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Tibetan foods & drinks |
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Foods in Tibet differ in pastoral areas and agricultural areas. The main food includes roasted highland barley flour, wheat flour, meat, or red food, & milk, or white food. The principle in summer is the white food, while that in winter is the red food. Local flavors in the pastoral areas are mutton sausage, and dried beef. The flavor of the Tibetan food is fresh, light, and tender. Salt, onion, and garlic are the main ingredients. |
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There are many restaurants in Lhasa, Xigaze, and Zetang, All restaurants of various classes are decorated and furnished in the traditional Tibetan style. Diners can enjoy delicious Tibetan dishes while admiring paintings and murals symbolizing happiness and good luck in the restaurants.
High on the menu are such flavors as sausages, barley wine, butter oil tea, beef and mutton eaten with the hands, yak tongue, steamed buns, Zanba made from highland barley, pastries, sweet tea, butter tea, dried beef, and Xia Puqing, or minced mutton and beef. |
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Popular Tibetan Foods & Flavors
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Chang: Chang spirit is a favorite of Tibetan people. It has low alcohol content, fragrant and sweet. Every family in Tibet can make this wine in their own home. It is drunk separately as tea, or is eaten with Tsampa. Chang Spirit can also be used to clean wounds, to keep warm and help the blood circulation.
Butter Tea: Butter tea is a traditional drink of Tibet and as the name implies is made of butter and tea. It is nourishing, fragrant, strong and savory. It is also invigorating and is used as a tonic.
Tsam-pa: A daily food of Tibet, Tsam-pa is a kind of parched flour made of stirs fried Qingke. When eating it is mixed with butter tea by hand into a lump which is not wet and not dry. Then it is broken into small lumps and eaten. It comes in three types, Qingke, pea meal and oat meal.
Boiled Mutton: Being a favorite cuisine of Tibet, boiled mutton has a long history. It is made first killing a sheep, pealing off the skin, putting meat into a pot and then boiling it over a strong fire. It is well cooked after the disappearance of the blood. While eating, the person uses one hand to hold the mutton while using the other hand to hold a knife for cutting into slices. The mutton is fatty but does not have the strong smell of raw mutton. It is not oily, however, is soft, tender and distinctive.
Zangfang Snacks: Tibetan snacks have a distinctive flavor. Among these, Quanguan (intestines) sausage is the most famous. The sausage comes in five different varieties: blood sausages, meat sausages, flavored sausages, oil suasages and liver suasages. |
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