Roasted Barley flour made into small dough. Comes in either sweet or savory.

Vegetable Pan-fried Noodle served in Tibetan style.

Tibetan momos and Chinese dumplings do share a common lineage but diverge in flavor and preparation. Tibetan momos are often seasoned with ingredients like garlic, ginger, and various spices that reflect the local flavors and cooking traditions of Tibet. They can be steamed or fried and are usually filled with meat (like yak or pork) or vegetables. Chinese dumplings, on the other hand, come in a wide variety of regional styles with different fillings and seasonings.