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The most important crop in Tibet is barley, and dough made from barley flour called tsampa, is the staple food of Tibet. This is either rolled into noodles or made into steamed dumplings called momos. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Mustard seed is cultivated in Tibet, and therefore features heavily in its cuisine. Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item. Butter tea is very popular to drink.
Due to the high altitude of Tibet, the water boils at 90 degree Celsius, and cooking with water is impossible. The diet and foods are peculiar in Tibet. The Tibetan diet consists mostly of meat, milks and other high-protein foods. The main staple is `tsamba'. Tea is a necessary. Travelers usually bring dried meat, tsamba, and tea for foods.