According to textual research, the 6th century was the first great change of Tibetan cooking technology. The reasons are as follows: First, Tubo had extensive economic and cultural exchanges with the Central Plains and Asian countries through trade, and the opening of the Silk Road greatly enriched the contents of Tibetan cooking materials. The advanced cooking technology, especially Princess Wencheng's visit to Tibet, opened a precedent for the blending of Tibetan and Chinese food cultures. At this time, people began to pay attention to eating and feeding. Bo Shi, that is, there are many kinds of cooking materials, covering food, livestock milk, vegetables, fruits and other categories; Feeding, "medicine and food are homologous" and "medicine and food are homologous". This fully shows that the Tibetan medicine industry at that time also made great progress in food supplement. The four medical codes show people the rich resources of Tibetan cooking materials, and expound the pharmacological effects of thousands of native plants, animals and minerals related to diet from the medical theory. In layman's terms, it is to tell people what to eat, what not to eat and how to eat; Secondly, the entry of Chinese and western elegant food culture has gradually led to the rise of Tibetan medicine food production, which has laid the foundation for Tibetan cooking theory.

The second development stage of Tibetan cooking in Tibet was18th century, ruled by Emperor Guangxu of Qing Dynasty. Banquets in the Qing Dynasty reached its peak, with many kinds, large scale, rich dishes and exquisite cooking, which is indescribable. At this time, the most banquet-"Man-Han banquet" appeared. Later, with the economic and cultural exchanges and the exchanges between Tibetan and Han people, the mainland food culture was quietly introduced to Tibet. At that time, Tibetans called "Man-Han Banquet" "Jia Liu Sai Juejie", which means eighteen courses of Chinese food. At that time, on the streets of important Tibetan towns such as Lhasa, Gyangze and Shigatse, all kinds of vegetables, melons and fruits, kitchen utensils and utensils began to increase, and some relatively simple cooking skills also spread to the people, which effectively promoted the development of Tibetan cooking skills.

During this period, Tibetan food culture, which integrates food, entertainment, tourism and amusement, began to enter the upper-class aristocratic families. However, due to specific political, economic, religious, cultural, geographical, transportation, information and many other reasons, whether it is the delicacies in the Central Plains or the western food culture spread from the west to South Asia, North Asia and West Asia, the influence scope is extremely limited, only a few Tibetan nobles and merchant families know about it, while people in the vast agricultural and pastoral areas of Tibet still rely on primitive and simple cooking methods for a long time, which lasted until the last century.

The third development stage of Tibetan cooking in Tibet was in the 1980s. Driven by the reform and opening-up policy, Tibet's tourism boom has made unprecedented development in Tibet's catering and cooking industries. On the most basic issues of what to eat, how to cook and how to eat, it began to develop from simple to complex, from rough to fine, from low to high. New raw materials are constantly supplemented, the status of chefs is improved, cooking techniques are constantly exchanged, and even special cooking monographs have appeared. The Cooking Book of Tibetan Cuisine written by Tsering Qunpei, the Dictionary of Commonly Used Tibetan Cuisine published by Qinghai People's Publishing House and the Cooking Book of Tibetan Cuisine written by Tsering Qunpei in Lhasa, Tibet, have slowly opened a new chapter in Tibetan cuisine, making Tibet, a "green food kingdom", famous all over the country and the world, and gradually forming a brand-new Tibetan food culture, food science, food art, food ethics and food characteristics.