 Foods
in Tibet differ in pastoral areas and agricultural areas. The staple food
include roasted highland barley flour, wheat flour, meat, or red food, and
milk, or white food. The principle in summer is the white food, while that
in winter is the red food. Local flavors in the pastoral areas are mutton
sausage, and dried beef.
The flavor of the Tibetan food is fresh, light ,and tender. Salt, onion,
and garlic are the main ingredients.
There are many restaurants in Lhasa, Xigaze, and Zetang, All restaurants
of various classes are decorated and furnished in the traditional Tibetan
style. Diners can enjoy delicious Tibetan Tibetan dishes while admiring
paintings and murals symbolizing happiness and good luck in the restaurants.High
on the menu are such flavors as sausages, barley wine, butter oil tea,
beef and mutton eaten with the hands, yak tongue, steamed buns,zanbamade from highland barley, pastries, sweet tea, butter tea, dried beef,
andxiapuqing, or minced mutton and beef. | 
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