In counties such as Baqing, Biru, and Nyemo in northern Tibet, cordyceps and snow chickens are abundant. Cordyceps, also known as caterpillar fungus, emerges in early June when the grass is lush and wildflowers are fragrant. A one-inch-long fungus grows among the grass. When the root of the fungus is dug out and the outer layer is peeled away, a small creature with a head, mouth, and feet is revealed—this is cordyceps…
Nyayak Yak Origin (or distribution): Nagqu Prefecture, Tibet Autonomous Region. Population: 120,000 head in 1996. Main characteristics: Varied coat colors, approximately 60% solid black. Heads are thick and heavy, with broad, short foreheads and slightly concave faces. Bulls have high, broad, and thick withers; cows are relatively lower, with large but non-sagging bellies and sloping rumps. Limbs are strong and sturdy…
Domar Lamb is a specialty of Anduo County in Nagqu Prefecture, Tibet. The production area of Domar Lamb includes the administrative regions of six townships currently under the jurisdiction of Anduo County: Yanshiping Town, Maqu Township, Gangni Township, Marong Township, Domar Township, and Sewu Township. "Request from the People’s Government of Anduo County to Define the Geographical Indication Product Origin Range of Domar Lamb," An...
Domar wool is a specialty of Anduo County, Nagqu Prefecture, Tibet. Sheep are one of the main livestock breeds in Tibet. In particular, carpet wool is an important raw material for Tibetan rugs, which are a distinctive Tibetan product. Coarse wool and Tibetan rugs are also traditional export staples of Tibet. The Domar sheep is a typical representative of Tibetan coarse-wool sheep, known for its white fleece, long fibers, and high clean wool yield...
Amdo Sheep are a specialty of Amdo County in Nagqu, Tibet. Amdo Sheep (Duoma Sheep): The current administrative regions of six townships under the jurisdiction of Amdo County, Nagqu Prefecture, Tibet Autonomous Region, including Yanshiping Town, Maqu Township, Gangni Township, Marong Township, Duoma Township, and Sewu Township. "Request from the People's Government of Amdo County Regarding the Application to Define the Geographical Indication Product Area of Amdo Sheep (Duoma Sheep)...
Cordyceps and Matsutake Chicken, a Tibetan dish made with the precious herbs cordyceps and matsutake mushrooms, along with Tibetan chicken, is highly valued for its medicinal properties. …
The Tibetan beef noodle soup is served in a large, flared tulip-shaped bowl. In the clear broth, thick white noodles lie distinctly, while beef meatballs are piled in the center. The rim of the bowl is garnished with mashed garlic and minced celery, filling the air with an aromatic, soul-refreshing fragrance. Quickly add a splash of vinegar, then drizzle in a small spoonful of specially made spicy chili oil. The broth turns a rosy hue, and the white noodles take on a spicy kick. Now, pick up the noodles with chopsticks…
Cashmere is a rare and special animal fiber, considered a precious textile material. It is known abroad as the "diamond of fibers" and "soft gold." Cashmere is the fine undercoat combed from goats, with the highest quality coming from cashmere goats.…
In Tibet, in every Tibetan household, butter can be seen everywhere at all times. Butter is an indispensable daily food for every Tibetan. Butter is extracted from cow or yak milk. In the past, herders had a rather unique method of extracting butter. First, they would heat the milk, then pour it into a kind of…
Also known as the Asian wild ass, it belongs to the order Perissodactyla, family Equidae, genus Equus, and is a unique species of the Qinghai-Tibet Plateau, classified as a first-class protected animal in China. Its body resembles a mule—a cross between a donkey and a horse—and because its tail slightly resembles that of a horse, some people also call it the "wild horse."…
Aconitum brachypodum Aconitum brachypodum is the dried tuberous root of the perennial herbaceous plant Aconitum brachypodum, which belongs to the Ranunculaceae family. It is a valuable traditional Tibetan medicinal herb. This plant thrives in high-altitude and cold environments, being especially cold-resistant, and grows best at elevations between 3000 and 3500 meters. …
During the rainy season each year, the grasslands of northern Tibet are blanketed with a wide variety of wild mushrooms. Fresh, cleaned mushrooms are stewed together with small cubes of lamb and seasonings. The meat absorbs the aroma of the mushrooms, while the mushrooms take on the flavor of the lamb, creating an enticing fragrance that lingers long after the meal. Among these, a type of mushroom known locally as “Saixia” is considered the finest. When this mushroom is cooked with lamb...
Along the shores of the Heihe River, around Namtso Lake, and in the Baqing Valley, there grows a plant known locally as “jue ma.” It has red stems, green leaves, yellow flowers, and produces small red fruits at the roots that resemble peanuts—this is the “ginseng fruit” of northern Tibet. This fruit is sweet and warm in nature, good for the spleen and stomach, nourishes yin and kidneys, and is rich in nutrients yet affordable. When cooked into porridge, ginseng fruit is fragrant and delicious. During festivals or when guests visit, hosts often serve “ginseng fruit mixed with ghee and rice” to treat their guests. The host first cooks the rice, then mixes it with melted ghee, adds sugar and ginseng fruit, and it is ready to eat. This dish is sweet, tasty, and nutritious, beloved by both young and old; it is the second of the “Three Treasures of Northern Tibet.”
Nagqu in Tibet is the highest-altitude cordyceps production area, with an altitude of about 4,500–6,000 meters. Qinghai comes next, with production altitudes of around 3,000–4,000 meters, followed by Sichuan and other regions where the quality of cordyceps is relatively inferior. The color varies, with the eye color of the cordyceps being the most noticeable. The cordyceps from Nagqu in Tibet…
Grows in alpine shrubs and meadows at altitudes of 4,000 to 5,000 meters. Harvested every August and September. The fritillary bulb is slightly cold in nature, with a sweet and bitter taste. It clears heat, moistens the lungs, resolves phlegm, and calms coughs. It can be combined with other foods to nourish the body and is considered a precious traditional Chinese medicinal herb. …
Ingredients: A small amount of saffron, 2 lbs of lamb ribs, 8 grams of salt, 2 qian of water-mixed starch, 5 grams of ginger. Method: First, soak a small amount of saffron in cold water. Cut the lamb ribs into chunks and cook them in clarified butter. Add salt, ginger, and water. When the ribs are almost cooked, add the pre-soaked saffron and water-mixed starch...
Balay Cake, also known as Balay Tibetan Cake, is a buttery pastry with Tibetan flavors. Historically, Balay Tibetan Cake was popular in the Manchu and Mongolian regions. It later spread to Beijing and has since become a traditional flavor among Beijing-style pastries. Ingredients: 50 kg of special flour, 25 kg of white sugar, 5 kg of walnut kernels, 500 g of melon seeds, 2.5 kg of osmanthus, carbon...
Cooked rice is mixed with sheep's blood, sheep fat, and shredded sheep (or beef), along with seasonings, then stuffed into cleaned sheep (or beef) intestines. Both ends are tied tightly and the sausages are boiled. When served, they are cut into short sections or slices and pan-fried before eating. …
Thangka Paintings of Baiya Monastery Baiya Monastery was founded in 1179 AD by Je-ba Gyal-tan Gön-po and originally belonged to the Kagyu sect. In 1488 AD, the eminent monk Qi-wu-nai-dian Lobsang Nyima converted it to the Gelug sect. The monastery has previously produced many highly skilled thangka painters, including Lha-ge, Do-jue, Sang-do, and Do-rje...
The Nakchu Cordyceps Sinensis from Tibet’s Nakchu region grows on the Qiangtang Grassland at altitudes above 4,500–6,000 meters. It boasts strong physiological properties, high medicinal value, and large size, earning it widespread acclaim both domestically and internationally. Origin: Nakchu region, Tibet — a type of Tibetan cordyceps. Classification: Based on its growing environment...