Tibetan cuisine is characterized by its hearty and warming dishes, reflecting the region's cold climate and high altitude. Staples include barley, which is often ground into tsampa, a flour mixed with butter tea or water. Dairy products from yaks, such as butter and cheese, are common, providing essential nutrients. Meat, primarily yak, mutton, and goat, is often dried or cooked in stews. Influences from neighboring regions are evident, with dishes like momos, which are dumplings filled with meat or vegetables. The cuisine is simple yet nourishing, designed to sustain people in the challenging environment of the Tibetan plateau.