中华大地广袤无垠，饮食文化自然也是各有千秋。有人说，没有凉皮的夏天是不完整的。凉皮是源于陕西的汉族传统小吃，为擀面皮、面皮、米皮、酿皮的统称，流行于中国北方地区，属天然绿色食品。

China's vast land has given rise to diverse culinary traditions. Many say summer would not be complete without liangpi (cold skin noodles). Originating in Shaanxi, liangpi refers collectively to hand-rolled noodles, wheat noodles, rice noodles, and niangpi. Popular throughout northern China, it is regarded as a natural and refreshing food.

凉皮历史可追溯至秦始皇时期，以高筋面粉或米浆为原料，经洗浆、蒸制等工艺制成，口感筋道柔软，兼具“筋、薄、细、穰”特色。口味多样，含麻辣、酸甜、香辣等风味，常配黄瓜丝、豆芽、辣椒油等。

Its history dates back to the Qin Dynasty. Made from high-gluten wheat flour or rice slurry, liangpi is prepared through washing and steaming, giving it a chewy yet tender texture characterized by thinness, smoothness, and resilience. It comes in a variety of flavors, including spicy, sour, savory, or sweet, and is often paired with shredded cucumber, bean sprouts, and chili oil.

在陕西的街道上，凉皮的出镜率非常高，它和肉夹馍、冰峰共同组成“三秦套餐”。因各地凉皮的制作方法手艺不同，构成了省内多样的凉皮派系：传统西安麻酱凉皮、岐山擀面皮、汉中热面皮、西府醋粉、烧肉面皮等等。

In Shaanxi, liangpi is a street food staple, often enjoyed alongside roujiamo (Chinese hamburger) and Bingfeng soda, forming the famous "Three Qin Combo". Different regions have developed their own versions, creating a wide variety of local specialties such as Xi'an sesame liangpi, Qishan hand-rolled noodles, Hanzhong hot noodles, Xifu vinegar noodles, and roasted meat liangpi.

责编：勾晓庆