Things To Do
in Zhamog

Roasted barley flour mixed with butter tea or yogurt; a staple breakfast and portable food sold at markets and family kitchens.

Must-Try!

Salty, creamy tea made with yak butter and brick tea; available in every teahouse and essential for warming up at altitude.

Steamed or fried dumplings filled with yak or mutton and spices; commonly served in guesthouses and street stalls.

Hand‑pulled noodle soup with mutton or yak and vegetables—comforting after a long hike and found in local eateries.

A lively market where herders bring yak cheese, butter, dried meat and handmade Tibetan breads; try fresh yak cheese curds and buy tsampa or dried apricots.

Simple stalls near the square selling momo, roasted barley snacks and hot tea—perfect for a quick, authentic bite.

Dress modestly, remove hats inside temples, walk clockwise when circling stupas or mani walls, and avoid pointing feet at religious objects or people.

Always ask before photographing people, especially monks and nomads; some may refuse—respect their wishes and offer a small gift or smile instead.

Small gifts like sweets, tea or practical items are appreciated. Polite, soft‑spoken behavior and patience go far; loud or disruptive behavior is frowned upon.

Some Tibetan areas require permits or travel through authorized agencies; carry ID, follow official instructions and be cooperative with local authorities.

Late March–May brings melting snow, blooming alpine flowers and milder temperatures; roads thaw but can be muddy. Good time for wildflowers and migratory birdwatching; elevation still cold in early spring.

June–August is the warmest and greenest season with long daylight hours; occasional afternoon showers and the best time for trekking and grazing festivals. Peak insect activity and some regions can be wet—pack rain gear.

September–October offers stable weather, clear skies and excellent visibility—ideal for photography and hiking. Temperatures drop quickly after sunset; this is the most comfortable season for many visitors.

November–February is cold, windy and often snowy at high elevations; many roads and passes may be closed. Travel is possible but more challenging—good for dramatic snowscapes and solitude if you’re well prepared.

Major gateway for southeastern Tibet with regular flights to Beijing, Chengdu and other Chinese hubs; from Lhasa you can continue by road to western Tibetan towns—plan at least a day for acclimatization.

Serves far‑western Tibet and is closer to remote western plateaus; flights are seasonal and limited—useful if traveling to remote western areas near Mounts and high passes.

Regional airport in eastern Tibet offering flights to Lhasa and Chengdu; useful for entering eastern Tibetan areas and connecting overland to smaller towns.

Major international hub in southwestern China; many travelers arrive here and then take a domestic flight to Tibetan airports or travel overland by bus/driver to reach remote Tibetan townships.