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Photographer XIAO GU The Yogurt festival begins on the 15th day of the 5th lunar month. This festival originated in the 17th century when Tibetans offered yogurt to Buddhist monks who had completed their annual religious retreats. Yogurt holds a special place in Tibetan culture and religion. Unlike our daily yogurt, Tibetan yogurt is made from fresh yak milk, with a history in Tibet spanning thousands of years. Tibetan yogurt is distinct, prepared by cooking, cooling, and fermenting. It has a milky white, mushy texture with a sour taste and a rich milk flavor. While the unique taste may be unfamiliar at first, most people come to appreciate it over time. During the festival, followers of Tibetan Buddhism gather to view a 500-square-meter (5,382-square-foot) embroidered thangka portrait of the Buddha displayed at Drepung Monastery in Lhasa, the capital of the Tibetan Autonomous Region. Later, the thangka is exhibited at Sera Monastery. In the afternoon, there is a Tibetan Opera performance at Norbulingka Palace, continuing in the park for the next nine days. The Yogurt festival provides a perfect opportunity for locals to have picnics in the park and witness how Tibetans celebrate this tradition. #tibetanculture #tibet #tibethouse