Tibet, with an average altitude of more than 4,111 meters, has strong solar radiation. Because of its unique geographical environment, it has created unique ingredients and cooking methods for Tibetans.

Because of the high terrain, Tibetan people seldom cook food, mainly frying. At the same time, Tibetan food has a special feature. The taste of Tibetan food is relatively light, just adding some salt, onion and garlic, etc., without any spicy seasoning.

The familiar Tibetan foods are butter tea, yak meat, stone pot chicken, Ciba, blood sausage and Tibetan noodles. Next, let's dance with girls to show you ~

"Buttered tea"

Buttered tea is a daily drink of Tibetans. Buttered tea contains high calories, tastes salty and sweet, and is mellow and delicious. Buttered tea can not only be used as a daily drink, but also can satisfy hunger and relieve altitude sickness, which can be said to be very practical. Now the production of butter tea has begun to be mechanized, and there are packaged products on the market, which can be bought home as gifts for relatives and friends.

"Yak beef"

Yak can be said to be the treasure of plateau, which can not only provide milk, but also the value of beef is very high. Yak beef itself is rich in nutrition, contains many trace elements that other meat does not have, and tastes delicious, so it is a delicious food that cannot be missed.

"Chicken in Stone Pot"

The local native chicken is used, and the raw materials, such as gymnadenia palmatum, mushrooms, medlar, red dates, star anise and pepper, are all original and simmered in a stone pot. After four or five hours, you can smell the medicinal materials floating out, and you can start to taste them. Stone pot chicken is rich in nutrition, delicious, fresh and tender, and fragrant in the mouth. Although the price will be on the high side, it is definitely worth the money.

"Ciba"

Although Ciba is the staple food of Tibetans, it is a special Tibetan food for tourists. Ciba is not only convenient to eat, rich in nutrition and high in calories, it is very suitable for hunger and cold, but also easy to carry and store, and it is a major Tibetan food.

"blood sausage"

As a traditional food, blood sausage is made by putting some salt water in a big pot to catch blood when slaughtering pigs (sheep), then stirring the blood to prevent it from coagulating, adding chopped pig (sheep) oil, minced onion, salt, ginger powder, pepper and other seasonings, enema, binding tightly and boiling in a pot. Slices are eaten hot, or when pickled cabbage is made, the blood sausage and white meat are put in at the same time, and the blood sausage tastes fragrant, oily but not greasy.

"Tibetan noodles"

Tibetan noodles are an indispensable snack in traditional Tibetan food. You can call it a dinner or a snack. It is said to be a dinner, and the amount of hidden noodles is not much. Generally, eating a bowl is not easy to be full. It is said that it is a snack, and it also belongs to the noodle category. It is only sold in the teahouse noodle restaurant, and there is no street stall.

Having said so many delicious foods, which famous restaurants in Tibet can taste delicious food? Tiaoniu has carefully selected three restaurants for everyone. If you are traveling, you might as well try it ~

"Tibet's No.1 online celebrity Restaurant"-Maggie Ami Western Restaurant

"Tibetan Cuisine Restaurant-Lhasa Arocang"

This is the favorite Tibetan restaurant for Tibetan travelers, and it has the most authentic Tibetan food in Lhasa. Now it has been moved to the south of Jokhang Temple Road. Ask the local people a little. Special Tibetan dishes include beef tongue, roast lamb chops and stewed radish with mutton.

"Guangminggang Qiongtian Teahouse"

On the east side of Hospital Road in front of Jokhang Temple Square, the average consumption is super cheap, with 7 yuan for two pounds of milk tea and 4.5 yuan for a piece of yak meat noodles. I like their sweet tea very much, because the facade is inconspicuous and the house number is concave. We asked many talents twice to find it. I saw someone say before that if you can't even find Guangminggang Qiongtian Teahouse, it means you.

In recent years, traditional catering in Tibet has been widely popular in neighboring countries and regions, with great influence. At the same time, in order to take care of the tastes of travelers, many Sichuan and Cantonese restaurants have been opened. If you are not used to Tibetan food, you can choose other dishes according to your own tastes.

The above is all the answers given by TiaoTiaoniu. Please correct me if there are any deviations. Since everyone has seen this place, please click on a compliment before you go ~

I have been to Tibet several times, and I know something about Tibetan food. Let me talk about Tibetan food.

There are 56 ethnic groups in China, and each ethnic group has its own lifestyle and eating habits. Tibet, because of its unique geographical environment, has created the unique ingredients and cooking methods of Tibetans. People often hear about Tibetan food: Ciba, butter tea, highland barley wine, Tricholoma matsutake, blood sausage, hand-grabbed mutton, hand-grabbed beef, roasted Tibetan-flavored pork, air-dried meat and so on. I tasted these authentic Tibetan foods in Tibetan homes in Linzhi, Tibet one year. If you ask me how they taste? To tell the truth: I'm not used to eating many things except pine mushrooms and butter tea. But since you have arrived in Tibet, you have to try everything, so that you can say that you have been to this place.

I went to the Tibetan family with my friends, and the host family was very enthusiastic. In order to welcome our arrival, I was busy preparing a big table of dishes for us all morning.

Buttered tea: This is a unique food in Tibet, and it is usually eaten with Ciba. A bowl of hot buttered tea can not only keep out the cold, but also refresh the mind, produce fluid and quench thirst. Many people will have a high reaction when they arrive in Tibet, and drinking this tea can effectively alleviate it. Personally, I think this tea is still delicious.

Tricholoma matsutake: a rare and precious natural medicinal fungus, which is delicious both in stew and cooking.

Tibetan pork chop: one of Linzhi's specialties, it is very attractive just to look at and smells very fragrant. I excitedly took a piece and began to bite, but I couldn't bite, haha. . Watching the Tibetan compatriots on the side eat with relish, I really admire their teeth.

Ciba is a staple food that Tibetans must eat every day. Stir-fry highland barley and grind it into flour, then stir it evenly with a small amount of butter tea, knead it into a small dumpling by hand and eat it. It is said that the nutrition is very rich, but it tastes a little rough, and it is estimated that many people will not be used to it.

Blood sausage: Tibetans will leave sheep blood when they kill sheep, then add some seasoning, and then pour it into the small intestine to cook and eat. It looks very attractive and tastes tender, but it tastes a little heavy.

Roasted Tibetan pork: It looks very fatty, but it tastes good, and it is very elastic. Friends who like to eat meat must not miss it.

If I have been to Xinjiang for three times, I always feel that the trip in Tibet is not as comfortable as that in Xinjiang, and the most important thing is the food. Xinjiang's food is richer and more delicious, which is more suitable for tourists. In contrast, Tibet's food is inferior.

However, even so, you can still find many delicious foods in Tibet. First of all, the most recommended is the most popular sweet tea for tourists. There are many teahouses in Lhasa, large and small. The famous ones are Magpie Pavilion, Old Guangming Teahouse, New Guangming Teahouse and Canggu Temple. Among them, I like Old Guangming and Canggu Temple best. Of course, the environment of Magpie Pavilion is very good and cleaner, which is suitable for tourists.

Secondly, the tea you can't miss when you come to Tibet is buttered tea. Compared with sweet tea, buttered tea is not so delicious that most tourists can't accept it. Pony likes it. The most authentic buttered tea is usually drunk in Tibetan homes.

third, Tibetan noodles, although compared with noodles in Shanxi and Shaanxi, Tibetan noodles are much less colorful and have less rich flavor. However, yak meat with noodles cooked with vegetarian dishes will not be a feature.

fourthly, you must try yak meat when you come to Tibet, and the most authentic way is boiled in white with Chili noodles. It will also be found in general restaurants, and the authentic ones are also in Tibetan homes. It is also an experience to taste the most original beef flavor after eating the beef that is used to braised and barbecued.

Fifth, Ciba is the most authentic and popular food in Tibet. The ingredients of Baba are also very simple, such as ghee and highland barley powder, and milk residue and sugar can also be added. The method is also very simple. Although Ciba is cheap, it is fragrant enough to have a childhood taste.

In addition, there are Tibetan buns, potato buns, stone pot chicken and old yogurt in Tibet. Do you know any other delicacies besides these?

There are a lot of Tibetan cuisines, but Tibetan cuisines have a special feature. The taste of Tibetan food is relatively light, just adding some salt, onion and garlic, and so on, without any spicy seasoning. For many people, this has a feeling of returning to the original. Of course, if you want to know something spicy, you can go to Sichuan cuisine, which is available in Tibet.

You must try the three bowls of Tibetan food recommended here.

First, Tibetan red beef, which was handed down from the Tubo Dynasty and the work in Songshan, has become more and more delicious after 311 years of improvement. It is also considered as a court dish. It is said that this was improved by Princess * *' s chef, but now it is impossible to verify it. Of course, it is very delicious.

Second, lamb chops with curry, which should have come from Nepal, have a shadow over there. This is related to Princess Chizun. It is said that Chizun missed her hometown and asked someone to bring some curry from her hometown. Bhrikuti Devi, a foreigner, likes curry, so he asked the cook to try to make a dish with curry and mutton, which has never been passed down to this day.

Third, braised yak meat with miscellaneous grains. This dish has a history of more than 1,511 years and was left over from the Tubo Dynasty. Its color is attractive, its juice is fresh and tender, and it is very nutritious with meat and vegetables. Tibetans love it!

Of course, there are many delicious foods in Tibet, such as enema, Tibetan steamed stuffed bun jiaozi, butter tea, Ciba, stewed mutton and beef. Needless to say, there are hand-grabbed mutton and yak yogurt, which are delicious.

of course, there are dried beef, which can be taken home to eat.

After you arrive in Tibet, you can go to a Tibetan restaurant and look at the menu. You can choose any other delicious food. Of course, the price of Tibetan restaurants may be slightly higher, but it's worth it. Let's try it!

ok, that's all! If you have any other questions about going to Tibet, you can trust me privately at any time. I will call a spade a spade and answer your questions. Finally, I wish every donkey friend a happy trip to Tibet.

Tibetans are hardworking, brave and full of wisdom, and have formed their own unique food culture in food. Tibetans pay attention to diet, not only to satisfy themselves, but also to respect their guests and friends. When guests come to the house, the host will treat them with the best cooking skills and the best food, so that the guests can enjoy endless fun in Tibetan homes.

The Tibetan food I recommend to you today mainly includes: Masen cake and flavor snacks. Made of Ciba, ghee, broken milk residue and broken brown sugar, it is nutritious, sweet and delicious, and is often used as a good food for guests.

Zongmucha means stewed rice with meat. It is cooked with rice, vermicelli, mushrooms and bone soup, and seasonings such as onion and ginger. It has a fragrant smell and delicious meat, and is a delicacy for entertaining guests.

sugarcane color, which means oil-dried rice. Add white raisins and sugar to rice, and then add ghee, which is a good holiday food, sweet and delicious.

ancient map, which means Lajiu porridge, Tibetan New Year's rice. Add pepper, wool, stones, charcoal, etc. to the dough, eat it after cooking, and spit it out on the spot, causing laughter. It is an interesting eating game.

Mingda means assorted porridge. Add meat, dried peaches, jujube, raisins, etc. to rice porridge, and then add sugar, which is sweet and delicious.

There is also Gemasai, that is, crude oil cake; Just Jane, that is, oil tea soup; Parisapo, that is, wafer; Shapari, that is, meat pie; Botu, namely Tibetan noodles; Xiapacha, or dumplings; Summer steamed buns, that is, meat buns; Suogang Bai Xi, that is, fried meat stuffing bag ... traditional foods such as ginseng fruit butter juice, fried cakes and casseroles, local snacks such as Pacha Magu, love food to dispel anger, and treat guests with irregular food rules ...

Have you tried these Tibetan delicacies? If you travel to Tibet, you must try it. I hope you like it!

Friends who travel along the Sichuan-Tibet route are familiar with Tibetan cuisine, and there are many Tibetan cuisines. Let's briefly introduce generally recognized cuisines today!

Some friends may not know how to pronounce these two words. zān ba is one of the traditional staple foods of Tibetan herders, and it is also a staple food that Tibetan people must eat every day.

Because it's not easy to fry food on the plateau, it's relatively simple to make Ciba.

after cleaning, drying and frying the highland barley, it is ground into flour, and then stirred evenly with a small amount of butter tea, milk residue and sugar, and kneaded into a ball, so it can be eaten.

This Tibetan yogurt is different from the yogurt we usually drink. It is fermented from yak milk, and it tastes more heavy. It is also something I must drink every time I go to Tibet!

there are two kinds of Tibetan yoghourt, one is made of milk with refined ghee, which is called Daxue, and the other is made of milk without refined ghee, which is called Russian snow.

We know that the biggest festival in Tibet in a year, the "Snowdon Festival", is actually named after Tibetan yogurt, which shows that its innocence is better than snow, and it is as pure as ice.

This can be summed up as the most distinctive drink in Tibet. You must try it when you go!

Buttered tea is made from butter and strong tea. Generally speaking, Tibetan people will eat buttered tea together with the staple food Ciba.

Buttered tea can not only promote fluid production to quench thirst, relieve boredom and satisfy hunger, but also refresh the mind and keep warm against the cold. Some Tibetans even say that buttered tea can treat altitude sickness and prevent chapped lips.

I don't know if you have heard a poem, one of which says, "After drinking a glass of highland barley wine, you will remember the snowy plateau".

highland barley wine can be described as the favorite drink of the Tibetan people, and it is essential for celebrating holidays, getting married, having children and seeing off relatives and friends.

The brewing of highland barley wine is also relatively simple. After the harvested and sun-dried highland barley is cooked, the water vapor is dried, then the fermented koji cake is ground into powder and evenly sprinkled on the highland barley, and then stirred. Finally, the highland barley wine is put into a jar, sealed and stored, and can be drunk after two to three days.

talking about this reminds me of the first time I saw yak, and I said that it was a "hao" cow, hahahaha, a picture without culture.

I think yak is particularly cool, which is quite different from the cows we usually see. The most different thing is that its hair is extremely strong, like a dress.

Yak is particularly cold-resistant, and it is a treasure from top to bottom and from left to right. Different parts can also treat different diseases, so it is called "the treasure of plateau".

The dried beef crisp is sweet and crisp, delicious, especially delicious. You must try it!

As for other delicacies, you should be patient to discover them. If possible, you must go to Tibet!

Tibet on the snowy plateau is beautiful, empty and holy, with majestic Mount Everest and solemn Potala Palace. I will never forget that trip to Tibet!

Tibetan cuisine is unique, mainly eating beef, mutton and dairy products. Vegetables are rarely eaten in pastoral areas. Air-dried beef and mutton is a must-have food for every family. It has a unique taste and may be related to the plateau climate. It is very delicious. Tibetan drinks include buttered tea, sweet tea, highland barley wine, etc. They are sweet and pure.

"Jiema" is the blood sausage we eat, and Tibetan herders slaughter cattle.