This HTML5 document contains 158 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
dbohttp://dbpedia.org/ontology/
foafhttp://xmlns.com/foaf/0.1/
n8http://dbpedia.org/resource/File:
n12https://global.dbpedia.org/id/
dbthttp://dbpedia.org/resource/Template:
rdfshttp://www.w3.org/2000/01/rdf-schema#
n10http://commons.wikimedia.org/wiki/Special:FilePath/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
owlhttp://www.w3.org/2002/07/owl#
wikipedia-enhttp://en.wikipedia.org/wiki/
dbphttp://dbpedia.org/property/
dbchttp://dbpedia.org/resource/Category:
provhttp://www.w3.org/ns/prov#
xsdhhttp://www.w3.org/2001/XMLSchema#
wikidatahttp://www.wikidata.org/entity/
dbrhttp://dbpedia.org/resource/

Statements

Subject Item
dbr:List_of_Tibetan_dishes
rdfs:label
List of Tibetan dishes
rdfs:comment
This is a list of Tibetan dishes and foods. 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 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.
foaf:depiction
n10:A_bowl_of_Thukpa.jpg n10:Thukpa,_Tibetan_noodle_in_Osaka,_Japan.jpg n10:Tingmo_or_Ting_Momo.jpg n10:Tibetan_breakfast.jpg n10:Chicken_Momo_with_curry.jpg n10:Khapse.jpg n10:Tibetan_butter_tea.jpg n10:Tibetan_Fast_food_Long_Lafing.jpg n10:Chhyang_or_Chhaang_-_Fermented_rice_drink!_(8902831091).jpg n10:Chhurpi.jpg n10:TibetanFood.jpg
dcterms:subject
dbc:Lists_of_foods_by_nationality dbc:Tibetan_cuisine
dbo:wikiPageID
53604933
dbo:wikiPageRevisionID
1117739943
dbo:wikiPageWikiLink
dbr:Sikkimese_cuisine dbr:Gyabra dbr:Gyagoh dbr:Herder dbc:Lists_of_foods_by_nationality dbr:Nyainrong_County dbr:Kombu n8:A_bowl_of_Thukpa.jpg dbr:Blood_sausage dbr:Brown_sugar dbr:Monosodium_glutamate dbr:Balep_korkun dbr:Distillation dbr:Tu_(cake) dbr:Yurla_(dish) dbr:Tibetan_Plateau dbr:Ginseng dbr:Chexo dbr:Stir_frying dbr:Meat dbr:Cheser_mog dbr:Sha_Shingbee dbr:Sweet_sour_and_spicy_vegetable_gravy dbr:Tibetan_culture dbr:Yak dbr:Losar dbr:Thukpa dbr:Vermicelli dbr:Goat_meat n8:Tibetan_Fast_food_Long_Lafing.jpg n8:Khapse.JPG dbr:Thukpa_bhatuk dbc:Tibetan_cuisine dbr:Laping dbr:Tingmo dbr:Barley_flour dbr:Ladakh dbr:Dumpling dbr:Sha_Momo dbr:Stew dbr:Ara_(drink) dbr:Han_Chinese dbr:Central_Asia dbr:Sergem dbr:Chebureki dbr:Chhaang dbr:Lauh_Khatsa dbr:Tsam-thuk dbr:Drokpa_katsa dbr:Cheese_curd dbr:Tibetan_New_Year dbr:Chafing_dish dbr:Khapsey dbr:Dre-si dbr:Delicacy dbr:Lunggoi_Katsa dbr:Butter dbr:Xabbatog dbr:Bamboo dbr:Bhutan dbr:Bannock_(food) dbr:Chetang_Goiche dbr:Barley dbr:Thenthuk dbr:Fermentation_(food) dbr:Curd dbr:Sepen_(sauce) dbr:Tibet dbr:Salt n8:Tingmo_or_Ting_Momo.JPG dbr:Hot_sauce dbr:Tibetan_cuisine dbr:Fennel dbr:Yak_butter dbr:Koendain dbr:Xab_Pagri dbr:Nepal dbr:Momo_(dumpling) dbr:Mung_bean dbr:Tibetan_cheese dbr:Pâté dbr:Sha_Phaley dbr:Curry dbr:Mutton dbr:Shoogoi_Momo dbr:Tsampa dbr:Chili_pepper dbr:Raisin n8:Thukpa,_Tibetan_noodle_in_Osaka,_Japan.jpg dbr:Masan_(pastry) dbr:Chhurpi n8:TibetanFood.JPG n8:Chicken_Momo_with_curry.jpg dbr:Beer_in_Tibet dbr:Samkham_Papleg n8:Tibetan_breakfast.jpg dbr:Stock_(food) dbr:Gong'a_Momo dbr:Gyurma dbr:Balep dbr:India dbr:Sokham_Bexe dbr:Guthuk dbr:Papza_Mogu dbr:Thue_(food) dbr:Potato dbr:Butter_tea dbr:Turnover_(food) dbr:Staple_food dbr:Chura_kampo dbr:Chura_loenpa dbr:Curd_cheese dbr:Buttermilk dbr:Tripe dbr:Ashtamangala dbr:Date_(fruit) dbr:Qoiri dbr:De-Thuk dbr:Shosha_(cheese) dbr:Sikkim dbr:Gyatu dbr:Sweet_and_sour dbr:Shab_Tra dbr:Quick_bread
owl:sameAs
n12:2mkpg wikidata:Q29915387
dbp:wikiPageUsesTemplate
dbt:Short_description dbt:Transl dbt:Lists_of_prepared_foods dbt:Main dbt:Reflist dbt:Center dbt:Notelist dbt:Commonscat-inline dbt:Portal dbt:Efn
dbo:thumbnail
n10:TibetanFood.jpg?width=300
dbo:abstract
This is a list of Tibetan dishes and foods. 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 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 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. The most important crop in Tibet is barley. Flour milled from roasted barley, called tsampa, is the staple food of Tibet. It is eaten mostly mixed with the national beverage Butter tea. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Many Tibetans do not eat fish because fish are one of the Eight Auspicious Symbols of Buddhism.
prov:wasDerivedFrom
wikipedia-en:List_of_Tibetan_dishes?oldid=1117739943&ns=0
dbo:wikiPageLength
13967
foaf:isPrimaryTopicOf
wikipedia-en:List_of_Tibetan_dishes