Big-Pull Jelly Noodles
大拉皮 · dà lā pí
My cousin in Changchun ran a tiny street stall where she pulled da la pi by hand every morning before school — stretching steaming starch sheets over bamboo poles until they shimmered like silk. We’d sneak bites still warm, dipped in garlic-vinegar sauce.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- mung bean starch (or potato starch for substitution)绿豆淀粉（或马铃薯淀粉替代）🏮 asian120 g
- cold water凉开水🛒 local480 ml
- Chinese black vinegar镇江香醋🏮 asian45 ml
- toasted sesame oil熟芝麻油🏮 asian15 ml
- garlic, finely minced大蒜（细剁）🛒 local10 g
mung bean starch (or potato starch for substitution): Must be pure mung bean starch (e.g., Jinhua brand). Potato starch yields softer, less elastic noodles.
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Instructions
1Whisk starch and 120 ml cold water in a heatproof bowl until smooth and lump-free. Set aside.
务必过筛一次更稳妥。
🔍 Look for 即刻 · immediateVisual: 浆液乳白，如稀奶油般顺滑流淌。Mixture is milky-white and flows like thin cream.
You know it's right when: 指腹揉搓无颗粒感。No grittiness felt when rubbed between fingers.
2Bring remaining 360 ml water to a rolling boil in a wide pot. Slowly pour in starch slurry while whisking constantly. Cook on medium-high heat, stirring nonstop, until mixture thickens to translucent, glossy pudding — about 3–4 minutes.
停搅即结块，务必不停手。
🔍 Look for Medium-high 3–4 分钟 · 3–4 minutesVisual: 浆体透亮，勺起悬垂片刻不滴落。Mixture turns glassy and holds shape briefly when lifted on spoon.
You know it's right when: 气泡爆裂声清脆，表面均匀泛光。Bubbles break loudly and surface shimmers uniformly.
3Immediately pour hot gel into a 20 cm square baking dish lined with oiled parchment. Smooth surface with an oiled spatula. Cool uncovered at room temperature for 30 minutes, then refrigerate 1 hour until fully set.
油纸防粘，冷透才好切。
🔍 Look for 1 小时 + 30 分钟 · 1 hour + 30 minVisual: 表面紧绷、镜面光滑，轻叩呈哑光。Surface is taut, mirror-smooth, and completely opaque when tapped.
You know it's right when: 轻按无指痕。No indentation remains after light finger press.
4Loosen edges with a knife, invert onto a cutting board, and peel off parchment. Cut into 0.5 cm wide ribbons using a sharp knife or bench scraper.
刀蘸凉水防粘，切口更利落。
🔍 Look for 5 分钟 · 5 minutesVisual: 粉条均匀透亮，切口齐整不连。Ribbons are even, translucent, and separate cleanly without tearing.
You know it's right when: 切割时粉条互不粘连。No sticking occurs between strands during cutting.
5In a bowl, whisk black vinegar, sesame oil, and minced garlic. Toss noodles gently until evenly coated. Serve chilled with optional cucumber matchsticks.
拌时手轻，防断条。
🔍 Look for 2 分钟 · 2 minutesVisual: 粉条泛薄而匀亮光；无油醋积聚。Noodles glisten with thin, even sheen; no pooling oil or vinegar.
You know it's right when: 每根粉条裹薄衣，非挂水滴。Each ribbon carries a delicate film, not droplets.
Tips
- · Chill noodles 15 minutes before tossing — prevents gumminess.
- · Use a metal bench scraper instead of a knife for faster, cleaner cuts.
- · For restaurant-style shine, rinse cut noodles once in ice water, then drain thoroughly.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
How do I make this vegetarian/vegan?
Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.
Source: HǎoWèi diet guide
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