During the reign of Qin Shi Huang, each village and county had to pay tribute to the court every year.

After that, people used seasonings on the cold skin noodles, including chili, vinegar, sesame, salt, and soy sauce unexpectedly, which eventually came as liangpi.

There are several ways of making liangpi: First, wheat or rice flour is turned into a soft dough by adding water and a little salt.

The remainder of the dough is now removed, and the bowl is left to rest overnight at a cool place to allow the dissolved starch to precipitate.

Once the liquid has been removed, a small amount of the paste can then be poured into a flat plate or tray and spread evenly in a thin layer.

The whole plate is placed into a large pot full of boiling water, where it is steamed for a couple of minutes, and the resulting "pancake" is cut into long pieces vaguely resembling noodles.

[3] Mianjin liangpi (simplified Chinese: 面筋凉皮)is popular in the Guanzhong area, with gluten as the main auxiliary material.

In May 2007, the production technique of Qinzhen liangpi was included in the first batch of the intangible cultural heritage list of Shaanxi Province.