Hui Cuisine
The Hui minority likes to eat ruminant animals' meat and vegetarian animals and poultry which must be butchered by Muslim priest, called Ahong in Chinese. Meat of pig, mule, horse and donkey and blood are all taboos to them.
The Hui Minority's famous cuisine includes steamed lamb, lamb eaten with hands, fried beef, grilled mutton kebab, deep-fried food and so on. The Hui cuisine enjoys high reputation in China for its deliciousness. Usually, Hui minority will add Sanxian soup (soup extracted out of beef, mutton and chicken) into their food.
Tibetan Cuisine
Tibetan cuisine is divided into two types: those of the pastoral and farming areas. The pastoral nomads basically consume meat and milk. Mutton and other types of meat, sometimes dried, are eaten in winter, while yogurt and cheese in summer. These foods are rich in protein and calories, but greasy. Green tea usually accompanies Tibetan meals. The farming population is fond of Zamba (roasted Qingke barley flour), Qingke wine, pork and potatoes.
Lhasa has more than 100 Tibetan-style restaurants, with painted wooden tables, iron stoves, and porcelain bowls and religious statues. Tourists can choose from a variety of sausages, Zamba, beef or mutton eaten with the fingers, cold yak tongues dressed with sauce, noodles, buttered tea, sweet tea and milk tea.
