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 Position: Home > Food |
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Tibetan Specialities |
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Tibetan course took shape in later 1950's,being an unique branch of the whole course system of China. Its raw materials are mainly meats including beef, pork, chicken, mutton, and vegetables such as potatoes. Tibetans' food focuses on rice, wheat flour, highland barley. Heavy oil, sweet-smelling, crisp, sweet and fragile food are their favorites. The flavorings of Tibetan course feature pepperyness, acerbity, flavor, and the usual cooking methods are baking, fring, blasting and boiling. The traditional feast consists of six dishes including milk tea,rice, Guantang Baozi, mutton, Dahuicai, yoghourt, reflecting characteristic ethnical custom. |
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Highland Barley |
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Highland Barley, also called Barley, is the principal material used to make Rtsam-pa. Method of making: grind the sauted Highland Barley into flour then mix it with ghee.The Rtsam-pa made of Highland Barley are not only the traditional food of Tibetan people, but frequently appears in main hotels in Lhasa as the main dish used to feast guests from home and abroad.In religious festivels, Tibetans will cast Rtsam-pa to express their blessing to each other. |
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Beef & Mutton |
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Tibetans live on beef, mutton and milk products. As everybody knows, beef and mutton contain high heat energy, which is helpful for people living in the area of high attitude to withstand coldness.It is very interesting that Tibetans have the practice of eating raw meats.Dried beef and mutton will be found hanging in Tibetans' tents if you pay a visit to the local families,and the host may ask you to taste the dried raw beef and mutton. |
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Yak Butter |
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Yak Butter, refined from the milk of cattles and goats, is the daily food of Tibetans. It is intriguing for Tibetans to refine yak butter. As milk segregators are not widely used in the pasturing area in Tibet, Tibetan people usually refine milk in old way. Tibetan women pour the heated milk into a big wooden bucket called "Xue Dong", then whip forcibly up and down for hundreds of times to segregate grease from water. Step by step, a tier of something light yellow will surface, subsequently ladle the floating and put it into a leather bag to cool it. In this way, the refinement of yak butter ends. Yak butter has very high value of nutrition. Tibetans usually eat fruits and vegetables little, especially in pasturing area, the daily required heat energy is supplied by yak butter besides meats. |
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Rtsam-pa |
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The basic Tibetan meal is tsampa, a kind of dough made with roasted barley flour and yak butter with water, teror beer. It has a certain novelty value the first time you try it, but only a Tibetan can eat it every day and still look forward to the next meal. Outside Lhasa, Tibetan food is limited mainly to momos and thugpa. |
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Milk Products |
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The prevalent milk products are yoghourt and milk sediment. Yoghourt has two types as well, one is cheese, Daxue in Tibetan, which is made of milk from which ghee has been refined; the other is Exue made of milk from which ghee has not been refined. Yoghourt is a kind of food after saccharification, richer in nourishing components and easier to digest. Milk sediment can be made into milk cakes. |
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Dry Cheese |
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Dry cheese has two types, one is the remains of refinement from milk, which will curdle after boiling and evaporation; the other is made of cheese plasm. Dry cheese includes sweet dry cheese, acid dry cheese and white dry cheesee. |
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Fried Lung |
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Fried Lung, which can be widely seen in Lhasa, is called Luoza in Tibetan. Its basic material is mutton mixed with ghee and flour, cook the mutton ,then fry it. |
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Braised Cattle Tongue |
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This dish is popular in Lhasa. With cattle tongue as its basic material, the dish is characterised by its delicious taste and sweet smell. |
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Chang |
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The Tibetan brew is known as chang, a fermented barley beer. It has a rich, fruity, and ranges from disgusting to pretty good. It is normally served out of a jerry can. |
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Yak Butter Tea |
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The local beverage that every traveller ends up trying at least once is yak butter tea which is unlikely to be a highlight of your trip to Tibet. Made from yak butter mixed with salt, milk, soda, tea leaves and hot water all churned up in a wooden tube, the soupy mixture has more the consistency of bouillon than tea.When mixed with tsampa it becomes the staple meal of most Tibetana and you may well be offered it at monasteries, peoples's houses. |
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Sweet Tea |
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With black tea as its original juice, sweet tea contains other components such as milk and sugar, making it more sweet and nutritious. |
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Qiangmudu Tea |
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Firstly put a little of Rtsam-pa, cheese power and yak butter into a tea bowl, then pour tea .Eat the Rtsam-pa after drinking up. |
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Ethical Restaurants in Tibet |
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