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Tibetan Cuisine

Tibetan Cuisines, or Tibetan dishes, are made with various materials and unique characteristics. Tibetan cuisine is a unique part of the entire flavor system of the Chinese nation.The most representative Tibetan cuisines are mutton, beef, Zanba, buttered tea, Tibetan barley wine and so on. 

The materials are mainly beef, mutton, pork, chicken, potato, radish and son on. Staple food is rice, flour and highland barley. Tibetan people like oily, thick, crisp, sweet and crisp food with hot and sour seasonings. The cuisine usually Roasted, Fried, Fried, boiled, etc. As the forest is very rich, the cuisines also take chicken as main material. 

The beverages here are yoghourt, buttered tea and barley wine. The Tibetan cuisines are full of nutriments, tasted delicious and pure. 

In addition, Nyingchi Prefecture’s diet is blending of all parts of the country flavor. The common cuisines here are Sichuan Cuisine, Cantonese Cuisine, Shangdong Cuisine and so on. Sichuan Cuisine is the most common one. 

Top 5 Tibetan Food

Fried Sheep Lung

Fried Sheep Lung is commonly seen in Lhasa and other places. How to make the fried sheep lung? Taking the sheep lung as raw material, boil to remove the fishiness after enough cleaning, then cover with flour which is mixed with yak butter. Finally fry in the pot. Characteristics of the fried sheep lung: light brown color, crisp outside and soft inside, delicious taste.

Tibetan Blood Sausage i

Tibetan Blood Sausage is a very popular cuisine in Tibet. Tibetan blood sausage is not only mixed with barley tsampa in sheep blood or ox blood, but also mixed with small pieces of ox or sheep heart, liver and other ingredients. 

This dish is usually prepared in batches by the Tibetan compatriots when the New Year is coming. Each time, when Tibetan butcher sheep, they do not cook the blood of the sheep alone, but make it into blood sausage, which taste very tender and delicious.

Acid Turnip Fried Yak Meat

Acid Turnip Fried Yak Meat is very popular and is the rate of the highest order among visitors. Because after eating a few more meals in Tibet, and you'll miss something acid. In Tibet, where vegetables are not abundant, the dishes are whether salty or sweet and greasy. If you don't have some acid, you’ll feel that your stomach is pasted and isn’t able to move. This situation will turn to be better when a dish of acid turnip fried yak meat is coming. It is said that this cuisine had appeared as early as the Tibetan Empire. The acid turnip’s flavor is soft, crisp and refreshing.

Tsampa is a kind of the most traditional and common cuisine in Tibet. Made out of roasted barley flour and butter tea, tsampa is something Tibetans eat almost every day. It is a food that surpasses gender, age, faith, and region as well as a staple appreciated by nomads, monks, and almost everyone in between. is more than a dish for Tibetans but a unifying factor. Tsampa also represents a religious significance—monks throw it into the air during rituals as a present to the gods.

Tsampa suits the altitude and the weather in Tibet perfectly as it requires minimal utensils, few ingredients, and very little time to make. The most common way to eat tsampa is by mixing it with butter tea in a bowl and forming it into small oval balls.

You will find tsampa is almost unavoidable while traveling in Tibet. It would be a real pity to travel to Tibet without trying this iconic dish.

Lucky Sheep Head
Lucky Sheep Head: traditional Tibetan Sheep Head refers to lucky in Tibet. In west Tibet, Tibetan must eat in Tibetan New Year to get the lucky new year.

TOP 4 Tibetan Drinks

Tibetan Barley Wine

Tibetan Barley Wine, also called “Qiang” in Tibetan language, is made from the main grain in Tibet - highland barley. Tibetan people love drinking this wine most. It is also good present for friends and relatives.

Tibetan barley wine has the unique style of refreshing fragrance, sweet and pure, no pain and no thirsty after drinking. It stands out in the powerful liquor industry and enjoys a high reputation in China’s western ethnic areas.

The uniqueness of Tibetan barley wine :(different from general liquor).

1.  The main ingredients are different: barley.

2.  Different brewing environment: plateau climate (high-cold and oxygen deficit).

3.  Different brewing water: snow mountain water, natural mineral water.

4.  Different wine culture: among the Tibetan culture, highland barley wine, buttered tea and Khata are typical representatives.

Tibetan Buttered Tea

Tibetan Buttered Tea is Buttered tea is a special beverage in Tibet, China. Tibetan people like drinking tea just like Han people. The buttered tea’s flavor is quite different than that of other kinds of tea in China. It has its typical taste and making method. 

Buttered tea is a daily necessity for Tibetans who live on the Tibetan plateau. Firstly, it can treat altitude reaction. Secondly, it can prevent lip burst causing by dry weather. Thirdly, it can play a good role in preventing cold.

It can drive out the cold when encountering cold weather, can remove greasy when eating meat, can satisfy one’s hunger when hungry, can relieve and clear one’s mind when sleepy. The buttered tea contains vitamins that can reduce the damage caused by the lack of vegetables on the plateau.

Tibetan Sweet Tea

Tibetan Sweet Tea is another very popular beverage in Tibet beside Tibetan Buttered Tea, especially in Lhasa, Shannan and Shigatse. Now the custom of drinking sweet milk tea has gradually spread to countryside of these cities.

Yak yogurt in Tibet

Yak yogurt in Tibet has a history of thousands of years as an indispensable food and food offering for the Tibetan people. The biggest holiday of the year, Sho Dun Festival, is named after yogurt.

In Tibet, the traditional concept of "yoghurt" will be completely overturned. The thick layers and pure and clean taste of Tibetan yoghurt are just like the pure blue sky dotted with white clouds in Tibet.

The production and processing of yak yogurt in Tibet must not add anything other than natural ecology, such as food stabilizers and additives. For thousands of years, yoghurt is the only material to produce probiotics, and this invisible "probiotics" also brought the unique chivalrous style and efficacy of the plateau.

In Tibet, it is recognized that the best yoghurt is in Naqu County where has the most yak in Tibet. In Lhasa, it is suggested to go to the Potala Palace and look for a place called "yoghurt shop".