There are still many unique foods in Tibet. You can taste and experience them.

air-dried beef is a very special 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 next year. After air drying, the meat is crisp and the taste is very unique, which makes the eater memorable.

Ciba is a kind of staple food peculiar to Tibetans. It is made by frying highland barley or peas and grinding them into flour. When eating it, it is mixed with buttered tea and kneaded into dough by hand. It can also be served with salt tea, yogurt or highland barley wine. Tibetan people also often cook porridge (called "Tuba" in Tibetan) with radish and rape leaves, instead of main and non-staple food. ?

Tibetan blood sausage-When a sheep is slaughtered in Tibetan areas, it is usually not eaten alone, but poured into the small intestine and cooked. The sheep blood scooped from the sheep's cavity in a basin usually fills its own intestines. Chop mutton, add seasoning, stir evenly, pour it into intestines, tie it into small pieces with thread (making method is the same as sausage), then put the filled blood sausage in the soup and cook it until the blood sausage floats and turns white. When it is about 81% ripe, take it out of the pot and put it in a plate and eat it. When eating, it does not break, slag or peel, and the taste is soft and tender.

white sausage-cooked rice is mixed with sheep blood, sheep oil and shredded mutton (shredded beef) with seasoning, and then evenly stirred. Then it is put into washed sheep (beef) intestines, tied with cotton thread at both ends, boiled in a pot, cooked and sliced, and then fried.

Tibetan noodles-Use strong alkaline water to make the noodles yellow, then press them into noodles. After cooking, add appropriate amount of bone soup, cooked vegetable oil and diced beef or mutton, and mix well before eating. Light taste, fragrant taste and simple preparation method, and is suitable for people of all ages.

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, that is, the residue left after refining ghee. Fresh milk residue is sour and white, and can be used as stuffing, from which milk residue buns come. After the milk residue is dried in the sun, Tibetans eat it as a snack, and also put it in porridge or soup as a seasoning. The dried milk residue is not used to eating by Han people, but the milk residue steamed stuffed bun is suitable for Tibetans and people of all ages.