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Tibetan cuisine can be roughly divided into four typical flavors: Ngari's Qiang Cuisine, Lhasa's Lhasa cuisine, Nyingchi's Rong cuisine and the Court Cuisine that comprises dishes common among the former aristocrats of Tibet. In total there are some 200 or more recipes. Qiang cuisine caters for the people who live in the pastoral area with a high altitude. The food preparation pays particular heed to helping people cope with the very cold climate. Examples of produce are cheese, acidulous milk, butter and stock made from boiled cattle hoofs. The latter being something akin to the calf's foot jelly prepared in the West. Lhasa cuisine uses a wide range of ingredients and is cooked in many different ways. Carbonade with radish, boiled mutton, beef catsup are all popular dishes. Rong Cuisine is found in southeast Tibet where there is a lower altitude. Wild fungi and mushrooms are readily available and used to flavor food. Court cuisine is a quintessential art using the best traditions of Tibetan dietary skills and cooking methods for a wide variety of different produce in order to serve attractive and flavorsome dishes.
Specialties are yoghourt made from yak milk which is also used to produce excellent and famed cheeses. Zanba in Lhasa and a particularly excellent recipe for stewed chicken with mushrooms in Nyingchi, and so on