Eating in Tibet

When travelling around China, it’s possible to discover many different styles of cuisine that are unique to the area. This is often attributed towards the environment and readily available resources of the land from the past. People have tailored their styles of cooking heavily based on culture and available food sources. Tibetan cuisine maintains this notion and has similarities to Chinese cuisine yet remains entirely different and unique at the same time. I find it to consist of entirely different ingredients in much of its foundations and is fusion of surround countries. This would make sense as Tibet lies between various countries such as China, India and Nepal.

Tibetan cuisine has remained traditional and authentic to this very day and it is some of the most powerful and flavoursome styles of food I have ever had the chance to have. As mentioned above, the cuisine is a direct reflection of the lands topography and it can be said that Tibetan food is the embodiment of the surrounding rivers, lakes and mountains. The foods consist of dumplings, noodles, cheeses and locally sourced animals such as mutton, yak and goats. These readily available food sources in addition to surrounding influences create some very unique foods for travellers to try while here in Tibet.