Travel Guide

Origins and Features of Tibetan meals

The Tibetan meals evolved from the traditional Tibetan food were formed in the last century from 50s to 80s with a very long history and full of Tibetan characteristics. It has become a very unique branch among the Chinese ethnic food and beverage flavor system. Yak meat, roast sheep, Zanba, yak buttered tea together with highland barley wine are the most representative dishes in all kinds of Tibetan food. Tibetan meals are stressed light and mild taste, which the ingredients always include various kinds of meat like yak, sheep, pork and chicken together with some vegetables such as potatoes and carrots. Rice, flour and highland barley are their principal food in daily life. Tibetan people are often fond of fragrant, crisp and sweet food. In addition, they stress the usage of spices and sour seasonings. As for cooking methods, they often roast, deep-fry, shallow-fry and boil their food. Traditional hospitality banquet generally consist of these six dishes which are milky tea, Potentilla Steamed Rice, soup buns, mutton, stewed vegetables and yogurt, full of ethnic customs. But for tourists, they can choose some local restaurants to eat unique Tibetan dishes such as various types of sausage, highland barley wine, yak buttered tea, hand-grasping meat of yak or sheep, yak tongue salad, steamed buns, Zanba, various cakes, sweet tea, milky tea, yogurt, roasted sausage and air-dry meat etc.

Tibetan meal is often divided into three categories: staple food, dishes and soup. Except that sweets being the main ingredient, salt is an essential condiment. In addition, there are ginger, curry, pepper, coriander, black pepper, garlic, scallion, and hot pepper etc. These ingredients all have different usage and various cooking requirements for different food. Tibetan banquet is very particular about the main seasonings and all the trimmings in a whole day as well. Besides, they are also very strict with food hygiene, having a high requirement on that.