Los Angeles Times
New recipes at Tibetan restaurants in Shangri-La
Traditionally, the Tibetans in Shangri-La, northwest Yunnan’s Diqing Tibetan Autonomous Prefecture, enjoyed the dishes of zanba (roasted qingke barley flour), Pipa pork, earthen hot pots, water-simmered cake, milk dregs, and barley porridge. Now, the new dishes in this area include crispy pork ribs, braised beef, black fungus in vinegar sauce, fried crown daisy and others. Of these, the trendiest in Shangri-La is “yak sashimi,” or thinly sliced yak-meat eaten raw. Thanks to the ancient trading route, Shangri-La has been a place of openness since ancient times. In recent years, such openness has been increasingly shown at the novel dishes in local Tibetan restaurants.