Chinese Cooking Regions--mongolia (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: N/A Serves: N/A,
Directions:
Although no school of cooking has developed in sparsely populated
Mongolia, that northern region has become known for its use of lamb,
which is not often eaten in other parts of China.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
Mongolia, that northern region has become known for its use of lamb,
which is not often eaten in other parts of China.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp