen noodle recipe including broth. and i mean there was one from andong with marrow bones but i can't find it anywhere
This dish may look boring. But the first time i had it.. Wow crazy explosion of flavours and great combinations of various textures
Finally new content:)
I found this channel searching for "lithuania sausage" and somehow learnt for the first time that those chewy cubes in liangpi are gluten instead of tofu as I had believed for decades ... and I'm a native Chinese living in mainland China.
My cooking skills are waaaaaaay too low to attempt something this complicated... but I'm definitely going to try making that spicy condiment oil! That will be a lovely alternative spicy oil to have on hand in the fridge.
wow really well made video super informative thanks
Was mich Interessieren würde.. kann man die Lianpi Noodles auch anstatt wie du wo die Stärke aus dem Mehl gezogen hast, einfach Mondamin also Speisestärke nehmen und diese mit etwas Wasser und Salz verrühren und dann Steamen?? :)
Nice job man looks wicked
You are making Liangpi？？？！！！！ Men you are on different level!!!
A Chinese girl is learning how to make this normal and classic food from you,hahahhahah~~~~you did great and I am hungry now
1, don't pour all of hot oil onto chili flake mix, usually pour 1/3 every time.
2, no need to add vinegar to chili oil so that you can use the chili oil for other purpose
3, seasame paste is really important for this dish, add some when you eat
Over all this is a really good video, thanks for sharing
My favorite food in summer!!!
How do you store these? Can you freeze them or dry them like other noodles? I can't find anything on the internet about storing these kinds of noodles
一份烤面筋 一份凉皮！
烤面筋，可带劲儿了
给你一份面条好了