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Tsetang Food

Different from the other areas of Tibet, food in Tsedang is dominated by Sichuan cuisine. The restaurants in Tsedang offering Sichuan cuisine can be seen everywhere. Of course, all kinds of Tibetan food can be found as well, such as sausages, Qingke (highland barley) wine, buttered tea, Yamdrok air-dried meat, cold yak tongue, steamed stuffed bun, all sorts of cakes and sweet tea, milk tea, and sour milk.


Mashed Yak Meat

Tibetan medicines are mysterious. Mashed yak meat is the mixture of some Tibetan medicines and mashed raw beef, blood red, pungent, and you will feel hot inside after eating it. It's said that Tibet is a place where time can stop, and people today still like to enjoy the sunshine at the foot of the Potala Palace after such a good meal, feeling extremely satisfied.


Blood Sausage

Blood sausage is made of yak's and sheep's blood, which is very popular among Tibetan. Most Chinese visitors will be fond of it but for Christian foreigners, blood sausage won't be added on their menu.


Butter Tea

Butter Tea is the main drink in Tibetan’s daily life, made from butter, brick tea and salt. People of the Zang nationality have the habit of drinking it, which is said to help digestion. The hospitable Tibetan welcomes their guests with Butter tea, and it is impolite to refuse it. The Tea Party has been running through all kinds of klatch.



Qingke is the main ingredient of Tsampa. Tsampa is actually barley flour made from parched barley, un-husked and ground into fine flour and then eaten with butter. People also make tsampa by mixing qingke flour and peas. Tsampa is a Tibetan traditional food, severed in the restaurants of Lhasa to accommodate the visitors from all over the world. At religious festivals, Tibetans will shed tsampa as a way of blessing.

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