If you travel to a Tibetan family in Xiazhaxigang Village, Lulang, you can look up on the Tibetan bed in the living room and see a row of Tibetan pork hanging directly above the stove. Pork is basically transparent, a bit like bacon. The production method of Tibetan fragrant pig in Zhaxigang village is very simple, that is, take a piece of meat that has been waxed for a period of time and roast it directly on the fire. When the roasted oil is cooked slowly, scrape off the black part with a knife, clean it up and slice it for eating.

Friendly reminder: eating directly will inevitably make you feel greasy. It is suggested to roll up the cake and add some vegetables. The taste is absolutely pure, which is commendable!

2. Tibetan fragrant pig pine mushroom soup

Linzhi area is famous for its rich and varied delicacies. Tricholoma matsutake is not only delicious and attractive, but also nutritious, and is known as the "king of edible fungi". Therefore, the combination of Tibetan fragrant pig and local specialty Tricholoma matsutake is not only delicious, but also classic. The uniqueness of this dish lies in the perfect integration of two local characteristics, and it is a pure natural and nutritious green ecological food. Production method: The same as the general soup-making method, first fill the stew pot with water, put the pork into the fire, simmer slowly after the water boils, and add the stewed Tricholoma matsutake until the meat is tender.

Friendly reminder: Because Tricholoma matsutake itself is delicious, don't add monosodium glutamate to destroy its umami flavor.

3. Barbecue Tibetan pigs

If there are enough people in the team, we might as well set up firewood and roast a complete Tibetan fragrant pig under the starry sky at night. Because Tibetan fragrant pig skin is thin, carcass lean meat rate is high, muscle fiber is extremely fine, and meat quality is fresh and tender, how can the roasted meat quality be "fresh"! How to make it: spray Lhasa beer while baking slowly, spread bean paste or hot sauce, or brush some soy sauce according to your own taste, cut off a layer after baking, and then spread seasoning while baking. Not only enjoyed the delicious food, but also enjoyed a bonfire feast.

Friendly reminder: this way of eating is only suitable for outdoor, especially by the beautiful rivers in Tibet. If you stay in the metropolis all day? Forget it!

4. Cold-stored pigs

Maggie Ami in Lhasa seems to be a must-see for every tourist who travels to Lhasa. Maggie Amy's dishes include a kind of frozen pork, also known as boiled meat. Fat meat is crisp but not greasy, unlike ordinary fat meat, but lean meat is fresh and tender, as if it melts in the mouth. If you roll it into a pie with roasted mushrooms, it tastes super good! How to make it: This cauliflower has the least thought, the simplest method, but the most reputation. Cooked pork can taste delicious without seasoning. Add some pepper and pepper, and it will be more delicious.

5. Tibetan Xiangzhu Guokui

Guo kui, to put it bluntly, is the baked wheat cake in the north, but Sichuanese invented the way to eat baked wheat cake with meat and vegetables, and gave it a special name-Guo kui. As the name implies, you don't need to look at the name to know that "Tibetan pork pot helmet" is a pot helmet made of Tibetan pork. Production method: put Tibetan pork in a boiling water pot, add a proper amount of onion and ginger to cook, take it out, cool it, put it in an oil pan, add seasonings such as onion, ginger, garlic, Laoganma sauce, bean paste, refined salt, monosodium glutamate, soy sauce, sugar, etc., and add soup stock to simmer until cooked. Slice the processed pot helmet into Tibetan fragrant pork to eat!