Gyaho
| Course | Main |
|---|---|
| Place of origin | Tibet |
| Main ingredients |
|
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.[1]
See also[]
References[]
- ^ Li, Tao; Jiang, Hongying (2003). Tibetan customs. 五洲传播出版社. p. 37. ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.
 | This Tibetan cuisine-related article is a stub. You can help Wikipedia by . |
Categories:
- Tibetan cuisine
- Asian cuisine stubs
- Tibet stubs