yak butter


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Words related to yak butter

butter made from yaks' milk

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References in periodicals archive ?
It displays photos showing Tibet's beautiful landscape and a wide variety of plateau products for sale that range from highland barley liquor and yak butter tea to dried yak beef and herbs.
TIBETAN tea is made from yak butter, salt, and tea.
It was easy to pack and available when you wished to make tea on your journey which involved breaking off a piece of the tea brick and crumbling it into boiling water where it was served with yak butter depending, of course, where you were travelling and in which country.
Tibetans drink tea made of salt and rancid yak butter.
Then he drinks a bowl of salty tea mixed with yak butter and says his morning prayers.
n 42 In Tibet, Buddhist monks drink tea made by churning tea with yak butter.
In Tibet, bocha (butter tea) would be made with yak butter, but here this traditional drink ($2) has been slightly modified.
Tables were covered with everything imaginable: raw yak meat, yak butter, yak hides, incense, apples, cow heads, prayer wheels, leather sandals, turquoise and coral jewelry; and the flies gave a whole new meaning to the term flea market
We found ourselves interacting with local government officials, national media, monks, Chinese rafters and local villagers," said Winn, who also sipped Yak butter tea, ate Tibetan tsampa (a concoction of barley flour, yak butter and coarse grain sugar that Winn said could make a "good Power Bar substitute').
In Ladakh, near the border with Tibet, as the snow dazzled in the mid-morning sun, it was de riguer to be served hot milky tea with a dollop of melting yak butter in the cup.
Tibetan Sherpas and monks alike sustain themselves on yak butter tea, a wholly nutritious beverage that sustains them even when there is nothing else to eat.
You can be in the middle of Annapurna range, eating yak butter for breakfast, lunch and dinner with no running water or electricity, and guys still expect you to shave your legs.
Inside and seated we were given Mongolian tea - sour and milky - and yak butter biscuits.
Tea and horses were the yin and yang of its commerce: Tibet's newly acquired taste for the former--drunk with yak butter or barley flour to become a vital food supplement--and China's need for war horses made the Cha Ma Dao a two-way street.