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Traditional Tibetan cuisine is mainly based on dairy products (yak milk and cheese), yak meat and barley. What I have noticed is that vegetables and fruits are scarce in such a high altitude and street drinks and snacks, in contrast to China, are rarely available. You can dine out in restaurants instead enjoying their beautiful Tibetan design. The food that Tibetans eat reflect their adaptation to the high altitude. The most important crop is barley in Tibet. Dough made from barley flour, called ‘Tsampa’ is the staple food of Tibetans. Meat dishes are generally yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered a prestige.Drinks made of butter tea & barley wine (chang) are popular in Tibet.

More information about Tibetan cuisine. MOMO: AMBASSADOR OF TIBETAN CUISINE..., Thinking about travelling to Tibet? Contact local Tibet Travel Tour company for help and advice! HomeBlogs • Tibet My Top 10 Tibetan Food and Drinks My Top 10 Tibetan Food and Drinks Agness Walewinder June 28, 2012 Traditional Tibetan cuisine is mainly based on dairy products (yak milk and cheese), yak meat and barley. What I have noticed is that vegetables and fruits are scarce in such a high altitude and street drinks and snacks, in contrast to China, are rarely available. You can dine out in restaurants instead enjoying their beautiful Tibetan design. I tried a lot of Tibetan food, including snacks, confectioneries and drinks. Here is my top 10 food and drinks Tibet offers: 1. Momos with hot chocolate Momos are traditional dumplings (very similar to Chinese jiaozi or baozi) filled with meat or vegetables. You can get them fried or boiled depending on your preferences. They are served with oil and pepper sauce, yummy! The best drink for momos is hot chocolate. The one I had was very nice, milky and sweet. Another way,When most people talk about momo, they're referring to sha momo, a juicy beef variety that's seasoned with garlic, onion, ginger, soy sauce, Sichuan peppercorn, and sometimes Chinese celery. (Sha momo literally translates to "meat dumpling." Back home in Tibet, that meat is often yak; abroad, sha momo are typically made with beef.) With their pleated tops and juicy innards, sha momo eat like Tibetan xiao long bao.

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Tsampa is quite simple to prepare; indeed, it is known as a convenience food and often used by the Sherpas, nomads, and other travelers. While traditional tsampa is prepared with tea, water or beer is sometimes used in its place. It may also be prepared as a porridge. André Migot described its preparation.
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