Air-dried meat is a very special Tibetan food. When the temperature is below freezing at the end of each year, Tibetans will cut beef and mutton into small strips, hang them in a cool place, let them dry naturally, and then eat them in February or March of the following year. After air-drying, the meat is crispy and has a unique taste, leaving the eater with endless aftertaste. Wine Highland barley wine is a low-alcohol wine made from highland barley.

Tibetan men, women and children all like to drink it, and it is an essential drink during festivals. Highland barley wine is orange in color, sweet and sour in taste, and has low alcohol content, similar to beer. Drinking highland barley wine requires three sips per cup, that is, take a sip first, fill it up, take another sip, fill it up again, take a third sip, fill it up, and toast. Usually at a banquet, the host and hostess will sing a drinking song to toast. Butter tea is the main drink of Tibetans, and hospitable Tibetans often use butter tea to entertain distinguished guests.

The guest cannot refuse at this time, otherwise the Tibetans will think you are rude. In Tibet, it is best to drink butter tea if possible, because butter tea is the best nutritional and calorie supplement, and it is easy to digest, quenches hunger and thirst, and can even treat colds and discomfort when you first arrive at the plateau. Baba is a unique staple food of the Tibetan people. It is fried with highland barley or peas and then ground into flour. When eating, mix it with butter tea and knead it into balls with your hands.

It can also be paired with salt tea, yogurt or highland barley wine. Tibetans often cook porridge (called tuba in Tibetan) with radish and rape leaves and a little Bazana instead of staple food.