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Tibet travel Preparation

• Tibet Travel Permit
• Best Time to visit Tibet
• How to get there
• Tibet highlights & Attractions
• Golden Tibet Tours
• Maps of Tibet
• Road conditions
• Vehicles we provided
• Hotels in Tibet
• Restaurants & Meals
• Equipment for Tibet Tour
• Know more Tibet
• About Us
• Contact Us

During your Tibet tour

• Avoid the High Altitude Sickness
• Useful Tibetan Words
• Tibetan taboos
• Tibetan Culture
• Festivals in Tibet
• Tibetan taboos
• Advice for taking pictures
• Souvenirs & local products
• Money & credit card

After your Tibet vacation

• Tips for guide and driver
• Share feelings on your Tibet tour
• Feedback to us

Don't foget to enjoy the Tibetan food in Tibet

Whether you arrange your meals by yourself or our company and don't forget to taste the local tibetan food,and its flavor. Of course you can also have the western food, even the India food, Nepal food.etc

There are various kinds of restaurants along the street, especially around Barkhor area. The western food restaurants, India restaurants, nepal restaurants, Tibetan food restaurants, just choose the one you want to taste. Go out of Barkhor Area, you will find many chinese food restaurants, especially along the Dhekyi Road, Tianhai road, there are various kinds of chinese food restaurants, it is a good experience to have a try.

Tibetan cuisine, is quite distinct from that of its neighbours, since only a few crops (not including rice) grow at such high altitude. The most important crop is barley. Dough made from barley flour, called tsampa, is the staple food of Tibet.[1] This is either rolled into noodles or made into steamed dumplings called momos. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Mustard seed is cultivated in Tibet, and therefore features heavily in its cuisine. Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item.

Other Tibetan foods include:

Balep korkun - a central Tibetan flatbread that is made on a skillet rather than in an oven.
Momos - a type of steamed ravioli, a heavier version of the Chinese jiaozi
Thenthuk - a type of cold-weather soup made with noodles and various vegetables. In larger Tibetan towns and cities many restaurants now serve Sichuan-style Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular. Nevertheless, many small restaurants serving traditional Tibetan dishes persist in both cities and the countryside.
Yak butter tea- made of yak butter and tea, taste salty and with strong smell, you may not be seasoned with its smell, but quite useful for health.
Sweet tea-made of milk and tea with sugar, taste seet and many people can be seasoned with its smell and taste, just try it and you will like it.

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