Dish No. 80: Phing Khatsa at Phayul
One of the most notoriously interesting dishes in Tibetan cuisine is laphing (sometimes written, "la phing," perhaps to seem more French). It's an amazing damp salad of french-fry-shaped masses of mung-bean jelly, lying all wibbly-wobbly in the bowl, and irrigated with soy sauce, chile oil, and something fishy-tasting you can't quite put your finger on.
Its soupier counterpart is phing khatsa, a soup with a mild broth into which are tossed mung-bean noodles of very soft consistency, herbs (some of which you might not recognize), soybeans, and gritty hot pepper paste.
Phayul is the city's newest Tibetan café, where you can sample the cuisine from homemade momos (dumplings) and tingmos (steamed breads) to Sichuan-leaning culinary borrowings filled with Sichuan peppercorns to homemade blood sausage, once again littered with chile peppers.