The article characterizes the cultural features of traditional Tibetan cui-sine, describes the unique culinary traditions of the region. The study presents a number of traditional Tibetan dishes and analyzes their cultural meaning. The cuisine of the Tibetans is also considered from the point of the religious (Bud-dhist) and everyday culture. The author draws attention to the changes in the cuisine of modern Tibetans as this specifies its richness and diversity.
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Zhu Hongyu (2024) studied this question.
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