At the table
Use chopsticks for the meat and radish and a spoon for the broth. The ribs are bone-in: put the bones aside and let hot broth cool before sipping. Take manageable pieces.
Contains yak meat and bones; cooking wine is used in this home version. Check the seasonings if you avoid particular ingredients.
This is a home version with yak ribs, white radish, ginger, scallion, cooking wine, salt and white pepper. The pressure cooker and sequence belong to this version; pieces and final seasoning can be adjusted.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
A pressure cooker can be used; cut size and seasoning can be adjusted.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Meaty, with white-pepper seasoning.
- Chili heat
- Texture
- Broth with meat and radish chunks.
- How it’s made
- Blanch ribs, pressure-stew, then add radish and finish cooking.
A pressure cooker can be used; cut size and seasoning can be adjusted.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Tibet.
Ask if they have it first
请问你们有牦牛排骨炖萝卜吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A winter home stew in Lhasa
Yak features in Tibetan home cooking, and ribs with white radish are one winter family dish. In Lhasa, a home version turns rib pieces and radish into a pot of broth, adding the radish after the ribs have cooked. The meat also appears in buns and other dishes. Here, it is served bone-in as a soup or stew for the family table.