https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Laghman 2026-10-23T12:53:51Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Laghman&diff=1992&oldid=prev 2026-09-24T11:55:01Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Laghman (拉条子) - Chinese Food Wiki<br /> |keywords=Laghman,拉条子,Leghman,Latiaozi,Xinjiang Food,Uyghur noodles<br /> |description=Laghman (拉条子), also leghman or latiaozi, are Xinjiang Uyghur hand-pulled wheat noodles served with a stir-fried meat-and-vegetable topping.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Laghman.jpg<br /> | caption = Laghman<br /> | alternate_name = Leghman; latiaozi; Xinjiang laghman; Uyghur hand-pulled noodles; 拌面 (regional tossed style)<br /> | pinyin = Lā tiáo zi<br /> | type = Hand-pulled wheat noodles with stir-fried topping<br /> | course = Main / noodle bowl<br /> | country = China<br /> | region = Xinjiang (Uyghur and related Central Asian Chinese kitchens); Central Asian diaspora restaurants<br /> | other = Xinjiang/Uyghur hand-pulled laghman — not Lanzhou beef noodle soup<br /> }}<br /> <br /> '''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 (&quot;pulled strips&quot;). 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.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Laghman_(food) English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> 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.<br /> <br /> == Ingredients (overview) ==<br /> <br /> 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]].<br /> <br /> == History and culture ==<br /> <br /> 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 &quot;laghman,&quot; &quot;leghman,&quot; or &quot;Xinjiang hand-pulled noodles.&quot; See [[Xinjiang Food]] and [[Dapanji]].<br /> <br /> == Serving and variations ==<br /> <br /> Main bowl, soupier or drier house styles. See [[Xinjiang Food]], [[Dapanji]], [[Nang]], and [[Lanzhou Beef Noodles]].<br /> <br /> == See also ==<br /> <br /> * [[Xinjiang Food]]<br /> * [[Dapanji]]<br /> * [[Nang]]<br /> * [[Lanzhou Beef Noodles]]<br /> * [[Cumin Lamb]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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