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Tingmo (Standard Tibetan: ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. [1] It is sometimes described as a steamed bun [2] that is similar to Chinese flower rolls, [3] with a soft and fluffy texture. [4] It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo.
A plate of momos from Nepal A Tibetan woman making momo in Washington, D.C., United States. The earliest Tibetan dumplings were made of highland barley flour as the outer covering, and beef and mutton as the stuffing. [18] Nowadays, a simple white-flour-and-water dough is generally preferred to make the outer covering of momos.
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Restaurants in &/or originating from San Diego County, California. Pages in category "Restaurants in San Diego County, California" The following 13 pages are in this category, out of 13 total.
Mokthuk (Tibetan: མོག་ཐུག) – filled with broth made from pork/buffalo bones mixed with vegetables and herbs; Sha Momo (Tibetan: ཤ་མོག) – filled with beef or mutton; Shoogoi Momo (Tibetan: ཞོག་ཁོག་མོག་མོག) – prepared using mashed potato with dough, shaped into balls, with a minced meat ...
Karma Thegsum Chöling (San Diego) Buddhist Meditation Center Tibetan, Karma Kagyu, Vajrayana 16th Karmapa (1977) Closed, 2021 [28] San Diego [19] [29] San Diego Rigpa Tibetan: Sogyal Rinpoche: San Diego [30] Drikung Kyobpa Choling Tibetan (1996 or 1997) Escondido [31] [32] Zen Center of San Diego Secular: Ezra Bayda and Elizabeth Hamiltin ...
[5] [6] San Diego was listed first in the "Top Five Beer Towns in the U.S." by Men's Journal, [7] and the Full Pint said that San Diego is "one of the country's premier craft beer destinations" with a "thriving brewing culture". [8] San Diego brewers have pioneered several specialty beer styles, most notably the American Double India Pale Ale ...
In larger Tibetan towns and cities, many restaurants now serve Sichuan-style Han Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular. Nevertheless, many small restaurants serving traditional Tibetan dishes persist in both cities and the countryside.