Tibet Dining

Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries, such as India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups.

The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able to grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others.

List of Tibet Cuisine

Name

Raw Materials

Tsampa(糌粑)

roasted barley flour, it is a staple food

Chebureki

a deepfried turnover with a filling of ground or minced meat and onions

Cheser Mog

rice, with melted yak butter, brown sugar, raisins and salt

Drokpa Katsa

a dish of stewed tripe, with curry, fennel, monosodium glutamate and salt

Chexo

a rice and yogurt dish

Gyatog

noodles, much like those of the Han variety, made with eggs, flour and bone soup

Lowa Khatsa

made of pieces of fried animal lung and spices

Momo

a South Asian dumpling native to Tibet, Nepal, Bhutan and Sikkim

Sha Momo

filled with meat paste

Sha Shingbee

a stirfry dish of sliced mutton with green beans

Shab Tra

stirfried meat tossed with celery, carrots and fresh green chili

Xab Pagri

a patty, usually baked dough, stuffed with meat paste

Xabbatog

a dough stuffed with shredded turnips and dry curd cheese and cooked with bone soup
The Tibet cuisine is too much to list in a table. If you are interested in cuisine, come to Tibet and enjoy yourself.