Liangfen (simplified Chinese: 凉粉; traditional Chinese: 涼粉; pinyin: Liángfěn; literally: "cold noodles"), also spelled liang fen, is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing,Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet it is called laping and is a common street vendor food. 
Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch. In western China, the jelly-like seeds of Plantago major were formerly also used. The starch is boiled with water and the resulting sheets are then cut into thick strips.