The dining around Feilaisi reflects its wintry landscape, focusing on barley, dairy products, and meat. Yak is made into jerky dipped in hot sauce or fried, is a particular favorite among nomads. It's a diet heavy on noodle dishes and meat, hearty braises and stews, dumplings, cheese, butter (often used to make tea). Here are some recommended food.

Buttered Tea

For most people, Tibetan butter tea — po cha — is an acquired taste, since it is salty rather than sweet, and has a completely unexpected flavor. Many non-Tibetans don’t care for it much at first, but come to love it when it is associated with warmth on a cold day and good times spent with Tibetan friends.

Highland barley wine

Highland barley wine is one of the three symbolic goods of Tibetan culture. It is a unique kind of wine brewed by the highland barley and the unpolluted snow water or spring water. It is the favorite wine of the Tibetan people, a must in big festivals, celebrations and daily lives.

Yak meat

This is a sweet and delicately flavored red meat. Yak is juicier than buffalo and elk, and never gamey. It is lighter tasting than beef, never greasy. This all-natural premium lean meat is never bland or mushy. This most desirable flavor and “feel”for discerning palettes come from its lean tender meat and natural oils.

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