Foods in Tibet differ in pastoral areas and agricultural areas. The staple food include roasted highland barley flour, wheat flour, meat, or red food, and milk, or white food. The principle in summer is the white food, while that in winter is the red food. Local flavors in the pastoral areas are mutton sausage, and dried beef.

The flavor of the Tibetan food is fresh, light ,andtender. Salt, onion, and garlic are the main ingredients.

There are many restaurants in Lhasa, Shigatse, and Zetang, All restaurants of various classes are decorated and furnished in the traditional Tibetan style. Diners can enjoy delicious Tibetan Tibetan dishes while admiring paintings and murals symbolizing happiness and good luck in the restaurants.High on the menu are such flavors as sausages, barley wine, butter oil tea, beef and mutton eaten with the hands, yak tongue, steamed buns, zanba made from highland barley, pastries, sweet tea, butter tea, dried beef, and xiapuqing, or minced mutton and beef.