Tibetan Crispy Cheese Cake is made by air-drying the starch from which cream is extracted, grinding it into powder, mixing it with butter, sugar, ginseng fruit, peach kernel and raisin, making round or square dough embryo with red and green lines on the surface, and steaming it in a steamer to make it into milky dessert, which has the effect of nourishing and strengthening the body. It is a cake for Tibetans.

2. Tibetan blood sausage

Every time a sheep is slaughtered in Tibetan areas, sheep blood is usually not eaten alone, but poured into the small intestine for cooking. The sheep's blood scooped from the sheep's cavity in the basin is usually filled with its own intestines. Chop mutton, add seasoning, stir well, pour it into intestines, tie it into small pieces with thread (making method is the same as sausage), then put the filled blood sausage into soup and cook it until it floats and turns white. When it is eight ripe, take it out of the pot and put it on a plate to eat. When eating, it is not broken, slag or peeled, and the taste is soft and tender.

3. Tibetan noodles

Tibetan noodles are mixed with strong alkali water to make the mixed noodles yellow, and then pressed into noodles. After cooking, add appropriate amount of bone soup, cooked vegetable oil and diced beef or mutton, mix well and eat. Light taste, fragrant taste, simple preparation method, and is suitable for all ages.

4. White sausage

White sausage is made by cooking rice, adding seasoning into sheep blood, sheep oil and shredded mutton (shredded beef), stirring evenly, then putting into washed sheep (beef) intestines, tying both ends tightly with cotton thread, boiling in a pot, cutting into pieces after cooking, and frying.

5, air-dried beef (sheep) meat

Tibetans like to eat air-dried beef (sheep), which is usually cooked in winter and low in November. At this time, the temperature is relatively low, below zero. Cut the beef and mutton, hang it in a cool place, dry it and drain the water. Tibetans cut beef and mutton into small pieces and string them together, or hang them in tents and bamboo cages in the shade under eaves. After March of the following year, they took the air-dried meat to bake or eat raw, and chewed it without residue. In the alpine region of Tibet, food is not easy to mildew and deteriorate, and it is fresh after dehydration, so eating air-dried beef is still very popular today. Crisp meat, unique taste and endless aftertaste.

6.buttered tea

Buttered tea is a special drink in China and Tibet. As a staple food, it has the functions of keeping out cold, refreshing, promoting fluid production and quenching thirst when eaten together with Ciba. This drink is made of ghee and strong tea. First, put a proper amount of ghee into a special bucket, add salt, then pour in the boiled strong tea juice, and beat it repeatedly with a wooden handle to make the ghee and tea juice dissolve into a whole and become milky white. Some ethnic groups adjacent to Tibetans also have the custom of drinking butter tea.

7.lamb cake

Stir-fry highland barley or peas and grind them into flour. When eating, mix it with butter tea and knead it into dough by hand. You can also eat them with salt tea, yogurt or highland barley wine. Simple to eat, rich in nutrition, convenient to carry, and can satisfy hunger and keep out the cold. When Tibetans eat Ciba, they first put more than one third of butter tea in the bowl, then add a proper amount of Ciba, and then knead it into glutinous rice balls by hand, and they can eat it.

8. Milk residue steamed stuffed bun

Fresh yak milk is decomposed by Tibetans in a traditional and unique way after boiling. The most valuable and essence is ghee, followed by milk residue, which is the residue left after ghee refining. Fresh milk residue is sour and white, which can be used as stuffing. This is where milk residue steamed buns come from. After the milk residue is dried, Tibetans eat it as a snack and also put it in porridge or soup as a seasoning. Dried milk residue is unaccustomed to Han people, but steamed stuffed bun with milk residue is suitable for Tibetans and people of all ages.

9. Masons

Mason put a proper amount of Ciba, ghee, broken milk residue and broken brown sugar on a plate, stirred and kneaded, put it in a small square wooden box, and filled it with hands to make Mason's square cake, which is sweet and delicious.

10, cheese

Cheese, also known as cheese, cheese, or translated as cheese, cheese, cheese, is the general name of dairy food, with a variety of tastes, tastes and forms. Cheese is made from milk, which is rich in protein and lipids. Milk sources include domestic cows, buffaloes, domestic goats or sheep. In the production process, chymosin is usually added to coagulate casein and acidify dairy products, and then solids are separated and pressed into finished products. Most cheeses are milky white to golden yellow. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low-fat cheese made from modern skim milk is also available. In addition to the traditional western cheese products, the varieties of cheese in China also include all kinds of cheese made by non-lactic acid bacteria of Guangdong Daliang dairy minority. There are also two kinds of Tibetan cheese. One is that the substances left after extracting ghee from milk are boiled, evaporated and concentrated into blocks, and then pressed into cakes, or cut into strips and dried for eating; There is another kind, which is cooked and dried with cheese paste, and then becomes filamentous or granular, including sweet cheese, yogurt, white cheese and green cheese.