Hotpot, noodles & dough dishes 火锅、粉面与面点

Yanjing jiajia noodles 盐井加加面

Each bowl is modest, with tender noodles and a warm, savory stock, allowing the diner to pace the meal.

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Lhasa meat-filled momo 拉萨藏包子

The wrapper is tender but substantial, holding a moist, savory filling. Chili sauce supplies a stronger flavor if desired.

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Yak Meat Hot Pot 牦牛肉火锅

Yak Meat Hot Pot (牦牛肉火锅) is the Tibetan-style hotpot (藏式火锅) eaten in Lhasa (拉萨), in which sliced yak meat cooks in a yak bone broth.

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Tibetan Steamed Dumplings 藏式包子

Tibetan Steamed Dumplings (藏式包子) are a traditional Lhasa (拉萨) dish with yak-meat filling enclosed in a pleated wrapper. A Tibet Daily (西藏日报) report lists them among the classic local foods recreated at a Lhasa cooking competition.

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Qamdo Jiajia Noodles 昌都加加面

Qamdo Jiajia Noodles (昌都加加面) take their name from repeated additions to a small bowl. Its Yanjing (盐井) tradition belongs to Naxi Ethnic Township (纳西民族乡), in Markam County (芒康县), Qamdo (昌都).

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Yak Meat Soup Hot Pot 牦牛肉汤锅

Yak Meat Soup Hot Pot (牦牛肉汤锅) is listed among the local specialties of Qamdo, Tibet (Xizang). The name includes 牛肉 (beef). The term 汤 points to soup.

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Biangbiang noodles biángbiáng面

The noodles have a strong, springy chew and a wide surface that carries the seasoning. Their thickness makes the texture central to the dish.

Qishan saozi noodles 岐山臊子面

The flavor is fragrant, tangy and often spicy, with tender noodles and tiny toppings in nearly every spoonful. Vinegar is central to the overall balance.

Wuqi chopped buckwheat noodles 吴起剁荞面

The noodles have an earthy grain flavor and a more compact bite than stretchy hand-pulled wheat noodles.

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Hulutou intestine and bread soup 葫芦头泡馍

The intestine is chewy and savory, while the bread absorbs the broth and becomes dense and soft. The aroma is distinctly offal-forward.

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Lamb-blood vermicelli soup 粉汤羊血

Soft, smooth blood curd contrasts with slippery noodles and a spicy, savory broth. The texture differs from pieces of muscle meat.

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Lantian buckwheat noodles 蓝田荞面饸饹

They have a close, earthy bite and less elasticity than all-wheat noodles. Garlic, vinegar and chili can make the cold version particularly lively.

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