Note 5 — Chapter II · RESIDENCE AT TASHILHUNPO.
Reading edition
Called ma-hua by the Chinese; made of thin strips of dough thrown into boiling grease for a minute or two. They are eaten all over China, Mongolia, and Tibet. I do not know the Tibetan name; Mongols call them by the Chinese term of ma-hua-erh.—(W. R.) ↑