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Food

Tsampa is the Main food of People on the Qinghai Tibet plateau. In many places on the Qinghai-Tibet Plateau, there is a custom of planting barley. Barley grows here is a bit different from other parts of the World. It is popularly known as Highland barley.  Tsampa is a grind-out powder of roasted barley. The climate...
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Made from the highland barley, the main food produced in Tibet, Highland barley wine (also called Chiang in Tibet) is the wine favorite to Tibetan people and is a necessary part at festivals, marriage feasts and on some other important occasions. Method of brewing the wine: Clean the barley grains quickly (the washing can not...
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Butter tea of the type made by Tibetans is made by boiling the tea leaves repeatedly. The best quality tea is boiled for around half the day and takes on a very dark color. It is then put into a traditional tea churn and salt and yak butter get added. It is churned vigorously by...
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Sha Momo (Tibetan dumplings), is also very popular with Tibetans a distinctive cuisine, also serve as ethinic‘s hospitality, often have guests enter the House, the host will treat you Tibetan dumplings . Tibetan steamed bun unique production technology, is very particular about the meat, use must be fresh lamb, 40%fat and 60% meat, not like...
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Amdo Noodle are popular among Tibetan people. Amdo, refers to the Tibetan region of Qinghai, Gansu and northwestern Sichuan Province border each other. Tibetans living in this region like to eat a kind of dough strips – Amdo dough strips very much. It is the common wheaten food in Tibetan families. Method of making amdo...
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Chumok is the food similar to Jiaozi (the Chinese dumpling), which is the favorite food in China, especially northern China. Method of making: put some chopped meat on a piece of flat round dough strip and roll up it, put the ends together, just as how Chinese people make Jiaozi. Tu-pa is the food for...
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Lhasa beer, best drink in Tibet for beer lover. It label as beer from of world. It is an all-malt European style lager, but is made from ingredients such as Himalayas spring water, barley and yeast. However, 30 percent of the malt content derives from the husk-less native Tibetan barley which is partly responsible for...
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Tibetan Local yogurt is a little different because it is made from yak milk, which has a high butterfat content and this makes the yogurt very creamy. It is still made in the natural traditional way from boiled milk that is cooled and fermented with yogurt culture. This produces a stronger flavor and some people...
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Yak is one of the most common animals on the plateau, and meat is very popular in Tibet. The locals use many original recipes to cook this meat, and it certainly goes well with Chang Barley Liqueur. Grilled yak meat, grilled and cold yak meat. The yak meat seasoned with sauce is delicious. At the...
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