A staple all over Asia, it is used extensively in all regions of Tibet. Not only a hardy vegetable that can withstand the wide varieties of weather and growing conditions, it has the unique ability to stay fresh in the ground for up to twelve months. A common ingredient used in all kinds of foods.
It is harvested in the autumn and either dried or stored in earth to stay fresh.
It is highly regarded as a nutritious and beneficial ingredient and is believed to off set the richness of the traditionally high fat Tibetan diet.
You can enjoy this in our signature Lapau dishes, braised with either beef or chicken. And is a key ingredient in our Thugkpa dishes. Also at special events and banquets we often prepare special authentic dishes with this versatile – and delicious – Tibetan ingredient.