Because of the high terrain, Tibetans seldom cook, mainly fry. At the same time, Tibetan food has another feature. The taste of Tibetan food is relatively light, just add some salt, onion and garlic. Without any spicy seasoning.
The familiar Tibetan food includes butter tea, yak meat, stone pot chicken, Ciba, blood sausage, Tibetan noodles and so on. Come and dance for everyone to see ~
"Buttered tea"
Buttered tea is a daily drink for Tibetans. Buttered tea is high in calories, salty and sweet in taste, mellow and delicious. Buttered tea can not only be used as a daily drink, but also 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 back as gifts for relatives and friends.
"yak meat"
Yak can be said to be the treasure of plateau, which can not only provide milk, but also have high value of beef. Yak meat 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.
"Stone pot chicken"
Use local chicken, together with palmetto, mushrooms, medlar, red dates, star anise, pepper and so on. Are all original raw materials, simmered in a stone pot. After four or five hours, you can smell the medicinal materials floating out and you can begin to taste them. Stone pot chicken is nutritious, delicious, tender and fragrant. Although the price will be high, it is definitely worth it.
"Baba"
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, which is very suitable for hunger and cold, but also convenient to carry and store. It is a major Tibetan meal.
"blood sausage"
Blood sausage, as a traditional food, is made by putting some salt water into a large pot to catch blood when slaughtering pigs (sheep), then stirring the blood to prevent it from coagulating, adding chopped pig (sheep) oil, chopped green onion, salt, ginger powder, pepper and other seasonings, enema, binding and boiling in the pot. When slices are eaten while hot, or when sauerkraut 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.
"hidden noodles"
Tibetan noodles are an indispensable snack in traditional Tibetan food. You can call it dinner or snack. It is said that it is a dinner party, and there is not much hidden noodles. Generally, it is not easy to get full after eating a bowl. It is said that it is a snack and also belongs to the category of noodles. It is only sold in the teahouse noodle restaurant, and there is no street stall.
Having said so much delicious food, which famous restaurants in Tibet can taste delicious food? Tiaoniu carefully selected three models for everyone. If you are going to travel, you might as well have a try ~
"The first online celebrity restaurant in Tibet"-Maggie Ami Western Restaurant.
"Tibetan gourmet restaurant-Lhasa Acang"
This is the favorite Tibetan restaurant for Tibetan travelers, with the most authentic Tibetan food in Lhasa. Now it has moved to the south of Jokhang Temple Road, and you can find it by asking the locals a little. Special Tibetan dishes include beef tongue, roast lamb chops, stewed radish with mutton and so on.
Qiongtian Teahouse in Guangming Port
On the east side of Hospital Road in front of Jokhang Temple Square, the average consumption is super cheap, 7 yuan, 4.5 yuan for two kilograms of milk tea and a piece of yak noodles. I like their sweet tea very much, because the facade is inconspicuous and the house numbers are recessed. We searched twice and asked many talents to find it. I saw someone say before that if you can't even find Qiongtian Teahouse in Guangming Port, it means that you really have no fate with Jokhang Temple and Lhasa.
In recent years, Tibetan traditional catering 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 tourists, 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 taste.
The above is all the answers given by Tiaoniu. Please correct me if there is any bias. Now that everyone has seen this place, let's order a compliment before we go ~
I have been to Tibet several times and 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 unique ingredients and cooking methods for 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 pork, air-dried meat and so on. One year I tasted these authentic Tibetan meals in a Tibetan family in Linzhi, Tibet. If you ask me how it tastes. To tell the truth: I'm not used to eating many things except pine mushrooms and buttered 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 collector with my friends, and the host family was very enthusiastic. In order to welcome our arrival, I have been busy preparing a big table for us all morning.
Buttered tea: This is a special food in Tibet, and it is usually eaten with Baba. A bowl of hot buttered tea can not only keep out the cold, but also refresh the mind, promote fluid production and quench thirst. Many people will have a high reaction when they arrive in Tibet, and drinking this kind of 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 when stewed.
Tibetan pork chop: a specialty of Linzhi. It looks attractive and smells delicious. I excitedly took a piece and started to bite, but I couldn't bite, haha. . Watching the Tibetan compatriots eating with relish, I really admire their teeth.
Ciba: the 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, and knead it into small dumplings by hand to eat. It is said that it is rich in nutrition, but it tastes a little rough. It is estimated that many people can't get used to it.
Blood sausage: Tibetans will leave sheep blood when they kill sheep, then add some seasoning and pour it into the small intestine to cook. It looks tempting and tastes tender, but it tastes a little heavy.
Roasted Tibetan pork: It looks fat, but it tastes good and is very elastic. Friends who like meat must not miss it.
If I have been to Tibet in Xinjiang for three times, I always feel that traveling in Tibet is not as comfortable as coming from Xinjiang, and the most important thing is food. Xinjiang's food is richer, more delicious and more suitable for tourists. In contrast, food in Tibet is inferior.
However, even so, Tibet can still find a lot of delicious food. First of all, the most recommended is the most popular sweet tea for tourists. There are many large and small teahouses in Lhasa. The famous ones are Magpie Pavilion, Old Guangming Teahouse, New Guangming Teahouse and Canggu Temple. Among them, I like Laoguangming and Canggu Temple best. Of course, the environment of Magpie Pavilion is very good and relatively clean, which is suitable for tourists.
Secondly, the tea you can't miss when you come to Tibet is butter tea. Compared with sweet tea, butter tea is not so delicious that most tourists can't accept it. Pony likes to drink. The most authentic butter tea is usually drunk in Tibetan homes.
Third: Tibetan noodles, although compared with Shanxi and Shaanxi noodles, Tibetan noodles have a lot less color and flavor. However, the noodles cooked with yak meat and vegetarian dishes will not be special.
Fourth: yak meat, you must try yak meat when you come to Tibet. The most authentic way is to cook it with Chili noodles. Ordinary hotels will also have them, and authentic ones are also in collectors. It is also an experience to eat beef that is used to braised and barbecued, and to taste the most original beef flavor.
Fifth, Ciba is the most authentic and popular food in Tibet. Baba's ingredients are also very simple, butter, highland barley powder, and milk residue and sugar can also be added. The method is also very simple. Ciba is cheap, but it smells good enough and smells like childhood.
In addition, there are Tibetan buns, potato buns, stone pot chicken and old yogurt in Tibet. Besides these, do you know any other delicious food?
There are many Tibetan food, but Tibetan food has one characteristic. The taste of Tibetan food is relatively light, just add some salt, onion and garlic. Without any spicy seasoning. For many people, this has a feeling of returning to nature. Of course, if you want to know about spicy food, you can go to Sichuan restaurant, which is available in Tibet.
You must try three bowls of Tibetan food recommended here.
One is Tibetan Red Bull, which was handed down from the Tubo Dynasty and Songshan Mountain. After 300 years of improvement, it is more and more delicious, and it is also a palace dish. It is said that this is an improvement of The Princess's Chef, which cannot be verified now. Of course it's delicious.
Second, curry lamb chops, which should be from Nepal, have shadows over there. This has something to do with Princess Chizun. It is said that when Chi Zun misses his hometown, he will ask someone to bring some curry back from his hometown. Bhrikuti Devi, a foreigner, likes curry, so he asked the chef to try to make a dish with curry and mutton. This practice has never spread to this day.
Third, braised yak meat with miscellaneous grains. This dish has a history of 1500 years, and it was also left over from the Tubo dynasty. It has attractive color, fresh juice and rich nutrition. 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, both of which are delicious.
Of course, there are also dried beef, which can be taken home to eat.
When you arrive in Tibet, you can go to a Tibetan restaurant and look at the menu. What else is delicious? You can choose at will. Of course, the price of Tibetan restaurants may be slightly higher, but it's worth it. Let's try!
All right, that's it! If you have any other questions about going to Tibet, you can always write to me privately. I will answer your question bluntly. Finally, I wish you all a happy trip to Tibet.
Tibetan people 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 home, the host will treat them with the best cooking and food, so that guests can enjoy endless fun in the collector.
The Tibetan food I recommend to you today mainly includes: Masson cakes and flavored snacks. Made of Ciba, ghee, broken milk residue and broken brown sugar, it is nutritious, sweet and delicious, and often serves as a good treat for guests.
Zongmu tea means braised rice with meat. It is made of rice, vermicelli, mushrooms, bone soup, onion, ginger and other seasonings. It has a fragrant smell and delicious meat, and is a delicious food for entertaining guests.
Sugarcane color 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, meaning porridge for a long time, Tibetan New Year meal. Add pepper, wool, stone, charcoal, etc. Eat the dough after it is cooked, and spit it out on the spot, causing laughter. This is an interesting eating game.
Mingda means assorted porridge. Add meat, dried peaches, jujube, raisins, etc. Add sugar to the rice porridge, which is sweet and delicious.
There is also Gemasai, which is the crude oil ball; Just Jane, that is, oil tea soup; Parisapo, namely wafer; Shapari, that is, meat pie; Bo Tu, that is, Tibetan noodles; Chappacha, or jiaozi; Summer steamed buns, that is, meat buns; Gang Suo Bai Xi, that is, fried meat stuffing bag ... traditional food ginseng fruit butter sauce, fried game cake, flavor snack bacha Magu, love food Qurui, hospitality food rules. ...
Have you ever eaten these Tibetan delicacies? If you travel to Tibet, you must try it. I hope you like it!
Friends traveling along the Sichuan-Tibet route are no strangers to Tibetan food, and there are many Tibetan foods, so let's briefly introduce the recognized food 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 the staple food that Tibetan people must eat every day.
Because cooking on the plateau is not easy, the practice of Baba is relatively simple.
Cleaning highland barley, drying in the sun, frying, grinding into flour, adding a small amount of buttered tea, milk residue and sugar, stirring evenly, and kneading into dough.
This Tibetan yogurt is different from the yogurt we usually drink. It is fermented from yak milk, and its taste is heavier. It is also something I must drink every time I go to Tibet!
There are two kinds of Tibetan yogurt, one is made of milk refined with ghee, which is called Daxue, and the other is made of milk refined without 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, so it is more pure than snow and 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 of butter and strong tea. Generally speaking, Tibetans will eat buttered tea with the staple food Ciba.
Buttered tea can not only quench thirst, but also refresh the mind and keep warm against the cold. Some Tibetans even say that butter tea can treat altitude sickness and prevent chapped lips.
I don't know if you have heard a poem, one of which says, "If you drink a glass of highland barley wine, you will think of the snowy plateau."
Highland barley wine is the favorite drink of Qinghai-Tibet people, and it is essential to celebrate holidays, get married, have children and send friends and relatives every year.
The brewing of highland barley wine is relatively simple. After the harvested and dried highland barley is cooked, the steam is dried, and then the fermented koji is ground into powder, evenly sprinkled on the highland barley and stirred. Finally, the highland barley wine is put into the jar, sealed and stored, and can be drunk in two to three days.
Speaking of which, it reminds me of the first time I saw yak. It is also said that this is a "Hao" cow, hahahaha, an uneducated picture.
I think yak is very cool, which is different from the cows we usually see. The most unusual thing is that its hair is extremely strong, like clothes worn on the body.
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 they are called "treasures of the plateau".
Air-dried beef crisp is sweet, crisp and delicious, especially delicious. You must try!
As for other delicious foods, we must be patient to find them. If possible, we must go to Tibet!
Tibet on the snowy plateau is beautiful, empty and holy, with the majestic Mount Everest and the solemn Potala Palace. That trip to Tibet is still unforgettable!
Tibetan food is unique, mainly eating beef, mutton and dairy products. Pastoral areas seldom eat vegetables. Air-dried beef and mutton is a necessary food for every family. The unique taste may be related to the plateau climate. Very delicious. Tibetan drinks include butter tea, sweet tea and highland barley wine. They are sweet and pure.
"Mage" is the blood sausage we eat. Tibetan herdsmen slaughtered the blood of cattle and sheep, scooped it out with a spoon, put it in a basin, and solidified it with salt. Then add chopped diced meat and oil to the blood, add spices such as salt and pepper powder, pour them into the washed small intestines of cattle and sheep, prick holes and cook them.
"You" is the sausage we eat. Tibetan herdsmen cut beef and mutton into diced meat, add seasonings such as salt and pepper powder, and then pour them in. Seal beef and sheep fat intestines and cook them.
"Quiet" is the liver and intestines we eat. Tibetan herdsmen peel off the skin of sheep liver, remove blood vessels and other impurities in the liver, make it into slurry, add chopped oil, salt, pepper powder and other seasonings, mix well, put it into fat sausage, seal and cook.
There is also a kind of food called "large size", which is mixed with meat and wild vegetables and barbecued, and tastes ok. In addition to these local products, there are also well-known Tibetan meals: Tibetan noodles, white sausages and so on. By the way, Tibet is rich in Cordyceps sinensis, which is a tonic with great nutritional value!
Tibetan noodles, whether cooked or fried, are generally sold in teahouses and noodle shops. They are characterized by a small amount and a slightly hard taste, but they taste good. Personally, I like fried Tibetan noodles.
Ciba is definitely a well-known Tibetan food. It is washed and dried highland barley, fried and ground into flour, and then mixed with butter tea, milk residue, sugar and so on. High calorie and unacceptable taste.
Yogurt, Tibetan yogurt is fermented with yak milk, which has a stronger taste.
Butter tea is made of butter and strong tea, which is rich in flavor and keeps warm and cold. It is a special drink that Tibetan people must drink every day. We were not used to it when we first drank it, but we could feel the beauty after drinking too much.
Sweet tea, boiled with black tea, with milk and sugar, tastes similar to milk tea in the mainland, but the nutrition is definitely much richer than milk tea!
Blood sausage, mainly sheep blood sausage, is made by adding salt, pepper and rice cake powder to sheep blood, mixing well with chopped mutton and pouring it into sheep sausage.
Yak meat is characterized by air-dried yak meat, simple storage and high calorie, which is available in every family.
East longitude 95.26, north latitude 29.22.
This is Medog in Linzhi, Tibet, which means "flower" in Tibetan.
Holy snow-capped mountains, clear white clouds ... Under vast expanse, in this quiet snowy pure land, there is a taste called Medog Stone Pot Hot Pot.
Motuo stone pot hotpot
Unlike Sichuan hot pot and Chongqing hot pot, it is not heavy spicy heavy oil.
Compared with Mongolian hot pot and old Beijing hot pot, it seems to be more beneficial and has a stronger taste.
Laobeijing hotpot
Motuo Stone Pot Hotpot is a famous dish on the 3 18 Sichuan-Tibet line, and people who come here to Tibet always want to taste its delicacy.
Today, I'm going to forcibly popularize science, a must-eat food in Tibet-Medog Stone Pot Hot Pot.
Medog stone pot is made of natural soapstone, which is rare in the world. Soft, can withstand the high temperature of 2000, and has excellent heat preservation effect.
Eating food stewed in stone pot often has obvious dietotherapy and health care effect on people with hypertension, heart disease and cardiovascular and cerebrovascular diseases.
Medog stone pot is made by Medog people by hand, which is very rare. In the local area, it is the mountain people who carry the mountains on their shoulders.
If you have been to Tibet, you may know something about Medog Stone Pot Hot Pot.
Motuo stone pot chicken
When you get there, order a pot of stone pot chicken. Cooked chicken pieces are fresh, soft and smooth. As side dishes, Agrocybe aegerita and Pleurotus eryngii are also unique mushrooms in Tibet.
In addition, Chinese herbal medicines such as Cordyceps sinensis, Panax ginseng, Codonopsis pilosula and Lily at the bottom of the pot also have the effect of health preservation. These precious ingredients and herbs can be fished out and eaten directly in the juice.
Especially Cordyceps sinensis, is a good tonic. After rolling the bottom of the hot soup, the acid root is chewy and has a unique taste.
Tibetans grew up eating yak meat. Yak distributed at an altitude of 3,000-5,000 meters is a rare cattle breed unique to alpine regions.
yak
There is a local saying in Tibet that yaks eat Cordyceps sinensis, which has high nutritional value. Tibetans are also used to cooking yak bones for children to drink.
Yak meat
Yak meat is tender, fat but not greasy. Yak beef taken from different parts of yak body will also have great differences in taste.
Take the upper brain meat of yak as an example, which is half fat and half thin. It not only has the fullness and fat fragrance of pork belly, but also has the massiness and compactness of beef.
Besides, the soup base is drinkable! And it will make up for it! The soup is fragrant and delicious, and the aftertaste is mellow and lasting. It's delicious, and it's hard to forget it once.
First of all, I like this question very much. I am a foodie.
He is also the director of the independent documentary Tibetan Food. None of them can be interested in Baidu. All major websites have 45 minutes to introduce Tibetan food to everyone.
Next, I will briefly talk about Tibetan food.
First of all, Tibetans hide their noodles every morning. There are Tibetan noodle shops everywhere in the street, but I don't like noodles very much. It's a little hard because it's alkaline water and flour, and I can't adapt. But the soup is not bad. It is usually made of yak bones.
Then sweet tea. Why do you say sweet tea instead of butter tea? In fact, people who have been to Tibet know that butter tea is salty and many people are not used to it, so I think sweet tea is delicious and pure.
For the above two points, I suggest you try "Old Guangming" near Barkhor Street, which has a history of several decades. Although the link is simple, it tastes good. Hundreds of people eat noodles and drink tea at the same time, which is spectacular.
Another thing to recommend is Tibetan food, but not all Tibetan food is delicious. Personally recommend Tibetan potato buns, Tibetan hot pot and beef dishes.
Come down and recommend the key points. The stone pot chicken in Linzhi area is super delicious, but don't go to the scenic spot to eat, especially the giant pit in Lulang Town. It is suggested to be in Bayi town, and then ask him if the whole chicken is here when ordering. If not, don't order.
You can also use a fungus brush for this. I have eaten more than 40 different kinds of fungi.
Tibetan yogurt is also a must-eat, pure, just like our northeast sorghum wine, which others can't compare with.
In fact, there are so many things about Tibet that I can't share them with you. Interested friends can go and see my documentary Tibetan food.