In Southwest China's Xizang autonomous region, Jiajia noodles are more than just a meal – they embody culture, tradition and hospitality.

At a Tibetan homestay, guests enjoy melodic singing and the rich aroma of noodles while calling out "add noodles" – in a lively and ebullient scene.

Jiajia noodles, made from buckwheat and topped with Tibetan pork sauce and scallions, are known for their unique serving ritual. Each bowl holds only a few strands, just enough to cover the bottom. As diners finish them, the host immediately refills the bowl, stacking stones as a playful counter.

Recognized as an intangible cultural heritage of Xizang autonomous region in 2010, Jiajia noodles have been transformed from a simple street food to a tourism staple.

Today, Jiajia noodles have become a gateway to Tibetan culture, blending cuisine with folk performances and traditional rituals. Visitors compete in noodle-eating contests, celebrate with Tibetan songs and experience the warmth of local hospitality.

As tourism flourishes, this humble dish continues to connect tradition with modernity, serving as a bridge to cultural appreciation and economic growth.