Chinese · IV The Method
Cold-Tossed Noodles (Liang Ban Mian): The Technique
I
Origin
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II
Description
Cooked noodles (wheat or rice, thick or thin) cooled to room temperature and dressed with a sauce of sesame paste or sesame oil, soy sauce, vinegar, chilli oil, garlic, and Sichuan pepper — the fundamental structure from which all Chinese cold noodle preparations derive. The cold-tossed noodle is the summer preparation of the Chinese kitchen, found across all regional traditions with variations in the sauce components that reflect local flavour principles.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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