Thousands of people travel to Tibet every year to experience the unique culture and visit some of the highest, most remote areas of the world. However，If you want to experience an authentic Tibetan lifestyle, please don’t just visit some attractions in a hurry. Try to as a Tibetan local, Eat the Tibetan food, drink the butter tea. Do you know, what Tibetan cuisine that you can’t miss when you visit Tibet?
Due to the Tibetan landscape of mountains and plateaus and the difficulty of growing vegetables, and includes influences from neighbors who live in India and Nepal, In Tibet most important crop is barley. Tibetan cuisine includes culinary traditions have their own special charm. Among the variety of Tibetan cuisine, noodles, goat, yak, mutton, dumplings, cheese, and soups are the most famous.
1.Tibetan Noodle
Due to the difficulty of growing vegetables, Flour milled from roasted barley, called tsampa, is all the staple food of Tibet. So, Tibetan noodle is the most important food for the Tibetan. It one of the favorite foods of Tibetans. Of which Thukpa back is a common Tibetan noodle soup made with little bhasta noodles.
2.Tibetan Yogurt
Tibetan yak yogurt has a history of thousands of years as an indispensable food and offering to Tibetan people. The biggest
Tibet festival, Shoton Festival, is named after yogurt. If you are planning a Tibet tour, it is worth a try during your Tibet trip.
3.Butter tea
Butter tea probably originated in the Himalayan region between Greater Tibet and the Indian subcontinent .it is usually made from tea leaves, yak butter, water, and salt. Drinking butter tea is a regular part of Tibetan life. drink a couple of butter tea, you will experience an authentic Tibetan.
4.Highland Barley Wine(Chang)
Highland barley liquor, called “qiang” in Tibetan, is made from highland barley, the main grain produced on the Qinghai-Tibet plateau. It is the most popular wine of the Qinghai-Tibet people. It is an essential drink for celebrating the festival, getting married, having children, and greeting friends or relatives.
The highland barley wine is fragrant and mellow, sweet and clear. The original barley wine had no complicated process. In Tibetan areas, almost every family can make it. Later, the brewing technology of barley wine was gradually improved. Over the past 1,300 years, the Tibetan wine culture, with barley wine as the carrier, is well known at home and abroad for its unique charm and stands out among the hundred gardens of liquor culture in China and the world at large.
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