The ingredients of Liangpi seasoning water include: garlic water, chili oil, a little sugar, vinegar, sesame oil (according to your personal taste), cucumber (mung bean sprouts can also be blanched in water).
The seasonings used in Liangpi are mainly savory seasonings and spicy seasonings. Among them, salty flavor is the main flavor and basic flavor of most compound flavors. Generally, the dishes are inseparable from the salty taste. Even sweet and sour flavors, sour and spicy flavors, etc., should be added with an appropriate amount of salty flavor to make them rich and palatable.
But spiciness is actually a painful sensation to the touch rather than a taste, but out of habit I treat it as a taste. The function is to promote appetite tension and increase appetite. Spicy seasonings includet: Sichuan peppercorns, chili peppers, ginger, onions and garlic.
Detailed information:
Liangpi is a traditional Han food originating from the region of Guanzhong. Shaanxi Province. It is the collective name for rolled dough, dough, rice wrapper and stuffed wrapper. Popular in northern China. It is a rare and pollution-free natural green food.
Due to different raw materials, production methods and regions, there are hot rice (noodle) packaging, rolled dough packaging, cooked dough packaging, stuffed rice packaging, etc. . Flavors include spicy, sweet and sour, spicy and other flavors. Liangpi has a long history. It is said to have originated in the Qin Shihuang period and has a history of more than 2,000 years.
Baidu-Liangpi Encyclopedia