词条 | Gyaho |
释义 |
| name = Gyaho | image = | caption = | alternate_name = | country = Tibet | region = | creator = | course = Main | type = | served = | main_ingredient = {{Plainlist|
}} | variations = }} 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
References1. ^{{cite book|last1=Li|first1=Tao|last2=Jiang|first2=Hongying|title=Tibetan customs|url=https://books.google.com/books?id=k5L0TQjLGgUC&pg=PA36|accessdate=5 August 2011|year=2003|publisher=五洲传播出版社|isbn=978-7-5085-0254-0|page=37}} {{Tibet-cuisine-stub}} 1 : Tibetan cuisine |
随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识,基本涵盖了大多数领域的百科知识,是一部内容自由、开放的电子版国际百科全书。