As summer arrives in Dongying, East China's Shandong province, the hot air grows heavy and appetites fade. That is, until the scent of liangpi (a type of cold noodle dish) rises from street corners, drawing long lines to these humble stalls.
In Dongying, summer begins with a bowl of liangpi. [Photo/WeChat account: wenlvdongying]
This simple dish was brought to Dongying in the 1970s, during the great petroleum boom, by workers from Shaanxi, Gansu, and Xinjiang provinces. Over the decades, liangpi has become a shared memory for the people of this oil city.
Today, Dongying's liangpi comes in many forms — steamed or grilled, thick or thin, dry-mixed or in broth, spicy or mild. Each bowl is a special creation.
The liangpi roll is a creative serving method. [Photo/WeChat account: wenlvdongying]
Bafenchang is a long-established brand in Dongying, known for its thin, translucent noodles served with a warm, aromatic broth infused with traditional Chinese herbs. Its Sichuan-born owner has been perfecting this craft for over 40 years.
In contrast, Xiumei's liangpi bursts with northwestern flair: thick noodles smothered in chili oil, garlic, black vinegar, and crisp peanuts — a favorite for generations near Hexin community in Hekou district.
Made with precision and topped with fragrant oils and slow-brewed vinegar, Dongying's liangpi is a craft and a tradition. When the Yellow River meets the sea, summer in Dongying unfolds with every spicy, tangy bite.
Liangpi becomes the unmistakable taste of summer in Dongying. [Photo/WeChat account: wenlvdongying]
