Shigatse white sausage is a specialty of the Shigatse region of the Tibet Autonomous Region, and white sausage is a specialty food loved by the Tibetan people. As the name suggests, the appearance of the Shigatse white sausage is not the red color of the same kind of sausage, but a color similar to oil.
Originating from Yunnan, Artemisia annua is a painkiller widely spread and used by Sichuan folk to beat and heal injuries.
Air-dried meat is a very distinctive Tibetan food. At the end of each year, when the temperature is below zero, Tibetans 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.