Tibetans raise cattle for their meat and for their milk. Tibetans are especially fond of dairy products. Most livestock production in Tibet is on a small scale, where the...
Pipa Pork (琵琶肉/Pi Pa Rou) is a traditional Tibetan-style preserved meat in Shangri-la. It looks like Pipa, also known as Chinese lute. With delicate flavor and transparent color, Pipa Pork can...
Yogurt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of l ...
Tsampa or Tsamba/Zanba (Tibetan: རྩམ་པ་, Wylie: rtsam pa; Nepali: साम्पा; Chinese: 糌粑; pinyin: zānbā) is Roasted Highland Barley-Flour Dish, a Tibetan and Himalayanstaple foodstuff, particularly prominent in the central part of the region. ...
Suolima Wine (索里玛酒/Suo Li Ma Jiu) , also known as ‘Tibetan Beer’, is a kind of drink with distinctive Tibetan feature with sweet and sour taste. The making process...
Butter Tea (酥油茶), also known as “Tsampa Tea,” is a staple in Tibetan daily life. Here’s an overview of how it’s made and its significance in Tibetan culture: Butter...
Joseph Francis Charles Rock (1884 – 1962) was an Austrian-American explorer, geographer, linguist and botanist.Underwent renovation years ago, the Rock Joseph’s Former Residence in Yuhu Village was opened to tourist as “Exhibiti ...
Main Responsibilities of Department of Culture of Yunnan Province Intangible Cultural Heritage Protection Center of Yunnan Province is a public institution directly subordinates to Cultural Affairs of Yunnan Province....
The return of truffle season in Europe stirs up a buying frenzy every autumn, but halfway around the world the Chinese too have a long history of feasting on...
When traveling to Yunnan, trying local dishes is a must to experience the rich flavors and culinary diversity of the region. Here are some must-try Yunnan recipes that you...
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