Tibetan dish

noodles, much like those of the Han variety, made with eggs, flour and bone soup

a blood sausage made with yak or sheep's blood in Tibetan cuisine. Rice or roasted barley flour can be added as filler.

a spicy cold mung bean noodle dish in Tibetan cuisine

an East Asian dumpling native to Tibet and also eaten in South Asian countries such as Nepal, Bhutan and India through Tibetan influence

filled with broth made from pork/buffalo bones mixed with vegetables and herbs

bread stuffed with seasoned beef and cabbage

pressure cooked pumpkin with beef

Fried onion with cheese

double cheese layer with ketchup

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comes in beef/veg/chicken