1. At an average altitude of above 4000 meters, Tibet is located in the Qinghai-Tibet plateau, with thin air, abundant sunshine, and little rainfall. Due to these unique natural environments, Tibet has bred unique agricultural and sideline products, thus forming a nomadic food character. In the vast plateau region, butter tea, sweet tea, milk residue, barley wine, beef, mutton, and other foods of the plateau characteristic have become the traditional food of the Tibetan people.
2. Tibet is at the junction of China and many other countries therefore Tibetan food is greatly influenced by China and neighboring countries such as India and Nepal. Besides, Tibet is a holy land of Tibetan Buddhism so it's also been deeply influenced by Tibetan Buddhist culture. As an ethnic minority group in China, Tibetan people have their own dietary taboos. For example, many Tibetan people don’t eat fish, because they think the fish is one of the Eight Auspicious Symbols of Buddhism.
3. Traditional Tibetan cooking methods are mainly boiled and fried, supplemented with certain mixed, steamed, and raw foods, and there are fewer stir-fried dishes. This is mainly due to the high altitude of Tibet, which makes it difficult to stir-fry dishes. The raw materials of traditional Tibetan cuisine are mainly Tibetan barley, beef and mutton, its offal, ghee, milk residue, etc. You can hardly find seasonal vegetables in Tibetan recipes. But in recent years, with the promotion of vegetable cultivation and consumption on the plateau, vegetables are getting to appear on the dining tables in Tibet, and stir-fried food has become more and more popular.Show More