If you count tibet tours, I've been there three times. I'm not like a lot of literati yake want to cultivate sentiments and purify the soul, and in retrospect, why I wanted to go to Tibet at that time stemmed from the circle of friends I saw one day, which was a photo of one of my classmates going to Tibet to eat meat, and to be honest, I was really envious at that time. Although I was born and raised in the northeast and grew up in the northeast, I was a real carnivore, and as a food lover, I decided at that time that I would definitely go to Tibet once and experience the feeling of drinking wine and eating meat.
Finally, I had time, and before I set off, I made a lot of raiders, collected delicious shops in Tibet everywhere, and thought about experiencing it. But the opposite happened, when I first arrived in Lhasa, altitude sickness found me, but I have not yet eaten anything delicious in the memorandum, I began to have a fever and headache vomiting, lying in Lhasa for two days, the body is somewhat better, because the first two days basically did not eat, so on the third day after the altitude sickness basically adapted, I began my food journey.
In these three experiences of entering Tibet, in addition to eating some that I think is very delicious every time I go, the rest I try to eat is not heavy, you can experience different feelings, the following I also summarized some of the food that I personally feel must taste in Tibet, to share with you.
beef jerky
Why introduce beef jerky first, because it is so delicious. The beef jerky I ate in Tibet was different from what I bought at the Northeast supermarket, and it was different from what I bought online. What you buy online is either not dry enough, or it feels like it's fried. You may want to store a little more time, the salt is added more, it is very salty to eat, and there is no original taste of beef jerky.
The Beef Jerky in Tibet is pure air-dried, the taste is particularly good, the meat is very pure, very strong and strong meat flavor. Since I was a child, I have loved to eat chewy things like my father, so my masseter muscles have always been larger. Some people may think that this beef jerky is too chai or too dry, but I just think it is very delicious and take it home to my father and girlfriends, who also like to eat it. And this kind of air-dried beef is particularly good to store, buy more can not eat can not be stored for a long time, hungry to take out a piece of eat.
Puff pastry
Judging from the name, yes, it is a pastry. The entrance does not feel as fluffy as the cake, but is very thick like the Tibetan people, because of the addition of butter, so it will have a faint milk aroma. And nuts such as raisins will be added to it, so the taste will be thicker and more layered. Some of the cheese cakes will be made round, some will be made into squares, and various patterns will be printed on them, which is not only delicious but also beautiful. In fact, I don't like to eat pasta or pastries, but the milk aroma unique to this cake is what I like.
White intestine
Tibetan white sausages are not the same as the sausages we can buy everywhere in supermarkets, but they are somewhat similar to Korean rice sausages. Put xue together with other ingredients in the intestines of the sheep, set them in a pot and steam, cut into slices and eat. Some people like to process it twice, put it in a pan and fry it in oil to eat. In fact, when I first ate it, I couldn't accept it, because I didn't eat the internal organs since I was a child, and I felt that they had a strange taste, not to mention the intestines, and every New Year's Festival, the family would fry pig intestines and pig intestines, and I couldn't eat a bite. But really, believe me, overcome myself, because I want to eat the second time the next time, and then every time I go into Tibet, I have to come to a plate.
Milk residue buns
The milk residue bun seems to literally mean bun, but the filling of the bun is made of milk residue. Fresh milk slag is white, sour, it sounds like the summer bun is broken, but it is a little different, we have a lot of sisters in a group who are not used to eating this, but I think it is okay, this milk residue is not like the literal milk taste, but a sour taste, probably because I like to eat sour food. Whether you like to eat sour or not, since you come to Tibet once, and it is a local snack, you can't eat it anywhere else, or recommend everyone to try it.
These are some of the representative local foods that I have eaten since I entered Tibet several times, and I feel that when I come to a place, it is important to enjoy the beautiful scenery, and of course, there is no shortage of food. Especially the authentic local cuisine, which can't be eaten anywhere else, or even if I had, I didn't feel like there was any local authenticity. It is recommended that you must try it when you come to Tibet, after all, the beauty and food can not be disappointed.