Sha Shingbee

Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal.

It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors;including other countries, such as India and Nepal.

It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors.

Tibetan crops must be able to grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon.

Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others.

This stir-fried type dish Sha Shingbee on the one hand is cooking style of Chinese cuisine, on other hand it reflects influence of Indian food and cuisine of Himalayan people.