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The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat , yak , mutton , dumplings , cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups.
Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. [1] Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley.
Pages in category "Tibetan cuisine" The following 44 pages are in this category, out of 44 total. This list may not reflect recent changes. ...
A simple Tibetan breakfast. The Cuisine of Tibet reflects the rich heritage of the country and people's adaptation to high altitude and religious culinary restrictions. The most important crop is barley. Dough made from barley flour, called tsampa, is the staple food of Tibet.
"Momo", as written, is a phonetic transcription of the Tibetan word མོག་མོག (Wylie: mog mog, Tibetan pronunciation: [moʔ˩˨.ˈmoʔ]). It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), [ 7 ] a name traditionally used in northwestern Chinese dialects for wheat steamed buns and bread.
A bowl of unprepared tsampa, served on the table of a Tibetan restaurant in Chengdu, China. As the flour has already been roasted Tsampa is quite simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpas, nomads and other travellers. While traditional tsampa is prepared ...
Tibetan meal (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup and vegetable gravy, with condiments in center Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: then thug) or hand-pulled noodle soup (), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet [1] [2] where it is served as dinner and sometimes lunch.
Thukpa (Tibetan: ཐུག་པ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/) is a Tibetan noodle soup, which originated in the eastern part of Tibet. [1] Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. [2]