Tibetan food shows a major influence of Indian and Chinese cooking methods but the ingredients used are mainly from the mountain areas. The food that one gets in mountain areas is deliciously different and known for its exotic flavour.

Tibetan-style steamed stuffed bun. [Photo/China Tibet Online]

Lulang stone pot chicken. The cuisine uses local Tibetan chicken, which are raised in a pollution-free environment and fed on green grass and small bugs. The chicken meat is rich in protein and energy but low in fat. Along with many Tibetan herbal materials such as gymnadnia conopsear broyn, the chicken should be cooked in special stone pots which are made of stones full of special mineral elements from the mountains in Nyingchi Prefecture, being firm and endurable. (Gymnadnia conopsear broyn's Chinese name is "shouzhangshen" meaning because it just looks like a human's palm. [Photo/China Tibet Online]

Yak yogurt. [Photo/China Tibet Online]

Yak yogurt. [Photo/China Tibet Online]

Tibetan-style hot pot.[Photo/China Tibet Online]

Tsam-pa.[Photo/China Tibet Online]