Laping
Tibetan noodle dish
Not to be confused with lapping [es], a steak dish from Cochabamba, Bolivia. See Cochabamba#Culture.
Laphing (Tibetan: ལ་ཕིང) is a spicy cold plain flour noodle dish in Tibetan cuisine basically garnished with tsulazi (chilli oil), soy sauce, vinegar, etc,. It is made of mungbean starch. It is a street food. It can be eaten with red pepper chili, coriander and green onion sauce. The noodles have a slippery texture and are served with a soy sauce gravy. It is traditionally a summer food. A tool is used to shape it. The laphing derives from the Sichuan-style liangfen, based on Sichuan-style liangpi.
Sources and credits
This article is adapted from the Wikipedia article “Laping”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Laphing.jpg by Gaurav Dhwaj Khadka, CC BY-SA 4.0
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