Tibet Cuisine

Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries, such as India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able to grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others.

List of Tibet Cuisine

Name Raw Materials
Tsampa(糌粑) Roasted barley flour, it is a kind of 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

Note: The Tibet cuisine is too much to list in a table. If you are interested in cuisine, come to Tibet and enjoy yourself.

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