Zanba is the main food for Tibetan people and is divided into several kinds: highland barley Zanba, pea Zanba and mixed Zanba. Zanba is nutritious and is easy to carry about. It is the most convenient food for the Tibetans living in plateau. When they go on a long journey, if they bring a bowl or Zanba bag, Zanba, butter and dry milk residue, no matter where they are, they can use water instead of buttered tea to make a meal of fragrant and nice Zanba without lighting a fire to cook. Zanba is made by drying highland barley in the sun, parching the barley and grinding the barley into flour in water mill. It is ground into coarse or fine flour according to different flavor, and it also can be ground into refined Zanba by removing the bran The way of eating it is: pour a little buttered tea into a bowl first, add some butter, fine milk residue and white sugar into it, and then put the Zanba flour into the bowl. Then hold the bowl with the left hand, mix them with the right hand in the bowl to and fro, and mould them into small balls for eating after they are mixed thoroughly.

 

Milk product

 

Tibetans used to breed cow and drink nutritious milk. From spring to winter, the pails of herdsmen are full of fresh milk. People use milk to make varied milk products such as cheese, skin formed on boiled milk, butter and yogurt for common use.

 

 

When visiting Tibetan home, the host will entertain you with picked vegetables soup. Pickled vegetables taste good and can regulate appetite, increase secreting gastric juice and take precaution against cold.