Yak beef in sour soup 酸汤牦牛肉
Yak beef in sour soup is featured among the local specialties of Tibet (Xizang).
Slices of yak meat cook in a tangy broth with vegetables. Order rice or bread alongside to balance the sourness and make a fuller meal.
How it is made
Yak meat is sliced or portioned and cooked in a sour broth with vegetables. The kitchen's souring ingredient and choice of cuts determine the character of the pot.
Flavour & texture
The meat is savory and relatively firm, while the tangy broth lightens the rich flavor and vegetables add softer or crisp textures.
Local roots & traditions
Sour-soup yak is a restaurant preparation found in Tibetan food settings, combining a regional meat with an acidic cooking base.
How to order Yak beef in sour soup
Ask what makes the soup sour and whether the meat is already cooked when served.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Lulang stone-pot chicken 鲁朗石锅鸡 →
Chicken is simmered in a stone pot with broth and aromatics, often joined by vegetables or mushrooms. The heavy vessel retains heat and keeps the shared soup hot during the meal. Tender chicken and a savory broth lead, while mushrooms can add earthy fragrance and springy texture. The pot remains hot long after arriving.
Beef with sour radish 酸萝卜炒牛肉 →
Beef strips are stir-fried quickly with pickled radish and aromatics. The radish is added to contribute both seasoning and texture, rather than served only as a garnish. Tender beef meets crisp, tangy radish, with the pickling liquid giving a bright sour-salty finish. Chili may add a separate layer of heat.
Questions before you order
What name should I show when ordering?
Show 酸汤牦牛肉 for Yak beef in sour soup. Ask what makes the soup sour and whether the meat is already cooked when served.
Sources & reading
Recipes and servings vary between kitchens.