Affected by geographical environment, Nagqu food has strong flavor of that of Tibet. Tibetan food is mainly animal by-product, such as beef, lamb and pork. Butter, cheese and vegetables are necessities in Tibetan family, too. In people’s daily life, tea, fresh milk, and yogurt are indispensable. A variety of cooked wheaten food and staples have been similar to those in any other areas in China, but residents here still keep the habit of having traditional buttered tea, milchigs, pork, beef and mutton. Most restaurants lie concentrated in the towns of Nagqu; relatively speaking, Nagqu town is more buzzing with activities, most restaurants in Zhejiang Zhong Road.
Air dried meat (风干肉)
As the staple of herdsmen in Tibet, the food made from mutton or beef is dried by air, nutritious and tasty. To a great extent, air dried meat is the very picture of typical characters of Tibetans – openness, impassionedness, and wildness.
There are two kinds of cheeses. One is the substance from milk after being extracted butter. After boiling, it condenses into the solid form before pressing it to the various shapes. The other is done by boiling in the buttermilk before drying it and cutting it into thready or granular shapes.
As the semi-solid food after milk fermenting, yogurt is easy to digest. In the meanwhile, as a dairy, it is also rich in nutrition.
Tibetan wine (藏酒)
It is a kind of low wine at twenty to thirty degrees, made from wheat or highland barley after ferment. Fresh and mellow, Mangkang county and Yadong county is most famous for Tibetan wine.
Buttered tea (酥油茶)
It is the main drink of Tibet. In the winter, you can dispel cold. If you feel starved, you can satisfy your hunger; if you are sleepy, buttered tea can assist you in relieve from fatigue. Hospitable Tibetans often entertain guests with this tea, so you are suggested not refusing them, otherwise you are considered impolite.
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