Tibetan hot pot

The original Tibetan hot pot is lighter, but the soup base must be made of yak bone. The yak is a unique breed of cattle in the alpine pastures. It is fleshy and hot, and it can resist cold in winter.

Different from other hot pots, the Tibetan hot pot is not eaten now, but the sirloin beef and beef balls are served with carrots, broccoli, tofu, etc., and placed in a hand-made copper hot pot. . When you eat, you can sip traditional Tibetan hot sauce, and then enjoy the mellow barley wine. The Tibetan style is extremely rich.