| Laphing | |
| Type: | Noodle dish |
| Place Of Origin: | Tibet |
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]