Tibetan History and Cuisine. Special foods and beverage in Tibet If you would like to download these slides, send me via: nguyenpuyen91@gmail.com with your purpose of download.

1. FOLLOW ME!!!
Would you like to taste food at an elevation of
16,000 feet?

8. TIBETAN CUISINECUISINE
THE CHARM BEAUTY OF
‘THE ROOF OF THE WORLD’
Name: UYEN PHUONG NGUYEN
ID: 300855384

9. Tibet &
Tibetan Cuisine

10. What do you know about Tibet?
 Tibet has been under the control of China
since 1951. Tibet was recognized as a self-
determination region in 1966. The current
Dalai Lama is Tibet's political and spiritual
leader.
 Tibetan Buddhism is the dominant religion.
 The highest plateau region on Earth,
with an average elevation of 4,900 metres
(16,000 ft). north-east of the Himalayas, Asia.
 Before 1950, Tibet was independent
country which its own culture, spoken and
written languages, government, currency,
Buddhism, costume, and architecture. .
Dalai LamaTibetan Buddha

11. • Reference:
Factors Impact Tibet’s Cuisine
 Tibetan cuisine certainly requires ‘hybridization’.
The culinary traditions and practices of Tibet is
heavily influence by Chinese and Indian cuisine.
 Nomadic lifestyle also creates impact for Tibetan
cuisine. The cuisine has changed to adapt the local
custom of nomadic shepherds.
 Reflects the Tibetan wintry landscape and harsh
climate of mountains and plateaus.
. Chosen ingredients such on barley, dairy
products, plants and animals could adapt to the
Tibetan climate such as yak meat, beef, goat, and
lamb.
Tibetan woman in the traditional kitchen
Roasting barley to make Tsampa

12. Love people. Cook them the
tasty Tibetan dishes!

13. MOMO: Ambassador of Tibetan Cuisine
 Traits:
- Wildly popular dumplings known as MOMO, larger
and heavier than Chinese or Japanese dumplings.
- Filling is usually made from vegetables, beef,
momo could be steamed or fried and eaten with
soups (noodles, meat, vegetable, radish)
- Sha Momo (meat dumpling): the most popular with
juicy beef variety that's seasoned with garlic, onion,
ginger, soy sauce, Sichuan peppercorn, and
sometimes Chinese celery.
- Caution: do not eat Momo on Tibetan New Year
due to its closed shape.
Momos with tasty soups
Steamed Vegetable Momos

14. A nation of TSAMPA eaters
 Traits:
- Deeply Tibetan as the Himalayas itself: dry,
powdery. - The popular dish of Tibetan daily meals.
- Main ingredient: milled barley.
- Pa: the mixture of Tsampa and Tibetan butter tea,
add some salty dried cheese, sometimes sprinkle
some sugar.
- A perfect vessel for hot sauce, achar or other
sauces.
- Caution: Tsampa is not for everyone. You can be
choked and gagged on the powdery stuff.
Tsampa
Grind barley – main ingredient of Tsampa

15. THUKPA: Tibetan Noodle Soup
 Traits:
- Typical noodle in Eastern Tibet with chewy
noodles and hot tasty soup. Eaten on the eve
of the eve of Tibetan New Year.
-Tibetans traditionally use mutton, beef or yak
for the meat and veggie incarnation.
- Becomes popular in Nepal and India.
- Autsi rithuk: little shell shape noodle, Bhathuk:
shape noodle by cutting off small pieces from a
rope of dough, Bhatsa: hand-rolled noodle =>
Tibetan culture has a lot of difference and variety.
- Tip: It’s relatively easy and quick, and
wonderfully warming on a cold day.Pouring the into the broth for thukpa bhathuk

16. SHAPTRA – Famous Stir-Fried Meat in Tibet
 Traits:
-In spite of the popular misunderstanding that
Tibetans are mainly vegan, in fact they love to
consume meat.
-Every Tibetan family makes some version
of Shaptra: easy and tasty.
Shaptra is eaten with Tingmo
 Traits:
- This would have been yak (yak-sha), beef
(lang-sha), mutton (lug-sha), and goat (ra-sha)
- Usually eaten with Tibetan steamed bun
‘Tingmo’ and bread ‘Balep;.

17. BALEP and SHA BALEP – Tibetan bread
Balep - Bread
Sha Balep – Stuffed Bread
 Traits:
- BALEP:
+Tibetan breakfast, usually served with stews,
curries, famous stir-fried meat Shaptra.
+ Circular & thin shape.
+ Main ingredient: wheat flour, water, baking
powder. Can add salt and butter for more tasty
cake.
-SHA BALEP ( Fried meat - Veggi bread):
+ Tibetan breakfast but they are more typically
served with lunch or dinner.
+ Made from dough and filling with different type of
meat.

18. TINGMO: Tibetan Steamed Bread
 Traits:
- Tingmo is very commonly cooked in Tibetan
homes at breakfast .
- They were soft, sweet and so delicious.
- Main ingredient: whole wheat and mixed grains.
-Apparently eaten usually with a rice porridge
called “Dreythuk”.
-They’re quite popular though with a very
spicy red chilly dipping sauce called Sepen.
They can also be served with soups or
“curries”.

19. TIBETAN YAK CHEESE
 Traits:
-Migrant nomads who have to cope with the rigors of
the weather should need to load a large amount of
energy into the body.
- Yak chesses features clearly the nomads lifestyle.
- Fat content is double higher than
the usual cow butter.
-Hard form, strong taste and
aroma, flavored creamy .
- One of the popular dishes made from yak cheese is
salty butter tea.

20. PO CHA -
The Most Famous Salty Butter Tea in Tibet
 Traits
-There is a unique way to drink tea in
highland and cold areas.
- They pour tea, yak butter and salt (or
milk) into a special tea barrel. While
stirring them, they add egg or walnut.
- Another kind is the sweet tea stewed
with high-class black tea, fresh milk or
milk powder and white sugar. It is
extremely
nutritious drinks, brings abundant
energy source for the Tibetan people.