Food culture of Tibetan

[tibetoutdoors]

The Tibetan food is very delicate. Any pungent seasoning is not be used for the food except salt, shallot and garlic which reflect the natural food culture.
Zanba, butter, tea, yak meat and mutton are the main food to Tibetan. Zanba which is made of barley flour, is very nutritious and easy to take. Butter is made from milk and ewe's milk. And the buttered tea is a mixture of butter, tea and salt, which is a good energy-giving beverage. It will taste better when add raisins or eggs. Zanba and Butter tea are the most convenient food, they usually be used in the picnic. In the winter, yak meat and mutton are cut into long stripes to be air-dried in the circular ground caves or bins walled with stones or dungs. They can be stored for a long time, as the bacteria in them are killed during the drying process in deep winter. Qinke wine, however, seems to have quite the opposite effect due to its strong after-effects. Many visitors shrink from the challenge of drinking this wine despite in popularity with the locals.
You can't say you have really tasted Tibetan food without trying the food mentioned above.

[Nepal_Himalaya]

Tibetan food is very practical for the Tibetan landscape. It is scrumptious, nutritious and portable. However there are not many varieties to be found in restaurants and is bit difficult for outsiders to digest. But once you get used to local places, this is the best.