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.
|Yak Meat Braised in Soy Sauce||hóngshāo máoniú ròu||Hong-shaoww maoww-nyoh roh||红烧牦牛肉|
|Tibet Fried Meat and Potato||cáng tǔdòu shāo ròu||Dzung too-doh shaoww roh||藏土豆烧肉|
|Yadong Sautéed Sliced Pork with Black Fungus||yàdōng mù'ěr ròupiàn||Yaa-dong moo-er roh-pyen||亚东木耳肉片|
|Stewed Old Chicken and Matsutake Mushrooms||sōngróng dùn lǎo jī||Song-rong dwnn laoww jee||松茸炖老鸡|
|Tibetan Butter Tea||cángshì sūyóuchá||Dzung-shrr soo-yoh-chaa||藏式酥油茶|
|Ginseng Fruits Steamed Rice||rénshēn guǒ zhēng fàn||Rnn-shnn gwor jnng fan||人参果蒸饭|
|Fried Ginseng and Corn||rénshēn chǎo yùmǐ||Rnn-shnn chaoww yoo-mee||人参炒玉米|