Tibetan food, photo by Cao Yang from China Tibet Information Center.
A veteran Tibetan cook has published a book on how to cook Tibetan dishes in Tibetan language, which is the first monograph to introduce Tibetan food.
The book, called Menu of Tibetan Food, expatiates on materials and cuisine of more than 60 dishes of Tibetan food, which are classified into different cuisines, with both text and pictures.
The author Tesering Chosphel is a cook in Lhasa Restaurant who has more than 30-year experience in cooking Tibetan food.
Tibetan food is a general designation of food provided in Tibet Autonomous Region and other Tibetan-inhabited areas in China with Lhasa food as a representative. Tibetan food has now absorbed some exotic food to cater more people of different appetite, thus the variety of Tibetan food is expanded.
