Ghee is a dairy product that resembles butter, a fat extracted from cow's and goat's milk.

Tibetan people like to eat yak ghee. Ghee is the essence of Tibetan food, plateau people can not leave it.

Yak ghee produced in summer and autumn seasons, bright yellow color, sweet taste, excellent texture, the winter is yellowish. Sheep ghee is white, gloss, nutritional value are not as good as cow ghee, taste is also inferior to cow ghee. Ghee moisturizes the stomach and intestines, and spleen warm, containing a variety of vitamins, high nutritional value. In the food structure is relatively simple Tibetan area, can supplement the human body in various aspects of the needs. Ghee in the Tibetan area of the wide range of uses, functions, such as not personally witnessed, simply incredible.

Therapeutic effects:

Ghee can increase the body's digestive and absorptive capacity, lubricate connective tissues, increase flexibility, improve brain function and memory, and transport the medicinal properties of herbs to the tissues throughout the body. In addition, ghee has had all of its milk proteins removed during the milk refining process, making it an excellent dairy substitute for those who are lactose intolerant.

Different ghee has different effects, Pian ghee can regulate the body, yellow cow, goat ghee is cool and rest the wind and heat, yak, sheep ghee is hot, can get rid of wind and cold.

Ghee also has the effect of regulating the stomach and intestines, for dry stools, constipation and other diseases have a miraculous effect.

Sweet and slightly cold in nature.

Functions and attitudes to tonify the five organs, benefit qi and blood. It is used for treating lung impotence and coughing, stopping vomiting of blood, quenching thirst, narrowing stools and moisturizing the skin.

Use and dosage 0.2~1 tael, for soup, pills can be; external use as a rubbing agent.