Chinese cooking regions--mongolia (ck)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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
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