Tibet Autonomous Region lies in the south-western part of China, covering an area of over 1.2 million square kilometres, the autonomous region takes up about one-eighth of China. Among all the provinces and regions of the country, Tibet is the second largest following the Xinjiang Uygur Autonomous Region. Its area equals the combination of Great Britain, France, Germany, the Netherlands and Luxembourg. To the North, it neighbours Xinjiang Uygur Autonomous Region and Qinghai Province; on the east and southeast, it is adjacent to Sichuan and Yunnan provinces; on the south and west, it borders Myanmar, India, Sikkim, Bhutan and Nepal, as well as Kashmir on a border line of 4,000 kilometres stretching from east to west.

Hidden away behind India, Nepal and the majestic Himalayas, lies the highest and largest plateau on earth, the ancient land of Tibet, often referred to as, the roof of the world. Touring Tibet, meeting it's people, its animals, learning about its culture, being in the middle of it's breathtaking scenery, riding your bike, or trekking up to the Mt. Everest Base camp, makes it one of the most exciting experiences you could ever have. We have 18 years experience helping outsiders tour this wonderful place, by biking, by trekking, by van, by bus, by mountaineering, etc. We want to put you into the middle of one of the natural wonders of the world.

The Brahmaputra, also called Tsangpo-Brahmaputra, is a trans-boundary river and one of the major rivers of Asia. From its origin in southwestern Tibet as the Yarlung Tsangpo River, it flows across southern Tibet to break through the Himalayas in great gorges and into Arunachal Pradesh where it is known as Dihang. It then flows east for about 1,700 kilometres (1,100 mi), at an average height of 4,000 metres (13,000 ft), and is thus the highest of the major rivers in the world. At its easternmost point, it bends around Mt. Namcha Barwa, and forms the Yarlung Tsangpo Canyon which is considered the deepest in the world.

Tibet's traditional diet is Tibetan meal, tourists to Tibet to appreciate the natural taste of some Tibetan meal is a representative sample of burning sheep, beef, Zanba, green tea and wine trees. Tibetan meal tastes light stress calm. Many vegetables, in addition to salt and Chuangsuan, cling to any spicy dressings, reflects the culinary culture Fanpiaoguizhen trend of the times.

Tibetan cuisine forming mainly in the late 1950s, the Chinese nation as a whole is in the unique flavor of a system. Raw material to cattle, sheep, pigs, chickens and other meat and potatoes, turnips and other vegetables category. Diet to rice, flour, barley based. Like heavy oil, Hou Wei and incense, cakes, sweet, crisp foods, spices and more spicy, sour and reuse spices, commonly used roasted, fried, boiled, and other laws. Traditional Hospitality feast from tea, Effect of potentilla anserine rice, steamed stuffed bun Guantang, grasping mutton, the Huicai, yogurt six food composition, full of the nation is still learning.

Tourists to Tibet, and have the choice of restaurant to taste some characteristics of Tibetan foods, such as various types of vegetable enema, highland barley wine and tea, grasping the meat of cattle and sheep, yak tongue salad, steamed stuffed bun, Zanba, various cakes, as well as hupehensis Rehd, tea, yogurt, Kao Chang, dried meat, Sharp Green (meat paste), and so on.