"Liangfen", a type of clear noodle, is a Chinese dish consisting of starch jelly that is usually served cold, with a savoury sauce. It is generally translucent and thick. Clear Noodles are usually made from mung bean starch, but may also be made from pea or potato starch. In Sichuan, this cold snack is usually served with a spicy-hot sauce.

Years ago, a peasant named Xie Tianlu sold clear noodles in a shelter. His clear noodles were praised by all of the customers because of the uniqueness of the combination of seasonings with the noodles. Later, another peasant Chen Hongshun carefully studied the techniques employed for making clear noodles, adopting Xie Tianlu's recipes strengths and improving upon them. Chen Hongshun selected fresh peas and ground them, and then he paid great attention to the heat control when making the clear noodles. Thus, Chen's noodles are clear but not transparent, thin but not broken superior of Xie's. Soon, Chen's clear noodles became well-known in northern Sichuan, hence their name.