In the bustling markets of Shigatse, Tibet, a vibrant yellow dish is turning heads—and setting taste buds ablaze. Locally known as 'gyurma,' this jelly-like specialty is crafted from an unexpected base: yak milk. Simmered for hours with local herbs, then cooled into a wobbly texture, it’s served drenched in a fiery chili sauce that reflects Tibet’s bold culinary spirit.
Vendors describe it as a harmony of tradition and innovation. 'The yak milk gives it richness, while the chili awakens the senses,' says Tenzin Dorje, a third-generation street food vendor. Travelers often express surprise at its complex flavor profile—creamy yet sharp, earthy yet refreshing.
Food historians trace gyurma’s origins to nomadic practices of preserving dairy in high-altitude climates. Today, it symbolizes Shigatse’s cultural crossroads, blending Tibetan heritage with influences from neighboring regions. For visitors, it’s more than a snack—it’s an edible gateway to understanding local resilience and creativity.
As Shigatse gains traction on food tourism maps, this humble jelly is sparking interest among chefs and food scientists alike. Its unique preparation methods are now being studied for potential applications in sustainable dairy innovations across Asia.
