The main food of the monks in Ta'er Monastery is flour, milk, meat and tsampa. Rice is only eaten occasionally, and the main drink is milk tea, and yogurt is often drunk after meals. Basically, they have three meals a day. The cuisine of Ta'er Monastery is mainly agricultural or semi-agricultural and semi-pastoral. Its characteristics are: a wide range of ingredients, in addition to dairy products, beef and mutton, there are also various crops, so the meat and vegetables are properly matched, the heat is well controlled, and the seasoning is fresh, salty, and refreshing. The production methods are also relatively rich, focusing on boiling, frying, stewing, and frying. While maintaining its own traditional characteristics, it pays attention to "green" and "health". The main ingredients of Tibetan food mostly come from pollution-free plateau areas, which are truly green foods. The monks of Ta'er Monastery have formed unique cooking techniques in their unique living environment and long-term historical development process. Both in terms of variety and nutritional value, they have attracted worldwide attention. The diet of the monks in Ta'er Monastery is mainly based on tsampa, ghee, qula, beef and mutton, due to the influence of the nomadic lifestyle of the Tibetan and Mongolian peoples. In particular, tsampa (eight-treasure rice) and Akha steamed buns are the most famous. To make tsampa, put a little qula (milk residue) and a few pieces of ghee, pour milk tea or green tuckahoe tea, blow it while drinking the tea, and wait for the qula to soften, then put tsampa and sugar on it, mix it with your hands, and knead it into a ball before eating. Another way to make tsampa is to mix ghee, qula, fern (scientific name: ginseng fruit), flour, and sugar, and make it into a block, which is similar to the cakes made in urban food factories. Tibetans call it "xin". When eating, put a piece in a bowl, melt it with hot tea, add fried noodles and mix it. When eating hand-pulled beef or mutton, put a whole piece of beef or mutton into the pot, pour cold water and cook it. It should not be overcooked, but slightly blood red, and it is delicious and tender. When eating, one hand holds the meat and the other hand cuts it with a knife, so it is called hand-grabbed beef and mutton. Tibetan steamed meat buns, in addition to the "three unique" arts of Ta'er Temple, meat buns are also the "unique" of monks, commonly known as "Aka buns". "Aka" is a respectful name for monks in the Qinghai dialect. The shape of the buns made by Aka is a triangular or round shape with toothed edges, stuffed with mutton or beef, with thin skin and large stuffing, full of soup and oil, delicious and unique flavor. Temples often use Aka buns to entertain distinguished guests. Tibetans, Mongolians, Tu and Han peoples in Qinghai like to eat this kind of buns. Some people have said that they are addicted to eating Aka buns and will never forget eating them once. Touba (eight-treasure rice) is made of a mixture of rice, fern, red dates, ghee, etc. After cooking, it is served in a bowl and sprinkled with white sugar. In the big kitchen of the temple, rolling mangjia and boiling touba are made to make this kind of rice. There are also noodle soup, simmered rice, and big stewed tea. The monks' banquet is generally divided into six dishes, which are: milk tea or bean curd, bracken rice, Akha buns, hand-pulled mutton, stewed vegetables, and yogurt. It is commonly known as the "horse-walking banquet". Monks in the temple pay great attention to food hygiene, and the stoves and tableware they use are always kept clean and hygienic. Tableware is generally dedicated and not mixed. Like Tibetans and Mongolians, monks in the temple also like to use porcelain bowls painted with dragons and eight auspicious signs, which are usually called "dragon bowls" and "eight treasures" bowls. Monasteries still like to use square wooden plates, round wooden plates, wooden tsampa boxes, and butter boxes. Tsampa and butter boxes are mostly oval or rectangular, exquisitely made, with colorful auspicious patterns painted on the lid and edges, and are easy to eat. They are commonly used food boxes on the table. The Gelug Sect's precepts have clear regulations on the monks' food, clothing, housing, and transportation: smoking and drinking are strictly prohibited. If anyone is found drinking or smoking, it is considered a violation of the precepts and will be punished accordingly. In recent years, Ta'er Monastery has launched a green food with ethnic characteristics called "barley cake", which is extremely nutritious and can also be given as a gift. The raw materials are fried barley noodles, sesame seeds, sugar, ghee, etc. It is widely welcomed by tourists and customers from inside and outside the province, and has been well received at food expositions and tourism and cultural promotion conferences inside and outside the province.