Soup · Simmered

Thukpa (Tibetan Noodle Soup)

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

Nearly every teahouse in Lhasa keeps its own broth recipe closely guarded, so the same dish can taste noticeably different a few doors apart.

Hand-pulled or hand-cut wheat noodles are served in a broth simmered from yak bones and meat, often with vegetables, sold from small teahouses around Lhasa.

Why it's made this way: Yak meat and bone broth reflect the Tibetan plateau's herding economy, and the dish anchors Lhasa's teahouse social culture.