The Jiali Yak is a specialty of Jiali County in Nagqu, Tibet. The Jiali Yak (Niangya Yak) comes from the administrative regions under the jurisdiction of six townships in Jiali County, Tibet Autonomous Region: Xiamaxiang, Cuoduoxiang, Azazhen, Zangbixiang, Lintixiang, and Rongduoxiang. “Letter from the People’s Government of Jiali County on Applying to Define the Origin Range of the Geographical Indication Product – Jiali Yak (Niangya Yak)...”
Carpet cushions. The carpet cushion products are made of high-quality materials, tightly woven, with excellent texture and elegant, tasteful patterns.…
Detailed Instructions: Ingredients: 300g beef tripe; Garnishes: 10g dried chili peppers, green chili peppers, cilantro segments; Seasonings: scallions, ginger, cooking wine, salt, MSG, soy sauce, peanut oil, and Sichuan peppercorns as needed. Preparation: 1. Slice the dried chili peppers and green chili peppers into strips. Cut half of the scallions and ginger into slices, the other half into strips. 2. Wash the beef tripe, place it in a pot with water, scallion and ginger slices...
Gastrodia 【(En)】 Tall Gastrodia Tuber 【Also known as】 Tomorrow’s Gastrodia, White Dragon Herb, Red Arrow Root. 【Source】 The tuber of the orchid plant Gastrodia elata Blume. 【Plant morphology】 A perennial plant…
Yamdrok air-dried meat is one of the staple foods of Tibetan herders, made by cutting beef or mutton into strips and drying them in the wind. Households around Yamdrok Lake each have a dedicated drying room, with walls on all sides and only a small window for ventilation. These rooms are heavily used during the -10 month (Gregorian November or December) winter slaughter season. The dried meat is mainly made from lamb...
Raw Beef Tartare Tibetan medicine has long been shrouded in mystery. The raw beef tartare served to honored guests in Lhasa is an extraordinary blend of several aromatic Tibetan herbs and freshly minced raw beef. With its striking crimson color and fiercely pungent flavor, it warms the body from within. It’s said that Tibet remains a place where time stands still...
Jiacha walnuts have been grown in Jiacha County for thousands of years, flourishing along farmland edges, in front of houses, and behind cottages. Ancient trees several meters in diameter that require seven or eight people to encircle are common, creating a unique landscape. The main varieties include butter walnuts, sparrow walnuts, iron walnuts, and over ten others. Renowned across the plateau for their thin shells, large size, tender and plump meat, and sweet, fragrant flavor...
Jiacang Wooden Bowls Jiacang Wooden Bowls are a long-renowned ethnic handicraft in Tibet. Made from unique types of wood, they feature exquisite craftsmanship, elegant aesthetics, and a wide variety of designs. These bowls are premium utensils for Tibetan dining and cooking, as well as high-quality souvenirs for travelers. Jiacang wooden bowls come in large, medium, and small sizes, with main colors including red, yellow, and white,…
Dzi beads are a type of nine-eyed stone shale, containing elements of jade and agate, and are one of the Seven Treasures of Tibetan Esoteric Buddhism. Historical records refer to them as "nine-eyed stone dzi beads." The main production areas of dzi beads are Tibet, Eastern Tibet, Bhutan, Sikkim, Ladakh, and other regions of the Himalayas, making them a rare type of gemstone. The internal structure of dzi beads possesses a strong natural cosmic magnetic energy field, which…
Changguo Red Potatoes have long been known for their large size, thin skin, and high yield. In earlier years, due to poor transportation and lack of information, these red potatoes couldn't make it out of the local area, leaving residents to live hard lives despite having this “golden treasure.” A brand serves as both an ID and a passport for a product to enter the market. How to enhance the brand value of red potatoes on the path toward industrialization...
1. Clean the lamb flank, cut it into 6 cm long and 2 cm wide pieces, place them in a soup basin, add cooking wine, light soy sauce, star anise, sugar, salt, MSG, ginger slices, scallion segments, and a small amount of broth. Steam until tender, then remove and let cool before use. 2. Place flour and starch in a bowl, first mix with cold water to form a crispy batter, then add lard and...
The Tibetan pastry "Ti" (sour cheese cake) is made from highly nutritious cheese and is specially prepared to entertain guests or monks during festivals. There's a saying that "no such treat is served without sincere hospitality." When a plate of "Ti" pastries is placed on the table, it resembles a lotus flower blooming with layers of red and green, looking deliciously inviting. To have the chance to taste even a few pieces is truly a special delight...
Menyu Foya • Yuluogangji is a specialty of Cuona County in Shannan Prefecture, Tibet Autonomous Region. The Menyu Foya • Yuluogangji tea boasts high quality and excellent taste. It is a nationally protected product under China's Agricultural Product Geographical Indication system. Menyu Foya • Yulu…
A carpet pad is a rug handwoven from sheep’s wool, typically 2.5 chi (about 0.8 meters) wide and 5 chi (about 1.6 meters) long, used as cushioning on seating or sleeping areas. The structure of the carpet pad is tight-knit, featuring vibrant colors, often adorned with patterns such as dragons, phoenixes, deer, and flowers. It embodies a strong Tibetan artistic style and is one of the most prestigious handicrafts of Tibet. …
Dried meat and raw meat are commonly enjoyed by Tibetans, primarily featuring yak beef and sheep mutton. Tibetan people only eat even-toed ungulates and avoid odd-toed ones, such as horse, donkey, or mule meat. They also dislike goat meat, believing it harms the kidneys. A Tibetan proverb says, “Goat meat doesn’t belong on the table.” Dog meat is even more abhorred; calling someone a “dog meat eater” is a grave insult. Older generations generally avoid fish, which is related to their devout Buddhist beliefs and the taboo against killing. Moreover, fish are often considered the incarnations of dragons or water deities.
Dried beef and mutton is a favorite food of the Tibetan people. It is generally made every winter, often around the end of November. At this time, the temperature is below zero, and Tibetans cut the beef or mutton into small pieces, skewer them, or hang them in bamboo cages under the shade of tents or eaves to freeze and air-dry. The meat naturally loses moisture and can be taken down after March of the following year to be grilled or...
The Tibetan chicken is the most numerous and widely distributed highland local chicken breed in China, found at elevations of 2,200 to 4,100 meters across semi-agricultural and semi-pastoral regions of the Qinghai-Tibet Plateau, river valleys in the middle reaches of the Yarlung Tsangpo River, and high-altitude mountainous gorges in the eastern part of the plateau. Production areas include Shannan, Lhasa City, the southeastern part of Chamdo Prefecture, and Shigatse in the Tibet Autonomous Region...
Longzi Black Highland Barley Tsampa is a specialty of Longzi County in Shannan, Tibet. Longzi, meaning "the same peak as Mount Sumeru" (a Buddhist term), has the full name "Yujie Longzi," was historically known as "Nie," and was referred to as "Nie" during the Tang Dynasty. Legend has it that around the year 712, Princess Jincheng dropped some black highland barley from her apron (…
Tibetan Eared Pheasant The Tibetan Eared Pheasant (Crossoptilon crossoptilon), also known as the White Eared Pheasant or Snow Pheasant, is larger in size than the Common Pheasant and is the biggest among the three species of eared pheasants. Its body is mostly white, with red patches on the sides of the head and dense, short black downy feathers on the crown. The ear tufts are...
The Tibetan people have a long history of wearing fox fur hats. Legend has it that in ancient times, the concept behind wearing a fox fur hat was vastly different from today’s understanding. In the past, there was a law stating that anyone who fled from battle and was captured would be forced to wear a fox fur hat with its tail dragging behind, parading them in public as a form of humiliation while enduring scorn from their comrades. No…