Essence of Tibetan Food

As a nationality living on the high plateau, Tibetan people have their own unique food structure and eating habits.

Yak Butter

The yak butter can be seen anywhere and anytime in Tibet. It is an indispensable food for every Tibetan at all times. Tibetan yak butter has a high nutritional value. It is extracted from yak and goat's milk and the extraction method is very simple. The milk is slightly warmed and then poured into large barrels, whipping for hundreds of times, until the water and butter separated. Later scoop up the floating yellowish fatty on the top layer and put into leather pockets. Cool until they became butter.

Buttered Tea

Buttered tea is the daily ingredient of Tibetan people. They are the nationality which loves drinking tea very much. When visiting Tibetan people's homes, they are usually welcomed with yak butter tea. From the low altitude areas to the plateau, the wind here blows wild and cold. You may feel uncomfortable on the plateau. A buttered tea will help you to get used to the condition on the plateau.  

Tsampa 

Tsampa is an important food with very simple production. Ground the dried and fried barley into fine flour, which has become tsampa. When eating, add a little butter tea, when the butter mixes well with tsampa and shape into small groups and eat. It is more nutritious than winter wheat and easy to carry. When herdsmen go out, they only need to carry a wooden bowl and a belt around their waist to put tsampa and do not need to cook with fire. 

Dried Meat

Tibetans like to eat dried beef and mutton. In fact, dried meat is a very unique kind of Tibetan food. To the end of the year, when the temperature is below zero, cut the beef and mutton into small pieces, hanging in the shade and let it dry naturally. You can eat the meat in the coming the next year, in February and March. The meat will be succulent crisp with unique tastes.

Barley Wine

Highland barley wine is made of barley with a very low degree. The Tibetan people all like to drink the wine. It is essential festive holiday drink. Its production process is very unique. First wash the cooked barley, until the temperature slightly lower, then add wine yeast, put into a terrine, and close it, allowed to ferment. Two and three days later, add water to the terrine and cover again. Two days after the barley wine is well. Barley wine has sweet and sour taste. Its alcohol content is very low, similar to beer.

Check 8 Tibetan Delicacies.