When you think of Tibetan food, often the first thing that comes to mind is yak butter tea. As Tibetans live at a high altitude, they don’t have access to a lot of natural resources. Most of their diet relies on yak and barley. The food is often quite stodgy and fatty because the locals need to keep their energy levels up to cope with their surroundings.
I recently visited the Tibetan town of Xiahe on the outer stretches of the Tibetan Plateau. Naturally I tried some local dishes, including a mug of yak butter tea. To make yak butter tea a local black tea is mixed with yak butter and a pinch of salt. The result is somewhat of a buttery popcorn flavored drink. I expected it to be very pungent and strong, but in fact it was very subtle and tasted like any regular cow butter.
Fear Factor – 5 / Taste Test – 6