Chinatibetannet    Fostering the habit of a scientific diet has been spread from cities and townships to the vast farming and pastoral areas. Even in northern Tibetan areas Nagqu where beef and mutton have served as staple foods for hundreds of years, vegetables and fruits are becoming more and more welcome. At the free market in Nagqu Township, stands of vegetables and fruits are much more than those selling beef and mutton. Farmers in Yongda Township of Doilungdeqen County changed the old way of simply planting qingke, a kind of highland barley and wheat, and now cultivate nutritious South American corn, which not only adds another staple food, but also supplies markets in Lhasa. 
 Tibetans have changed their mix of food fundamentally from no meat to large pieces of meat and then to nutritious food with balanced portion of vegetables and meat.
 On their dinner table, the Tibetans now not only serve traditional dried beef and mutton and butter tea, but also fresh vegetables and delicious chicken, duck and pork. Sea food transported by air from coastal areas have also become common dishes of many Tibetans.
 The sense of scientific diet has spread from cities to the vast pasture areas in Tibet. Even herdsmen in north Tibet who have habitually taken beef and mutton as their staple food for tens of hundreds of years now increasingly favor fresh fruit and vegetables. On market fairs in Nagqu, the number of stalls selling fruit and vegetable exceeds that of beef and mutton stalls.
In winter, Tibetan farmers used to consume potatoes and turnips they had stored in autumn. Now, they grow various kinds of vegetables in greenhouses. Even working on the fields, they like to bring fried and stewed dishes for lunch. 
Although Tibetan farmers raised chicken, they seldom ate them. Some people even set surplus cocks free in mountains. To date, eggs, chicken and pork have not only added to the farmers' dishes, but also become a main source of household income.