Street Food in Tibet – ULTIMATE TIBETAN FOOD TOUR + Amazing Potala Palace in Lhasa!

– Hey everyone, hope you'rehaving an amazing day.

It's Mark Wiens.

I'm in Lhasa which is themost important city in Tibet.

I've been wanting to visitthis city for so long, since I was a kid, and learnand actually saw pictures of the Potala Palace.

But I'm excited to be here.

It's an honor to be here.

I was invited by Travel China Tibet Tours.

Today we are gonna go on anultimate Tibetan street food and local food tour of Lhasa.

But before we start eating, we are going to visit the Potala Palace which is an unbelievable giant fortress.

We're gonna walk to the top.

We're gonna tour the fortress but I know you can't take photos and then after that we're gonna be gettin' the ultimate food tour.

We're gonna eat some of thebest Tibetan dishes, foods.

I can't wait to shareall the food with you in this video.

(upbeat percussive music) Okay, so we're just gettinginto the entrance of the palace.

It is a cloudy, slightly rainy but at least not raining right now day.

Approaching the base, gonna get through thesecurity checkpoint first.

(crowd chattering) They have quite some serioussecurity and checkpoints but we've just arrived.

This is into the palace grounds now.

Wow, we are at the base of the palace.

Oh man, it is just, it's a fortress.

It's magnificent.

It's giant.

Made it through another ticket checkpoint and now we are actually onto the stairs to begin our ascent.

And you can see the Red Palace which is in the center which is the older and then the White Palace which is painted white.

Oh man and then we've justclimbed up about 15 steps so far and I can alreadyfeel my heart beating.

By the way, Lhasa is at 3656 meters which is 11990 feet but youhave definitely gotta take these 490 steps slowly and methodically and just slow movements.

Doma, who is our guide, was telling us people zigzag on the stepstoo to save energy to ascend.

But they do have anoxygen station right there but I think mostly for emergency purposes, if you need some oxygen.

Yeah, the air is thin.

The Red Palace which isthe center of the palace, it dates back more than 1300 years whereas the white part of thepalace dates back, I think, to about 1645 when it was built by the fifth Dalai Lama.

It's a dzong fortress but now it is a school tobring up Tibetan Buddhism and students of TibetanBuddhism and Dalai Lamas.

(upbeat percussive music) We're getting to the next entrance point but if you look at thesemassive blankets guarding this door, these are made from yak wool which is waterproof and weatherproof and they can hold up toanything, the yak wool.

It's huge, it's just like a drape that just comes down from the windows.

Step inside of here and the walls are just painted in such well preserved, impressive paintings but then up if you look atthe top of the doorway there, those are snow lions whichare the sign of Tibet.

(upbeat percussive music) Just entered into this court yard.

– The place here is we call Deyangshar and there is the monk'sliving quarter around here and every year in theeve, the monks they choose their ritual dance here and Dalai Lama he use that window to watch them dance over here and here's the school, the primary school, and there is their two bells, school bell, which is made by.

– Wow.

(upbeat plucky music) We then take a flight of steps and then a wooden staircase which leads into the Potala Palace.

Turn off the camera here, we are gonna go inside.

I'll let you know how it is when we come out on the other side but this, this is reallyentering into the palace.

(melancholy plucky music) Stepping outside now aftertouring the Potala Palace.

And we went to the White Palace, we went to the Red Palace, unbelievable.

We went to chapels.

We saw the tombs of the Dalai Lamas, the various assembly rooms and just, like, what's unbelievably impressive is the network, thelabyrinth of rooms connecting to chapels connectingto tombs connecting to, the construction andhow it just, like, leads from one place to another and you can get so lost back in there.

But the meaning, thesymbolism, the history, the ornate details was mind blowing.

And just the construction andeven the ventilation systems and the way that they allowedlight into the palace, wow.

(reverent music) We made it back downfrom the Potala Palace.

Hello.

Can you see? Yes, thank you.

Oh, awesome.

We made it back down fromthe palace from here.

We are, again, just look at the majesticviews of the palace.

From here, we are goingto a local tea house.

So, it is a big part of Tibetan culture to hang out at teahouses, eat some noodles, eat some food, drink tea.

Doma is taking us to a local spot.

(upbeat bouncy music) Okay, we're stepping inside to, this is a local tea house.

We're gonna stop in here for some tea and for something to eat.

These are our cups? – [Doma] Yeah, for sweet tea.

– Ah, okay.

(crowd chattering) Rearranged the seating situation.

We got some table space over there but it's really, it's amazing.

It's so communal.

You just share tables with others, you have tea, you socialize.

(crowd chattering) So I'm starting off with a sweet tea and if you look around, mostpeople are drinking sweet tea.

That's the drink of choice here.

Oh, that's hot.

Oh, it's almost floral tasting but you taste the tea, youtaste the milkiness of it.

And that's scorching hot.

That's really good.

And it's not too sweet, just lightly sweet.

And the noodles, my bowl ofyak noodles have just arrived.

(crowd chattering) After climbing and touring Potala Palace then a bowl of piping hot yak noodles and piping hot yak dumplings.

It smells so good and the noodles, let's start with the noodles first.

I see a lotta people kindalike really mix it up.

There's just a little bit of yak.

These are, like, thick hearty noodles.

In very, kind of a clear broth with just a few onions in it, maybe.

(Mike humming) The noodles are very doughy.

And very soft.

The yak is a little bitchewy and fatty and rich.

And then it tastes like alittle bit of Sichuan pepper.

It kinda has that fruity, citrusyness to it.

I think you can just pickit up and drink the soup.

Okay, let's try the, the yak dumplings.

And you can already see, they're actually very bready.

Almost like a bready steamed wrapper.

Oh wow, the yak inside ofhere is much more tender.

And it is, rather than a noodle wrapper, it's more of doughy bread wrapper.

Like steamed bread like baozi kinda bread.

But just a little meat for flavoring.

You get a little bit of yak.

Yak is not eaten in huge amounts because it's so rich, it's so, it's so warming.

And then I think this sauceis for the dumplings as well.

It's like a slightly, like a dried chili kindasalty sauce, really good.

And I just noticed over on my table there's also a little cup of chili oil which I think is for the noodles.

I'm gonna add that in my noodles.

Add a little bit of this.

Oh yes.

Maybe a little more on top of the noodles since they kinda went intothe sauce, into the soup, okay, there we go.

With that chili sauce.

You can feel the crunchof the dried chilies and it's not too spicy butit's very, very fragrant.

(crowd chattering) And all of a sudden, it'sgetting very, very busy so sharing my table.

But I'm gonna try, we also got a plate of, these are vegetarian, Ithink they called them momos but again these are like, they're like straight buns filled with vegetables, filled with maybe vermicelli as well.

Just gonna dip it into the sauce a bit.

Oh, it's mostly mung, maybe mung bean noodles, but a type of vermicelli in there with some spice, with some Sichuan pepper.

With that chili sauce it's really good.

Yeah, to eat a whole plate of that.

How are you? People are so cool in Tibet.

Very nice, very nice.

(speaking in foreign language) I think it's okay to justpick it up with your fingers.

That's what I see, Unclepicked it up with his fingers.

Have another.

Okay.

(speaking in foreign language) Very good.

That's so cool, they are so cool.

It's definitely the type of broth that when you start sipping it, you can feel that kind of, like, oilyness on your lips.

It's good broth for your lips.

It's like ChapStick, natural yak fat ChapStick.

(crowd chattering) And now trying, this is the black tea which is also common to drinkalong with the sweet tea.

It's a little bit salty.

And very, very light tea.

Like, you just barely tastethe essence of the tea.

It's almost soupy, yeah.

(crowd chattering) (speaking in foreign language) Oh man, what a gorgeous experience.

And I think I just saidgoodbye in Tibetan.

What a beautiful place.

What a beautiful people and come outside.

Oh man, it is rainy.

It's still raining.

Looks like it's just gonna bea rainy, drizzly cloudy day all day today but we'regonna get back into the van and we are gonna drivetowards Barkhor Street which is the center, which is the old city of Lhasa to walk around and eat some more food.

(upbeat percussive music) Well, we made it to theBarkhor Street area.

This is the old part of Lhasa so there's just networksand lanes and alleys of old buildings and it's alsowhere the Johkang Temple is which is the center of Tibet.

It is also one of the mostsacred places in Tibet.

We're gonna stop at another tea house.

This is a very, very famoustea house in Barkhor Street.

Doma said it's packed but they're known for a few other dishesthat we're gonna taste.

(crowd chattering) Just stepping into this tea house, you can just hear this hum of voices.

People talking, peoplecome in here to hang out, play cards, to drink tea.

(crowd chattering) And yeah, it is challenging, you just gotta try to find a seat and sit down wherever you can.

This is a really popular local spot.

Okay, they're leaving right here.

You gotta sit down immediately or somebody else will grab your table.

(glasses clinking) (crowd chattering) – [Doma] French fry, and that's for vegetables forfried rice, fried noodles.

– Tibetan fried potatoesand now walking over to find the noodles which I think are over on the other side.

It's kinda like, yeah, wedidn't have a local with us, you'd be kinda confused because there's so manydifferent places you can come.

Okay, you order the noodles here I think.

– [Doma] You have to bring them the card.

– [Mike] Oh, so you paidand they give you a card.

– And they give you a card and then you exchange it for the noodle.

(speaking in foreign language) – Tea house of this popularity, what you do is you get your own cups, you get own glass cups, and you put down money onto the table.

So that's how the lady comingaround with the kettle of tea knows that you want tea so then she fills your cup and then she takes some ofthe money from that pile.

That's how they cater to themasses at this tea house.

Wow, the energy, the action here.

People slurping noodles, people drinking tea.

This is beautiful.

We found another table on the inside so I think we're gonna move because this is a very, verycompact little table here.

Okay we got a whole table.

That age of that table.

This is just, like, there's so much going on.

And starting with someTibetan fried potatoes.

I'm sure potatoes, like, in these elevations can grow really, really good potatoes.

It's really creamy on the inside.

Gonna try some of the sweet tea here.

I really like it becauseit's not that sweet and it's not that rich, it's not that creamy.

It is milky but it's just hot, it's warming, lightly sweet.

It is the type of teayou could just sit here and just sip on.

And then Doma has a wholebag of fried Tibetan bread which is very common.

I saw many people, like, take out bags of this bread from their bags, from their purses and start to eat it at tea shops.

Oh, it's like fluffy and, like, kinda airy.

It kinda has a neutral taste, a little bit salty, almost, like, has, like an eggy texture to it.

And also I saw a lottapeople dip this into the tea.

(crowd chattering) It just, like, because the bread is airy, that just completely absorbs the tea.

And since we had the soupnoodles at the other tea house, we tried the fried noodles here.

This is like chow mein fried noodles.

There's carrots in here, there's some vegetables and there's some type of meat.

Grab a little bit of that chili sauce.

This does look and smell really good.

Oh, it is really good.

Garlicky and kinda oilywith that chili sauce with the crispness of the carrots.

And, again, the noodlesare very, like, doughy.

That's Tibetan food, like, filling, warming, nourishing, and just, like, it needs to be.

You need those carbs.

You need that fat with this elevation.

That is tasty.

Again, what an environment here.

(crowd chattering) Well, what I think is socool about these tea houses in Tibet is that they'replaces for everyone from young kids to the elderly, everyone is welcome here andthen additionally what I like is that they're places where you can come just to chill and hang out and socialize.

You, I mean lots of people have tea, but even if you don't have tea, you can have food but youdon't have to have food.

It's really, like, fully up to you.

It's just a social environment.

It's just a place whereeverybody's welcome and that's what stands out.

It's like coming back out into the world.

(peaceful music) Okay, so walking down thestreet we've come across a lady who's selling, it's dried dzomo.

I think the word is dzomo cheese.

It's a combination of both yak and cow.

I think a breed, a crossbreed.

And she says that this is verystrong, very powerful milk made into this cheese.

So we got a bag of it.

But that's like, it's dried, it's light.

It's very, very hard.

And put it in your mouthand just kind of suck on it.

Oh, immediately it's alittle bit sweet though.

Really, really like rock hard.

As you chew and as youhydrate it with your saliva it starts to crumble down.

The taste is good.

And then we also bought some of her, she has a basket of fruit which is kind of like an apple, kind of like a wild berry.

It is a little animal-y tasting.

Good though.

Okay, and now I'm gonnatry one of the fruits.

Oh, that's really good.

– [Doma] Yeah, it is really good.

– That's like a extracondensed flavor apple.

Really crisp, really juicy and sweet.

Q, how did you like the cheese? Oh, you're still.

– I'm still tryin' to.

– Chewin' on it? – Chew on it, mmhm.

– It's, like, not too strong of a flavor.

– It's not too strong.

– Yeah.

– It's different.

I'm glad I finally tried it.

– Cool.

Yeah, so this entirearea, old square of Lhasa is basically a market area.

There's everything from modern things to daily necessities.

You'll find a lot of yak butter and immediately you can smell that and a variety of different cheeses.

But then, just walking through here, yeah, I mean it's a marketplace where you could buy everything.

(peaceful music) Walkin' around, there also happens to be a huge concentrations of dentists in this area with all the food.

Yeah, if you wanna shop and then stop and get a cavity removedor teeth cleaning session, this is the place you come in Lhasa.

Got some extra info onthe high concentration of dentists in this area because in Tibet, lots of people like to have a golden tooth.

I think it's mostly forstyle as Doma was saying.

So they come here to get a golden tooth and come to think of it, I have seen a lotta people smile and they have a nice golden tooth.

That's awesome.

(rain pattering) Now that is a beautifulcollection of dried yak parts and fat but yak is oftendried to preserve it and then it can be usedthroughout the year.

So, this is like abusiness square in Lhasa for many, many centuriespeople have gathered here to talk, to negotiate, to do business especially jewelry and different products.

This is the fresh, local, wholesale food market where you can vegetables, where you can buy meat, where you can buy all sortsof the essential ingredients that you need for Tibetan food.

(upbeat music) Some serious chunks of yak butter.

There's tea and what's amazing to me is how much, like, cookiesand candies there are.

There's just, like, shelvesand shelves of hard candies.

Whoa, and that is a goodcollection of butters.

(upbeat music) That's so cool, there'slike six little guys all playing a game on onephone, huddled around.

(upbeat music) So next up we are stopping, it's just a small, little, like hole-in-the-wall, little closet sized shop.

There's a clothes stall on this side, there's a clothes stall on this side but she's whipping up some noodle dishes.

You can smell the chili, you can smell the oils.

This noodle dish is called laping and it's made from, it's this blob, a very jelly-ish blob of mung bean.

Not even noodle yet butit's a blob of mung bean and as she slices it off, you can just see it, like wobble and wiggle.

But, she slices some off, she puts it into your bowl, she adds on some seasoning and then she adds onsome pickled vegetables and then she adds on somechilies, some green onions, some kinda brothy saucethat smells really good, that looks really good.

But, that, like, shakingblob of mung bean.

That's great.

(speaking in foreign language) Thank you.

Okay, got my freshlyassembled bowl of laping and lemme open the chopsticks and you can see, thisis pink pickled radish and the mung bean noodleshe just slices it so they're slices, kinda mixes around with the chili oil.

It's soupy, the green onions in there.

Well, those are jellyish noodles so they just kinda, like, melt apart.

I'll try to, you gottabe delicate with them.

Oh that's delicious.

There might be some vinegar in there too and some ginger.

And then the noodles, the mung bean blob, it just sorta melts in your mouth.

You've got the contrastof the very crisp radish that's pickled and then the chili oil.

I like that a lot.

(crowd chattering) That's amazing.

And the toasted chili oilwith the sesame oil in there.

The perfect afternoon snack in Lhasa.

(upbeat music) And the sun has come out.

I didn't think the sunwas gonna come out today.

I thought it was just gonnabe rainy the entire day.

This is great, we'regetting some sunshine.

A little bit of blue skies.

And we are movin' on.

(upbeat music) Next up on this corner, there's, this is a very cool little corner stall.

Some dzomo yogurt which is the, again, thecombination of yak and cow yogurt which is supposed to bevery powerful as well so we gotta try that.

There's no way we cannot try that.

Dzomo yogurt, open up that lid.

It looks really thick and kinda bubbly.

And then it does get, like, smoother as you go down.

Oh wow.

You can tastes it's full fat, full flavor.

A little bit sour.

Very rich and a littlebit animal tasting, yeah.

That is dzomo.

That's yak and cow mix.

Oh, it's really, really good though.

– [Q] I'll get a littlebit of that butter on top.

– [Mike] Yeah, that butter stuff.

– It's not bad, yeah.

– [Mike] It's good, it's rich, right? – It's lightly sweet, it's very rich and tangy.

– [Mike] Very rich, yeah.

– Yeah, it's good.

– And then conveniently right next door to where we just had the yogurt, she's selling Tibetan fry breadwith yak meat on the inside.

Let's break it open and see.

See the yak, it's fried, it's like that same type ofbread we had at the tea house but then yak on the inside.

There's also greenonions, I think, inside.

It's crispy and, like, blistered on the outside from being deep fried and then gummy on the inside.

A little bit of minced yak in there and then the onions tobring it all together.

A little bit oily and flavorful.

Very good.

(crowds chattering) Okay, so next up on this food tour, ultimate Tibetan food tour, right on the corner here is avery famous place for momos.

Specifically yak momos I believe.

Wow, this is a very cool place.

So we've had quite a few momos and doughy things alreadybut we're gonna stop in here.

I gotta taste the momos here.

It's packed and warm.

Oh, and they look amazing though.

(speaking in foreign language) It's packed in here, like, there's almost no standing space but such a cool place.

They're in this littleroom here making the momos and they just have thisentire bowl of yak meat mixed with green onions and spices.

Makin' them into, like, little bite sized momos and then, very good.

Then they make the trays and then I'll give you awhole 360 tour over here.

In the back there is where they steam them and then over here is where you eat.

(crowd chattering) – [Q] And then I'll clearaway some of this for ya.

– Okay, yeah, that's fine.

Got in the corner here.

Legendary yak momos in Lhasa.

Oh wow, oh that's deliciousespecially dipped in that sauce.

They're juicy on the inside because of the fatty yak meat.

It's tender, you taste the onions and that wrapper is very gummy and that sauce is like, it is a little bit spicy.

It's so juicy.

It's so flavorful.

And that's why this place is so popular.

But the freshness of them.

I mean, they make them over there.

This is where they'remaking the dumplings.

Oh and right over here, they were wavin'.

Very good, very good.

A sad moment.

Those are the best yakmomos I've ever had.

All right.

Thank you, thank you.

Doma, those are the bestyak momos I've ever had.

They were so good.

Oh man, if I hadn't eaten afew bowls of noodles already, I would've had a whole, like, over heaping bowl of yak momos.

(crowd chattering) And then when the sundoes come out in Lhasa, it's not even hot, but the rays of the sun because you're so high inelevation, it's so strong.

You gotta use sunblockor a hat is even better.

And that's why you see alot of people even wearing kinda cowboy hats or big-rimmedfisherman-style hats.

Because the sun, the UVrays are so strong here in this elevation in Tibet.

Next up on this food tour, Tibetan food tour of Lhasa, we're stopping in this small, little shop because we've beensearching out this one dish.

I'm not sure exactly what it's gonna be but it is fungus withcheese, probably yak cheese.

And yeah, this dish is very hard to find.

I guess it's very seasonal but also not a lotta places serve it so we walked around for awhile until we finally found this little small spot.

Doma asked a lotta peoplewhere we could get it and this place is known for this dish.

Pretty much churu, fungus cheese.

It's almost like a porridge.

(speaking in foreign language) Okay, so it has arrived now.

There's a combinationof the fungus yak cheese inside of this, yeah, it is like a porridge.

Plus there's chilies, there's, looks like some wood ear fungus.

And also barley within this and even a few strands of vermicelli within this porridge.

And a couple floating chilies as well.

And then also it's to beeaten along with momo, which is this bread, whichis this steamed bread and then I also saw some other people add some of that chili.

But I will taste it firstbefore adding the chili.

That's kinda milky tasting, yeah, a little bit cheesy, alittle bit animal cheesy.

But very smooth.

Kinda yak-y but good, yeah, that's good.

It will be good with chili.

Add a little chili to that.

Mix that around.

Oh, nice.

And then also I'm gonnagrab one of those pieces of bread as well.

And I think you can kindajust break off a piece of the bread and dip it in.

The bread works perfectly because it soaks it up.

It absorbs that meltedcheesy barley liquid.

And that's really goodwith the dried chili sauce.

And they serve it to you, this really small spoon.

I think that's so youdon't eat it too fast 'cause it's hot, it's rich.

You wanna take little spoonfuls of it.

Listen around, you hear people slurping.

It's very acceptableto slurp this porridge.

(Mike slurping) (spoon tapping) That was tasty.

I enjoyed it.

But that's rich, that'shearty, that is for sure.

(upbeat music) Oh, now we have entered inBarkhor Street and Circle but this is also wherethe Jokhang Temple is which is one of the most sacredtemples in Tibetan Buddhism.

It was also built around the 7th century so the same time as partof the Potala Palace.

And the ritual here is that many Tibetans, they will do circlesaround the entire temple and Doma was telling me people will often do three rotations.

Sometimes in the morning andthen in the evening as well and if you just look around, it's, I mean, it's so cool.

There are shops around but then we are gonna getto the front of the temple where we'll get a view of, there's a square wherethere's a public area.

(crowd chattering) We're walking our way around.

And by the way, Tibetan Buddhists, they walk clockwisewhereas the Bon religion which is the nativereligion practice of Tibet, they walk counterclockwise.

But we're just approaching thefront of the Jokhang Temple.

(upbeat music) And around Tibet, but especially in Lhasa, especially around thetemple and Potala Palace but even like en route to Lhasa, you'll see people prostrating.

Which is where they go down on all fours and then all the way out onto the ground and then stand up and it's a practice of reverence, it's a practice ofcleansing, of forgiveness.

The ultimate, like, humbling experience.

But, then others do a prostration from the countryside or from their village all the way into Lhasa and some people even do100, 000 prostrations, wow.

(upbeat music) For dinner tonight, to wrapup this Tibetan food tour, we're going to a Tibetan restaurant and you, from the walkingroad you come inside, you come up, you come up the stairs and I think they have anassortment of Tibetan food here.

(speaking in foreign language) Okay, we're stepping here.

I love these Tibetanbooths and these sofas.

They're so comfortable, they're so chill.

Stepping in here for dinner, for our final Tibetan meal of the day on this Tibetan food tour.

A lot of street foodthis afternoon in Lhasa.

And we're starting with some tea.

This is black tea.

Oh yeah, that's very salty.

Salted black tea.

(speaking in foreign language) Okay, she's the owner here.

She's so friendly, she's so cool.

She invited us in the kitchen to watch her making some of the dishes.

We ordered a few Tibetan dishes, one of them she said is her specialty is yak meatballs with tomato which she said she makes herself.

So, she's getting ready to cook.

Oh, she's choppin' up the vegetables now and just brought in some chilies.

(pan sizzling) I believe it's the pickledradish with yak, I think.

And they fired up the wok.

Whoa, right outta the wok.

The pickled radish in there, the beet.

Oh, it smells so good.

(pan sizzling) And next dish that shemade is the yak meatballs with tomatoes, I thinkthat was a bunch of ketchup or tomato sauce that she added it but it looks really, really good.

You can smell the tanginess of it.

That looks really good.

She is a master on the wok.

(pan sizzling) (speaking in foreign language) That's pretty much everything we ordered.

There might be one more rice dish, fried rice, coming for Micah.

But fresh, right outta the wok.

I have to start with those potatoes, curried potatoes, they smell so good and her wok skills, that, like, jet flame wok.

The potatoes, she fried them in the oil.

She added in the chilioil and curry powder and then just, like, flame sizzled them.

That was a beautiful thing.

The aroma of the curry powder.

It smells so good.

Okay, the curry powder, I think it was Indian curry powder.

It's very Indian tasting actually.

Tibet does have influencefrom India as well.

A lot of influence from India.

The potatoes have a crispy edge.

The curry powder, the chili oil in there, that is a beautiful touch.

That's really good.

Okay, and then over here.

This one is pickledradish stir fried with yak and the whole sauce is pink because of the pickled radish.

And the pinkness of them.

Oh wow, this one is incredible.

The pickled radish, it has a sour, a sour-ish taste to it.

I love that crunch.

With the thin strips of yak meat.

There's some dried chilies in there.

There's some green onions, I believe.

That's just like salty, a little bit of Sichuanpepper in there too.

Okay, I'm gonna grab either some noodles or some rice next.

Just because I don'twanna eat too much rice otherwise I'd normallyeat with regular rice but Micah got the fried rice so I'll just have some fried rice to eat with the yak meatballs next.

She really stir fried this one up with tomatoes and I thinkshe, like, dumped in a bunch of, like, ketchup-y looking tangy sauce.

But it smells really good and these are, she said she makes these homemade yak meatballs.

Get it onto the rice there.

It's like a sweet and sour sauce but those are really good meatballs, yeah.

Actually tastes quite lean.

Firm and lean.

And yak is actually very, like, it's very high in protein.

It's just, like, very meaty.

Sauce is a little bit sweet.

I'll go for a few more ofthese potatoes into my bowl and then add some of that chili sauce.

That is a chunky chili sauce.

Even the whole, like, stem on there.

That's awesome.

Okay, and I'll go for somemore of those potatoes.

I think it's between the potatoes, but actually I think my favorite dish was that stir fried radish with yak meat.

That one's the highlight of the meal.

It's a really chunky chili sauce.

There's even leaves in there, maybe bay leaves or.

I'm not sure.

Mmhm, I love that balanceof sourness and meatiness.

(upbeat music) That was a very filling dinner but I think most Tibetanfood is very filling, very hearty, carbs and yak meat and it's slightly oily buttoday has been an amazing day.

Big thank you to Bruceand Q and the whole team from Travel China Tibet for inviting me to Tibet.

And they're, yeah, they're so cool, they're so accommodating and I'll have their link in the description box below and they offer tours in Tibet at well so thanks again for watching.

Goodbye from Lhasa.

An incredible city and I willsee you on the next video.

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