Traditional Tibetan food getting popular

July,28 2016 BY Master Catherine Jigme 0 COMMENTS

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When you travel to Tibet, you are highly advised to have a taste of Tibetan food. The traditional Tibetan food is getting popular with more and more tourists travelling to Tibet.

Tibetan restaurants with traditional Tibetan style, leisure environment, classic decoration, together with professional service can be found everywhere in Lhasa, like GangLa Metok, Snowland, Shimeimonlam. These Tibetan restaurants are getting hot among tourists from home and abroad.

Li Qiuhong, manager of Shimeimonlam restaurant at the Beijing East Road, used to be a tourist ten years ago when she first arrived Lhasa, while later, her feet were laid down here with the opening of the "Potala Restaurant" in the year 2002, which is the Shimeimonlam today.

"Shimeimonlam" means peace and happiness, which also embraces Li Qiuhong's own understanding of Tibet in the past decade. "In my understanding, food plays an indispensable part in the traditional folk culture. It is a pretty common way that many travellers and tourists get to know a local custom." said Li.

In an exquisite Tibetan Restaurant, you can find people from all over the world. Besides, they are also favorite places for local residents where they can enjoy a cup of butter tea or receive their business partners.

With development of the local Tibetan food, it is far more than simply some Tibetan noodle, fried tomato or lamb chop at a Tibetan restaurant in 10 years ago.

Association is working hard to promote Tibetan food to the world by inviting chefs from home and abroad to Tibet for communication and exchange so that people are able to better understand traditional Tibetan food culture.

Tibetan food is walking out to the world outside. In May of this year, Tibetan food has attracted many tourists for its natural characteristic on Shanghai World Expo. Tibetan restaurants can be found not only in Lhasa, but also in inland cities such as Beijng, Shanghai, Chendu, etc. Besides, local Tibetan chefs are trying to assimilate different factors such as taste, nutrition etc to cater need for popular demand while keeping Tibetan tradition at the same time.

About the Author - Master Catherine Jigme

With exceptional passion and outstanding leadership, Mrs. Catherine has dedicated herself to Tibet inbound tourism and China tour for 15 years. As one of the handful females who see great potential of Chinese inbound tourism, Catherine has made great contribution to promoting Tibet tourism and enhancing the employment of Tibetans and prosperity of local Tibetan community.

Over the years, she travelled overseas with Tibet Tourism Bureau many times to promote Tibet tourism. Currently, Catherine works as the marketing director of Tibet Vista, an opinion leader behind the whole team of Tibet Vista.

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