Tibetan food adapts to tourist tastes

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Meanwhile, other restaurants are developing so-called neo-Tibetan food using Tibetan ingredients but cooked in different ways.

Chu Liqun is the President of the Cooking and Restaurant Association of Tibet. One of her main jobs is to test the new dishes, and see how they can be perfected. She is now promoting dishes using Tibetan vegetables and livestock, which she says are one hundred percent organic.

Chu Liqun, President of Tibet Cooking & Restaurant Assoc. said "Tibet has a lot of vegetables and livestock that are unique to this region. We want to promote these food products. We have more to offer than just meat or milk in Tibet."

Whether it's traditional or newly developed cuisine, visitors to Tibet now have a more colorful selection of choice for enjoying the unique tastes of the region.

Editor:Xiong Qu