*Liangpi* (cold skin noodles) is a traditional Han Chinese snack originating from Shaanxi Province. It is a collective term encompassing various types of noodles—such as *ganmianpi*, *mianpi*, *mipi*, and *niangpi*—and is popular across northern China as a natural, wholesome food. Legend has it that its history dates back to the reign of Qin Shi Huang. Made from high-gluten wheat flour or rice batter through processes such as washing and steaming, the noodles are prized for their chewy yet soft texture, characterized by being firm, thin, smooth, and tender. [4-5] They come in a variety of flavors—ranging from numbing-spicy and sweet-and-sour to savory-spicy—and are typically served with accompaniments like shredded cucumber, bean sprouts, and chili oil; they can be enjoyed either cold or hot.