Which foods traditionally formed the staple diet of Tibetans?

The staple food of the Tibetan diet is rtsam-pa (or zanba), which is a flour dough made from roasted barley. This is consumed daily and serves as the primary cereal food for the population.123

Beyond barley, the traditional diet relies heavily on animal products, including yak meat, mutton, and pork, as well as dairy products such as milk, cheese, and butter. Consumption patterns often vary by geography; those living at higher elevations typically consume more meat, while those in lower regions have greater access to a variety of vegetables.142

The most significant beverage is a tea prepared by boiling tea leaves with soda water, then churning the mixture with salt and butter. Additionally, a mildly intoxicating, thick, and pungent barley beer known as chang is a traditional staple drink. While rice is consumed, it has historically been restricted primarily to monks, southern border farmers, and well-to-do families.12