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Shangri-la Food

Shangri-La's population is composed largely of Tibetans together with many ethnic minorities. This provides the opportunity to be immersed in beautiful scenery while tasting local food and drinks Tibetan Cake (sweet and crisp), Zanba, Pipa Meat, Saimi Lamb, Guoben Hot Pot, butter tea, yogurt, and Suolima (a kind of Tibetan Liquor brewed with the highland barley) are amongst the most popular.



Zanba is one of the most important staple food for Tibetans. It means fried noodles in Tibetan language. Zanba is the Tibetan word for "flour sautéed in butter." It is made from milk tea, sautéed barley flour, golden butter, milky white "qula" and sugar.


Butter Tea

Butter tea, also known as po cha, is a unique beverage, especially for Tibetan people. Traditionally, it is made from tea leaves, yak butter, water, and salt, although butter made from cow's milk is increasingly used, given its wider availability and lower cost. It is the national beverage of Tibetans and everyone drank many cups a day in ancient times.


Pipa Meat

Pipa Meat is a traditional pickled dish prevailed in middle Tibet region. It is made from the whole body a pig without its giblet and bones. Pickle the pig with pepper powder, salt and white wine, and then sew the pig up. Dry it in the air. It has a long history and can be saved for an extremely long time; it is edible for three or four years if not sliced. Pipa Meat has a special flavor and is a famous dish for Tibetan to entertain guests.

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