Tibet's traditional diet is Tibetan meal, tourists to Tibet to appreciate the natural taste of some. Tibetan meal is a representative sample of burning sheep, beef, Zanba, green tea and wine trees. Tibetan meal tastes light stress calm. Many vegetables, in addition to salt and Chuangsuan, cling to any spicy dressings, reflects the culinary culture Fanpiaoguizhen trend of the times.
Tibetan cuisine forming mainly in the late 1950s, the Chinese nation as a whole is in the unique flavor of a system. Raw material to cattle, sheep, pigs, chickens and other meat and potatoes, turnips and other vegetables category. Diet to rice, flour, barley based. Like heavy oil, Hou Wei and incense, cakes, sweet, crisp foods, spices and more spicy, sour and reuse spices, commonly used roasted, fried, fried, boiled, and other laws. Traditional Hospitality feast from tea, Effect of Potentilla anserine rice, steamed stuffed bun Guantang, grasping mutton, the Huicai, yogurt six food composition, full of the nation is still learning.
Because of geographical reasons, Tibet since eating habits are unique ethnic characteristics. But for tourists, as a regular diet was not customary. Tourists to Tibet, and have the choice of restaurant to taste some characteristics of Tibetan foods, such as various types of vegetable enema, highland barley wine and tea, grasping the meat of cattle and sheep, yak tongue salad, steamed stuffed bun, Zanba, various cakes, as well as hupehensis Rehd, tea, yogurt, Kao Chang, dried meat, Sharp Green (meat paste), and so on.
Most restaurants operating in Tibet Sichuan, tastes slightly improved, but generally acceptable. There is also a supply of foreign Western Hotels, and some will have Tibetan song and dance performances