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]
Course | Main |
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Place of origin | Tibet |
Main ingredients |
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See also
editReferences
edit- ^ 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.