Sign Up

After creating an account, you'll be able to track your payment status, track the confirmation and you can also rate the tour after you finished the tour.
Confirm Password*
First Name*
Last Name*
Birth Date*
* Creating an account means you're okay with our Terms of Service and Privacy Statement.
Please agree to all the terms and conditions before proceeding to the next step

Already a member?

+86 150-8901-2527 Info@Tourtraveltibet.com


Sign Up

After creating an account, you'll be able to track your payment status, track the confirmation and you can also rate the tour after you finished the tour.
Confirm Password*
First Name*
Last Name*
Birth Date*
* Creating an account means you're okay with our Terms of Service and Privacy Statement.
Please agree to all the terms and conditions before proceeding to the next step

Already a member?


The Rich Culinary Heritage of the Tibetan People: A Journey Through History and Culture

The Tibetan people, in their unique environment and historical evolution, have cultivated a rich culinary heritage, notable for its diversity and nutritional value.

The Roots of Tibetan Cuisine

Tibetan Ethnicity and Mythical Origins

The Qinghai-Tibet Plateau, known as the “Roof of the World” and “Third Pole of the Earth,” has been home to the Tibetan people for centuries. According to the “2021 China Statistical Yearbook,” the Tibetan population stands at 7,060,731, with a significant number residing in the Tibet Autonomous Region. Tibetan communities are also spread across Qinghai, Sichuan, Yunnan, Gansu, and internationally in India, Bhutan, the USA, Canada, Europe, and Australia. The traditional Tibetan concept divides their territory into three regions: Ü-Tsang, Kham, and Amdo. Despite dialectical differences, they share a common script. The Tibetans refer to themselves as “Bob-pa” and their homeland as “Bob” or “Bob-yul.”


Theories of Tibetan Origins

The origins of the Tibetan people have always been a topic of fascination. Not until the 19th century did a consensus begin to emerge. In ancient times, without advanced science, myths were the primary means of explaining natural phenomena and human evolution. The most popular origin myth involves a monkey transformed by the Bodhisattva Avalokiteshvara. The monkey fathered six offspring, each embodying different characteristics based on their previous reincarnations. These offspring eventually populated the Tibetan region, marking the start of the earliest human settlements.

Tibetan Cuisine: A Reflection of Culture

Dietary Diversity and Nutrition

Tibetan cuisine, influenced by their interaction with neighboring regions and nations, boasts a wide range of dishes, each with distinct nutritional benefits. This diversity is a result of adapting to their high-altitude environment and leveraging local resources.

Sustainable and Traditional Practices

The Tibetan approach to food emphasizes sustainability and traditional practices. Their diet is closely linked to their environment, showcasing a deep respect for nature and a commitment to preserving their cultural heritage through food.


The Mythical Origins of Tibetan Cuisine: Stories of Ancestral Wisdom and Nourishment

Exploring the rich tapestry of Tibetan food, this original article from Liangshi delves into the mythical origins and evolution of Tibetan cuisine. The Tibetan people, residing in the challenging environment of the Qinghai-Tibet Plateau, have developed a unique culinary heritage steeped in legend and tradition.

The Mythical Beginnings of Tibetan Food

The Monkey Progenitor and the First Crops

Tibetan lore, particularly “The Royal Genealogy,” credits a divine monkey and an ogress with the origin of the Tibetan people. Food scarcity challenged their multiplying offspring until the compassionate Avalokiteshvara bestowed seeds such as barley and wheat upon the land. This act kick-started Tibetan agriculture, transforming these primitive beings into intelligent humans.

The First Tibetan Settlements and Ancestral Divisions

The divine monkey and ogress’s descendants evolved, forming Tibetan society’s foundation. They developed diverse personalities and traits, mirroring human society’s complexity. This origin story, familiar to many Tibetans, adorns the Potala Palace and Norbulingka murals.

The Sacred Land of Grain Origin

In Zêtang, the original monkey children’s playground, Sara Village stands as Tibetan barley’s birthplace. During sowing seasons, locals gather ‘sacred soil’ from here, seeking a bountiful harvest, a tradition steeped in their ancestral stories.

Alternative Narratives of Food Origins

The Myth of King Acho and the Barley Seeds

Another legend speaks of King Acho, who, with great effort and the help of a mountain deity, stole barley seeds from a serpent king. He was turned into a dog as punishment but eventually regained his human form through a maiden’s love. This story credits the origins of barley, a staple in Tibetan cuisine, to a divine dog, leading to the deep respect Tibetans have for dogs.

The Influence of Princess Wencheng

Some Tibetans believe that Princess Wencheng, who married into Tibetan royalty, brought seeds and farming knowledge to Tibet. Her contributions to agriculture and grinding technology are revered, highlighting her significant impact on Tibetan food culture.

Exploring the Rich Tapestry of Qinghai Tibetan Cuisine: A Harmony of Tradition and Environment

Nestled in the heart of the Qinghai-Tibet Plateau, Qinghai Province is a melting pot of diverse Tibetan culinary traditions shaped by its unique geographical and climatic conditions. This exploration delves into the intimate connection between the natural environment and the traditional foods of the Qinghai Tibetan community.

Qinghai’s Natural Geography and its Impact on Cuisine

The Plateau’s Influence

The Qinghai-Tibet Plateau, known as the “Roof of the World” and the “Third Pole,” is home to the Tibetan ethnic group, renowned for their ingenuity and hardiness. According to the “2021 China Statistical Yearbook,” there are over 7 million Tibetans, with significant populations in Qinghai, Sichuan, Yunnan, Gansu, and parts of India, Bhutan, the United States, Canada, Europe, and Australia. The region’s varied topography and climate have fostered diverse economic activities and, subsequently, distinct culinary practices.

Qinghai’s Climate and Ecology

Qinghai’s climate is characterized by significant diurnal temperature variations and short summers. The average annual temperature ranges from -5.1 to 9.0°C. The region experiences a dry climate with annual precipitation mostly below 400 mm, except in the Qilian Mountain area. The vast differences in climate across the province have shaped the food habits of its residents.

Ethnic Diversity and Cultural Mosaic

As one of the five ethnic groups native to Qinghai, Tibetans live predominantly in the six Tibetan autonomous prefectures. These regions have developed a multi-ethnic cohabitation model, influencing each other’s lifestyles and food habits, resulting in a diverse culinary culture.


Qinghai Tibetan Cuisine: Ingredients and Dishes

Staple Foods and Ingredients

Qinghai Tibetan cuisine predominantly features barley flour (Tsampa), highland barley wine, yak butter, fermented cheese (Chura), yak and sheep meat, fern, dairy products, and rare fungi like yellow mushrooms. Vegetables are less common, but the cuisine includes precious medicinal herbs like Cordyceps and Reishi mushrooms. Modern Tibetan cooking methods are diverse, including boiling, roasting, steaming, stir-frying, and stewing, reflecting the influence of neighbouring cultures and communities.

Highland Barley: The Essential Crop

Highland barley is to Tibetans what wheat and rice are to the Han Chinese – a fundamental food source. Adapted to the cool, high-altitude climate of the plateau, highland barley is a resilient crop that withstands temperatures as low as -10°C. Its short growth cycle, typically 100-130 days, makes it an ideal crop for the region’s harsh conditions.

A Glimpse into Qinghai Tibetan Cuisine: Traditional Foods in Harmony with Nature

Qinghai’s Tibetan cuisine, a harmonious blend of tradition and the region’s unique geography offers a rich tapestry of flavors and practices. This exploration delves into the traditional foods, their origins, and the unique methods of preparation that define the culinary landscape of the Qinghai Tibetan community.

The Staples of Qinghai Tibetan Cuisine

Tsampa: The Highland Barley Flour

Tsampa, known in Tibet as “droma,” is a staple food made by roasting highland barley and then grinding it into a fine powder. It’s typically consumed with yak butter, sugar, and cheese in a tea mixture. Tsampa is nutritionally rich, high in calories, and ideal for nomadic lifestyles due to its ease of preparation and portability. This versatile food is also used in various religious ceremonies and has adapted to modern tastes, being fashioned into snacks similar to Han Chinese mooncakes.

Chang: The Highland Barley Wine

Chang, the traditional Tibetan barley wine, is a distinctive beverage integral to the Tibetan lifestyle. The brewing process involves washing and boiling the barley, drying it, fermenting it with yeast, and then distilling the mixture to produce the wine. Chang, often referred to as “Tibetan beer,” is a staple at festivals and gatherings, consumed ritually to show respect and hospitality.

Yak Milk and Its Derivatives

Yak milk, a product of yaks living in the high-altitude regions of the Qinghai-Tibet Plateau, is a cornerstone of Tibetan nutrition. Rich in minerals, vitamins, and essential amino acids, it is used to make butter, cheese, yoghurt, and milk tea. Milk products of Yaks are not only dietary staples but also serve medicinal and cultural purposes.

The Refined Yak Butter

Yak Butter, a clarified butter made from yak milk, is a high-calorie, nutritious ingredient essential in Tibetan cuisine. It’s used in making butter tea, an everyday beverage that is a vital part of Tibetan culture. The tea is rich in nutrients and has a unique preparation ritual, symbolizing the intertwining of culinary practices with spiritual beliefs.

The culinary traditions of Qinghai’s Tibetan community are deeply entwined with their natural environment and cultural heritage. From Tsampa to Chang, each dish and beverage reflects the adaptation and ingenuity of the Tibetan people in the face of harsh climatic conditions. These traditional foods not only provide sustenance but also offer a window into the rich cultural tapestry of the Qinghai Tibetan lifestyle.

Qinghai Tibetan Cuisine: The Unique Culinary Art of the Highlanders

Discover the rich and unique culinary traditions of the Qinghai Tibetans, a culture where food preparation is an art deeply intertwined with nature and spirituality. This exploration delves into their traditional methods of preparing MoMo (Tibetan bread), the sacred significance of yaks, and the use of rare ingredients in their diet.

Traditional MoMo: Baked in Cow Dung Ashes

In the absence of modern cooking utensils, Qinghai Tibetans innovatively used cow dung ashes to bake MoMo, a traditional Tibetan bread. This method involves digging a pit, placing the dough within the hot ashes, and covering it with burning embers. The resulting MoMo, once freed from the ashes, offers a crispy outer layer with a soft interior. Evolving with time, aluminium pots are now used to bake the MoMo within cow dung embers, retaining the unique flavour. MoMo, a versatile food, can be soaked in meat soup or enjoyed with butter tea.

The Sacred Yak: A Pillar of Tibetan Life

Yaks, revered in Tibetan culture and known as “yak” globally, are central to the Tibetan way of life. These sturdy, resilient animals thrive in the harsh high-altitude conditions of the Qinghai-Tibet Plateau. Tibetan mythology glorifies yaks, associating them with celestial beings. Every part of the yak is utilized – their milk is a dietary staple, their dung is used as fuel and in construction, and their hide and hair serve multiple purposes. Yak meat, known for its rich, lean protein, is a key ingredient in many Tibetan dishes.

Qinghai Tibetan Cuisine: A Blend of Rarity and Nourishment

Exquisite MoMo Varieties

Among the prized delicacies is “སྤྲི་གོར།” or “First Milk MoMo,” made from the first milk of a cow after calving. This rare treat, available only in summer, exemplifies the unique culinary traditions of Qinghai Tibetans.

Yak Milk: The Essence of Tibetan Dairy

Yak milk, richer and more nutritious than ordinary cow milk, forms the basis of many Tibetan dairy products like butter, cheese, yoghurt, and butter tea. These products are not just food items but also integral to Tibetan rituals and daily life.

Cow Dung Ash Baked MoMo

This unique baking method, using cow dung ashes, imparts a distinct flavour to the MoMo. This traditional technique showcases the resourcefulness of the Tibetan people in using natural elements in their cooking practices.

Nutritional Staples and Rare Ingredients

Tibetan cuisine in Qinghai incorporates various unique ingredients like fern root (referred to as “human ginseng fruit”), Cordyceps (a valuable medicinal fungus), and wild yellow mushrooms. These ingredients are not only rich in nutrients but also play a significant role in Tibetan medicine.

Qinghai Tibetan Festival Cuisine: A Blend of Tradition and Taste

The traditional festival cuisine of the Qinghai Tibetans is a fascinating amalgamation of cultural rituals and unique culinary practices. This exploration uncovers the diverse array of foods prepared during various folk and religious celebrations, highlighting their deep-rooted connection with nature and spirituality.

Folk Festival Foods of Qinghai Tibetans

Tibetan New Year Feasts

The Tibetan New Year, or Losar, is marked by elaborate preparations and sumptuous feasts. Key elements include:

  • Preparing Tsampa (Barley Flour): Tsampa, a staple of Tibetan cuisine, plays a significant role during New Year celebrations. It’s made from roasted barley flour and is often mixed with butter tea.
  • Fried Delicacies: Traditional fried pastries like Khapse are made in various shapes and sizes, symbolizing different aspects of life and spirituality.
  • Frozen Pears (“Frozen Li”): Unique to the pastoral regions, these pears are naturally frozen, offering a sweet, refreshing taste amidst the rich, heavy festival foods.
  • Sin: A special Tibetan dessert made from Tsampa, butter, sugar, and dried fruits. It’s beautifully decorated and symbolizes good fortune.
  • Meat Dishes: Dishes made from yak and sheep meat are common, often served alongside homemade bread and dumplings.

Wedding and Funeral Foods

Tibetan weddings and funerals are occasions for the community to come together, and food plays a central role. Dishes are prepared keeping in mind the solemnity and joy of the occasion, with a focus on traditional recipes passed down through generations.

Saga Dawa Festival Cuisine

During this religious festival, Tibetans focus on vegetarian dishes, abstaining from meat to honor the sanctity of all living beings. This shift in dietary practices showcases the flexibility and diversity of Tibetan cuisine.

Child’s Hair Cutting Ceremony

This important milestone in a child’s life is celebrated with special foods, symbolizing good health and prosperity. The community comes together to share meals and bless the child.

The Culinary Arts of Qinghai Tibetans

Traditional Techniques

Qinghai Tibetans utilize unique methods of food preparation, such as baking bread in cow dung ash and fermenting dairy products. These techniques not only impart distinct flavours but also reflect the resourcefulness of the people.

Utilization of Medicinal Plants

Herbs like Tibetan fennel and stinging nettles are commonly used in cooking, offering both flavour and health benefits. These ingredients are deeply rooted in Tibetan medicine and cuisine.

Wild Onion and Dandelion

Wild onion and dandelion are foraged from the mountains and used as flavorful and nutritious additions to various dishes. They highlight the Tibetan connection to their natural environment.

The traditional festival cuisine of Qinghai Tibetans is a beautiful representation of their cultural identity and connection to the land. From the hearty meals of Losar to the vegetarian dishes of Saga Dawa, each festival brings its unique flavours and customs, making Qinghai Tibetan cuisine a rich tapestry of tastes and traditions.

Cultural Essence in Qinghai Tibetan Festival Cuisine: Rich Traditions and Symbolic Foods

Preparing for the New Year: Symbols of Abundance

As the Tibetan New Year approaches, families in Qinghai engage in detailed preparations that blend spiritual symbolism with culinary traditions. A key element is the rectangular “Chemar” holder, vibrantly painted and filled with Tsampa (roasted barley flour), fried barley grains, and ginseng fruits. Decorated with barley stalks and butter sculptures, it embodies wishes for a bountiful harvest and prosperity in the coming year. Similarly, a sculpted butter sheep’s head is also prepared, symbolizing wealth and good fortune.

House Cleaning Rituals

Before New Year’s Eve, extensive house cleaning takes place, symbolizing the removal of old energy to welcome the new. New carpets are laid, and fresh Thangka paintings are hung, signifying renewal and rejuvenation.

Eve of the Tibetan New Year

On the 29th day of the last Tibetan month, families draw auspicious symbols with flour on kitchen walls and lime on doors. The “Swastika” symbol, denoting eternal good fortune, is also drawn, representing abundant food and long life. New Year’s Eve is marked by offerings of various foods before Buddha statues, including freshly prepared items from each household. Foods like green sprouts, butter sculptures, and the “Chemar” holder are displayed, reflecting hopes for a prosperous year ahead. This night is also a time of family bonding and preparation, with everyone partaking in the festive spirit.

Ritual Cleanliness and Traditional Foods

Before the New Year’s Eve dinner, family members cleanse themselves, symbolizing the shedding of the past year’s burdens. A special dish called “Gutu,” comprising nine different ingredients, is consumed. This dish, signifying the ninth day of the last month, holds cultural importance as nine is a lucky number in Tibetan culture. The dinner also includes uniquely prepared dough balls with different fillings like stones or charcoal, each symbolizing various personality traits or fortunes.

Staying Awake on New Year’s Eve

Traditionally, at least one family member stays awake all night as a vigil. After dinner, the family arranges an array of delicacies on plates, welcoming guests with open hearts and showcasing their hospitality. This display also reflects the family’s prosperity and hopes for the future. The arrangement includes delicacies like fatty sheep’s tail, signifying the family’s pastoral success.

New Year’s Day Rituals

On the first day of the new year, families fetch “auspicious water” before dawn, starting the day with a ritual that involves offering grains from the “Chemar” holder to the deities, followed by consuming them as blessings. The elders then bestow good wishes upon the younger members, marking the beginning of the celebrations. This day prohibits certain activities like sweeping and speaking ill words to maintain positivity.

Visitations and Gift Exchange

New Year’s Day involves visiting relatives, with younger members bringing gifts like brick tea for the elderly. Hospitality rituals include serving butter tea with a dollop of butter and dried fruits. Delicious dumplings are also served to guests. Gift exchanges reflect respect and affection among community members.

The Qinghai Tibetan festival cuisine, particularly during the New Year, beautifully intertwines cultural rituals with food, symbolizing prosperity, community bonding, and the continuation of rich traditions. Each element, from the Chemar holder to the Gutu meal, carries deep cultural significance, portraying the essence of Qinghai Tibetan culture through its vibrant and symbolic festival foods.

The Unique Culinary Landscape of Qinghai’s June Song Festival

The Significance of the June Song Festival

In the pastoral regions of Qinghai, the June Song Festival, held on the 6th day of the 6th Tibetan month, is a vibrant celebration of the summer season. Known locally as the “Lharye” Song Festival or “Horse Racing and Archery Festival,” it symbolizes the joyous spirit of the Tibetan community. This festival is not just about singing romantic duets; it’s a showcase of rich cultural activities including horse racing, archery, traditional wrestling, and tug-of-war.

Picnic Foods at the Festival

The food for the picnic is straightforward, with air-dried beef and lamb being the highlights. This dried meat, a staple in the pastoral lifestyle due to its convenience and long-lasting satiety, is prepared by cutting the meat into long strips, salting it, and then air-drying. The modern version includes boiled meat seasoned with various spices. Alongside this, nomads enjoy butter tea and meat sausages, gathering on the grasslands to share stories and meals.

Tent Restaurants: A Flavorful Encounter

Some nomads set up tent restaurants offering a wide array of Tibetan dishes like Tibetan meat pies, dumplings, steamed buns, boiled meats, and fern rice. These pop-up eateries provide a rich culinary experience, but the primary focus remains on the various competitions and social interactions that are central to the festival.

The Song Festival: More Than Just Food

The June Song Festival is a significant social event, providing a rare opportunity for nomads to gather, exchange news, and for young people to seek potential partners. It’s a celebration of community spirit, a platform for cultural exchange, and a cherished time for the Tibetan people in Qinghai.

Food During Funeral Rituals: Respecting Traditions

The Tibetan Funeral: A Solemn Occasion

Tibetan funerals in Qinghai reflect the community’s profound respect for life and the transition to the afterlife. The rituals involve chanting and lighting butter lamps to guide the departed soul. The primary focus is on spiritual practices rather than food.

Dining for the Monks and Attendees

Monks and relatives partake in simple meals during funeral rituals. Morning meals typically consist of Tsampa, butter tea, and bread, with lunch featuring fern rice, butter dough, yogurt, and Tsampa soup. Evening meals mirror lunch offerings, focusing on sustenance rather than indulgence.

Fasting Rituals for Family Members

Family members observing fasts during the mourning period follow a strict regimen of small fasts and large fasts alternately. The fast includes periods of no food or water intake, with specific rituals dictating when and what can be consumed.

Food for Visitors

Visiting friends and relatives are provided with more varied meals, including meat dishes, but these are served separately from the monks and in a different tent.

Religious Ceremonies and Their Culinary Aspects

Religious Observances in Qinghai

Tibetan Buddhists in Qinghai, primarily followers of the Gelug school, offer various foods to the deities. These offerings include the first harvest of the year and the first part of every meal, dedicated to the Three Jewels (Buddha, Dharma, Sangha).

Large-scale Religious Events and Home Ceremonies

Major religious events like the enthronement of a Living Buddha, Buddha Unfolding (4th month of Tibetan calendar), and fasting month are complemented by simple vegetarian dishes, increasingly diversified with the inclusion of various vegetarian dishes. Home ceremonies and fasting days also follow similar dietary patterns.

Butter Lamp Festival: A Blend of Art and Faith

The “Butter Lamp Festival” is a unique event showcasing intricate butter sculptures. These sculptures, crafted in cold conditions, represent a delicate art form deeply rooted in Tibetan culture. The content of the butter art at Ta’er Monastery includes floral arrangements and story panels depicting scenes like “The Journeys of Princess Wencheng into Tibet” and “Journey to the West.” This festival is not just a display of artistry but also a profound spiritual expression of the Tibetan people.

Tibetan Dietary Habits and Taboos: A Cultural Insight

Reverence in Tibetan Etiquette

The Tibetan people, known for their meticulous adherence to etiquette, follow the profound influence of the “Sixteen Pure Regulations” established by Songtsen Gampo. These regulations emphasize respect for parents, veneration of the virtuous, honouring the elderly, and sincerity towards friends and family. Tibetan dining etiquette, from seating arrangements to meal service and beverage rituals, reflects these values of respect, humility, and warm sincerity.

Dining Etiquette: A Reflection of Respect

Tibetan dining customs are steeped in tradition, varying by status and position. Whether at grand banquets or family dinners, a harmonious and auspicious atmosphere is paramount. Elders and esteemed guests are given priority seating, with special care extended to the young. Every household maintains a shrine for offerings, typically excluding meat. Rituals dictate that offerings are made to deities first, followed by meals served in order of seniority, showcasing respect for elders and guests.

Tea Rituals: An Emblem of Tibetan Culture

Tea drinking, like dining, follows a strict protocol of honoring the Three Jewels first, then serving the eldest to youngest and guests before the host. A Tibetan adage, “Even to an enemy, never just pour a cup of tea,” highlights the importance of hospitality. The etiquette of tea drinking involves gently blowing away the surface oil and sipping slowly, avoiding loud noises, and leaving a small amount at the bottom of the cup to signify politeness.

Alcohol Customs: A Practice of Reverence

Newly brewed alcohol is first offered to deities, then served to elders according to age and status. The server holds the cup above their head with both hands as a sign of respect, especially towards elders. The recipient touches the cup with both hands, then uses their ring finger to flick a drop of alcohol in the air three times as a tribute to the deities and a prayer for blessings.

Dietary Influences of Buddhism

Most Tibetans are Buddhists, which deeply influences their dietary culture. Important days such as the 10th, 15th, and 30th of each Tibetan month are observed with vegetarian meals. Certain foods, like horse, donkey, dog, and fish, are traditionally taboo. While modern influences have relaxed these restrictions, they remain a significant part of Tibetan culture.

Living in Harmony with Nature

Tibetans maintain a philosophy of coexistence with nature, viewing themselves as part of a natural cycle. They hold a deep reverence for all elements of nature, believing in the spiritual essence of mountains, rivers, flora, and fauna. Practices like animal release and prayer are ways to atone for taking life, reflecting a sustainable approach to pastoral living.

The Symbiosis of Tibetan Cuisine and Culture

A Legacy of Culinary Wisdom

Tibetan cuisine, born from the unique landscape of the Qinghai-Tibet Plateau and the industriousness of its people, is a testament to the culture’s rich history and traditions. It’s a narrative of ancestral memories, respect for nature, and hopes for the future, encapsulating the gratitude and reverence for nature’s bounty, the commemoration of ancestors, and the legacy passed to future generations.

The Evolution of Tibetan Cuisine in Qinghai

Qinghai has always been a melting pot of cultures, where the intermingling of different ethnicities has enriched Tibetan culinary traditions. While embracing progress, it’s vital to remember and honor the original dietary culture that sustained our ancestors through challenging environments, preserving the natural gifts and age-old customs that define the Tibetan way of life.

About the author

The Tibetan Travel website's creator, hailing from Lhasa, is a cultural enthusiast. They promote responsible tourism, connecting the world to Tibet's beauty and heritage. Awards recognize their contribution.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Proceed Booking