The most featured Tibetan food is buttered tea, tsampa and meat. The local food and cuisine in Tibet reflect its climate and customs. Due to the extremely high altitudes, and harsh climate, few crops grow at the high altitudes that characterize Tibet, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. The most important crop is barley. Vegetables are scarce in the high altitude.
To create Tsampa, Tibetans put some ghee (yak butter) in a bowl, pour some boiled water or tea into the bowl, add some roasted barley flour into the water or tea, mix and then knead the mixture into dough balls and eat them.
Buttered tea is the favorite drink of Tibetan people and usually drank while eating Tsampa. It is made of boiled brick tea and ghee. Ghee, which looks like butter, is a kind of dairy product of fat abstracted from cow milk or sheep milk. Tibetan people like the ghee made of yak milk. When they make buttered tea, they mix boiled brick tea and ghee in a special can, add some salt, pour the mixed liquid into a pottery or metal teapot and finally heat up it (but not boil it).
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