At the table
Cut a small piece to taste, or crumble a little alongside tsampa. It is rich, so a small portion is useful.
Contains milk. Ask about additions and whether any barley flour is mixed in.
White or brown sugar may be used. Some versions add raisins, red dates or silverweed roots.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
White or brown sugar may be used. Some versions add raisins, red dates or silverweed roots.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet, buttery and gently tangy from the curds.
- Chili heat
- Texture
- Dense and slightly crumbly, softening in the mouth.
- How it’s made
- Work finely crumbled dried milk curds with softened Tibetan butter and sugar, then press into small blocks or rounds.
White or brown sugar may be used. Some versions add raisins, red dates or silverweed roots.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Tibet.
About this regional connection
Tibet: Associated with Tibetan dairy cooking and festive tables, including Shannan.
Ask if they have it first
请问你们有奶渣糕吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A festive dairy sweet
This account describes a tradition or story, rather than an established historical fact.
Thue is made for Tibetan celebrations and hospitality; its shaped form makes it easy to share.