Chinese cuisine enjoys an exclusive repute in the world of food and its luscious taste, fragrance and cultural presentation style make it admired internationally. Colorful, sugary smelling and yummy are the main features of China's diverse cookery Chinese food usually bejeweled with three to five colors with vast mixture of taste and tang.
Use of ginger, garlic and chili pepper alongside with wine and spices adds charisma and slenderness to the Chinese dishes. Noodles are the chief part of any Chinese food. Noodles mixed with diverse souses and vegetables along with the perfumed savor are quite admired among the children. Conventional Tibetan food consist mostly barley, meat and dairy products. Vegetables are inadequate in the high altitude. Tsampa is the staple food of Tibetan people, which is consumed every day. The salted butter tea is a requisite Tsampa pal. Yogurt has been a Tibetan food for more than 1,000 years. Chinese, Indian, Nepalese and even western food are largely available in both Tibet and China.