Tibetan Cuisine is characterized by its use of simple, hearty ingredients that reflect the region's high-altitude environment. Common staples include barley, wheat, and rice, often prepared as tsampa (roasted barley flour) or in noodle dishes. Meat, particularly from yak and sheep, is also prevalent, providing essential protein in the cold climate. Soups and stews are popular, often flavored with spices like ginger and garlic. Butter tea, made from tea, yak butter, and salt, is a traditional beverage that helps to keep warm. Overall, Tibetan food emphasizes nutrition and sustenance, catering to the needs of its mountainous lifestyle.