Whether it is for faith or scenery, it is always necessary to go to the closest place to heaven, Tibet, where all the elements - the long and clean sky, the blue and refreshing water, the high and majestic distant mountains, and the hope on its back are enough to amaze people. Tibet not only has scenery, but also specialties that make you drool just by looking at the pictures.
Butter tea is a daily drink of the Tibetan people, which is made of ghee, brick tea, milk, eggs and other raw materials, put into the butter tea barrel, stir up and down constantly, so that all kinds of raw materials are fully integrated, etc. Appear milky, becoming a very delicious butter tea. Butter tea contains high calories, the taste is salty and sweet, mellow and delicious, which can be used as a usual drink and can be filled with hunger. Drinking more butter tea has a certain effect on alleviating high reflex, but the first time you drink it, you may not be used to it.
Tibetan blood sausage, farmers and herders in Tibetan areas, for every sheep slaughtered, the blood of the sheep is not cooked separately, but poured into the small intestine and cooked to eat. Recipe 1: Chop the best lamb and set aside. 2. Add an appropriate amount of salt, peppercorns and a little rice in the blood of the sheep, mix the powder with the chopped lamb, pour it into the intestine, and tie it into small pieces with thread. 3. The preparation method is the same as that of sausage making. 4. The cooking of the blood intestine, the blood sausage, put into the soup and boil, cook until the blood intestine floats, the intestine becomes gray and white, about eight ripe, then get up the pot, put it into the plate, the whole family sits around the ground, cut and eat it. Characteristics when eating is not broken, not slag, not peeled, fragrant and tender, not greasy and not woody.
Tibetan cheese cake: The starch extracted from the cream is dried, ground into a powder, mixed with butter, sugar, ginseng fruit, peach kernels, raisins, etc., made into a round or square, the surface of the red silk and green silk expression of auspicious, longevity pattern of the daimyo embryo, into the cage drawer steamed, milky dessert, has a nourishing and strengthening effect, for Tibetan compatriots to treat pastries.
Tibetan air-dried beef and mutton is a selection of high-quality beef and mutton from Tibet, fresh meat is directly hung outdoor air-dried, beef and mutton jerky is generally made in winter, and can be eaten in February and March of the second year, the best beef jerky in Tibet is yak beef, the taste is excellent, the storage time is long, easy to carry, whether it is edible or gifted to friends is a good product.
Rice dumplings are one of the traditional staple foods of Tibetan herders And it is a staple food that the Tibetan people must eat every day. Rice dumplings are flour that is washed, dried, and fried, and when eaten, it is mixed with a small amount of butter tea, milk residue, sugar, etc., and kneaded by hand into a ball. It is not only easy to eat, nutritious, high in calories, very suitable for filling hunger and cold, but also easy to carry and store.
When you get to Lhasa, how can you miss yak yogurt? Lhasa's yak yogurt looks a bit like tofu flowers. However, it is much more exciting to eat than tofu flowers. The taste of yak yogurt is very primitive, one word: sour! But add honey, or sprinkle it with sugar, and the sensation on the tip of the tongue becomes very interesting.
Lulang stone pot chicken is a specialty of Nyingchi. The cost of the stone pot is very expensive, and the chicken in the stone pot is a chicken breed unique to the snowy plateau. The authentic stone pot chicken must be cooked with local mountain spring water in Lulang, and the pot will also be filled with palm ginseng, wild gastrodia, wild angelica, and precious plants such as Tibetan shellfish, and simmer for four or five hours over a fine heat.
Milk residue buns, fresh yak milk boiled after being decomposed by the Tibetans in a traditional and unique way, the most valuable and essence is ghee, followed by milk residue, that is, the residue left after refining ghee. Fresh milk residue is sour and white, and can be used to make filling, and the milk residue bun comes from this. After the milk residue is dried, the Tibetans eat it as a snack, and also put it in porridge or soup to make condiments, and the dried milk residue Han people are not accustomed to eating, but the milk residue bun is suitable for Tibetans, Han, old and young.
The taste of Tibetan noodles is different from any noodle species in the plains. First of all, from the appearance, the Tibetan noodles are several times thicker than the average noodles, coiled in a shiny metal bowl, very stubborn look. For those who taste Tibetan noodles for the first time, almost always have the same suspicion: "It seems to be sandwiched inside!". This is precisely the most unique place of Hidden Noodles. And, contrary to what many people think, Tibetan noodles are not made from barley products, but from locally produced wheat.
The quality of The Tibetan fragrant pig has "six most", namely: the highest amino acid content in the meat, the highest trace element, the lowest fat content, the longest pig intestine, the thinnest pig skin, and the longest mane. It is the traditional ethnic cuisine of the Tibetan people. Especially the pig skin, the taste Q is crisp and tender, far different from the general pig.