Tibet Cuisine Menu

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

English Chinese Pronunciation Characters
Yak Meat Braised in Soy Sauce Hongshao Maoniu Rou Hong-shaoww maoww-nyoh roh 红烧牦牛肉
Tibet Fried Meat and Potato Zang Tudou Shao Rou Dzung too-doh shaoww roh 藏土豆烧肉
Yadong Sautéed Sliced Pork with Black Fungus Yadong Muer Roupian Yaa-dong moo-er roh-pyen 亚东木耳肉片
Stewed Old Chicken and Matsutake Mushrooms Songrong Dun Lao Ji Song-rong dwnn laoww jee 松茸炖老鸡
Tibetan Butter Tea Zangshi Suyoucha Dzung-shrr soo-yoh-chaa 藏式酥油茶
Ginseng Fruits Steamed Rice Renshen Guo Zheng Fan Rnn-shnn gwor jnng fan 人参果蒸饭
Fried Ginseng and Corn Renshen Chao Yumi Rnn-shnn chaoww yoo-mee 人参炒玉米

Chinese Food Menus

Meat Dishes

Rice, Wheat, and Vegetarian Dishes

Soups, Hotpots, and Snacks

Regional Cuisines

Related Pages

Hi, I'm Ruru Zhou
I updated this article on February 17, 2013
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