Laghman
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Laghman
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Laghman (Simplified Chinese: 拉条子; Traditional Chinese: 拉條子; Pinyin: Lā tiáo zi; also leghman, latiaozi, or Xinjiang hand-pulled noodles) are thick hand-pulled wheat noodles associated with Uyghur and related Xinjiang kitchens, typically topped with a savory stir-fry of meat (often beef or lamb) and vegetables such as peppers, onion, and tomato. The name tracks Uyghur läghmän / leghman and Chinese 拉条子 ("pulled strips"). Some shops also serve a dry tossed form related to regional 拌面 talk. It is not Lanzhou Beef Noodles (Gansu clear beef broth with thinner lamian), even though both use hand-pulled wheat dough—broth style, topping, and cultural framing differ.[1]
Characteristics
Noodles are wide-to-medium, chewy, and elastic; topping is a saucy stir-fry rather than a clear bone soup. Aroma is tomato-pepper savory, sometimes lightly spicy.
Ingredients (overview)
Wheat flour dough pulled into strips; beef or lamb, onion, peppers, tomato or tomato paste, garlic; optional chili. Distinct service from soup Lanzhou Beef Noodles.
History and culture
Core everyday noodle of Xinjiang Uyghur foodways and Central Asian Chinese restaurants; variants appear across the region under laghman/leghman spellings. Soft single-city inventorship claims are folk. English menus say "laghman," "leghman," or "Xinjiang hand-pulled noodles." See Xinjiang Food and Dapanji.
Serving and variations
Main bowl, soupier or drier house styles. See Xinjiang Food, Dapanji, Nang, and Lanzhou Beef Noodles.