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Laping is a cold noodle dish made from mung bean starch jelly, originating from Tibet and widely popular in the Chinese provinces of Sichuan and Yunnan. The jelly is prepared by boiling mung bean starch, allowing it to set into a gelatinous form, and then cutting it into thin strips. It is typically...
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Tibetan-origin mung bean jelly, popular for chili dressing and chew, regional rather than global reputation.
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2
Kongguksu is a Korean noodle dish served in a cold broth made by soaking, cooking, and finely grinding soybeans with water. The pale, creamy broth is generally seasoned simply, while cucumber, sesame seeds, tomato, or other light garnishes may be added according to the preparation. Commonly eaten du...
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