Sunday, July 5, 2009
Some Interesting Specimens of Tibetan Cuisine
One of the more singular items was raw, spicy yak meat. The raw meat has been pureed: it has a very pink color.
I also dined on yak tongue, but unfortunately didn't take a picture...
This item is deep fried and filled with ground yak meat. It is remarkably similar to the Mongolian hushur (though this latter snack employees mutton).
Almost every foreign visitor seems to sample Tibetan barley beer. Reactions differ, though I liked it, especially the barley aftertaste.
Explorations of side streets will be rewarded with views of traditional food stalls. Here, yak butter is for sale.
Crystallized honeycomb laid out on the street.