Tibet is so big and so beautiful, in addition to wanting to see it, don't you want to taste the special food and snacks there? From air-dried beef to hand-caught beef and lamb chops, from the yogurt feast of the Shalton Festival to the delicious dumplings that flutter on the street, from butter tea to Tibetan noodles ~ In fact, there are many delicious snacks in Tibet, just waiting for you to taste.
Air-dried meat
Air-dried meat is a very distinctive food commonly found in Tibet and northwestern Inner Mongolia. Beef and jerky can be eaten everywhere in Tibet, and they are all dried with raw meat. In fact, in Tibet, the climate is dry, the meat is dry very fast, and there will be no very tough and chewy phenomenon. In this regard, the raw jerky tastes much purer and chewier than the cooked jerky.
At the end of each year, when the temperature is below zero, Tibetan compatriots and grassland herders cut beef and mutton into small strips, hang them in the shade, let them dry naturally, and eat them in February and March of the following year. After air drying, the meat is crunchy and has a unique taste.
Grab the lamb chops by hand
Hand-grabbed lamb chops are a unique way for herders on the Tibetan Plateau to eat lamb chops. It is named after cutting with a knife in one hand and grabbing the meat in the other.
"Wear the dress on yourself and leave the delicacies to the distinguished guests" Hand-grabbed lamb chops in Tibet are a hearty treat for guests, not advocating luxury, but savings on a daily basis.
Luran stone pot chicken
Lulang Town is located in the middle of the Sichuan-Tibet 318 National Daoranwu area to the Bayi area, and is rich in palm ginseng and stone pots made of local stone with special mineral elements. Made from palm ginseng and native chicken, the Lulang stone pot chicken stewed by this stone pot is very unique, the soup flavor has a faint medicinal fragrance, and the chicken is tender and elastic.
@ Orange plum tea
The stone pot used to stew chicken is made of mica stone called "soap stone", which is only produced in Motuo. Legend has it that ink de-stone can only be processed locally, with a steel knife to cut the stone, cutting the stone like mud, once it leaves the ink, the stone is as strong as steel, why the ink de-stone has such characteristics is unknown.
Delicious sachets
The trap is mainly made of chopped beef and mutton, mixed with a small amount of green onion, accompanied by salt, peppercorns, clear oil, and broth. It is steamed with unfermented dead bread, and its shape is like a treasure vase, and it looks like a lotus blossoming, with exquisite shape, not fishy and not greasy, which is amazing, and is known as "crystal bun".
Tibetan bags, there is also an image of the name, the local Tibetan custom to call "cow's eye buns", because it is large and round, very similar to the name of the cow's eyes, contains a lot of delicious juice, the entrance is fragrant but not greasy.
Nyingchi wild honey
Do you remember the Tibetan boy in the second season of "China on the Tip of the Tongue" climbing up a tree tens of meters high with his bare hands to collect wild honey as a delicacy for their family? You may not know that from that moment on, the wild honey of Nyingchi has attracted people's attention, and gradually the honey in Tibet has become popular, and the sweet taste from the plateau is even more fascinating.
The Nyingchi region of "Southern Tibet" has an average altitude of more than 3,000 meters, dense forests and rich vegetation, where wild peach blossoms, motherworts, huanglian, rhodiola rosea, angelica, salvia, wild chrysanthemums and other Tibetan medicinal plants and exotic flowers and exotic grasses, the variety is widely distributed, as well as rare saffron, wild motherwort are the natural home of bees.
Tibetan incense pig
Tibetan fragrant pig, grown in Jiangnan Nyingchi, Tibet, a black oil, small hands and feet to the small head of the people love! They are the only grazing pig breeds in China that grow in the plateau area at an altitude of 3000-4000 meters, with natural wild edible plants and fruits as the main food, and the average weight of adult pigs is less than 50 kg.
Every day they pout their butts and walk around the LulangLin Sea, at the foot of the Nanga Bawa Snow Mountain, in the Niyang River Valley, in Tibetan villages, listening to Tibetan songs, drinking mineral water, and supposedly occasionally eating Cordyceps sinensis.
Matsutake mushrooms
Most people know the delicious taste of matsutake mushrooms, probably from the 2012 "China on the Tip of the Tongue" hit, but due to various factors such as price and growth environment, even now, there are not many people who really understand and contact it.
Nyingchi matsutake is born in the deep mountain valley forest of southeast Tibet, and the requirements are very strict. Due to the special geographical environment, the Nyingchi matsutake mushroom in Tibet has become the cleanest food without any pollution. A matsutake feast in Nyingchi, Tibet, is not a unique journey.
Ghee rice dumplings
"Rice dumplings" is the Tibetan transliteration of fried noodles, it is a staple food that the Tibetan people must eat every day, as a guest in the homes of Tibetan compatriots, the host will definitely bring you fragrant milk tea and barley fried noodles with both hands, golden ghee and milk yellow "qula" (casein), sugar stacked layers on the table.
When eating ghee rice dumplings, first pour a small half bowl of milk tea, then add ghee, fried noodles, koji, sugar, mix well with your fingers in the bowl, and knead into small balls to eat.
yoghurt
Yogurt, also known as "lying milk" in agricultural areas. Tibetan yak yogurt has a history of thousands of years as an indispensable food and offering for the Tibetan people. Lhasa's largest festival, the Shelton Festival, has a significant connection to it. Shelton is a Tibetan translator meaning "yogurt feast", so shelton's festival is interpreted as a festival for drinking yogurt.
When you come to Tibet, the traditional concept of "yogurt" will be completely subverted. The thick layering of Tibetan yogurt, the pure and clean taste, just like the blue and pure sky there is dotted with white floating clouds, the resulting realm cannot be surpassed.
Butter tea
Butter tea is a specialty drink in Tibet, China. Mostly eaten as a staple food with rice dumplings, it has the effect of cooling the mind and refreshing the brain, quenching thirst. This drink is processed with ghee and strong tea. First, put the appropriate amount of ghee into a special barrel, accompanied by salt, and then inject the boiled strong tea juice, and repeatedly mix it with a wooden handle to dissolve the ghee and the tea juice into one, in a milky shape. Some ethnic groups adjacent to the Tibetans also have the custom of drinking butter tea.
Tibetans love butter tea, and there is a folk love story that tells the origin of butter tea. Legend has it that there were two tribes in Tibetan areas who had formed a vendetta because of armed struggles. Mei Mei Tso, the daughter of the tribe Toshi, fell in love with Vindunba, the son of the Nu tribe Toshi, during her labor, but due to the historical enmity between the two tribes, the toshi of the tribe sent people to kill VintonBa, and when the cremation ceremony was held for Vintonba, Mei Mei Tso jumped into the sea of fire and was martyred. After the death of the two sides, Mei Mei Tso went to the interior to become the tea leaves on the tea trees, and Wendunpa went to Changtang to become the salt in the salt lake, and whenever the Tibetans played butter tea, the tea and salt met again, which was a story triggered by the tea custom, which had a strong artistic appeal.
Amdo patches
Amdo noodles are a kind of noodle often eaten by Tibetan families and have a unique ethnic flavor.
The soup for cooking the noodles is very exquisite: the lamb is cut into small cubes of about two centimeters, add the minced green onion and stir-fry in the pot, then add the right amount of salt, and finally add water and boil to make a broth. Take a piece of prepared noodles on the board and press it into a flat and long shape, and then slowly and long around the left wrist, pinch one end with the thumb and index finger of the left hand, pull off a small piece of the right hand and throw it into the broth, for a while the hot and fragrant noodles are cooked, love to eat spicy and put some chili peppers, love vinegar to put some balsamic vinegar, especially in winter to eat it, warm and delicious, very praised by the eaters.
Hidden noodles
Tibetan noodles are an indispensable snack in traditional Tibetan cuisine. You can say it's a meal, you can say it's a snack. Say that it is a meal, the amount of hidden noodles is not much, generally eat a bowl is not easy to full; said to be a snack, also belongs to the noodle category, in the tea house noodle restaurant to sell, there is no street stalls to sell.
Tibetan noodles may not feel very habitual at first glance: they seem to be sandwiched inside. In fact, this is one of the characteristics of Tibetan noodles.
A city, a delicious, the taste of Tibet on the tip of the tongue not only makes your journey more "tasteful", such as air-dried beef, linzhi honey, and motuo's stone pot can also be given as a good souvenir Oh, how can you miss it?