Homemade Face-Washing Cold Noodles

Add a spoonful of salt to the flour, mix with warm water until it forms a flaky texture, and knead into a smooth dough.

Add a bowl of water inside.

Knead and wash repeatedly by hand until the water becomes white, then pour the water into a large basin.

Add more water and wash using the same method.

Add half a bowl of water and wash using the same method.

After washing five or six times until the water becomes clear, only a piece of gluten is left.

Steam the gluten with water for about 10 minutes, then let it cool and cut it into pieces or strips according to your preference.

Let the washed noodle water settle for two hours.

After two hours, pour out the yellow water above; the remaining dough water can be used to make cold noodles.

Boil water in a pot. Once boiling, brush a layer of oil inside the noodle pan and add two spoonfuls of flour water.

Put it in the pot and bring it to a boil over high heat; once large bubbles appear on the cold skin, it's done steaming.

Take a large basin, add cold water, and put the steamed liangpi into it to cool for easier handling.

The steamed liangpi is translucent and smooth.

Prepare shredded cucumber and blanched bean sprouts.

Chop the garlic into fine pieces and add salt, chicken essence, Sichuan pepper powder, and chili powder. Heat oil in a pan until it smokes and pour it over the garlic mixture. Then add light soy sauce, aromatic vinegar, and sesame oil, and mix well.

Cold, refreshing, and smooth yet chewy liangpi, mixed with cucumber strips, mung bean sprouts, and chili garlic water, ready to eat.