Dining

The high elevation, thin air, less precipitation, rich sunshine and high speed wind on the plateau gradually makes for the unique dietary habits of Tibetan people. Zanba, oil tea, sweet tea, beef and mutton and highland barley wine are the traditional food of them. The traditional cuisine of Tibet is Tibetan cuisine. Visitors travel to Tibet should have a taste. Tibetan cuisine is usually lite in flavor. For most cuisine, the seasonings are only salt, green onion and garlic. Most of the restaurant in Tibet now also sell Sichuan cuisines with Tibetan features. Some restaurant also sell western food and perform Tibetan singing and dancing. 

List of Tibet Cuisine

Name

Raw Materials

Tsampa(糌粑)

roasted barley flour, it is a staple food

Chebureki

a deepfried turnover with a filling of ground or minced meat and onions

Cheser Mog

rice, with melted yak butter, brown sugar, raisins and salt

Drokpa Katsa

a dish of stewed tripe, with curry, fennel, monosodium glutamate and salt

Chexo

a rice and yogurt dish

Gyatog

noodles, much like those of the Han variety, made with eggs, flour and bone soup

Lowa Khatsa

made of pieces of fried animal lung and spices

Momo

a South Asian dumpling native to Tibet, Nepal, Bhutan and Sikkim

Sha Momo

filled with meat paste

Sha Shingbee

a stirfry dish of sliced mutton with green beans

Shab Tra

stirfried meat tossed with celery, carrots and fresh green chili

Xab Pagri

a patty, usually baked dough, stuffed with meat paste

Xabbatog

a dough stuffed with shredded turnips and dry curd cheese and cooked with bone soup