Tibetan cuisine is a unique branch of the entire flavor system of the Chinese nation. The raw materials are beef, sheep, pigs, chickens and other meats, as well as potatoes, radishes and other vegetables. The diet is mainly rice, noodles, and barley. So, what are the specialties of Tibetan cuisine? Which are the famous dishes of Tibet?
Top 10 Famous Dishes in Tibet
1. Three bowls of Tibet
The three bowls of Tibet are Tibetan folk specialties, which are said to have been passed down from generation to generation in the Tubo Dynasty, with delicious taste and high nutritional value, after more than three hundred years of improvement, more and more in line with the tastes of the public, suitable for all ages, becoming one of the must-eat delicacies in Tibet. The three tibetan bowls include saffron beef, curried lamb chops, and multigrain stewed yak beef.
2. Tibetan blood sausage
Lamb meat is tender, easy to digest, high protein, low fat, more phospholipids, less fat content than pork and beef, less cholesterol content, is one of the delicious winter cold and warm supplements; mutton warm and sweet, both edible supplements, but also edible therapy, for excellent strong disease food, beneficial qi deficiency, warm in the warm, kidney aphrodisiac, muscle strength, to resist the effect of wind and cold. Sheep blood is flat, salty, into the spleen meridian.
3. Sauerkraut noodles
Sauerkraut noodles are a traditional Tibetan dinner with strong characteristics. The main ingredients are sauerkraut, salt, sea pepper, delicious oil, spicy, spicy and fragrant. The main ingredient of sauerkraut noodles is sauerkraut, and the method of making sauerkraut is very simple: when the leaves are cooked until they are almost ripe, take them out and cool them, then put them in a jar or wooden barrel, seal them in a cool place, and become it in about a week.
4. Lu lang stone pot chicken
The chicken of the Lulang stone pot chicken is a native chicken raised by the Tibetan people, which is a unique local chicken breed in the Tibet Autonomous Region of China's snowy plateau, hardy and hypoxic, slow growth, adapted to the cold and harsh and changeable climate environment of the plateau, in fact, it is the pheasant in the Tibetan area, which belongs to the original breed of the Tibetan area after training. Authentic Lulang stone pot chicken must be cooked with Lulang local mountain spring water. The soup of Lulang stone pot chicken is fragrant, smooth and mellow, and it is very nourishing to drink in winter.
5. Enema
Enema is a Tibetan dish. Also known as three intestines, five intestines. With fresh sheep intestines as the clothing, respectively, filled with sheep blood, mutton, barley noodles or bean noodles, called blood intestines, meat intestines, face intestines, collectively known as the three intestines; another infusion of sheep liver, sheep oil, respectively, called liver intestines, oil intestines, and the first three intestines are collectively called five intestines. Most of this dish is made in batches by Tibetan compatriots during the New Year for the New Year's Festival.
6. Steamed beef tongue
Steamed beef tongue belongs to Tibetan cuisine, the Tibetan pronunciation Jielang is the most. It is more common in Lhasa and other places. Steamed beef tongue is made by boiling and steaming beef tongue as the main ingredient. It is characterized by a soft and tender entrance, delicious taste and peppery aroma. There is a layer of old skin on the outside of the cow's tongue. Remove the old skin, you can sauce, burn, brine. Tongues sold in some markets are immediately edible, but raw, smoked or coarsely salted tongues are often bought, and it is good to cook them hot or cold, with or without seasonings. Salted tongues are usually squeezed and cooked slices, usually served cold, raw tongues can be warmed with wine, or boiled and served with various accessories. Cow tongue and calf tongue are the most common.
7. Fry the lungs
Fried lungs, Tibetan pronunciation Luocha, more common in Lhasa and other places. It is made by boiling lamb lung as the main ingredient and then frying it with ghee and flour. It is characterized by a light brown color, crispy on the outside and soft on the inside, and a delicious taste. Features: delicious taste, food but not greasy, cool appetizer, is an excellent cold dish. Take as you eat and eat, and can be stored for about 1 year. The blown liver is washed, cooked, thinly sliced, and often used as a cold mix with coriander, sesame oil (or cooked vegetable oil), soy sauce, vinegar, green onions, and ginger.
8. Fern rice
Fern rice is a dish made by pouring cooked rice and fern in a bowl (rice is on top of the fern) and adding sugar. Its color is red (fern), white (rice), yellow (ghee), the taste is incomparable, with sweet but not astringent, oily but not greasy characteristics. The Tibetan masses regarded it as a symbolic food for the harmony of the members of the regiment, and the first to be served when a feast was set up.
9. Tibetan noodles
Tibetan noodles are made with thick alkaline water and noodles, so that they turn yellow, then pressed into noodles, cooked and put in a bowl, add an appropriate amount of bone broth, cooked vegetable oil, beef (lamb) diced meat, mix well and eat. The texture is light, the taste is fragrant, and the preparation method is simple, suitable for people of all ages.
10. White intestine
White intestines are a specialty food that the Tibetan people love very much, and the practice of white intestines is to cook rice, mix well with sheep blood, mutton fat, shredded sheep (cattle) meat and seasoning, put them into the intestines of washed sheep (cattle), tie them tightly at both ends, and cook them. Cut into short sections or slices when eating, fry and eat.