Have you traveled to Tibet? Then don't miss the local food I said below! Check it out!
<h1 class="pgc-h-decimal" data-index="01" > yak beef jerky. </h1>
When you go to Tibetan areas, you will find people selling yak beef jerky everywhere, which is a very common meal in Tibet.
The yak beef jerky is fragrant and chewy, and it is very good to serve wine.
Good yak jerky is made locally from home-grown yak, and the most authentic yak jerky is often found in some herders' homes.
If you go to travel and encounter those who sell dried yak for less than 120 yuan a pound, then you must not buy it. The price of fresh yak beef is generally 60 to 80, and a pound of fresh yak beef can only get 30% to 40% of the jerky after drying, so you can think of the price of normal yak beef jerky. Most of the cheap yak beef jerky on the market is made from artificial meat or meat from other animals.
<h1 class="pgc-h-decimal" data-index="02" data-track="141" > cheese cake</h1>
The cheese cake is round or square, the creamy starch is dried and ground into a powder, then mixed with butter, sugar, ginseng fruit, peach kernels, raisins, etc., and finally steamed in the cage drawer.
The cheese cake is full of flavor, it has a nourishing and strengthening effect, and it is a pastry for Tibetan compatriots.
<h1 class="pgc-h-decimal" data-index="03" > butter tea</h1>
I believe that all people who travel to Tibet will drink a cup of butter tea. The popularity of butter tea is still very high, it is a necessity in the life of Tibetans, and it is also one of the specialties of Tibet.
Butter tea is made by eating ghee and strong tea, which is quite complex, delicious and delicious, and has the effect of preventing high reaction, resisting cold, refreshing the mind, and quenching thirst.
I remember I ordered a cup of butter tea at dinner in Lhasa, and the waiter kindly told me that butter tea was salty and asked me if I was used to drinking it. After all, I had never drunk butter tea before, and even if it was salty, I had to try it this time. Later, my friend and I drank butter tea somewhere else, and I would tell him that the salty butter tea was authentic.
<h1 class="pgc-h-decimal" data-index="04" data-track="144" > sweet tea</h1>
If you're really not used to drinking butter tea, drink sweet tea. The sweet tea of Lhasa is very famous in Tibetan areas.
Tibetan sweet tea is made from black tea, milk powder and white sugar. Compared to the milk tea we drink in the city, the milk aroma of Tibetan sweet tea is too strong.
Tibetan sweet tea, like butter tea, can play a role in replenishing calories and alleviating high reactions.
<h1 class="pgc-h-decimal" data-index="05" data-track="146"> 糌粑</h1>
Rice dumplings are a specialty snack in Tibet and one of the traditional staple foods of Tibetan herders.
The rice barley is mainly made of barley, which is washed, dried and fried into noodles, and then added to butter tea, sugar and milk residue. Rice is rich in nutrients and high in calories, which can be used to fill hunger and withstand cold.
<h1 class="pgc-h-decimal" data-index="06" data-track="148" > yak yogurt</h1>
Yak yogurt is made from the milk produced by yak, which is more nutritious than milk and can help digestion and increase appetite.
Authentic yak yogurt is unsweetened. Most restaurants in Lhasa, Tibet, serve yak yogurt.
Drinking yogurt in Lhasa is still recommended for everyone and drinking sugar, because the first time I drank unsweetened yogurt was when I almost threw up my sourness, really reversed my stomach, never drank that acid.
<h1 class="pgc-h-decimal" data-index="07" data-track="150" > milk residue buns</h1>
The filling of the bun is milk residue, so it is called milk residue bun.
Fresh yak milk is boiled and decomposed by the Tibetans in a traditional and unique way, the most valuable and essence is ghee, followed by milk residue. Fresh milk residue, sour, white, can be used to make filling, and the milk residue bun comes from this.
Milk residue bun is one of the special snacks of the Tibetan people, and it is a delicacy loved by both men and women, both young and old.
<h1 class="pgc-h-decimal" data-index="08" data-track="152" > Mason</h1>
In tibetan specialty restaurants, most of them have the dish of Ma Sen, which can be eaten all year round.
Mix the rice dumplings, crushed milk residue, ghee and brown sugar, add an appropriate amount of cold boiled water to stir and knead, and then put it into a small square wooden box, fill and press it as much as possible with a spatula, and pour out the slices when eating.
<h1 class="pgc-h-decimal" data-index="09" data-track="154" > Tibetan blood sausage</h1>
In Tibetan areas, farmers and herders slaughter each sheep, and the blood of the sheep is not cooked separately, but is poured into the small intestine and cooked to eat.
Blood sausages are made of lamb, sheep's blood, salt, peppercorns, and rice flour, and are made in the same way as sausages.
Tibetan blood sausages are not broken, not slagged, not peeled, fragrant and tender, not greasy and not woody.
<h1 class="pgc-h-decimal" data-index="10" data-track="156" > Tibetan white intestine</h1>
White sausage is a specialty food that the Tibetan people love very much, and its practice is generally similar to that of other types of sausages.
Rice is cooked and mixed with sheep's blood, mutton fat, shredded sheep or beef with spices, put into washed sheep or beef intestines, tie the ends tightly, cook, cut into short sections or slices when eaten, and fry and eat.
<h1 class="pgc-h-decimal" data-index="11" data-track="158" ></h1>
"Pongbi" has almost become a symbol of Shigatse snack, it exists and is loved only in Shigatse, and it cannot be seen in other Tibetan areas.
"Pengbi" is a kind of pea cold powder, Tibetan friends in order to make you remember it, like to joke that "Pengbi" is a friend must eat food.
Chinese diet is full of color and flavor, but this simple snack fully presents this concept.
<h1 class="pgc-h-decimal" data-index="12" data-track="160" > barley wine</h1>
Barley wine, known in Tibetan as "Qiangqiang", is a staple of the qinghai-Tibet Plateau: barley.
It is the favorite wine of the Qinghai-Tibet people, and it is indispensable for the New Year's Festival, marriage, childbirth, and welcoming relatives and friends.
Barley wine is not easy to get on, does not dry mouth, sober wine fast, suitable for both men and women.
I remember drinking barley wine in Lhasa at that time, and my throat was also hot, but after drinking a few drinks, I still didn't see the drunkenness, as if I had never drunk it.
<h1 class="pgc-h-decimal" data-index="13" data-track="125" > Tibetan potato buns</h1>
The potatoes in Lhasa are of good quality, very powdery and sweet. Potato buns are made with beef foam in mashed potatoes, slightly fried on the outside, and the taste is soft and sweet, and can also be eaten with tomato sauce.
<h1 class="pgc-h-decimal" data-index="14" data-track="126" > hand-grabbed lamb</h1>
As a representative of the special cuisine of the Tibetan people, hand-grabbed lamb has a history of nearly a thousand years, and the taste is constantly improving, and now there are cold, hot, fried and other ways to eat.
Hand-grabbed lamb is made from the freshest and tenderest lamb, because of its full color and flavor, it is loved by local people and is one of the must-eat delicacies in Tibet.
<h1 class="pgc-h-decimal" data-index="15" data-track="127" > roasted Tibetan pork</h1>
Tibetan incense pig, also known as "ginseng pig", is a lean pig unique to Tibet. Tibetan fragrant pig grows in the dense mountain forest at an altitude of 3,000 to 4,000 meters, eats wild plants, and is the only grazing pig breed in China, which is known as the "treasure of the plateau" because of its rich meat and nutrients.
<h1 class="pgc-h-decimal" data-index="16" data-track="128" > porridge</h1>
Rice dumplings are one of the staple foods of the Tibetan people. In addition to making rice dumplings, it can also be made into 10,000 bowls of fragrant rice porridge. This dish can be eaten at many Tibetan restaurants in Lhasa, Tibet.
<h1 class="pgc-h-decimal" data-index="17" data-track="129" > rotten milk residue porridge</h1>
Rotten milk residue porridge is also one of the characteristic snacks of Tibet.
Rotten milk residue is called rotten milk residue after it is dried. Stir the bone broth slowly add flour, into a porridge swollen, add rotten milk slag beef or lamb shredded, pepper and other condiments cooked and eaten, delicious taste, milk aroma overflowing.
<h1 class="pgc-h-decimal" data-index="18" data-track="130" > matsutake stock</h1>
Tibetan Nyingchi is one of the main production areas of matsutake mushrooms. Matsutake mushrooms and ganoderma lucidum, Cordyceps sinensis, and morel mushrooms are known as the "four famous mushrooms" in China. Friends traveling to Nyingchi, Tibet, must drink a bowl of matsutake stock.
<h1 class="pgc-h-decimal" data-index="19" data-track="131" > blow lungs</h1>
Blowing lungs, also known as pickled pig lungs, is one of the unique cured meat products of the Tibetan people. Delicious and fragrant, edible but not greasy, cool and appetizing, it is a good cold dish, can be taken at any time, and can be stored for about a year.
<h1 class="pgc-h-decimal" data-index="20" data-track="132" > Tibetan sauerkraut soup</h1>
If you visit the homes of Tibetan compatriots, there is usually a sauerkraut soup on the table.
Sauerkraut soup tastes good, can regulate taste, improve appetite, but also increase the secretion of stomach acid to improve digestion.
If you go to Tibet, you will find that the food of Tibet is much more than that, and it is worth exploring. If you're a foodie, don't miss it.
Whether or not Tibetan cuisine suits our tastes, it's worth trying, or maybe you'll find that the world of food is so big!
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