Laping 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 laping derives from the Sichuan-style liangfen,[3] based on Sichuan-style liangpi.[4]
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| Type | Noodle dish |
|---|---|
| Place of origin | Tibet |
Gallery
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Tibetan Fast Food Laping -
Laping -
Tibetan street food
See also
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References
edit- ^ "Archived copy". Archived from the original on 2017-06-29. Retrieved 2020-02-23.
{{cite web}}: CS1 maint: archived copy as title (link) CS1 maint: bot: original URL status unknown (link) (includes entry on Laping 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 — Laping Recipe and Video".
- ^ https://www.bbkz.com/forum/showthread.php?t=10462430 这道料理源自四川凉皮
External links
edit- Laping making YouTube video by Mark Wiens September 1, 2013
- Laping Tibetan Food: How to make Tibetan-Style Laping: Cold Mung-Bean Noodles YouTube video YoWangdu Tibetan Culture
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