Rhodiola refers to plants of the genus Rhodiola in the Crassulaceae family. There are over a hundred species worldwide, mostly distributed in the cold highland regions of the Northern Hemisphere. Most grow at altitudes of around 3,500–5,000 meters, often under alpine scree or in shrub thickets. China has 73 species, including 32 found in Tibet and 2 varieties. However, they have yet to be fully…
Yak meat is tender, low in fat and high in protein, not only rich in nutrition but also deliciously savory. The Dairy Factory of Guoluo Prefecture in Qinghai uses fresh yak meat as the raw material and, through meticulous processing, produces the premium "Leishan Brand" curry beef jerky. It retains the authentic flavor of beef while also featuring long shelf life without spoilage, along with a rich, aromatic taste. It is…
Roasted Highland Barley Flour, known as "Tsampa" in Tibetan, is made by roasting highland barley in a pot until cooked, then grinding it into flour using a hand-turned stone mill or flour mill. To eat it: place a piece of butter in a bowl, add a little hot tea to melt it, then add the roasted barley flour, a small amount of cheese curd, and sugar for those who prefer a sweet taste. Mix everything by hand, form into small balls, and eat. Eating pure roasted highland barley flour can easily cause excess stomach acid. Mixing it with butter and cheese curd not only improves the flavor but also helps prevent stomach acid. Roasted highland barley flour is one of the most filling types of flour-based food. It is easy to make, convenient to eat, and serves as a staple food in the daily lives of Tibetan people. To keep the roasted highland barley flour fresh and fragrant, Tibetans usually grind enough for several days' consumption at a time and grind more only after finishing it.
Milk is an essential part of Tibetan life. The milking season runs from late May to late October each year. A female yak produces an average of 250 kilograms of milk per year, while a female dzo (a hybrid of yak and cow) yields about 431 kilograms annually. When milking, herders first let the calf suckle to stimulate milk production before beginning to milk the cow. Milking is generally done twice a day, in the morning and evening, though some also milk three times a day—in the morning, afternoon, and evening…
Liver Sausage. Also called "Qingyou" in Tibetan, liver sausage is made by chopping liver, mixing it with fat, and seasoning it with salt, Sichuan pepper powder, and other spices. The mixture is then stuffed into decorative intestines, sealed, and boiled until medium rare before serving. …
Sausage, sausage—known as "You" in Tibetan. It is made by chopping beef (or mutton) into small diced pieces, mixing them with seasonings such as salt and Sichuan peppercorn powder, then stuffing the mixture into cleaned, oiled intestines from the narrow end to the wider end while turning the casing. Once stuffed, the open end is sealed and the sausage is boiled in a pot until it is about 80% cooked before serving. …
Meat is one of the staple foods of Tibetan herders. Tibetan people primarily eat beef and mutton, occasionally also game meat. They generally do not eat horse, donkey, or other odd-toed ungulate meats, nor do they consume fish, shrimp, or poultry. When eating meat, large chunks of beef or mutton are placed in a pot, water is added along with an appropriate amount of salt, and the meat is boiled to around five to six degrees of doneness — that is, when the meat still contains some blood — then it is taken out and placed in a bowl. When eating, a piece of meat is picked up by hand and cut with a personal Tibetan knife. The meat is cooked but remains tender, rich yet not greasy, and deliciously fresh. This way of eating is commonly referred to as “hand-pulled meat.”
Meat buns — known as "momo" in Tibetan — are made by mincing beef or mutton into a paste, then mixing it with salt, ground Sichuan pepper, and other seasonings. The dough is kneaded, rolled out into wrappers, and the meat filling is placed in the center before being wrapped up and steamed until cooked. …
Butter pastry — also known as "Woguo" in Tibetan — is made by mixing flour with fresh milk to form a paste. The batter is then either scooped with chopsticks or ladled with a strainer and poured into boiling rapeseed oil until golden brown. Once cooked, it's removed and ready to serve. …
Yuzi, known in Tibetan as "Guorui," is made by flattening dough, cutting it into rectangles, diamonds, or triangles, and creating patterns on it. The pieces are then deep-fried in boiling green oil until golden yellow and ready to be served.…
Guoluo Jordan Almond is a specialty of the six counties in Guoluo Prefecture, Qinghai Province — Maqen, Maduo, Gadê, Darlag, Banma, and Jigzhi. It is characterized by its round and plump body, full grains, bright red color, and high yield. Guoluo Jordan Almond is a nationally protected geographical indication agricultural product. The magical, beautiful, and fertile Guoluo Tibetan Autonomous Prefecture boasts...
Jia Ka, also known as "Diewa" or "Duma," is a traditional dish where a small amount of roasted barley flour, butter, and dried curd cheese are placed in a bowl, then tea is poured over them. After drinking the tea, the mixture is stirred with the fingers and eaten. This way of eating is commonly used for breakfast. Because it is highly nutritious and calorie-dense, it can both satisfy hunger and provide warmth. …
Fried Dough Pastry is usually made during festivals or celebrations. After kneading the dough, it is fried in vegetable oil or clarified butter. The shape is often long and strip-like, though it can also be made into flat, pancake-like pieces. Locally, Tibetans call it “guorui.” Sometimes the kneaded dough is spread into small round pancakes, boiled in water, and then served with melted clarified butter poured on top. …
They are delicious and sweet like regular chestnuts, and can be eaten raw or cooked. Many chicken heart chestnut trees grow at the eastern foot of Mount Sanqing, making them a common and cherished treat for locals to offer guests. (Golog Tibetan Autonomous Prefecture)…
Jiuzhi Fritillary Bulb is a specialty of Jiuzhi County, Guoluo, Qinghai Province. Jiuzhi Fritillary Bulb Jiuzhi County Animal Husbandry Association 10743661 Fritillary bulb (a traditional Chinese medicinal herb)…
Jiuzhi Yak is a specialty of Jiuzhi County in Guoluo Prefecture, Qinghai Province. Esteemed highly in Tibetan regions, Jiuzhi Yak has historically been offered as tribute to Tibetan leaders and honored as the "Tribute Yak of Jiuzhi." It is recognized as a nationally protected geographical indication agricultural product. The Jiuzhi Yak is a unique bovine species native to the Qinghai-Tibet Plateau. In ancient times, yaks were known as "Hao cattle,"...
Fried Oil Buns — also known in Tibetan as “crispy flatbread.” The filling is made by chopping beef (or mutton) fat, then mixing it with salt, Sichuan pepper powder, scallions, and other seasonings. The dough is kneaded, rolled out, filled, and then steamed or baked.…
Guoluo Tibetan Autonomous Prefecture is located in the eastern part of the Qinghai-Tibet Plateau, in the southeastern part of Qinghai Province, nestled between the Bayan Har Mountains and the Anyemaqen Mountains. It borders Gannan Tibetan Autonomous Prefecture of Gansu Province to the east, Aba Tibetan-Qiang Autonomous Prefecture of Sichuan Province to the south, and Haixi Mongolian-Tibetan Autonomous Prefecture, Hainan Tibetan Autonomous Prefecture, and Huangnan Tibetan Autonomous Prefecture of the same province to the north...
Gande Yak is a specialty of Gande County in Guoluo Prefecture, Qinghai Province. It is a product protected under China’s National Agricultural Product Geographic Indication. Rarity adds value — while most yaks in the world are black or mixed-colored, the black yaks that thrive on the magical plateau of Gande, Qinghai, have naturally become a rare and precious yak species globally. The Gande Yak is an ancient, primitive breed unique to the Qinghai-Tibet Plateau…
【Former Germplasm Name】 Qaidam Camel【Place of Origin】 Ulan, Dulan, and Golmud counties (cities) in the Qaidam Basin of Qinghai, as well as Mangya Town, Xiangride Camel Farm, and the Moha Animal Husbandry Farm under Haixi Prefecture.【Major Production Area and Distribution】 Ulan, Dulan, and Golmud counties (cities) in the Qaidam Basin of Qinghai, Mangya Town, …