Foods in Tibet differ in pastoral
areas and agricultural areas. The staple
food include roasted highland barley flour,
wheat flour, meat, or red food, and milk,
or white food. The principle in summer is
the white food, while that in winter is
the red food. Local flavors in the pastoral
areas are mutton sausage, and dried beef.
The flavor of the Tibetan food
is fresh, light, andtender. Salt, onion,
and garlic are the main ingredients.
There are many restaurants in
Lhasa, Shigatse, and Zetang, All restaurants
of various classes are decorated and furnished
in the traditional Tibetan style. Diners
can enjoy delicious Tibetan Tibetan dishes
while admiring paintings and murals symbolizing
happiness and good luck in the restaurants.High
on the menu are such flavors as sausages,
barley wine, butter oil tea, beef and mutton
eaten with the hands, yak tongue, steamed
buns, zanba made from highland barley, pastries,
sweet tea, butter tea, dried beef, and xiapuqing,
or minced mutton and beef.