Tibetan cuisine is steeped in tradition and incredibly unique. Tibetan cuisine has light and subtle flavors, as well as distinct seasonal features: fish in Spring, cheese in Summer, beef in Autumn, and lamb in Winter.

Tibetan foods feature special ingredients and recipes. The main ingredients in Tibetan cuisine include tsampa (or zanba), beef, lamb, barley wine, tea, and a variety dairy products.

Tsampa, a staple in Tibetan cuisine, is made from roasted barley and peas ground into flour. Tsampa is nutrient-rich, flavorful, filling, and easy to carry and store.[Photo/China Tibet Online]

Butter is distilled from cow's milk.[Photo/Files]

When the butter is refined it can be boiled with tea to make butter tea.[Photo/Files]

Beef and lamb are important ingredients in Tibetan cooking. In Tibetan food beef comes mainly from yaks, and most lamb comes from sheep. Yak meat is scarlet, tender, delicious, low-fat, and high-protein.[Photo/Baidu] 

Cool Yak Tripe[Photo/Files]

Blood Sausage [Photo/Files]

Fried Lamb Chops [Photo/Files]

Fried Goat Lung [Photo/Files]

Tart Radish Stir-fried with Beef

Curry Potato .[Photo/Files]