Tibet Cuisine Menu

tibetan food

Tibet is a high altitude, sparsely populated region, which does not lend itself readily to food production. The Tibetan yak has traditionally been the animal of choice for nomadic pastoralists, as it is able to withstand the harsh winters. Yak farmers can live almost exclusively on Yak products, including Yak fat tea.

In river valley settlements like Lhasa conditions are less harsh, and other unique dishes have flourished using locally grown ingredients.

Tibet Cuisine

Yak Meat Braised in Soy Saucehóngshāo máoniú ròuHong-shaoww maoww-nyoh roh红烧牦牛肉
Tibet Fried Meat and PotatoZàng tǔdòu shāo ròuDzung too-doh shaoww roh藏土豆烧肉
Yadong Sautéed Sliced Pork with Black Fungusyàdōng mù'ěr ròupiànYaa-dong moo-er roh-pyen亚东木耳肉片
Stewed Old Chicken and Matsutake Mushroomssōngróng dùn lǎo jīSong-rong dwnn laoww jee松茸炖老鸡
Tibetan Butter TeaZàngshì sūyóucháDzung-shrr soo-yoh-chaa藏式酥油茶
Ginseng Fruits Steamed Ricerénshēn guǒ zhēng fànRnn-shnn gwor jnng fan人参果蒸饭
Fried Ginseng and Cornrénshēn chǎo yùmǐRnn-shnn chaoww yoo-mee人参炒玉米

Chinese Food Menus

Regional Cuisines

Meat Dishes

Soups, Hotpots, and Snacks

Rice, Wheat, and Vegetarian Dishes

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