Bison are massive animals, measuring around 200 centimeters in length and weighing approximately 1,500 kilograms. They have large, thick, and sharply curved horns. There is a white patch on the upper part of their forehead. From the shoulder to the front of the back, there is a lump-like protrusion resembling a tumor. Their fur is mostly brownish or black, with the fur on the legs below the knees being white—hence they are also known as “white socks.”…
Tibetan Delicacy – Oatmeal Porridge: Wheat is soaked, flattened by pounding, and dried to make oatmeal. The oatmeal, together with ginseng fruit, diced beef (or mutton), and curds, is cooked in bone broth to create this dish. …
Tibetan-style noodles are made by kneading dough with a relatively strong alkaline water, giving the noodles a yellowish hue. The dough is then pressed into noodles, boiled, and served in a bowl. They are mixed with an appropriate amount of bone broth, cooked vegetable oil, and diced beef (or mutton), then stirred together before eating. With a light texture, fragrant taste, and simple preparation method, they are suitable for people of all ages. …
Musk is a secretion from the glandular sac located between the navel and genitals of the male musk deer. It has a distinctive fragrance and is one of the world’s most precious medicinal substances. The musk deer, also known as the fragrant deer, inhabits cold, high-altitude regions of the Tibetan area at elevations above 5,000 meters, where natural grasses abound. It is most commonly found in the upper reaches of the Nujiang and Lancang rivers in the eastern part of Nagqu, Tibet, and the northern region of Chamdo...
The Yunnan schizothoracin has an elongated, slightly laterally compressed body. Its head is nearly conical. The mouth is subterminal, almost transverse. The anterior edge of the lower jaw has sharp keratinized projections. The lower lip is intact, narrow and elongated, featuring papillae, with a continuous post-labial groove. There are two pairs of barbels, which are relatively long, about twice the diameter of the eye. The body is covered with fine scales, while the chest and abdomen are scaleless. There are more than 31 scales along the lateral line above. The anal scales are well-developed. The dorsal fin spine is relatively...
Ingredients: 6 liang (approx. 200g) chicken breast, 1 liang (approx. 30g) fritillaria bulbs, 2 qian (approx. 6g) ginger, 4 qian (approx. 12g) salt, 2 qian (approx. 6g) water-mixed starch, 2 liang (approx. 60g) butter. Method: First, soak the fritillaria bulbs in warm water. Cut the chicken breast into small pieces and deep-fry them in butter. Add salt and ginger, then add the fritillaria bulbs along with a small amount of water, and simmer slowly until cooked. Just before it’s fully done, add the water-mixed starch and cook for a short while...
Ingredients: 14 eggs, 2 qian of cooked gastrodia elata fruit, 3 grams of salt, 1 liang of butter, 2 qian of water-mixed starch. Method: Wash the gastrodia elata fruit and boil it in water. Separate the egg whites and yolks, then mix them with salt and water-mixed starch before steaming them in a steamer. Cut the steamed egg whites and yolks into chunks and arrange them on a serving plate. Insert the gastrodia elata fruit into the egg whites...
Cordyceps, also known as Dong Chong Xia Cao, is a valuable medicinal substance with both plant and animal characteristics. It consists of the stroma and the body of the larva parasitized by the Cordyceps fungus—during winter it appears as an insect, and in summer as a plant, with the lower part being the larva and the upper part the fungal stalk. It is predominantly produced in Qinghai, Tibet, Yunnan, and the Garzê and Ngawa prefectures of Sichuan. Cordyceps has a sweet and slightly sour taste, neutral nature, and fragrant aroma, and is…
As early as the mid-17th century, there was a legend that during the reign of the Fifth Dalai Lama, Lobsang Gyatso, a “Tibet-wide Handicraft Exhibition and Evaluation” was held in Lhasa. The high-quality products from Tibet at that time included the carpets of Gyantse, the aprons of Gonggar Jiedexiu, the woolen fabrics of Langjieshu, the pottery of Taba in Medogongka, the sewing products of Lhasa, the thangkas of Chamdo, and the gold, silver, copper, and ironware of Central and Western Tibet.
Tibetan suckling pig Tibetan suckling pig…
Sodochi Chili Sauce is a specialty of Markam County, Chamdo, Tibet. The production area of Sodochi Chili Sauce includes the current administrative regions of six townships in Markam County, Tibet Autonomous Region: Sodochi Township, Zhubalong Township, Rumai Town, Naxi Township, Quzhika Township, and Muxu Township. “Request from the People’s Government of Markam County on Delimiting the Production Area of Sodochi Chili Sauce,” Markam Government Document […]
Yanjing Wine is a specialty of Mangkang County, Chamdo, Tibet. The production area of Yanjing Wine covers the administrative regions of three townships under the current jurisdiction of Mangkang County, Tibet Autonomous Region: Muxu Township, Quzika Township, and Naxi Township. “Request from the People’s Government of Mangkang County on Delimiting the Production Area of Yanjing Wine,” Mangzhengfa [2014] No. 37. “The People’s Government of Mangkang County…”
Linzhi County is located in southeastern Tibet, where the natural conditions are favorable for walnut tree growth. Walnut trees are extensively cultivated in villages and towns across the county. The walnuts produced here feature plump, meaty kernels that are highly nutritious. It is estimated that Linzhi County produces around 150 tons of walnuts annually. Walnuts are one of the ancient tree species in Tibet with a long cultivation history. Legend has it that...
The tools used for roasting highland barley mainly include a large wok, which is concave and about 40 centimeters in diameter; second is a perforated pan, with small holes at the bottom designed to let fine sand drain out, separating the barley grains from the sand. In addition, there is a "T"-shaped wooden tool about 40 centimeters long, with a groove on one side of the crossbar that connects both ends—this can...
Located in Mainling County along the middle and lower reaches of the Yarlung Tsangpo River, the area enjoys moderate rainfall and a warm climate. Beneath the lush evergreen oak forests, one can find a uniquely shaped and distinctly colored medicinal fungus — Ganoderma lucidum — growing on thin soil covering the roots of dead trees. Since ancient times, ganoderma has been renowned as a precious medicinal herb both domestically and abroad. According to current clinical...
Breed Description. Origin and Distribution: Gongbu Jiangda County in the Nyingchi region. Physical Characteristics: This breed of cattle is relatively small with a compact build. Their coat color is mainly black and white. The head is medium-sized, with a broad forehead and a long, straight, and slightly narrow nasal bridge. The eyes are large with distinct double eyelids. The horns are short and somewhat slender, with a fine and smooth texture; those of bulls mostly curve upward and forward in a “V” shape; cows’ horns grow upright in a semi-arch or outwardly splayed shape resembling an upside-down “八”. The ears are large and relatively thick, with sparse hair at the tips, which are usually pointed. The nostrils are slightly small, moist, and not very wide. The neck base is somewhat low, with not well-developed muscles and a narrower neck; the dewlap is well developed, and bulls have prominent shoulder humps. The back is long and flat, the forequarters are not well developed, and the belly is round and full. The udders of cows are more developed than those of typical yellow cattle, with more glandular tissue, mostly cylindrical in shape, and symmetrical on both sides. The hindquarters are narrow, shallow, and short. The tail extends to the lower part of the hindquarters. The limbs are straight, relatively long, slightly slender, with visible tendons. The hooves are small and round, hard in texture, and tightly closed.
Cuogao Village in Cuogao Town, Gongbo’gyamda County, Nyingchi Prefecture, Tibet Autonomous Region, is located at the northeastern end of “Basong Co” (Lake Basong) in the Linzhi (Nyingchi) area of Tibet. It lies against towering, rugged snow-capped mountains and faces the crystal-clear waters of Lake Basong. The Tibetan pig, or Tibetan Pig, is a specialty of the Linzhi region where Cuogao Village is situated. Raised freely in the forests and mountains, it feeds year-round on abundant wild plants and Tibetan medicinal herbs, …
The Tibetan pig is mostly black in coat color, with some individuals exhibiting incomplete “six-white” markings, a few being brown, and some piglets having yellowish-brown longitudinal stripes. They have long and dense bristles, with a thick undercoat beneath the main hair. The pigs are small in size, with a long, straight, and conical snout, a narrow forehead, and few wrinkles on the face. Their ears are small, upright, and highly mobile. Their chest is relatively narrow, …
You’ve probably heard of white fungus, but you’ve likely seldom heard of golden ear. In the forests of southeastern Tibet, on decaying oak trees, grow clusters of peculiar, flower-like organisms shimmering with golden hues — they are the famous Tibetan specialty known as golden ear.
Originally produced in the Monba-inhabited areas of Motuo, this item was later introduced to the Luoyu region through cultural exchanges among ethnic groups and has now become a major handicraft of the Lhoba people. The knife is about 7–11 cm long and 5–6 cm wide, shaped like a willow leaf—hence the name "Leaf-Shaped Knife." It serves both as a tool for shaving bamboo strips and cutting fruit, making it an essential item for mountain dwellers, as well as a…