Tian bu la

Dish

Tian bu la

Sweet and Sour Fish

Tian bu la is made by cooking yak meat with spices such as cumin, coriander, and chili peppers, then serving it with a side of rice or noodles. The dish is typically very spicy and flavorful. Tian bu la is a popular dish in Tibet, and is often served during special occasions such as weddings or festivals.

Jan Dec

Origins and history

Tian bu la has been a staple of Tibetan cuisine for centuries, and is believed to have originated in the eastern region of the country. It is often served during special occasions such as weddings or festivals.

Dietary considerations

High in fat due to the yak meat.

Variations

There are many variations of Tian bu la, including using different types of meat such as beef or lamb.

Presentation and garnishing

Tian bu la is typically presented in a large bowl, with the meat and spices arranged on top of the rice or noodles. It is often garnished with cilantro or other herbs.

Tips & Tricks

To reduce the fat content of the dish, use leaner cuts of meat such as beef or lamb.

Side-dishes

Tian bu la is typically served with a side of rice or noodles.

Drink pairings

Tian bu la is traditionally paired with a Tibetan beer or barley wine.