Thukpa
Thukpa (Tibetan: ཐུག་པ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.
Key facts
- Food.name
- Thukpa
- Food.image
- Thukpa, Tibetan noodle in Osaka, Japan.jpg
- Food.image_size
- 250px
- Food.caption
- Thukpa, a dish from Ladakh
- Food.national_cuisine
- Tibetan cuisine
- Food.country
- China
- Food.region
- China, Nepal
- Food.type
- Soup
- Food.main_ingredient
- Vegetables
via Wikipedia infobox
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Article
9 sectionsContents
- Etymology
- Regional traditions
- Indian thukpa
- Nepalese thukpa
- Bhutanese thukpa
- Gallery
- See also
- External links
- References
Thukpa (Tibetan: ཐུག་པ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.
Varieties of thukpa include: Thenthuk (): Hand-pulled noodle Gyathuk (): Chinese noodle