Lagman is a dish of Uighur cuisine that has its roots in Chinese cuisine.
Lagman is prepared from meat (mainly lamb), vegetables and long noodles. Noodles are pulled in a special way: unwinding a piece of dough like a child's skipping rope, pull it into a skein of noodles. With a large amount of broth, lagman is similar to soup, with other cooking methods - like noodles with gravy and complex filling.
From vegetables when cooking, use bell peppers, eggplants, radishes, potatoes, onions, carrots, Peking cabbage, kyudya, as a seasoning add "yagmuch" (a mixture of red hot ground pepper with garlic, filled with boiling vegetable oil), spices and herbs. There are different types of lagman: guiru, suiru, etc.
