The gorgeous and unique Tibet is the place closest to paradise. In addition to its beautiful scenery, food can also not live up to it. When you come to Tibet, if you want to deeply feel the unique way of life in Tibet, you still need to taste the special Tibetan cuisine-Tibetan food. This area full of unknowns and irreplaceable has made this unique cuisine.
The taste of Tibetan food is light and peaceful. Many dishes, except salt, garlic, and shallots, do not put any spicy seasonings, so the original taste of the food is guaranteed. It's also in line with the current trend of returning to the basics of food culture. While maintaining the traditional dietary culture of the plateau, it is also influenced by Sichuan, Indian, and Nepalese food cultures. The commonly used cooking methods are roasting, frying, boiling, etc. Representatives include not only dishes made from yak meat and Tibetan pork, but also dishes made with curry and Sichuan pepper. Of course, the daily diet of Tibetans such as tsampa, butter tea, and highland barley wine cannot lack.
Classic Tibetan Food
Tsampa(Zanba)
The main ingredient of Tsampa is barley flour. When eating, add a small amount of butter tea, milk dregs, and sugar into the barley flour and mix them evenly, then knead it into a ball by hand. It is convenient to eat, carry and deposit. And it has rich nutrition and a high quantity of heat. It is also the best food to satisfy hunger and keep out the cold. Therefore, Tsampa has become one of the traditional staple foods in Tibet. Most Tibetans will eat Tsampa three times a day.
When Tibetan people celebrate Tibetan New Year, each family should place “Zhusuo Maqi”(a wooden container) on a Tibetan type ark, then fill it with Tsampa, ginseng fruit, and other food. When Neighbors, relatives, and friends visit, the host will serve up the "Zhusuo Maqi". The guest with his hand grab a bit of Tsampa and throw it into the air three times, and then grab a bit into their mouths, and then said: "Tashi Delek" (good luck).
Tibetan Momo
Tibetan Momo is popular among Tibetans. The momo is similar to the traditional Chinese dumpling, but not wholly the same. It is a Tibetan-type bun with some form of filling. Most of the time, Tibetans use yak meat as the filling. Of course, if you are a vegetarian, there is also momo with cabbage, potatoes, mushrooms, and other vegetables as filling. There are many ways of making momo. But the most commonly used methods are steaming and frying. Sometimes, the momo is also used to make soup. Usually, Tibetan people like to eat momos with a special sauce.
Yak Meat
Yak meat is a common food in Tibetan areas. There are yak jerky, marinated yak meat, and a variety of dishes made with fresh yak meat. Tibetan yak meat is selected from the yaks produced on the Tibetan Plateau, with an altitude of more than 3,800 meters. It has the characteristics of high protein, low fat, high calorie, and rich in various amino acids. It has significant effects on disease resistance, cell activity, and organ function. And, its nutrition value is ten times that of common beef.
Tibetan Noodle
Tibetan noodles are a typical Tibetan breakfast and a traditional Tibetan snack. It's one of the favorite foods of Tibetans. Tibetan noodles are made of wheat flour, which tastes a bit raw. In fact, this is one of the characteristics of Tibetan noodles. The essence of Tibetan noodles lies in their soup as the noodles are generally cooked with yak meat soup, which makes it particularly fragrant. When having it, people usually serve a few spoonfuls of Tibetan chili sauce.
After many pilgrims make a pilgrimage around Jokhang Temple, they will eat a bowl of Tibetan noodles and drink a cup of sweet tea in the tea house around Barkhor Street. If you visit Lhasa, you may have a bowl of Tibetan noodles and enjoy the unique flavor.
Tibetan Yogurt
In Tibetan, yogurt is called "snow", and one of the biggest Tibetan festivals - the Shoton Festival is named after yogurt. During this period, people on the streets and alleys will eat a cup of local yogurt. Except for festivals, yogurt is also one of the favorite foods for Tibetans.
Tibetan yogurt also has strong local characteristics, which is different from yogurt in other places. Tibetan yogurt uses fresh yak milk. This kind of yogurt is milky white and mushy, which tastes sour, pure, thick, and full of milk flavor in the mouth. If it is their first time to taste, many travelers may never forget the special taste, but after getting used to it, this special taste will become more and more refreshing over time. When having Tibetan yogurt, you can add some sugar depending on your personal taste. If you sprinkle some sesame seeds and preserved fruits, it will be perfect. This kind of yogurt can be bought at small stalls and specialty yogurt shops in Tibet.
