Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Tibetan_cuisine> ?p ?o }
- Tibetan_cuisine abstract "Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups.Grain, traditionally mostly barley, is the staple food of Tibetans. Meat and dairy products are an indispensable addition. Rice is only cultivated in the lower situated regions in the south of Tibet and is imported mainly. Vegetables and fruits were eaten rarely in Central Tibet until quite recently, because their cultivation was very difficult. Nowadays it is possible to grow these crops due to the construction of greenhouses. Following the different vegetative conditions, the Tibetan cuisine has a big variety.Tibetan crops must be able to grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. The most important crop in Tibet is barley. Flour milled from roasted barley, called tsampa, is the staple food of Tibet, as well as Sha Phaley (meat and cabbage in bread). Balep is Tibetan bread eaten for breakfast and lunch. There are various other types of balep bread and fried pies. Thukpa is a dinner staple consisting of vegetables, meat, and noodles of various shapes in broth. Tibetan cuisine is traditionally served with bamboo chopsticks, in contrast to other Himalayan cuisines, which are eaten by hand. Small soup bowls are also used by Tibetans, and the rich are known to have used bowls of gold and silver.Sepen is a Tibetan hot sauce.Meat dishes are likely to be yak, goat, or mutton, often dried or cooked in a spicy stew with potatoes. Mustard seeds are cultivated in Tibet and therefore features heavily in its cuisine. Yak yoghurt, butter, and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item. As well as consumed in Tibet, varieties of Tibetan dishes are consumed in Ladakh, Sikkim, Arunachal Pradesh and by the Tibetan diaspora in India, and various regions of northern Nepal, such as Mustang and others.In larger Tibetan towns and cities many restaurants now serve Sichuan-style Han Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular. Nevertheless, many small restaurants serving traditional Tibetan dishes persist in both cities and the countryside.".
- Tibetan_cuisine thumbnail Making_mo-mos_pastry.jpg?width=300.
- Tibetan_cuisine wikiPageID "5154680".
- Tibetan_cuisine wikiPageLength "23675".
- Tibetan_cuisine wikiPageOutDegree "149".
- Tibetan_cuisine wikiPageRevisionID "707410509".
- Tibetan_cuisine wikiPageWikiLink Ara_(drink).
- Tibetan_cuisine wikiPageWikiLink Arunachal_Pradesh.
- Tibetan_cuisine wikiPageWikiLink Balep.
- Tibetan_cuisine wikiPageWikiLink Balep_korkun.
- Tibetan_cuisine wikiPageWikiLink Baozi.
- Tibetan_cuisine wikiPageWikiLink Barley.
- Tibetan_cuisine wikiPageWikiLink Beer_in_Tibet.
- Tibetan_cuisine wikiPageWikiLink Blood_sausage.
- Tibetan_cuisine wikiPageWikiLink Bread_crumbs.
- Tibetan_cuisine wikiPageWikiLink Brown_sugar.
- Tibetan_cuisine wikiPageWikiLink Butter.
- Tibetan_cuisine wikiPageWikiLink Butter_tea.
- Tibetan_cuisine wikiPageWikiLink Buttermilk.
- Tibetan_cuisine wikiPageWikiLink Category:Central_Asian_cuisine.
- Tibetan_cuisine wikiPageWikiLink Category:Nepalese_cuisine.
- Tibetan_cuisine wikiPageWikiLink Category:Tibetan_cuisine.
- Tibetan_cuisine wikiPageWikiLink Cheese.
- Tibetan_cuisine wikiPageWikiLink Cheese_curd.
- Tibetan_cuisine wikiPageWikiLink Cheser_Mog.
- Tibetan_cuisine wikiPageWikiLink Chetang_Goiche.
- Tibetan_cuisine wikiPageWikiLink Chexo.
- Tibetan_cuisine wikiPageWikiLink Chhaang.
- Tibetan_cuisine wikiPageWikiLink Chhurpi.
- Tibetan_cuisine wikiPageWikiLink Chopsticks.
- Tibetan_cuisine wikiPageWikiLink Chura_kampo.
- Tibetan_cuisine wikiPageWikiLink Chura_loenpa.
- Tibetan_cuisine wikiPageWikiLink Cottage_cheese.
- Tibetan_cuisine wikiPageWikiLink Cream.
- Tibetan_cuisine wikiPageWikiLink Curry.
- Tibetan_cuisine wikiPageWikiLink Dalai_Lama.
- Tibetan_cuisine wikiPageWikiLink De-Thuk.
- Tibetan_cuisine wikiPageWikiLink Dough.
- Tibetan_cuisine wikiPageWikiLink Dre-si.
- Tibetan_cuisine wikiPageWikiLink Drokpa_Katsa.
- Tibetan_cuisine wikiPageWikiLink Dumpling.
- Tibetan_cuisine wikiPageWikiLink Fennel.
- Tibetan_cuisine wikiPageWikiLink Flatbread.
- Tibetan_cuisine wikiPageWikiLink Goat.
- Tibetan_cuisine wikiPageWikiLink Gonga_Momo.
- Tibetan_cuisine wikiPageWikiLink Ground_meat.
- Tibetan_cuisine wikiPageWikiLink Gundain.
- Tibetan_cuisine wikiPageWikiLink Guthuk.
- Tibetan_cuisine wikiPageWikiLink Gyabrag.
- Tibetan_cuisine wikiPageWikiLink Gyaho.
- Tibetan_cuisine wikiPageWikiLink Gyatog.
- Tibetan_cuisine wikiPageWikiLink Gyurma.
- Tibetan_cuisine wikiPageWikiLink Himalayas.
- Tibetan_cuisine wikiPageWikiLink Hoe_(tool).
- Tibetan_cuisine wikiPageWikiLink India.
- Tibetan_cuisine wikiPageWikiLink Jiaozi.
- Tibetan_cuisine wikiPageWikiLink Khapse.
- Tibetan_cuisine wikiPageWikiLink Khapsey.
- Tibetan_cuisine wikiPageWikiLink Ladakh.
- Tibetan_cuisine wikiPageWikiLink Lamb_and_mutton.
- Tibetan_cuisine wikiPageWikiLink Laping.
- Tibetan_cuisine wikiPageWikiLink Limburger.
- Tibetan_cuisine wikiPageWikiLink Losar.
- Tibetan_cuisine wikiPageWikiLink Lowa_Khatsa.
- Tibetan_cuisine wikiPageWikiLink Lunggoi_Katsa.
- Tibetan_cuisine wikiPageWikiLink Malai.
- Tibetan_cuisine wikiPageWikiLink Masan_(pastry).
- Tibetan_cuisine wikiPageWikiLink Mashed_potato.
- Tibetan_cuisine wikiPageWikiLink Meat.
- Tibetan_cuisine wikiPageWikiLink Melting.
- Tibetan_cuisine wikiPageWikiLink Momo_(dumpling).
- Tibetan_cuisine wikiPageWikiLink Monosodium_glutamate.
- Tibetan_cuisine wikiPageWikiLink Mung_bean.
- Tibetan_cuisine wikiPageWikiLink Mustang_District.
- Tibetan_cuisine wikiPageWikiLink Mustard_seed.
- Tibetan_cuisine wikiPageWikiLink Nepal.
- Tibetan_cuisine wikiPageWikiLink Panchen_Lama.
- Tibetan_cuisine wikiPageWikiLink Papza_Mogu.
- Tibetan_cuisine wikiPageWikiLink Pinjopo.
- Tibetan_cuisine wikiPageWikiLink Potato.
- Tibetan_cuisine wikiPageWikiLink Qoiri.
- Tibetan_cuisine wikiPageWikiLink Quark_(dairy_product).
- Tibetan_cuisine wikiPageWikiLink Rapeseed.
- Tibetan_cuisine wikiPageWikiLink Salt.
- Tibetan_cuisine wikiPageWikiLink Samkham_Papleg.
- Tibetan_cuisine wikiPageWikiLink Sepen_(sauce).
- Tibetan_cuisine wikiPageWikiLink Sha_Phaley.
- Tibetan_cuisine wikiPageWikiLink Shab_Tra.
- Tibetan_cuisine wikiPageWikiLink Shosha_(cheese).
- Tibetan_cuisine wikiPageWikiLink Sichuan_cuisine.
- Tibetan_cuisine wikiPageWikiLink Sikkim.
- Tibetan_cuisine wikiPageWikiLink Sodium_bicarbonate.
- Tibetan_cuisine wikiPageWikiLink Sokham_Bexe.
- Tibetan_cuisine wikiPageWikiLink Soup.
- Tibetan_cuisine wikiPageWikiLink Staple_food.
- Tibetan_cuisine wikiPageWikiLink Stew.
- Tibetan_cuisine wikiPageWikiLink Street_food.
- Tibetan_cuisine wikiPageWikiLink Tea.
- Tibetan_cuisine wikiPageWikiLink Tea_brick.
- Tibetan_cuisine wikiPageWikiLink Thenthuk.