Laphing 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]
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Archived 2017-06-29 at the Wayback Machine (includes entry on Laping by Lobsang Wangdu
on Laping by Lobsang Wangdu "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 Laping making...
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may also be found in Sichuan and Qinghai. In Tibet and Nepal it is called laping and is a common street vendor food. In Kyrgyzstan it is an ingredient in...
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