Main Food of Tibetan

Tibet Traditional Food

The main traditional foods in Tibet are beef, mutton and dairy products. Tibetans think if you want to have meat, you must kill life; a chicken just can satisfy one person, while an ox can supply to tens persons. In order to decrease the amount of killing life, they have more beef. Except the following commonly see food, there are Tibetan Chess, yoghourt, beef curry and rice, Tibetan raw beef.

Butter Tea

It is made by mixing refined edible butter with green tea or brick tea, adding little salt into it. As weather in plateau very dry, the butter tea can offer plenty of grease for people to resist the skin or lips crack for draught. In Tibetan, you should drink as much as butter tea.

Sweet Tea

It is made from fresh milk, black tea and sugar.

Tsampa

Tsampa is made by mixing fried barley flour, butter and tea, and make it into pellets. In some poor areas, they only use tea and barley flour to make tsampa.

Dried Meat

In winter, souse beef or the meat on goat's legs first, then hang them in outdoor, let it dried by wind. The meat will bulge in stomach by absorbing water, so you should eat too much once.

Yoghurt

When you have Tibetan yoghurt, add some sugar into it. It is rich in nutrition.

Famous Dishes in Tibet

Guan Fei (a kind of food about lung)

The materials mainly are sheep's lung, add some butter and flour. First boil it, and then fry.

Steam Ox Tongue

It is made by boiling and steaming the ox tongue.

Shorted boiled intestines

To use the fresh sheep intestines as container, adding sheep blood, mutton, barley or flour into it.

Boiled spleen

It is popular in Yushu, Qinghai Province. It is made by boiling sheep spleen and sheep oil.

Roasted Juema Pig

It is popular in the south of Gansu district. It is made by roasting Juema pig with the surface are covered by soil.

Xiahe Tendon

The main material is sheep tendon; boil or steam it with some edible fungus, wreath goldenrod.