In Tibetan cuisine, Zhoima Mogu is wild ginseng, with melted yak butter and sugar.[1]
See also
editReferences
edit- ↑ Li, Tao; Jiang, Hongying (2003). Tibetan customs. 五洲传播出版社. p. 35. ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.
 | This Tibetan cuisine-related article is a stub. You can help Wikipedia by adding missing information. |