Inside the everyday cuisine of southwest China's Xizang Autonomous Region
On the Qinghai-Xizang Plateau, food is more than a meal – it's warmth, connection and everyday life shared at high altitude.
Butter tea, made with butter, black tea and salt, is one of the Xizang Autonomous Region's most iconic traditional drinks. Its rich taste and high calorie content make it well-suited to the plateau climate, while serving tea to guests remains an important symbol of hospitality and daily social life.
Another staple is tsampa, roasted barley flour that has been part of the Tibetan diet for more than a thousand years. Simple yet filling, it continues to play an important role in festivals and everyday meals across Xizang.
From steaming Tibetan hotpot in nomadic tents to shared meals around the table, these images capture the comforting flavors and traditions of life on the plateau.
Which Xizang dish would you most like to try?
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