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Food in Tibet
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2005-2-18 11:07:47
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The staple food includes roasted highland barley flour, wheat flour, meat, or red food, and milk, or white food.
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Food in Tibet differs in pastoral areas and agricultural areas. The staple food includes roasted highland barley flour, wheat flour, meat, or red food, and milk, or white food. The principle in summer is the white food, while that in winter is the red food. Local flavors in the pastoral areas are mutton sausage, and dried beef.
The flavor of the Tibetan food is fresh, light, and tender. Salt, onion, and garlic are the main ingredients.
There are many restaurants in Lhasa, Shigatse, and Zetang, All restaurants of various classes are decorated and furnished in the traditional Tibetan style. Diners can enjoy delicious Tibetan dishes while admiring paintings and murals symbolizing happiness and good luck in the restaurants. High on the menu are such flavors as sausages, barley wine, butter oil tea, beef and mutton eaten with the hands, yak tongue, steamed buns, zanba made from highland barley, pastries, sweet tea, butter tea, dried beef, and xiapuqing, or minced mutton and beef.
Traditional Tibetan food consists mainly of barley, meat and dairy products. Vegetables are scarce in the high altitude. Tsampa is the staple food of Tibetan people, which is consumed daily. Tsampa is actually barley flour made from parched barley, un-husked and ground into fine flour. Mix the flour with salted butter tea in a bowl, rotate the bowl with the left hand and mix the food with the fingers of your right hand, rolling it into small lumps, and squeezing it into your mouth with your fingers. Other ingredients may also be added to add flavor.
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