Influenced by the plateau geography, food in Nagqu features authentic Tibetan flavors. The local diet mainly consists of livestock products. Beef, mutton and pork are staple meats, while ghee, cheese and vegetables are common vegetarian foods. Locals regularly drink tea, fresh milk and yogurt. Their various noodles and staple foods are similar to those in inland China, yet traditional dietary habits of drinking butter tea, eating dairy products and taking beef and mutton remain unchanged.

Air-dried meat is Nagqu’s most renowned specialty. Though not ranked the best across Xizang, the air-dried meat of northern Xizang is undeniably top-tier. It falls into two categories based on production methods: salted and naturally air-dried without salt. The salted version boasts richer flavor but lacks crispness, while local people prefer the unsalted type. You can also browse a variety of ethnic handicrafts at local markets.

There are two main types. The first is made from the residue left after extracting ghee from milk. The residue is boiled to evaporate water and solidify, then pressed into cakes or cut into strips and chunks for drying. The second type is cooked from cheese liquid and dried into threads or granules, including sweet dried cheese, sour dried cheese, white dried cheese and green dried cheese.

It is the staple drink of Tibetan people. It warms the body against cold, cuts through greasiness after eating meat, relieves hunger and fatigue, and refreshes the mind when feeling sleepy. Rich in vitamins, the tea helps make up for the lack of fresh vegetables on the plateau. Hospitable Tibetans serve butter tea to honored guests. It is impolite to decline the offer.

This low-alcohol spirits is fermented from wheat or highland barley, with a mild and mellow taste and an alcohol content of 20 to 30 degrees. Spirits from Markam in eastern Xizang and Yadong on the border are especially famous for their unique characteristics.

A semi-solid fermented dairy product, Tibetan yogurt has two varieties: Daxue, made from the liquid remaining after ghee extraction, and Exue, made from pure milk without ghee removed. As a fermented dairy food, yogurt is highly nutritious and easy to digest.