|
''Liangfen'' (), also spelled ''liang fen'', is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer.〔Wilson, Ernest Henry; Sargent,Charles Sprague. (1914) (''A naturalist in western China, with vasculum, camera, and gun'' ) Methuen & co., ltd. p. 63〕 It is most popular in northern China, including Beijing,〔(2007-12-05) (凉粉（漏鱼、刮条） ) 老北京网 / 北京公众出行网〕 Gansu,〔(''Lanzhou Restaurants'' ) China Connection Tours〕 and Shaanxi,〔(''Xian Dining'' ) Beijing feeling〕 but may also be found in Sichuan〔Jack Quian, 2006 (''Chengdu: A City of Paradise'' ) AuthorHouse, p. 49 ISBN 1-4259-7590-9〕 and Qinghai.〔(2008-03-07) (''Xining'' ) CRIENGLISH.com〕 In Tibet it is called laping and is a common street vendor food. 〔http://www.yowangdu.com/tibetan-food/laping.html〕 ''Liangfen'' is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch.〔Law, Eugene (2004) (''Intercontinental's best of China'' ) (China Intercontinental Press ) (五洲传播出版社), p. 197 ISBN 7-5085-0429-1〕〔Mooney, Eileen Wen. 2008 (''Beijing'' ) Marshall Cavendish, p. 124 ISBN 981-232-997-8〕 In western China, the jelly-like seeds of ''Plantago major'' were formerly also used.〔 The starch is boiled with water and the resulting sheets are then cut into thick strips.〔宋秉武 (Song Bingwu) , 2004 (大禹治水的源头—临夏 ) China Intercontinental Press (五洲传播出版社), p. 30 ISBN 7-5085-0661-8〕 ''Liangfen'' is generally served cold. The ''liangfen'' strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil.〔(2008-08-06) (''Have a Taste of Beijing’s Summer Food'' ) Chinaculture.org〕 In Lanzhou it is often served stir fried.〔 In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above).〔Gan Tian, (2008-03-17) (''Official word on local cuisine'' ) Chinadaily.com.cn〕 It is called ''muk'' in Korea and a similar item called konnyaku is made in Japan from a different type of starch ''Jidou liangfen'', a similar dish from the Yunnan province of southwest China, is made from chick peas rather than mung beans. It is similar to Burmese tofu salad. ==See also== *Burmese tofu *Jidou liangfen *Laping *Liang pi *Muk (food) *Mung bean sheets 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Liangfen」の詳細全文を読む スポンサード リンク
|