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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.

AttributesValues
rdfs:comment
  • 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.
foaf:name
  • Gyaho
dc:type
  • Main
country
ingredient
ingredient name (literal)
  • *
  • s
  • Bamboo
  • Kombu
  • Meatball
  • Mushroom
  • Vermicelli
  • sprouts
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