Air-dried meat, one of the staple food for local herdsmen, is made of beef or mutton stripped and air-dried. Every household in the Yamdrok lake area has a special room for air-drying. The room has four walls around but one window on the top for ventilation, and usually in use in October in Tibetan calendar (November or December in solar calendar). Air-dried meat is made mainly of mutton in a simple way, whole sheep or stripped, and the whole process lasts to next January (February in solar calendar). Usually taken as the best food to treat guests, the air-dried meat is delicious with a light salty taste, which usually used to be offerings to the Tibet ruling class.