Tibet
About
Tibet is a plateau region in Asia, lies north of Himalayas and the home to
the indigenous Tibetan people. Known as "Roof of the World", the average altitude
is about 3,000m in the south and 4,500m in the north. Several major rivers have
their source here; Yangtze river, Yellow river, Mekong river, Brahmaputra river,
and Ganges river. Lhasa is the largest and capital city of Tibet.
Once an independent kingdom was ruled by the government of Dalai Lama before in 1950's
the People's Republic of China slowly ruled over the kingdom. Til now there is still
some debate whether Tibet is part of China.
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Tibet is unknown to many until in the mid 1980's when the country opened for
tourism. The best time to visit Tibet is from May to October where the temperature
is not so cold. If you planned to visit Everest Base Camp, May & October provide
you clear sky to see the mighty Mt. Everest.
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Where is
Tibet is located on the Tibetan Plateau, the world's highest region, part of
People's Republic of China. It is bordered by Nepal, Bhutan, Sikkim and India
in the south.
[click here for map]
How to get there
Getting to Tibet by flight is commonly used. Chengdu is the main gateway
to Tibet. Although others cities in China like Beijing, Shanghai,
Guangzhou, Kumming, Xian do fly to Lhasa. You can also fly to Lhasa from
Kathmandu, Nepal. At this time foreigners are restricted to only 2 routes
if they are decided to travel by land. The 2 routes are Friendship Highway
connecting Kathmandu to Lhasa and the Qinghai-Tibet Railway.
What to do
| Places to visit: |
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Around Lhasa (Potala Palace, Jokhang Temple, Barkhor Street, Sera Monastery,
Tibet Museum) |
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Gyantse (Lalai Kora Glacier, Pelkor Monastery, Kumbum Stupa, Gyantse Dzong) |
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Shigatse (Tashilumpo Monastery, local market) |
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Yamdroktso Lake, Namtso Lake |
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Everest Base Camp (EBC) |
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Tibetan Family Visit |
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Ride the highest Railway, Qinghai-Tibet Railway |
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| Food and drinks: |
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Momo, steamed meat dumplings |
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Shabalay, deep fried stuffed bread served with spicy salad |
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Chang, alcoholic drink from fermented barley |
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Cha ngamo, sweet milky tea |
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