In recent years the food supply in Lhasa and the whole Tibet has grown up greatly. People can find Tibetan, Sichuan, and Western, even Nepalese and Indian cuisines here in the streets. Traditionally Tibetan people love meat and milk food. With the improvement of living standards, the people in Lhasa eat more vegetables in the daily life. Around Lhasa City were built many greenhouses. Even in the winter fresh vegetables are still available.
☆ Food
● Tsampa
Tsampa is a very typical staple eaten in Tibet, and is usually prepared in two main ways. It can be made into salty dough and cooked with butter tea, or mixed into a porridge eaten with sugar. The main ingredient in tsampa is highland barley, a hardy crop that has little difficulty growing in the harsh climes of the Tibetan plateau. Tsampa makes appearances in most traditional meals, from light snacks to formal banquets, and even serves a ceremonial purpose, when Tibetans throw tsampa dough during religious festivals in order to express personal blessings
● Qingke Wine
Qingke, Tibetan barley wine, is made from fermented grain that grows all over the region. It is usually made at home, and ranges in alcohol content from 20 to 30 percent.
● Yak Butter (Suyou)
Yak butter is an important part of Tibetan life, both for its food value and for religious purposes. It is often burned, like a candle, in goblets at Buddhist temples. Though it is available for purchase at most markets, many Tibetans prefer to churn it themselves at home. Fresh yak milk is poured into a tall churn and agitated until t