The taste of Xizang: A warming traditional breakfast

In the early morning in Xizang Autonomous Region, southwest China, the day often begins with a cup of hot sweet tea, a piece of crisp fried bread and a bowl of fragrant noodles.

For generations, tea has been the daily beverage of choice for people across Xizang, where tea culture is deeply rooted in every corner of life. Here the tea is sweet. Known in Tibetan as "ja mngar mo," preparing it is a simple but careful process. Black tea is first brewed to create a rich base, then fresh milk or milk powder and sugar are added, and the mixture is slowly simmered in a large pot. The result is a smooth, gently sweet drink that warms both body and spirit.

A perfect companion for sweet tea is the local fried bread. Made from barley flour, the dough is kneaded and then pan-fried until golden and crisp. Soft and chewy on the inside with a fragrant, crunchy exterior, its rich aroma comes from the harmonious blend of roasted barley and butter. With each bite, warmth spreads from the tongue throughout the body.

Another distinctive flavor of the plateau is the local noodles. In translation from Tibetan, they are, literally, "alkaline noodles." The addition of edible alkali gives them extra elasticity while balancing the natural acidity of the yak-bone broth. An authentic bowl of these noodles requires hours of slowly simmering the yak bones to produce a clear yet deeply savory stock. Each strand of noodles, as it unfurls in the broth, absorbs the most natural flavors of the highlands.

More than a simple meal, a traditional Xizang breakfast is a pleasant morning ritual. In tea houses scattered throughout Xizang, people swap stories or sit quietly on their own, letting the hot tea and the morning sunlight dispel the chill and create a sense of warmth for the day ahead.