The dining around Meili Snow Mountain 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.
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 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.
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.