Laping
 | |
| Type | Noodle dish |
|---|---|
| Place of origin | Tibet |
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.[1][2] 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,[3] based on Sichuan-style liangpi.[4]
Gallery
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Tibetan Fast Food Laphing
Laphing
Tibetan street food
See also
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References
[edit]- ↑ "Tibetan food". YoWangdu Experience Tibet: Tibet Travel. Archived from the original on 2017-06-29. Retrieved 2020-02-23.
{{cite news}}: CS1 maint: bot: original URL status unknown (link) (includes entry on Laphing by Lobsang Wangdu - ↑ Datta, Rangan (7 October 2024). "Visiting Darjeeling for Durga Puja? Here's a local food trail to go on". The Telegraph. My Kolkata. Retrieved 28 October 2024.
- ↑ "Tibetan Street Food — Laphing Recipe and Video". 23 March 2024.
- ↑ https://www.bbkz.com/forum/showthread.php?t=10462430 这道料理源自四川凉皮
External links
[edit]- Laphing making YouTube video by Mark Wiens September 1, 2013
- Laphing Tibetan Food: How to make Tibetan-Style Laphing: Cold Mung-Bean Noodles YouTube video YoWangdu Tibetan Culture
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