Gyaho

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. ^[1]

11 relations: Bamboo, Chafing dish, Han Chinese, Kombu, List of Tibetan dishes, Meatball, Mushroom, Salt, Tibet, Tibetan cuisine, Vermicelli.

Bamboo

The bamboos are evergreen perennial flowering plants in the subfamily Bambusoideae of the grass family Poaceae.

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A chafing dish (from the French chauffer, "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the "fierce" heat of direct flames.

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Han Chinese

The Han Chinese,.

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Kombu

Kombu (from konbu) is edible kelp from mostly the family Laminariaceae and is widely eaten in East Asia.

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List of Tibetan dishes

This is a list of Tibetan dishes and foods.

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Meatball

A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.

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Mushroom

A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

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Salt

Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.

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Tibet

Tibet is a historical region covering much of the Tibetan Plateau in Central Asia.

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Tibetan cuisine

Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal.

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Vermicelli

Vermicelli (lit. "little worms") is a traditional type of pasta round in section similar to spaghetti.

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References

[1] https://en.wikipedia.org/wiki/Gyaho

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