Known as "the Switzerland of Tibet", southeast Tibet's Nyingchi Prefecture is rich in various fresh catering ingredients, as well as delicious cuisines.

Photo shows that a Tibetan young man presents a bowl of highland barley wine freshly brewed. [Photo/ China Tibet Online]

Photo shows various herbs of Tibetan medicine, which could also be used to cook soup. [Photo/ China Tibet Online]

Photo shows that a Tibetan lady presents Tibetan pastries, including a plate of Kasai, a traditional snack made of fried flour, and a plate of milk dregs to entertain guests in Tibetan households. [Photo/ China Tibet Online]

Photo shows pancakes with beef paste. [Photo/ China Tibet Online]

Photo shows steamed fish produced in Yarlung Tsangpo River. [Photo/ China Tibet Online]

Photo shows the unique silverweed cinquefoil root rice in Tibet, which is made of rice, yak butter and sugar, as well as silverweed cinquefoil root, which is also known as ginseng fruit. The rice is considered as a symbolized food of unity and harmony, which should be served and enjoyed firstly when hosting a banquet to receive guests. Mostly being heart-shaped and oval-shaped, the fruit has high protein, low sugar, low fat and rich vitamin C, and is also used as a Tibetan medicine material. [Photo/ China Tibet Online]

Photo shows fried fresh mushrooms. [Photo/ China Tibet Online]

Photo shows the dried pork of Tibetan pig. [Photo/ China Tibet Online]

Photo shows cakes made of zanba, also known as roasted highland barley flour, the staple food of Tibetan people, which appears in every meal of them. [Photo/ China Tibet Online]