Tibetan Food, just like  Tibetan culture and people has a very distinct character. Tibetan food is not only sustenance, but also helps Tibetan people survive the harsh climates. Their food keeps them warm, gives them energy, helps them with the high altitude, and gives them nutrients essential to the harsh climate. Due to the high altitude of Tibet, water boils at 90 degrees making cooking with water impossible, so Tibetan food has become very specialized. The Tibetan diet consists mostly of meat, milks and other high protein foods. Tsampa, which is a staple found at every Tibetan meal, is a dough made with roasted barley flour and yak butter. Another staple of Tibetan's diet is buttered tea. Tibetans drink butter tea because it warms them up. Buttered tea is quite salty. Some people think it tastes more like soup broth than tea.

Dough made from barley flour, called tsampa, is the staple food of Tibet. This is either rolled into noodles or made into steamed dumplings called momos.Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item.

Tibetan Butter Tea
Tibetan Butter Tea is a best drink for both local Tibetans and visitors.

The composition of Tibetan Butter Tea
It is cooked mainly with sheep's lung together with shortening and flour. It's crispy outside and soft inside

Tsam-pa
Tsam-pa is a major Tibetan food. The means to cook Tsam-pa is to fry highland barley and then mash it into powder. It is also called Fried Flour.

Momo
Momo(Steamed Bread) is a traditional gift for Tibetan ethnic group in Qinghai province. It is also a kind of main food in people's everyday meal.