Gobi jerboa by the Central Asiatic Expeditions and housed at the American Museum of Natural History (Allen 1925). Allen further compared the subspecies "Allactaga sibirica annulata" and "Allactaga sibirica sibirica", to the Gobi jerboa because they are all sympatric. Allen examined forty specimens collected from different regions of Mongolia, and found that while the Gobi jerboa was similar in color and appearance to "A. sibirica annulata", by exhibiting the same grayer and buffier phases, the Gobi jerboa has shorter and broader ears, smaller hind feet, and a much larger globular audital bullae (nearly three times the size), which differentiates it from "A.
Gobi manchurian Gobi manchurian Gobi manchurian is an Indian Chinese fried cauliflower food item popular in India. Gobi (cauliflower) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century. In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc., in soy and chili sauce. There are