Photos: 1) Yak steak; 2) Yak and potato curry; 3) Yak, pepper, and onion stir fry; 4) barley bread; 5) pumpkin; 6) Yak noodle soup
Last week, we had the pleasure of spending time in Tibet and enjoying the wonderful food. Tibet staples include yak meat and barley. Rice is a Chinese import. My husband chuckled as he reviewed the menu at a local restaurant outside Lhasa which read, “Yak with onion, Yak with tomato, Yak with peppers,” and so on and so forth. We enjoyed the various preparations of yak, but also the Nepalese, Indian, and of course, Chinese dishes on many of the menus. Yak, by the way, is more tender and flavorful than one would imagine. My daughter thought it tasted like beef; my husband and I agreed it was similar.
Baked goods were dense due to the high altitude but tasty. We noted several bakeries preparing buns and flat breads in pressure cookers, perhaps to compensate. Above is a sampling of what we tried.
Read about other eating experiences here: http://wanderlustandlipstick.com/blogs/wanderfood/