Xizang boasts magnificent natural scenery in winter and a profound cultural heritage, and its food culture has a long history and unique features. When you come to Xizang, you can experience the rich taste of the plateau on streets and alleys.

Tibetan pork is fat but not greasy and melts in the mouth. With local pepper, its taste is amazing. Yak jerky is tight and chewy. The more you chew it, the better the taste is. Tsampa (fried highland barley powder) serves as the energy source for the Tibetan people. Once tasted, you can feel its unique charm. Tibetan noodles have an alkaline taste and are chewy. The noodle soup is its essence. It is boiled with bones of yaks on the plateau. The flavor is rich, mellow and not greasy. Buttered tea is made from butter and strong tea. Highland Barley Wine is fragrant, mellow, sweet, and clear. Each food carries the wisdom and passion of the Tibetan people. Every bite makes people feel the purity and uniqueness of the plateau.