Food in Tibet
Momo is Tibetan "Ravioli
or dumpling", it is the most famous and popular of Tibetan food. The
half-moon-shaped Momo filled with meat, vegetables and ginger can be
either steamed or fried.
Traditional staple food of Tibetan is Tsampa, roasted barley flour mixed with Tibetan yak-butter tea. Tibetan usually mix some flour with salted butter tea in a bowl, rotate the bowl with the left hand and mix the food with the fingers of the right hand, roll it into small lump, then squeeze it into the mouth with the fingers. Other ingredients may also be added to enrich the flavors. Tibetans eat Tsampa every day and bring it as snack food while traveling.
Yak Butter is refined from the milk of yaks, is the daily food of Tibetans. It contains very high value nutrition. The way to refine yak butter is very intriguing. Tibetan nomads usually refine milk manually. They pour the heated milk into a big wooden bucket called "Xue Dong", then move forcibly up and down for many times to remove butter from water.eventually layer of something light yellow was afloat, then they ladle the butter and put it into a leather bag to cool it.
Beef and Mutton:
Tibetans like to eat beef and mutton because meat can provide enough energy to survive in cold in the high elevation areas. Usually Tibetans boil beef and mutton with salt, ginger and spices. Some Tibetans like to eat dried beef and mutton. In the winter, Tibetans cut beef and mutton into long pieces and hung in shaded place. The dried meat is crispy and tastes good.
Yoghurts and Milk Sediments:
The popular milk products are yoghourt and milk sediment. There are two kinds of yoghourts. One is "Daxue" (Tibetan word), which is made of milk from which ghee has been refined; the other is "Exue" (Tibetan word) made of milk from which ghee has not been refined. Yoghourt is a kind of food full of nourishing components and easier to digest.
Tibetans like varied sausages made of yak meat, yak blood and flour.
Thenthuk (Tibetan Noodle Soup)
A Tibetan noodle soup can keep the nomads withstand the coldness during winter time. It can be made with both vegetables and meat.
Drink in Tibet
Salted Yak Butter Tea
The salted butter tea is made of boiled tea Placed into a long cylindrical container along with salt and yak butter.Container makes the ingredients well blended and ready to serve. Tibetan people drink it whole day. Almost every traveler tastes the yak butter tea because it is really to be a highlight of the trip to Tibet.
Sweet Milk Tea
Sweet milk tea is also popular among Tibetans. Hot boiling black tea filtered, and mixed with fresh milk and sugar. Many teashops in Tibet serve the sweet milk tea.
Tibetan Barley Wine
Known as Chang, Tibetan barley wine is brewed from fermented barley grown on the highland. The wine is mild, slightly sweet and sour and contains little alcohol. The taste of alcohol differs from one to anotheR,it is a very popular alcoholic drink in Tibet.
Non Vegetarian Food in Tibet
Non Vegetarian food occupies the major part of Tibetan cuisine. Dried beef and mutton stripe are the most liked food in Tibet.In winters, beef and mutton are cut into long piecess and hung in shaded place to be air-dried. The dried meat is crispy and tastes good and can be eaten raw as the chill in the winter air kills all the germs bacteria during the process.Huge joints of beef and mutton boiled with salt, ginger and spices.Blood sausage, meat sausage, flour sausage and liver sausage are also eaten by many Tibetans. Other food specialties include Momo (Tibetan dumplings), Thenthuk (Tibetan noodles) and yak tongue. In Tibet people do not use fish in thier food,due to some religious belief.
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