Liangpi literally means cold skin, but, it's made from wheat or rice flour. Despite its name, it is served all year round and very popular in China.
In a nut shell, the whole process took about 5 to 6 hours, mainly waiting for the gluten separated from the starch. Again, I bought the chili sauce from a local asian supermarket or online to make things a little easier. Also, I didn't usually follow the recipe to the letter; I used whatever veggies I had left in the fridge, in this case, green peppers and carrots instead of cucumbers.