Lhasa Food

In Lhasa, your first tastes are naturally Tibetan meal. The cow mutton, Zanba, buttered tea are necessary on the dinner table, in addition with yogurt, Tibetan steamed stuffed bun, Tibetan barley liquor, fresh milk, sweet tea, green tea and so on. The snow god palace restaurant locating at the west wall of the Potala Palace have the pure Tibetan food, the fresh beef there can be eaten with the juice or with air dryed. The hand grasping mutton, fried mutton chop, poured bowel are quite of the plateau characteristic; The Majiami restaurant situated at the south-east angle of Anise Street is also very famous with its beautiful madrigal and delicious dish. The Sichuan dish is another kind of host besides the Tibetan food, the Chongqing small swan, the Tan fish head also settled down in Lhasa. Both the tourist and the native like them.Moreover, there is one street with kinds of delicious food in Lhasa , which gathers famous cuisine and snacks from the whole country named Deji road. You just can't imagine how rich the diet type is. Certainly, Lhasa also supplies the western-style food, also the Indian dish and the Nepalese dish. The westen dining halls mainly concentrate on the Beijing road. Many dining room of hotels suppliy the western-style food. The eight-porch hotel is one of them. The North America fast-food shop is a specialized western-style fast-food shop in Lhasa. The Nepalese vegetable of the Snow Territory dining room is very fine, and is worth having a try.

Air drying beef (风干牛肉)

The raw beef the Tibetan nation likes.It was made at every autumn. People cut off the fresh beef into strips, puts on the string the table salt, the pepper, hot pepper, the ginger powder, and hang the beef in coolly and ventilate place. After the air drying it becomes flaxen, friable and fragnant. And while chewing it does not have the dregs to stuff your tooth.Tibet belongs to the high and cold area, so the food is not easy to become rotten or deteriorated. The beef can keep fresh for a long ti

Beef and Mutton (牛肉/羊肉)

Tibetan mainly live on beef, mutton and milk products. In the pastoral areas, people don't eat vegetables. In this area even in the whole Tibetan area the diet is monotonous, rich in fat and protein. As is known, beef and mutton is rich in calories, which is good for people living on the tableland to keep warm. It' s interesting that the Tibetan has a custom to eat raw meat. If you go to a herdsman's or a farmer's home, you will see the air-dried beef and mutton hung inside the house or tents. A

Qingke (青稞酒)

Qingke (Highland Barley) is the main ingredient of tsampa. Tsampa is actually barley flour made from parched barley, un-husked and ground into fine flour and then eaten with butter. People also make tsampa by mixing qingke flour and peas. Tsampa made from qingke is a Tibetan traditional food, severed in the restaurants of Lhasa to accommodate the visitors from all over the world. At religious festivals, Tibetans will shed tsampa as a way of blessing.