Tsampa 糌粑

Qingke Wine 青稞酒

Yak Butter (Suyou) 酥油

Yak Butter tea (Suyou Cha) 酥油茶

Milk products 奶制品

Dried beef and mutton 风干牛羊肉

Blood sausage 羊血肠

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Tsampa 糌粑
Tsampa is a very typical staple eaten in Tibet, and is usually prepared in two main ways. It can be made into a salty dough and cooked with butter tea, or mixed into a porridge eaten with sugar. The main ingredient in tsampa is highland barley, a hardy crop that has little difficulty growing in the harsh climes of the Tibetan plateau. Tsampa makes appearances in most traditional meals, from light snacks to formal banquets, and even serves a ceremonial purpose, when Tibetans throw tsampa dough during religious festivals in order to express personal blessings

Qingke Wine 青稞酒
Qingke, Tibetan barley wine, is made from fermented grain that grows all over the region. It is usually made at home, and ranges in alcohol content from 20 to 30 percent.

Yak Butter (Suyou) 酥油
Yak butter is an important part of Tibetan life, both for its food value and for religious purposes. It is often burned, like a candle, in goblets at Buddhist temples. Though it is available for purchase at most markets, many Tibetans prefer to churn it themselves at home. Fresh yak milk is poured into a tall churn and agitated until the butter separates. It can then be used to make butter tea, tsampa, or any number of traditional Tibetan dishes. You can even find it being used in large Western restaurants and hotels in place of oil or regular butter.

Yak Butter tea (Suyou Cha) 酥油茶
Butter tea is by far the most popular drink in Tibet, and many people cannot even start the day without first downing three or four bowls of it.
Butter tea is made in a churn, usually the same one that yak butter itself is made it. It is a mixture of warm brick tea, salt and butter, vigorously agitated until it combines into a pale creamy mixture, when it is transferred to a large kettle to keep warm for drinking throughout the day.
If you ever visit a Tibetan house, be prepared to drink at least three bowls of it, complimenting the host on the fine taste, as it is rude to turn it down. It should be sipped and enjoyed slowly.

Milk products 奶制品
The most popular kinds of milk in Tibet are sour milk (like yogurt) and “milk scrap.” The sour milk is commonly made into cheese and similar products, all of which are used in cooking and also eaten alone. “Milk scrap,” which is made from whey that is created during the production of butter, is a pleasant and nutritious snack often made into sweets and cakes, which can be found for sale in many local markets and grocery stores.

Dried beef and mutton 风干牛羊肉
A form of Tibetan ‘jerky’, strips of beef and mutton are hung out to air cure, giving a unique flavor to this local snack.

Blood sausage 羊血肠
Kind of a like a ‘Tibetan Haggis’, blood sausages are made with meat and sheep’s blood mixed with salt and spices, stuffed into the intestines for cooking. It is tender and delicious, not at all greasy.

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