– Good morning, hope you'rehaving an amazing day, it's Mark Wiens, I'm in Lhasa, Tibet, with Travel China Tibet Tours, and today we have a special invitation to go to a local Tibetan family home, and they're gonna prepare for us, they're gonna cook for us, I think it's over 10 different local, authentic Tibetan food dishes.
And we're gonna have achance to see the process as they make the food, we're gonna taste the dishes, it's gonna be an exciting meal, there's gonna be a rangeof different dishes, I know we're gonna have a sheep's head, and other incredible Tibetan food.
I'm gonna share the process with you, we're gonna see the food, and I'm gonna share it allwith you in this video.
But before we go, we're having a quick breakfast, having a little bit of tea atthe local Tibetan tea house, which is like, right down the street from where we're staying, we got some bread, we got someboth sweet tea and black tea.
And there's just, there's just no better wayto get your day started in the cool Tibetan breeze of Lhasa than with drinking hot tea.
(calm Tibetan music) And then this one is alocal Tibetan fry bread, which you see a lot of people eating this, and even carrying it, like, in their bags throughout the day to eat.
It's like, fried around the outside, and kinda fluffy on the inside.
It's a really good texture.
Slightly chewy, crispy from fried-ness, and gooey on the inside, and then a lot of people alsodip it in their sweet tea.
And then I've noticed thatmost tea shops in Lhasa, they have two different types of tea, one is the sweet milk tea, one is the black tea, this salted black tea, and I actually preferthe salted black tea, we got another Thermosof salted black tea.
Yeah, it's slightly salty, the tea is like, very light in flavor, but it's growing on me, Ireally like it, like a soup.
Okay, from here, we are gonnahead over to the family home and start the cooking.
(slow-paced Tibetan music) So we are still in Lhasa city, but that was about a 15 minute drive to the outskirts of the city, we're at the base of the mountain, which is in the misty peaks, the location is superb, it's gorgeous, and this is where we're gonnameet up with our host family, who's gonna cook, just, yeah, an amazing Tibetan meal.
Look at this place.
(men speak in foreign language) Okay, nice to meet you.
(serene music) – Watch your head.
Okay, so from the main road, walk down the alley a littlebit into this courtyard, a traditional Tibetan home, wow, this is beautiful.
(serene music) Hello, hello.
– Good garden.
– Yeah, beautiful, beautiful house.
So we have been welcomed into the home, there's a big courtyard, there's kind of like an entrance gate and then a big courtyard, and then maybe the kitchen over here, but Uncle is welcoming us into this room.
(woman speaks in foreign language) Thank you.
Wow, so this is the inside seating, kind of like the living room, I think.
It's so beautiful.
Like, everything, the carpets, the wooden boxes, the decorations, everything is so ornate, the Tibetan designs.
(Tibetan music) Yeah so we're just, we're sitting down now, there's some snacks on the table, this one over here isa barley kind of like, deep-fried, crunchy snack, and then there's candies, there's yak cheese, and thenthere's just roasted barley.
But then she also justserved us some butter tea.
(slurps tea) Oh, yes.
Yeah, it's so good.
And there's no milk inhere, it's just butter, but he was just mentioningthat it's in the city they use kind of a weaker butter, not that real full fat, creamy butter, whereas the nomads in the countryside use more of a stronger, stronger yak butter.
'Cause they need it in the countryside, where the conditions are harsh, the elevation, the cold.
Oh, it's good, though.
I'm gonna try one of these snacks.
Mm, oh yeah, it's really good.
Made from Barley.
It's like a crispy cracker, fried crispy cracker.
Chase that with butter tea.
Now I'm gonna move overand try the yak cheese, the dried yak cheese, andthere's two different types, one is more of a brown one which she said is kind oflike a fried yak cheese, and the other one is a little bit, the white one is more sweet.
Do you chew it, or do you? – [Guide] Yeah, chew it, yeah.
– Really crispy, but not like, rock hard.
And then you taste kindof a sourness aftertaste.
(Tibetan music) They are gonna get started cooking now so we're gonna move overhere to the kitchen.
Even this outdoor seatingsection is so nice.
It's so chill.
And then over onto the righthand side, this is the kitchen.
Even the kitchen has the samekind of sofa seating areas, the Aunty is getting started on a dish, she's making, it's like atype of pasta made with wheat, and she's just making thesetiny little formations in her finger.
(Aunty speaks in foreign language) And then moving over tothis side of the kitchen, let me introduce you some ofthe ingredients of the day, we've got a sheep head, and I think these are avariety of different yak meats, minced yak meat, there's sliced yak meat, there's maybe more yak meat, there's yak cheese, and then over here, this isthe actual ginseng fruit, which again, yeah, it's notrelated to common ginseng, but this is like a Tibetan ginseng, and it's very importantin the Tibetan diet, Tibetan culture, it'sconsidered a long-life food, and also it's often eatenduring new year's as well.
Okay, there's so manydifferent cool containers and storage devices, traditional style.
One, they have, I thinkit's a yak skin bag that you can carry butter, that you can carry food in, and there's a box with salt, and then if you look over here, this is a wood-burning, butalso you can cook on it, and instead of burning wood, they often burn eithercow dung or yak dung.
(percussive music) As we're still preparing theingredients before cooking, Uncle wants to show us his, it's his own little chapel in his home.
Every family in Tibet theyhave a chapel in their home? – They have their own chapels, so they have many rooms in their home, but the chapel is the mostimportant house for them.
So when you sit in this house, they have many pictures, it's mostly the Gelug school of Buddhisms, three masters, so they praise Zen Buddhas.
(child chattering) – [Mark] How do you say “yak” in Tibet? (Uncle speaks in foreign language) (Mark and Uncle speak in foreign language) (Mark laughs) (Aunty speaks in foreign language) So that preparation is ready, they're gonna get startedactually cooking the dishes, the first dish that they'regonna make is momos, momos are one of the mostcommon of Tibetan dishes, little dumplings, they'remaking two different types, one is yak with mincedyak, and one is potatoes.
And she's kneading the dough to be able to make the little dumplings.
(relaxed music) She's so fast at rolling out that dough, and the actual center of the dough is thicker than the outsides, it's thinner so that you can wrap it, so that it can hold in thatsoup from the fat of the yak.
Butter and cheese.
Very, on the other side ofthe kitchen from the momos, Uncle is making and mixing avery interesting Tibetan dish of yak cheese, like shredded yak cheese, he added in some butter, and really, like, mashed that together, and then added in brown sugar, and he's just mixing andmashing that together, they say that's one ofthe most nourishing like, force, like powerful Tibetan dishes, so much cheese and butter in there.
Like, pure cheese and butter.
(Uncle speaks in foreign language) (Aunty and Uncle conversein foreign language) Okay, so the pan ofyak momos are complete, and that's using wheat, using dough flour, but the potato momosare totally different, they're not even madewith that same wrapper, that actual wrapper ispotato, mashed potato.
He puts in a, he makes alittle ball of the potato, adds in a little bit ofthe same minced yak meat, and then forms them into little ovals that are gonna be deep-fried, so it is a momo, but it'sa totally different momo, totally different composition.
(percussive music) And then also he's making, just a couple, just 'cause Uncle wanted me to taste, he's making a couple ofthe yak cheese momos, so that yak cheese, butter, brown sugar mixture into a momo, and those are bigger, like a flower shape.
(Aunty laughs) Stove is on, I think that'sa pot of just hot water because they're gonnastart steaming the momos, they're gonna steam the sheep's head.
For the sheep's head, actually, they've pre-cooked it last night because they had to boilit for four hours, I think, but then they're gonna re-steam it, they're gonna cook the rest of the dishes, and now comes the cooking part.
(Uncle speaks in foreign language) Of the kitchen he's makingboiled yak meatballs, so that's that same mixture that went into the momos, I think.
It's gonna be a yak meatball soup, so then she added insome vermicelli noodles, and also some mushrooms.
That's gonna simmer away.
It smells so good already.
Is that curry powder? – [Guide] Yes.
(Uncle speaks in foreign language) – Now that all the ingredientsare ready and prepared it's just like, things are going, they're just going full-speed, and he just threw the momosonto the boiling water to steam, soup is boiling, and then Uncle just also put on another, like a wok pan, he's gonnastart frying something.
Just dishes happening all over the place.
This is the excitement.
(Tibetan music) (oil sizzling) He first fried some, deep-fried some sliced potato, and that's gonna be cooked with lamb meat.
Lamb meat, or yak meat? – [Guide] Lamb meat.
– Lamb meat, okay, sothat's a different dish, but now that he finished that, now he's deep-frying those potato momos with yak meat on the inside.
(Tibetan music) And he is offering us the cheese momo, this is right out of the steamer, these are the bigger ones.
Oh wow, it's sweet becauseof that brown sugar.
And then the cheese, yeah, that's some strong cheese, that's some powerfulcheese, the yak cheese.
But then you've also got, yeah, the brown sugarin there makes it sweet, what was it? Oh, the butter.
So it's like, juicy from the butter, and then, wow, that's almost like a, it's like sweet, and sour, and animal-tasting dumpling.
Okay, and right now asI'm taking that bite, he's about to put thelamb head on the steamer.
(Uncle speaks in foreign language) (oil sizzling) And then he deep-fried the lamb, which I think was pre-cooked, maybe pre-boiled before, deep-fried the lamb, that's gonna go with the fried potatoes, fried lamb and fried potatoes.
(Tibetan music) Wow, that's gonna be so unbelievably good, that's like three times cooked lamb, I thought he was done whenhe deep-fried that lamb, but then he heated up, hemelted down some butter, he cooked some onions in there, and also some green onions, then he put the deep fried lamb, and the deep-fried potatoesback into that butter mixture, tossed them, added in some salt, added in some curry powder.
Oh, that smells unbelievable.
Oh, that's gonna be so good.
(pan sizzles) The next dish that he's makingis a very common Tibetan dish of sliced yak with pickledradish, pink pickled radish.
This is another, such an interesting dish, with that dough, thatlittle pasta that she made, first they boiled it, then he melted down a bunch of butter, like a block of butter, then he added that boiledpasta into the pan, then he added in a lot of brown sugar, and then finally a coupleof handfuls of yak cheese.
What a macaroni and cheese.
(serene music) Okay, now we're movingback to the kitchen, but let me just try to explain everything that just happened.
There's some raw yak meat that we're gonna be eating as well.
But that's, what we're gonnaeat with the raw yak meat is something called tsampawhich is ground barley flour.
And tsampa is a staple of Tibetan food.
She put it into this yak skin, and then mixed in, then wewent over to the other room, she poured in some butter tea, then she just like massagedit in the yak skin, getting the right texture, the amount of butter tea, the amount of liquidto go with that flour, mashed it in, massagedit in that yak skin, and then brought it back to the kitchen and then she made it into these little hand-shaped little dumplings.
That's gonna be to eatwith the raw yak meat, that's fascinating.
Yeah, and then final step is taking the sheephead out of the steamer, I think that's the final dish, so many things have been going on, so many different dishes, the variety, but he put that lamb head, or actually a sheep head, onto a little wooden pedestal tray, you can just see, like, it'sbeen steamed for so long and boiled for so long, you can see that skinjust like, peeling back, it's just gonna melt.
(Tibetan music) This is just one of thosemeals where I'm overwhelmed at the diversity of the ingredients, but also just the different dishes that I've never experienced anything like it elsewhere, ever.
I mean, some of thedishes, like the momos, but the dish with thepasta, with the butter, with the cheese and the brown sugar.
The tsampa with the raw yak, the sheep's head Tibetan-style, the ginseng fruit.
This is just an overwhelmingspread of Tibetan food, by far the most beautifulTibetan meal I've ever seen, and their hospitality, andthe house, and everything.
This is spectacular, and we're just waitingon the final touches, Uncle and Aunty are gonna sit down and we're gonna dig into this Tibetan feast.
Oh, okay, first he'sbreaking into the sheep head.
And then the meat just like, scrapes off the bone, it's so tender.
It's been boiled forlike four hours, I think, and then steamed, he probably steamed it for about an hour as well.
It's so tender, and the bestthing about a sheep's head, or any animal head to eat is just the little bits and crevices, the different texturesand bits that you get.
(Uncle speaks in foreign language) (everyone laughs) Just try a little bit, did they do the chili? Oh yeah, that's that fatty bit.
(guide and Uncle conversein foreign language) Oh, that's so fatty and tender, that chili powder's giving it a salty.
It's so beautiful.
So Uncle and I are gonna trythe tsampa with the raw yak, and what you do is, youtake a piece of the tsampa, and this is the blacktsampa, black barley.
So you eat that first, okay.
It's like a really, really fine, it's dry, but not dry at the same time, maybe it's because of that butter.
But yeah, I really like it.
It's doughy, and you takesome of the raw yak meat, put it into your palm, this is a cool technique.
And as that kind of like, gummy tsampa, is still kind of like, coating your teeth andthe top of your gum, then you take the raw yak meat.
Oh, wow, and that's justlike a burst of flavor.
It's so tender, and so juicy.
And you can taste a lot ofchili powder in there, too.
The onions in there, oh, that's unbelievably good.
That combination, that is stunning.
(Uncle speaks in foreign language.
) Very good, very good, yeah? Okay, I'm gonna try oneof the fried potato momos.
(laughs) Oh, that is stunning.
Like, the texture of the potato.
It's like, bouncy in texture.
Just with enough, it's just a little bitof yak meat in there, just enough to flavorthe whole, to power it.
Those are extraordinary.
Okay, this one is the yak meatball soup with vermicelli and mushrooms in it.
Oh, that focuses on theyak meatballs themselves, because the yak meatballs, they were boiled in thebroth to make that broth.
It's meaty, I love the textureof those woodier mushrooms.
Like, the meatball, it tastes quite lean, but maybe because the fat has boiled out into the broth, into the soup.
That's like a warming soup, that's for sure, though, you can taste the yak fat in it.
Okay, it's time to getstarted on the yak momos now.
Okay, so he grabs the yak momo.
(Uncle speaks in foreign language) And first what he doesis, he kind of bites the, he actually bites the side of it to open that little pocket of meat.
And then you put thischili sauce into the yak so that way it doesn't fall off.
I like that technique, you maximize your chili sauce without it falling off the outer.
Because when you just rollit in the chili sauce, sometimes it just doesn't stick.
That's how you ensure youget it filled with chili.
Oh, wow, maybe even there's some.
Maybe some Sichuan pepperin that chili sauce as well.
Oh, that's incredible, it's kind of citrus-y, the yak meat on theinside, the yak meatball, and then the gummy wrapper of the momo.
Okay, and then, next dish, this is the fried lambchops, with fried potato, which he simmered in butter.
Wow, this one looks so good.
I'm gonna try to navigateto a piece of meaty, deep-fried and then simmered, or sauteed in butter.
(laughs) It's so tender! I wasn't even expectingit to be that tender, it's so tender, it's fatty, it is greasy, you taste that butter on it.
And then I think it's likebeing simmered with those onions gives it that like, onion-y-ness, but that is real lamb meat, you know it's lamb when you're eating it.
Oh, that's flavorful.
That is so good.
I'm gonna add a littlemore of that chili sauce to this lamb for my next bite.
That chili sauce is incredible.
That is unbelievably tender, oh wow.
Oh, it's so good.
I think the touch that makes it is that final saute in butter.
And they said especially ifyou're starting to feel heavy from the yak, from the sheep, from the fat and the butter, eat some of the radish andthat will kind of like, digest, that will kindof like, wash it down.
I think because there's the vinegar, because it's pickled, kind of that acidity.
That is so good.
I love that sournessfrom the pickled radish, and then the meatiness again from the yak.
(Tibetan music) Uncle is dissecting the sheep head, and he gave me a piece ofthe cheek, dip that into the, oh, the cheek is one of thebest pieces, that's for sure.
Dip that into the chilisauce, the chili powder.
Oh, the cheek is incredible.
It's just melt-in-your-mouth tender.
Fatty in all the right places.
And just gelatinous bits and meat bits.
And then he also justsliced up the tongue.
Oh wow, that just melts in your mouth.
Take a piece of the, hesliced up the tongue as well.
The tongue, you have to peel that skin.
'Cause I think it's toughand just un-chewable.
It's so tender! Just like, the tongue justfalls apart in your fingers.
But that skin is very tough.
Peel that skin.
Okay, and that's justthe pure, that texture.
The tenderness is just unbelievable.
And that again, it justmelts in your mouth, 'cause it's been boiledand steamed for so long.
That is amazing.
As part of Tibetan food culture, there's no real distinction between, there's no real desserts, but there are snacks, there are main dishes, but the sweet dishes are just eaten along with the meal as well, from what I understand, so there's two sweeter dishes which, I mean, I could have eaten them at any point throughout this meal, but it is, like, the last two dishes.
One of them, which I will start with, the ginseng fruit, itis like a little bulb, a little root, I believe, though.
And for this dish, hejust made it very simple, and we saw it all overthe market in Lhasa, he just simmered down somebutter, melted some butter, put in that ginseng fruit, and then he stir-fried that around, and then added in a bunch of sugar, and then just kind of caramelized it, and then that's it, like, fiveminutes, done, let's try it.
And I love the like, different shapes of these.
They kind of have a texture, yeah, similar to a potato.
Starchy, crisp, and then, like rich, but this is also consideredvery healthy, very nutritious, which it is, because those are, I mean they're grown in Tibetfrom a very high elevation.
Okay, and then the other one to try is the little handmadepasta which then he boiled, and then sauteed again in yak butter, plus a bunch of yakcheese, and brown sugar.
That could be the world'sstrongest macaroni and cheese.
But it's almost like, fruity-tastingfrom that brown sugar.
The yak butter, the yak cheese in there.
And I think it melts, but at the same time it kind of like, remains unmelted, it has the same anatomyeven when it's cooked because it's so strong, because it's so resilient.
But yeah, that is a strong, animal-y, little doughy macaroni taste, and those two sweet dishes, they're very special Tibetan dishes, very ceremonial, very commonon important days in Tibet.
Okay, and we almost forgotthere's one more dish, but this is kind of like a snack, this is what we saw Unclemix and make as well, but it's a combinationof a bunch of yak cheese, a bunch of just raw yak butter, and then brown sugar.
And then he just like mixed and mashed that together into a dough, and then she made these little pucks, little like, cookies out of them.
This is probably the mostpowerful energy, fat cookie you've ever had in yourlife, it's like a power bar, a next-level, Tibetan power bar.
Smell the yak in it for sure, that cheese.
(laughs) Oh, wow.
That is powerful.
That is by far the most potent energy power bar you've ever had.
Like the butter, I guess, that's just holding it together, because that's just shreddedyak cheese and brown sugar.
Whoa, that is a lot ofcalories packed into this.
Oh man, and at this point in the meal, it is time to lean back.
That's why Tibetan sofas, oh man.
That was just a superb meal, and the hospitality of Uncle and Aunty, them welcoming us into their home, into their living room, into their kitchen, to learn from them about Tibetan culture.
I've had Tibetan food before, but nothing of this variety, of this extensiveness, of this ingredients, of this decoration, and it was a privilege to have this meal.
What a meal.
(Tibetan music) Thank you, and this is at the end.
Very cool, and I think made from silk, but it's a custom, it'sa tradition in Tibet.
Their hospitality, theirhospitality shines.
Just stepping outside of the compound, and wow, the sun has really come out, when the sun comes out inTibet, it's just blazing.
I also wanna say a huge thankyou to Travel China Tibet, for bringing me, for arrangingthis entire experience, for bringing me to Tibet, they've done an amazing job, and they can customize tours to Tibet.
So big thank you to Travel China Tibet, I'll put their link in thedescription box below as well.
Thanks again for watching, goodbye from Lhasa, Tibet, and I will see you on the next video.