When visiting Tibet, the host will surely bring you fragrant milk tea and highland barley fried noodles. Why does Ciba butter tea become the landmark of Tibet? It has a positive effect on the distribution of body nutrition and the alleviation of plateau reaction. Zanba butter tea is a Tibetan delicacy worth tasting.
Tibetan delicacies worth tasting
[sweet tea]
Lhasa sweet tea is made of black tea, milk or milk powder and sugar. It has a sweet taste and rich nutrition.
[buttered tea]
Butter tea is the main drink of Tibetans. If possible, it's best to drink more butter tea, because it's the best nutrition and heat supplement, and it's easy to digest, hungry and thirsty, and it can even cure the cold and the discomfort reaction of first arriving at the plateau. The hospitable Tibetans often use buttered tea to entertain their guests. At this time, the guests cannot refuse it, otherwise the Tibetans will think you are very impolite.
[Ba Ba]
Zanba is a special staple food of Tibetan nationality. It is made of barley or peas, which are fried and then ground into flour, mixed with buttered tea and kneaded into a ball by hand, or mixed with salt tea, yoghurt or highland barley wine.
[hide face]
The biggest enjoyment of eating Tibetan noodles is to drink soup. The clear and light broth, plus a small amount of salt and onion, becomes a rare delicacy. It's hot and fragrant. It's memorable.
[jelly]
What's special about Tibetan bean curd is that it's different from oil chilli. It's mainly made of water, so it's very hot and fresh. Tibetan bean jelly also comes with potato chips. In the alley of bakuo street, there are usually sales, one yuan and one bowl.
Yogurt
Tibetan yoghurt is divided into two kinds, one is called "Da Xue", which is made of milk refined from butter; the other is made of milk without butter, which is called "Russian snow" in Tibetan.
[air dried meat]
At the end of each year, when the temperature is below zero, Tibetans will cut beef and mutton into small strips, hang them in the shade, let them air dry naturally, and then eat them in February and March of next year.
[dried beef]
Yaks live in the snow mountain plateau with an altitude of more than 3500 meters all the year round, so yak meat is considered as a natural pollution-free and pollution-free food.
Highland barley wine
Highland barley wine is orange in color, sour and sweet in taste, with low alcohol content, similar to beer. To drink highland barley wine, we should take "three mouthfuls and one cup". That is to say, take one mouthful first, pour it full, then take one mouthful, then fill it up, take the third mouthful, and then fill it up and dry it. In general, the host and hostess will sing wine songs and toast.
[sheep blood intestines]
Sheep is one of the most common animals in Lhasa. The meat intake of people here is mainly beef and mutton. Therefore, there are many ways to eat mutton. Sheep blood sausage is to use the convenient condition that sheep blood is just filled with its own intestines, and then add chopped Mandu, oil, salt, seasoning, onion and garlic and other seasonings, and then cook and eat.
Tibet's diet is quite different from what we usually eat. In fact, many people can't accept the real Tibetan food, but since they have arrived in Tibet and Lhasa, the top three of the Tibetan food should be tried even once. At least when they go back, they can tell their friends that I have eaten the Tibetan food.