From Barkhor Street to the foot of the Potala Palace, Tibetan food traditions on the roof of the world.
Published event guides and travel information for Lhasa.
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Places and neighborhoods worth exploring in Lhasa.
The red-and-white palace rises along Red Hill as a spiritual landmark of Lhasa and Tibet, housing the tomb stupas of successive Dalai Lamas and celebrated for its extraordinary elevation and scale.
A central sacred site of Tibetan Buddhism, home to the revered Jowo image of the Buddha aged twelve. Barkhor around it is Lhasa's oldest pilgrimage circuit and a historic shopping street.
One of Lhasa's three great monasteries, renowned for six centuries of philosophical debate. The source describes afternoon debate from 3 p.m., with monks' emphatic handclaps animating the courtyard.
The summer palace of successive Dalai Lamas, its name meaning Treasure Garden. Trees, flowers and Tibetan garden design provide a softer contrast to Lhasa's plateau landscape.
A vast lake at 4718 meters, its Tibetan name meaning Heavenly Lake. Encircled by snowy mountains, it is one of Tibetan Buddhism's three great sacred lakes and described by the source as the world's highest large lake.
The largest of the six great Gelug monasteries, with white buildings layered like a heap of rice on the hillside. A huge thangka unveiling marks the Shoton Festival.
Lhasa's signature street-food highlights.
Yak butter tea and roasted barley flour form a traditional start to the day. Fragrant tea, firm tsampa and a little dried cheese make a substantial meal.
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Rich, pale yak-bone broth carries barley noodles and diced yak meat, finished with scallions: everyday comfort in Lhasa.
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Thin wrappers enclose minced yak meat and steam into firm, juicy dumplings. The source describes a ten-minute steaming method, with hot juices released when the wrapper opens.
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Naturally fermented yak milk sets thick enough to hold a spoon upright. Sugar and dried droma roots add sweetness and texture to a simple Tibetan dessert.
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Black tea, milk powder and sugar simmer gently in large copper pots. Mild sweetness and shared tea-house tables make it part of Lhasa's social life.
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Around the winter solstice, yak hind-leg meat is hung in a ventilated place and dried for three months in the plateau's cold, dry air. Torn into fibers, it releases a concentrated meat flavor.
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How to enjoy Lhasa's street-food highlights.
Community experiences in Lhasa
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