Barley Wine青稞酒
Barley wine is a traditional Tibetan drink. Its orange-yellow color and sweet-sour flavor are fizzy and carbonated. It has a low alcohol content and is consumed with a unique ritual of "three sips, one cup." It's often enjoyed at festivals and banquets, accompanied by Tibetan drinking songs.
Yak Beef Steamed Buns牦牛肉包子
Filled with highland yak beef, the dough is proofed and made into thin, meaty buns. The filling retains its original flavor, and after steaming, it becomes soft and juicy, showcasing the traditional Tibetan noodle making technique.
Tibetan Hot Pot藏式火锅
Slow-cooked with yak bone broth, yak slices, potatoes, and other ingredients. The broth is rich and savory and can be enjoyed with a secret dipping sauce. The average cost per person is approximately 150-200 yuan.
Butter Tea酥油茶
Made from a mixture of yak butter and strong tea, it has a savory and fragrant flavor and is said to alleviate altitude sickness. It holds a special place in Tibetan life and is often served as a beverage to entertain guests.
Tibetan Noodles藏面
The noodles are pressed, dried, and then boiled in a light, delicious broth. Served with beef broth or vegetables, they embody traditional Tibetan noodle-making techniques.
Yak Yogurt酸奶
Yak yogurt has a moderate acidity and pairs well with milk skin and butter tea for a rich, mellow taste, making it a perfect dessert or afternoon tea.