Tibetan Cuisine

In company with their unique culture, Tibetans have food of a very distinctive character. Among the great varieties of Tibetan food, zanba and buttered tea are the most popular and distinguished. The former, made of qingke (barley flour) and tastes a little bit sour, is very nutritious and easy to take, while the latter, a Juema, a Tibetan snack mixture of butter, tea and salt, claims to be a good energy-giving beverage. Quite a lot tourists drink it during their stay in Tibet, in order to get used to the high altitudes and dry climate and it becomes quite addictive. Qinke wine, however, seems to have quite the opposite effect due to its strong after-effects. Many outsiders shrink from the challenge of drinking this wine despite in popularity with the locals. Other typical Tibetan foods include dried meat, mutton served with sheep's trotters, roasted sheep intestines, yogurt and cheese. You can't say you have really tasted Tibetan food without trying qingke wine, buttered tea, sheep blood soup and yak meat.

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