Tibet is a sacred and beautiful place, and there are many specialties. As far as eating is concerned, there are mainly Saussurea involucrata, Tricholoma matsutake, Cordyceps sinensis, Gastrodia elata, Fritillaria, walnuts, red potatoes, black fungus, drunken pears, ginseng fruit, yak, beef and mutton, Tibetan red salt, fried highland barley, air-dried meat, lung blowing, raw beef paste, ginseng fruit mixed with oil, and Tibetan sheep blood.

Other specialties in Tibet: Thangka, Tibetan knives, Tibetan paper, musk, saffron, Nimu Tibetan incense, Tibetan carpets, Chacha wooden bowls, folk wood carvings, dzi beads, ox bone ornaments, etc.

Recommended Tibetan specialties: Saussurea involucrata

Saussurea involucrata is one of the famous specialties in Tibet, and it is also a very precious medicinal plant. It has the functions of nourishing yin and strengthening yang, dredging channels and promoting blood circulation, warming uterus and removing blood stasis, expelling toxins from the body, dispelling cold and removing dampness, stopping bleeding and reducing swelling.

Tibetan specialty recommendation: Cordyceps sinensis

Among the many specialties in Tibet, Cordyceps sinensis is definitely a star product, which is inseparable from the value of Cordyceps sinensis. As we all know, Cordyceps sinensis is a very valuable nourishing Chinese herbal medicine, which is listed as the three tonic medicines in China together with velvet antler and ginseng.

Tibetan specialty recommendation: Tibetan carpet

Tibetan carpets are exquisite in workmanship, elegant in appearance, and with strong national color patterns, they have a high appreciation value, and have a high reputation not only in China, but also in the world. They are one of the three famous carpets in the world.