Mung bean sheets
Fan pei or "fan pi" stir-fried with pork | |
Type | Chinese noodles |
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Place of origin | China |
Main ingredients | Mung beans |
Mung bean sheets | |||||||||||||||
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Chinese | 粉皮 | ||||||||||||||
Literal meaning | noodle skin | ||||||||||||||
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Alternative Chinese name | |||||||||||||||
Traditional Chinese | 綠豆粉皮 | ||||||||||||||
Simplified Chinese | 绿豆粉皮 | ||||||||||||||
Literal meaning | mung bean noodle skin | ||||||||||||||
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Mung bean sheets are a type of Chinese noodle. It is transparent, flat, and sheet-like. They can be found, in dried form, in China and occasionally in some Chinatowns overseas.
Description
[edit]Similar to cellophane noodles, mung bean sheets are made of mung beans, except they are different in shape. The sheets are approximately 1 cm wide, like fettuccine noodles. They are produced in the Shandong province of eastern China (where cellophane noodles are also produced), as well as in the northern city of Tianjin, and have a springier, chewier texture than the thinner noodles.
Use in dishes
[edit]Mung bean sheets are used for cold dishes, hot pots, and stir-fried dishes, in conjunction with sliced meats and/or seafood, vegetables, and seasonings. One such dish is liang fen, where the noodles are served cold with chili oil.
References
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