【Ginseng fruit】 Also known as dwarf lilyturf tuber or “chooma” in Tibetan, it is a perennial herbaceous plant that grows 10–25 cm tall. It has green leaves, yellow flowers, white flesh, and a sweet taste. It is found throughout Tibetan-inhabited areas, especially in pastoral regions. It can strengthen the spleen and stomach, boost qi and nourish blood, as well as promote saliva and relieve thirst. It is not used medicinally but is mostly prepared as food during Tibetan festivals and New Year celebrations. (Lhasa…)
The Tibetan Snowcock, also called "Fritillaria Chicken" by herders in northern Tibet, is phonetically translated as "Gongmo" in Tibetan. Its size is similar to that of a domestic chicken, weighing over 3 jin (about 1.5 kg), with males and females having the same plumage. The head and neck are brownish-gray; the wings feature a large white patch; the upper body is brown; the underparts are white; and there are darker bands around the forehead and chest. Because they often...
Tönyi Tibetan Incense is meticulously crafted from a unique formula of over thirty types of naturally sourced, pollution-free Tibetan medicinal herbs found exclusively on the Qinghai-Tibet Plateau. It helps the body enter deep sleep during rest, prevents influenza, respiratory diseases, cardiovascular and cerebrovascular diseases, hand-foot-and-mouth disease, epidemics, and more. It relieves stress, calms the mood, and aids sleep; it also...
Nyemo Tibetan Incense refers to the incense produced in Nyemo County, Tibet Autonomous Region. With a long history of production, it is favored by the public for its cruelty-free manufacturing process and unique ingredient formula, making it one of the most renowned sources of Tibetan incense in all of Tibet. Nyemo Tibetan Incense can be used not only in religious activities but also possesses...
Ingredients for Chhurpi "Shed": one jin of premium butter, five liang of chhurpi (dried yak or cow milk residue), four liang of brown sugar. Preparation method: Moisten the dry chhurpi, break the butter into small chunks, and crush the brown sugar into granules. Mix them together in a basin by hand until well combined. Then place the mixture into a square or round container, press it firmly into shape, and it will easily separate from the container,...
Folk Woodcarving When you step into the pinkish-white Tibetan houses, you will be deeply captivated by the exquisitely carved, resplendent Tibetan furniture adorned with floral patterns. The Tibetan tables and cabinets, with their well-balanced designs, diverse patterns, and vibrant colors, along with the intricately carved doorways, window frames, and beams, all radiate an atmosphere of happiness, good fortune, and warmth. Tibetan...
Tibetan paper. Tibetan paper is a traditional art form with distinctive features that can be preserved for a thousand years. As is well known, paper is made from plant fibers and has a history of thousands of years. It faithfully records history and witnesses the progress of human civilization. However, due to its disadvantages such as being prone to rotting, discoloration, and damage, it is not easy to preserve for long periods. Tibetan paper handicrafts…
Tibetan name: Jielangzui. Commonly found in Lhasa and other areas. Made primarily with ox tongue meat, it is cooked by boiling and steaming. The dish is tender and soft on the palate, with a delicious flavor that carries a hint of peppery spice. (Lhasa)…
Also known as Three Sausages or Five Sausages. Made by filling freshly cleaned sheep intestines with sheep blood, mutton, highland barley flour, or bean flour—individually called blood sausage, meat sausage, and flour sausage, collectively known as the Three Sausages; others include liver sausage (filled with sheep liver) and fat sausage (filled with sheep fat), together with the first three making up the Five Sausages. This dish is usually prepared in large batches by Tibetan people during the New Year for festive boiling...
There are two types of cheese. One is made from the residue left after extracting butter from milk. After boiling, the moisture evaporates and it coagulates into lumps, which are then pressed into cakes or cut into strips and dried for consumption. The other type is made by boiling whey, which dries into threads or granules upon air-drying, resulting in varieties such as sweet cheese, sour cheese, white cheese, and green cheese. (Lhasa…)
The most common types are yogurt and milk residue. There are two kinds of yogurt: one is cheese, called “daxue” in Tibetan, made from milk after the butter has been extracted; the other is made from milk that hasn't had the butter extracted and is called “exue” in Tibetan. Yogurt is a product of the saccharification process of milk, making it more nutritious and also easier to digest, suitable for both the elderly and children. Milk residue is what remains after the butter has been extracted from milk. After boiling and evaporation of the water, the leftover substance is milk residue. Milk residue can be made into milk cakes or milk blocks. During the boiling of milk, a layer called “bima” in Tibetan can also be skimmed off. This milk skin is similar to tofu skin—delicious and highly nutritious. Dairy products are an important part of the Tibetan diet and are carried by people both at home and when traveling. In Tibet, where snack options are limited, adults often give milk residue to children as a snack. (Lhasa)
Rhodiola refers to plants of the genus Rhodiola in the family Crassulaceae. There are over 90 species worldwide, mostly distributed in the cold highland regions of the Northern Hemisphere. Most grow at altitudes of around 3,500–5,000 meters, typically found among alpine scree or under shrubbery. The roots and rhizomes of Rhodiola are primarily used for medicinal purposes, but the entire plant can also be utilized. In China, the use of Rhodiola has a long history...
The Buddhist sacred sites Jokhang Temple and Ramoche Temple are constantly filled with incense, all of which is produced locally. The incense sticks here are called “Tibetan incense” and differ from those in other provinces and regions. First, they are made with a variety of fragrant ingredients, such as musk, costus root, saffron, and over 20 others; second, they are thicker and longer, about 60 centimeters in length and 5–6 millimeters in diameter; third, their packaging is elaborate, using colorful threads…
Gurong Tsampa is a specialty of Duilongdeqing County in Lhasa, Tibet. Gurong Tsampa – The administrative area currently under the jurisdiction of Gurong Township, Duilongdeqing County, Tibet Autonomous Region. Letter from Duilongdeqing County People’s Government “Regarding the Request to Define the Production Area of Gurong Tsampa,” Duizheng Han [2014] No. 18. Notice from Duilongdeqing County People’s Government on Implementing the “Gurong…
Sheep blood sausage is a specialty dish from Lhasa, Tibet. The sheep’s blood, scooped from the cavity into a basin, usually fills its own intestines just right. When making the sausage, the clotted blood is first crumbled by hand, then mixed with buckwheat or wheat flour, along with chopped omasum, oil, salt, seasonings, chopped scallions, garlic, and other ingredients. It is then stuffed back into the intestinal casing through the incision. It should not be too full or too…
In Lhasa and throughout the entire Tibetan region, the noblest dog is the Tibetan Mastiff, known in Tibetan as "Duo Qi," where "Duo" means to tie up. This breed is fierce and combative, and must be kept tied up; otherwise, it can be extremely dangerous, as it may attack people. The Tibetan Mastiff, commonly referred to as a herding dog, is four feet long, stout like a calf, with a large head and short legs. It serves as a guardian for livestock on the grasslands...
Thangka refers to scroll paintings. These artworks are typically painted on silk or cloth, and because they often depict religious subjects and are easy to carry, they are widely popular in Tibetan regions. Thangka is one of the main forms of local Tibetan painting art. Thangkas cover a wide range of themes, including not only religious content but also a large amount of historical and folk elements, which is why thangkas are also…
Tibetan medicine has always been somewhat mysterious. The raw beef tartare, a must-have when hosting distinguished guests in Lhasa, is an extraordinary blend of several aromatic Tibetan herbs and freshly ground raw beef. Its crimson, blood-like color and intensely pungent flavor create a warm, fiery sensation in the stomach. It’s said that Tibet remains a place where time stands still…
The dish is made by mixing flour, chili, and other seasonings with water to form a batter, which is then stuffed into a sheep's lung. After boiling, the lung is removed, sliced, and stir-fried with additional seasonings. …
Tibetan Medicinal Wine Effectiveness: Helps dispel rheumatism, treat rheumatic pain, numbness in limbs, immobility in hands and feet, qi and blood deficiency, emaciation, weakness of heart and spleen, relieve cough and asthma, phlegm-damp cough and wheezing, as well as impotence, premature ejaculation, seminal emission, and strengthens kidney and yang. It has particularly significant effects for those with liver and kidney discomfort. Ingredients: Snow lotus, saffron, ganoderma lucidum, gastrodia elata, …