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In Tibetan cuisine, Gyaho is a chafing dish in the Han Chinese style; a hot pot of vermicelli, kombu, mushrooms, meatballs, bamboo sprouts and salt. It has special significance, generally eaten by senior monks during important ceremonies. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Gyaho」の詳細全文を読む スポンサード リンク
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