Tsampa is the traditional staple food of the Tibetan people, often referred to as their "instant noodles" and "highland chocolate." Tsampa is essentially roasted barley flour. Barley is rich in protein and fiber, and high in calories; a small amount can provide the energy needed for long journeys on the plateau.

Butter tea is an indispensable beverage in the daily life of Tibetan people, and is known as the "milk tea" and "tea of ​​life" of Tibetans. It is not only a drink to quench thirst, but also an essential item for replenishing physical strength, resisting the cold, and expressing enthusiasm on the plateau.

Hand-pulled yak meat is the ultimate dish for entertaining guests in Tibetan cuisine, and a traditional delicacy that best embodies the bold and unrestrained spirit of the nomadic people of the Tibetan plateau. It's like the "Emperor's Roasted Whole Lamb" of Tibetan cuisine, showcasing the finest ingredients from the snowy plateau through the purest cooking methods.

Barley wine is an indispensable "highland delicacy" for Tibetan people to celebrate festivals and entertain distinguished guests, and is known as the "beer" and "highland intoxication" of Tibet. It is the most representative alcoholic beverage on the Qinghai-Tibet Plateau, carrying thousands of years of nomadic culture and hospitable customs.