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Liangfen-Chinese Jelly Noodles

Release Date:2017-03-28

Liangfen-Chinese Jelly Noodles


Liangfen is one type of Jelly noodles which are quite popular in western part of China. Generally, Liangfen is made with starch, pea starch, sweet potato starch or mung bean starch. I am using mung bean starch to make mung bean jelly noodles. They have crystal appearance and taste smooth and cool.

There is a famous dish in Sichuan province named as Beichuan Liangfen. It is featured by the spicy taste. People even nick name this dish as sad Liangfen. If you feel sad, go and taste it, then your sadness will go with wind since it is too spicy so that all the feeling you have is spicy taste.

In this recipe, I am sharing basic steps to make Liangfen or Chinese Jelly noodles at home but I change the seasoning a little bit-replacing traditional Sichuan red oil with Laoganma chili sauce Black Bean Chilli Sauce. The later one is much mild. If you ever have a chance to visit any part of Sichuan province like Chengdu, try it and I just want to wish you good luck.


Making the jelly noodles at home is super easy. I learn this from my grandmother who used to make lots of various types of jelly noodles. Then we usually made salads or sometimes stir fry for warm version. But here are some basic tips for new beginners.

1. You need to mix the starch with water and set aside for 15 minutes until they are well combined.

2. Before pouring the mixture into the boiling water, do stir the mixture once again in case some chunks might sink to the bottle.

3. When trying to take the jelly out of the container, separate it from the container with a kitchen knife firstly.

Liangfen-Chinese Jelly Noodles


Prep time

2 hours

Cook time

5 mins

Total time

2 hours 5 mins

Chinese Jelly Noodles Salad


  • 80g Mung bean starch

  • 400ml to 480ml water


  • 2 tablespoons light soy sauce

  • 2 teaspoons sesame oil

  • 1 teaspoon salt

  • 1 garlic cloves, smashed and chopped

  • 1 tablespoon laoganma chili sauce or other chili sauces you prefer

  • 1 tablespoon purified water

  • 1 teaspoon black vinegar

  • 1 teaspoon chopped chili pepper

  • 1 tablespoon chopped green onion

  • 1 tablespoon chopped fresh coriander


  1. In a large bowl, mix 80ml water with mung bean starch. Mix well and set aside for around 15 minutes.

  2. In a pot, boil the left 400ml water and then pour the starch mixture. Turn down the fire and stir until you get a paste texture. And then continue until the paste becomes transparent in color. Cool down for a while and transfer to a rectangle or square container.

  3. Put into a refrigerator for around 1 hour for shaping. Transfer out and cut into thin strips.

  4. Mix well with all the seasoning and enjoy!

Source: China Sichuan Food

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