Street food & snacks 街头小吃

Tsampa Roasted Barley Flour 糌粑

Tsampa Roasted Barley Flour (糌粑) is roasted barley flour used as a traditional Tibetan staple in Diqing (迪庆).

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Highland Barley Cake 青稞饼

Highland Barley Cake (青稞饼) is listed among the local specialties of Diqing Tibetan Autonomous Prefecture, Yunnan. The term 饼 points to cakes or flatbreads.

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Tsampa 糌粑

The flavor is distinctly toasted and grainy, with richness from butter and a texture that changes with added liquid. It is substantial rather than a light powder garnish.

Khapse fried pastries 卡塞

The pastries are crisp and crumbly, with a lightly sweet or plain fried-dough flavor that varies by recipe.

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Highland-barley flatbread 青稞饼

The bread has a rustic grain aroma, dense crumb and firmer crust. Added fat or sweetening can make individual versions quite different.

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Shigatse pengbi pea jelly 朋必

The pale jelly is smooth and mild with a soft, defined bite. The dressing provides sharpness and heat, so even the same jelly can taste quite different between vendors.

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Crystal potato noodles 水晶土豆粉

The noodles are smooth, slippery and elastic, with little flavor of their own; broth, chili or other condiments determine the final taste.

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Makye Ame vegetable rolls 玛吉阿米素菜卷

The texture depends on whether the roll is served soft or crisp, while the filling should keep identifiable vegetable flavors.

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Lhunze Black Highland Barley Tsampa 隆子黑青稞糌粑

Lhunze Black Highland Barley Tsampa (隆子黑青稞糌粑) is tsampa (糌粑), the Tibetan staple of roasted barley flour, made from the black highland barley (黑青稞) of Lhunze County (隆子县) in Shannan (山南), Tibet.

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Gyaca Walnut Cake 加查核桃饼

Gyaca Walnut Cake (加查核桃饼) is listed among the local specialties of Shannan, Tibet (Xizang). The name includes 核桃 (walnuts). The term 饼 points to cakes or flatbreads.

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Tongguan roujiamo 潼关肉夹馍

The exterior flakes and crunches, while the meat filling is tender and savory. This creates a different balance from the firmer, less flaky breads used for some other roujiamo.

Beef or lamb paomo 牛羊肉泡馍

The bread becomes tender but retains bite, absorbing a rich broth; meat and optional starch noodles add further texture.