As the second season of the documentary "A Bite of China" premiered in China, Tibetan cates that appeared in the film also caught audiences' eyes. The following photos show some most typical Tibetan food.

Photo shows the stone pot chicken unique in Lunang Township of Nyingchi Prefecture, southeast Tibet Autonomous Region. [Photo/ China Tibet Online]

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 shows that a young man makes the stone pot. Even though modern lathe helps shortening the treating process, it still takes a whole day to manufacture two or three stone pots. [Photo/China Tibet Online]

Photo shows river fish produced in Draksum Tso Lake and Nyangchu River in Nyingchi Prefecture, southeast Tibet Autonomous Region. With a delicate and fresh taste, it also possesses some medical value and can maintain beauty and youth, according to Tibetan medicine records. [Photo/ China Tibet Online]

Photo shows free-ranging pollution-free Tibetan pigs in Nyingchi Prefecture, southeast Tibet Autonomous Region. [Photo/ China Tibet Online]

Photo shows roast pork of Tibetan pig with traditional cooking procedures. [Photo/ China Tibet Online]