Bhutanese eat pieces or strips of meat and vegetable with rice as part of a meal during a festival, ritual or a special meal. Meat used for pah dish include pork, beef, yak meat and roasted skin. Strips of pork with layers of fat are often dried for this dish. The meat is first chopped into pieces and cooked in a pot. Slices of chillies, parsnips, radish, spinack or cabbage leaves are added to it with oil and salt. In the highlands, dried turnip leaves are added to the meat. The dish has no gravy and is usually served on top of the rice. In central parts of Bhutan, slices of fresh butter is served in place of the meat.