Highland Barley Wine:
Highland Barley Wine is Tibetan traditional wine with low degree, and yellow color. It taste a little sour and sweet, There is a custom about the wine called “three sips and one cup”, that means you take a sip, then fulfill the cup, another sip, and then fulfill the cup, one more sip, and then fulfill the cup, and finally drink all in the cup. You can experience authentic Tibetan customs with the beautiful toasting song.

Tsamba:
When eating, you can pour the buttered tea into the bowl, add sugar, cheese, and then sprinkle the Tsamba powder over the tea, stir to a certain direction and turn over the bowl the same time to mix well together. Then you pinched the mixture into a mass, and this is Tsamba finished. For your convenience, the cook will do all above for you and make Tsamba cake for your taste

Western Region Roast Mutton:
Tibetan Roast Lamb Leg adopts fresh lamb leg of about 2 kilos, marinades the mutton with Tibetan Special grass and spices for 2 hours, then baked for 1 hour. You can eat with traditional Tibetan Knife, cut the mutton from outside to the inside, matching with the cakes made from highland barley, dip into the Tibetan special source, and you will never forget the flavor.

Shouba Rou:
Tibetan Shouba Rou uses a cooking method completely different from Xinjiang and Inner Mongolia. We adopt lamb with muttonchops and cut them into pieces of one inch wide, two inch long, then marinade the mutton with Tibetan Special grass and spices, later boiled till the mutton turns soft, finally take out the mutton, dipping gently into the special source.

 Hand-ripped Yak Beef:
Hand Tear Yak Beef is a daily dish of Tibetan. We select yak beef from the highland and follow the traditional cooking method. You can eat with your hand to tear the beef into threads and chew slowly to taste.