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China’s Liang Pi (Spicy Cold Skin Noodles) 🇨🇳 This is Ep. 54 of Vegan Cultures, where I explore traditional plant-based food from around the world. The full recipe is on my website (link in bio) 👏Liang Pi are essentially a byproduct of making Chinese wheat gluten (the original seitan), which I’ve shared in a previous video. These noodles are made with the starches that are washed out of the bread dough. They are then reunited with the gluten in this incredibly satisfying noodle dish. The name
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China’s Liang Pi (Spicy Cold Skin Noodles) 🇨🇳 This is Ep. 54 of Vegan …
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In the mood for a warm, hearty, spicy noodle soup? If you’ve never tried the Chinese-Korean noodle dish jjampong, you’re missing out! A true hybrid of Chinese and Korean cultures, jjampong traces its origins to the early 1900s, when Chinese immigrants from Shandong Province settled in Korea’s port cities. Originally a hearty Chinese pork- or seafood-based noodle soup, Koreans adapted it in cities like Incheon and Busan by adding gochugaru (red chili flakes), garlic, and locally sourced seafood -
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