Title: Chinese Cooking Regions--Mongolia (Ck)
Categories: Info Chinese Ethnic
Yield: 1 Servings

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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