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Pasang Tsering shows off his "Cow Dung" bread besides the model of a yak in front of his shop, July 28, 2015.
Tibetan people love tea. Drinking sweet tea is a regular part of their life. Besides drinking at home，people always go to tea house to enjoy the leisure life.
Wine culture of a nation goes far beyond the alcohol itself: the ritual, the wine set, the toasting song, each stems from but transcends the drinking material, and above all, the making of wine.
Tibetan food shows a major influence of Indian and Chinese cooking methods but the ingredients used are mainly from the mountain areas. The food that one gets in mountain area is deliciously different and is known for its exotic flavour. We...
The salted butter tea is an irreplaceable Zanba partner. Boiled tea is poured into a long cylindrical churn along with salt and yak butter. Churning makes the ingredients nicely mixed up and ready to be served. Hot boiling black tea is deca...
Since they refuse to use highly industrialized procedures, organic food producers often turn to traditional craftsmanship. This is the case for yak yogurt, a Tibetan specialty that yogurt maker Tibetan Yogurt produces in Beijing.
Tibetan food shows a major influence of Indian and Chinese cooking methods but the ingredients used are mainly from the mountain areas. The food that one gets in mountain areas is deliciously different and known for its exotic flavour.
Tibetan cuisine is steeped in tradition and incredibly unique. Tibetan cuisine has light and subtle flavors, as well as distinct seasonal features: fish in Spring, cheese in Summer, beef in Autumn, and lamb in Winter.
Tibetan tea culture has a history dating back at least a thousand years. In Tibetan language, tea is referred to as "jia". Tea has special functions such as aiding digestion, stopping thirst and revitalizing energy. Since meat, butter and b...
Using Matsutake as main material, 39 chefs exhibited their cooking skills on Nyingchi Matsutake Cooking Contest on September 5, 2012.
Barley wine is a main beverage welcomed by Tibetan men and women, young and old. It is called "Qiang" in Tibetan, and is a kind of light wine made from barley grown on the highlands.
Different natural products determine different foods; different environments determine different eating manners; and different cultures determine different dietetics.
