Liangfen were formerly also used. The starch is boiled with water and the resulting sheets are then cut into thick strips. "Liangfen" is generally served cold. The "liangfen" strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil. In Lanzhou it is often served stir fried. In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above). Similar foods include the Korean "muk" made with chestnut starch and Japanese konnyaku jelly . "Jidou liangfen", a similar dish from the Yunnan province of southwest China, is made from chick peas rather
Asian cuisine Asian cuisine Asian cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern/Western Asian. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods. While rice is common to