Copy Reference A Famous Beijing Dish
Year:1981 Issue:12
Column: Across the Land
Author: LIN ZENGCHENG and LIU HONGFA
Release Date:1981-12-01
Page: 32,33
Full Text:
IT'S called shuanyangrou - in English, Mongolian hotpot - thin slices of mutton boiled quickly at the table in a Mongolian water brazier and served with fascinating sauces and seasonings. This is one...
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