Tibet Cuisine Menu

Tibetan food

Tibet is a high altitude, sparsely populated region, which does not lend itself readily to food production. The Tibetan yak has traditionally been the animal of choice for nomadic pastoralists, as it is able to withstand the harsh winters. Yak farmers can live almost exclusively on Yak products, including Yak fat tea.

In river valley settlements like Lhasa conditions are less harsh, and other unique dishes have flourished using locally grown ingredients.

Tibet Cuisine

English	Chinese	Pronunciation	Characters
Yak Meat Braised in Soy Sauce	hóngshāo máoniú ròu	Hong-shaoww maoww-nyoh roh	红烧牦牛肉
Tibet Fried Meat and Potato	cáng tǔdòu shāo ròu	Dzung too-doh shaoww roh	藏土豆烧肉
Yadong Sautéed Sliced Pork with Black Fungus	yàdōng mù'ěr ròupiàn	Yaa-dong moo-er roh-pyen	亚东木耳肉片
Stewed Old Chicken and Matsutake Mushrooms	sōngróng dùn lǎo jī	Song-rong dwnn laoww jee	松茸炖老鸡
Tibetan Butter Tea	cángshì sūyóuchá	Dzung-shrr soo-yoh-chaa	藏式酥油茶
Ginseng Fruits Steamed Rice	rénshēn guǒ zhēng fàn	Rnn-shnn gwor jnng fan	人参果蒸饭
Fried Ginseng and Corn	rénshēn chǎo yùmǐ	Rnn-shnn chaoww yoo-mee	人参炒玉米