Beef Stroganoff are considered the traditional side dish for beef Stroganoff in Russia. The version given in the 1938 "Larousse Gastronomique" includes beef "strips", and onions, with either mustard or tomato paste optional. After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties, with Russian restaurants
Naryn (dish) Naryn (dish) Naryn, neryn or norin (Kyrgyz: наaрын Russian: нaрын, Uighur: нерин Uzbek: норин). In Kyrgyz cuisine naryn is an finely chopped lamb meat (or horse meat) with onion sauce. Naryn with the addition of noodles is now called beshbarmak. In Uzbek cuisine naryn is an pasta dish made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish ("kuruk norin" – dry norin) or as a hot noodle soup ("khul norin" – wet norin). Homemade pasta is rolled very thinly and cut into strips 1–2 mm wide and 50-70mm long. The noodles are