Not to be confused with lapping [es], a steak dish from Cochabamba, Bolivia. See Cochabamba#Culture.
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. (includes entry on Laphing by Lobsang Wangdu 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, based on Sichuan-style liangpi. https://www.bbkz.com/forum/showthread.php?t=10462430 这道料理源自四川凉皮
Gallery
See also
Liangpi Cheung fun Liangfen Nokdu-muk
References
External links 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