Ngari is a traditional Tibetan dish made from dried meat, typically from yak or sheep. The meat is salted and air-dried, preserving it for long periods, which is essential in the harsh climates of the Tibetan plateau. Ngari is often enjoyed with rice or as part of a hearty stew, providing essential protein and energy. In Tibetan culture, Ngari holds significant importance, especially during festivals and gatherings. It is not only a source of sustenance but also a symbol of hospitality. The preparation and sharing of Ngari reflect the rich culinary traditions of the Tibetan people.