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Tibetan cuisine

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(Redirected from Cuisine of Tibet)

Thukpa, A Tibetan noodle dish
Tibetan cuisine, is rather distinct from that of it is neighbours, since only a few crops (not including rice) grow at such high altitude. The most primary crop is barley. Dough made from barley flour, called tsampa, is the staple feed of Tibet. This is either rolled into noodles or made into steamed dumplings called momos. Meat dishes are likely to be yak, goat, or mutton, often times dried, or cooked into a spicy stew with potatoes. Mustard seed is cultivated in Tibet, and accordingly features to a considerable degree in it is cuisine. Yak yoghurt, butter and cheese are many times eaten, and well-prepared yoghurt is considered something of a prestige item.
Other Tibetan foods include:
Balep korkun - a central Tibetan flatbread that is made on a skillet rather than in an oven.
Momos - a type of steamed ravioli, a heavier version of the Chinese jiaozi
Thenthuk - a type of cold-weather soup made with noodles and respective vegetables.
In larger Tibetan towns and cities a lot of restaurants now serve Sichuan-style Chinese food. Western imports and fusion dishes, such as fried yak and chips, are likewise popular. Nevertheless, some little restaurants serving established Tibetan dishes persist in both cities and the countryside.
Beverages

Tibetan kitchen items. Note the little size of the butter churn, with shoulder strap, suitable for nomadic life. Field Museum
Most Tibetans drink a heap of cups of yak butter tea each day. Jasmine tea is also on occasion available.
"Brick tea is made by methods only distantly related to those applied in China or Ceylon. When the water boils, a outstanding handful of the stuff is crumbled into it and permitted to stew for amid five and ten minutes, until the whole infusion is so opaque that it looks almost black. At this stage a pinch of salt is added; the Tibetans always put salt, never sugar, in their tea. I have been told that they now and again add a little soda, in order to give the beverage a pinkish tinge, but I never saw this done in Sikang. They very seldom, on the other hand, drink tea without butter in it. If you are at home, you empty the saucepan into a huge wooden churn, straining the tea through a colander made of reed or horsehair. Then you drop a big lump of butter into it, and, after being vigorously stirred,this brew is transposed to a big copper teapot and put on a brazier to keep it hot. When you are traveling, you do not ordinarily take a churn with you, so every one fills his wooden bowl with tea, scoops a piece of butter out of a basket, puts it in the bowl, stirs the mixture gently with his finger, and, finally, drinks the tea."
Alcoholic beverages include:
Chang, a beer commonly made from barley
Pinjopo, a rice wine

Tibetan bowls and spoons, Field Museum
Footnotes
Tibetan Marches. Andr Migot. Translated from the French by Peter Fleming, p. 103. (1955). E. P. Dutton & Co. Inc. New York. 
Tibetan Marches. Andr Migot. Translated from the French by Peter Fleming, pp. 102-3. (1955). E. P. Dutton & Co. Inc. New York.
References
"Brick Tea and Tsampa" in Tibetan Marches, pp. 99-104. Andr Migot. Translated from the French by Peter Fleming, p. 101. (1955). E. P. Dutton & Co. Inc. New York.

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