Uyghur · noodle
Laghman (Hand-Pulled Noodles with Lamb)
拉条子 · Lātiáozi
Uyghur hand-pulled wheat noodles with a lamb-and-vegetable sauce of tomato, pepper and onion.
Laghman (also called la tiao zi in Chinese) are Uyghur hand-pulled wheat noodles, thicker than Lanzhou-style but similar in technique. The standard topping is a stir-fry of lamb, onion, green pepper, tomato and garlic. Halal-default. Common across Central Asia under various names (lagman, laghman, leghmen).
Where to try
Xinjiang: every restaurant. Outside Xinjiang: Uyghur restaurants.
Dietary notes
Wheat, lamb. Halal.
Cities to try Laghman (Hand-Pulled Noodles with Lamb)
Other northwest dishes
- Biangbiang Noodlesbiáng biáng 面
Wide, hand-pulled, belt-shaped Shaanxi noodles. The 'biang' character is the most complex in the Chinese language.
- Big Plate Chicken大盘鸡
A large-portioned Xinjiang braised chicken dish with potatoes, peppers and thick hand-pulled belt noodles.
- Hand-Grasped Lamb手抓羊肉
Large bone-in lamb pieces boiled in spiced water and eaten by hand — a communal dish of Inner Mongolia and the northwest.
- Lagman Pulled Noodles拉条子
Thick hand-pulled wheat noodles served with a stew of lamb, peppers, tomatoes and cumin — a Central Asian staple.