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Tibetan noodle dish From Wikipedia, the free encyclopedia
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] 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,[2] based on Sichuan-style liangpi.[3]
Type | Noodle dish |
---|---|
Place of origin | Tibet |
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