Tibetan food varies depending on the georgraphical area. The food in Kangba tends to be spicier because it is close to Sichuan province, which is known for its spicy cuisine, while the food in Lhasa has an Indian influence. green vegetables are limited in the many high-altitude areas inhabited by Tibetans, but potatoes are almost always available all year round. Yak butter tea is important for Tibetans, who consume it with every meal, but the way of making it differs from region to region. Barley grows well at high altitudes and in cold climates and so tsampa is the universal staple of Tibetan nomads living in these areas.?/span>However, Tibetans who live in a lower land grow wheat, and so bread and noodles are part of their daily diet