Cuisine of Tibet

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The Cuisine of Tibet is quite distinct from that of its neighbours, since only a few crops (not including rice) grow at such high altitude. The most important crop is barley. Dough made from barley flour, called tsampa, is the staple food of Tibet. This is either rolled into noodles or made into steamed dumplings called momos. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Mustard seed is cultivated in Tibet, and therefore features heavily in its cuisine. Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item.

Other Tibetan foods include:

• Balep korkun - a central Tibetan flatbread that is made on a skillet rather than in an oven.

• Thenthuk - a type of cold-weather soup made with noodles and various vegetables.

[edit] Beverages

Tibetan kitchen items. Note the small size of the butter churn, with shoulder strap, suitable for nomadic life. Field Museum

Jasmine tea and yak butter tea are drunk. Alcoholic beverages include:

• Chang, a barley beer
• Chhaang, a rice wine
• Raksi, a rice wine

[edit] Countryside

Tibetan bowls and spoons, Field Museum

Tibetan cuisine is often restricted to the countryside as most restaurants serve Sichuan-style Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular.