Tibetans favorite drink is not ghee tea. Legend has it that at the beginning of Princess Wencheng into Tibet was not accustomed to the diet of the plateau, so the local came up with

a way to drink half a cup of milk, and then drink half a cup of tea, and then in order to facilitate the milk and tea to drink together, and over time evolved into the present day ghee

oil tea. The earth tea poured into the tea tube, ghee, salt and delicate spices, stirring to oil tea and heating, you can drink it.

Ghee tea is a daily necessity for Tibetans. It is a necessity for life on the Tibetan plateau. When it is cold, it can drive away the cold; when you eat meat, it can remove the fat; when you are hungry, it can satisfy your hunger; when you are tired, it can relieve your fatigue; when you are drowsy, it can also clear your mind. Ghee has a high calorie content, and a cup of it in winter is aromatic and delicious, instantly warming the whole body and replenishing energy.

Ghee tea is a daily essential drink for the Tibetan people. It is a necessity for life on the Tibetan plateau. One can cure plateau reaction, two can be pre

prevent dry weather and lips burst, three can play a good role in cold. Tibetans drink ghee tea has certain rules, generally

drinking side to add, can not drink a mouth dry. Home to the guests, the guests of the tea bowl is always poured full.

Tibetan blood sausage, Tibetan farmers and herdsmen in the region, every slaughter 1 sheep, sheep's blood is not individually cooked, but infused into the small intestine cooked and eaten. Preparation 1.Chop the best mutton for use. 2. In the sheep's blood, add the right amount of salt, pepper, a little Zanzan powder and chopped lamb mix, into the intestines, with a line tied into a small section.3. 3. Methods of production and production of sausages with the same.4. Blood sausage cooking, will be filled with blood sausage, let go of the soup boiled, boiled to the blood sausage floating, intestines into the grayish-white color, about eight ripe time to the pot, loaded into a plate, the whole family seated on the floor around the table, cut and eat. Characteristics of eating not broken not slag not peeling, fragrant and soft, not greasy not firewood.

Tibetan areas of each slaughtered a sheep, sheep's blood is usually not eaten alone, but into the small intestine to cook and eat, from the sheep cavity scooped in the pot of sheep's blood, generally just full of its own intestines. Minced mutton add seasoning evenly stirred into the intestine, tied with a line into a small section (the same production method and the production of sausage), and then let go of the blood sausage infused in the soup to cook, cook until the blood sausage floats, intestines into the white, about eight ripe when the pot, loaded into the dish can be eaten. When you eat it, it doesn't crumble, it doesn't slag, it doesn't peel off, and it tastes soft and tender.

Tibetan yogurt, tasted the people will not miss, in other places to eat yogurt will not find to eat Tibetan yogurt feeling. Tibetan yogurt is made from fresh yak milk, steamed, cooled and fermented. Well-made yogurt is a milky white paste that sometimes curdles into clumps. Tibetan yogurt flavor counts, but it feels pure and thick, sticky, and has a very strong milky flavor. The first time you eat Tibetan yogurt, you can be very uncomfortable, but after trying it, you will never forget it. If you're not used to that flavor, you can add sugar and mix it in.

Sugar is not dissolved in the yogurt, eat up the feeling of sand, very wonderful, in Lhasa, there are stalls selling yogurt, there are also specialized stores selling yogurt. If you have seen it when you are wandering in Lhasa, you can buy it and try this special flavor.

Tibetans like to eat air-dried beef (sheep) meat, which is usually done in winter, usually in low November. At this time of the year, the temperature are relatively low, below zero degrees, cut down the beef, mutton, hanging in the shade, let it air-dry, go out of water. Tibetans cut beef, mutton into small pieces on a string, or with a bamboo cage hanging in the tent, under the eaves of the shade, the next year, after March, will have long been air-dried meat to take to the grill food or directly raw food, chewing without dregs stuffed teeth. In the alpine region of Tibet, food is not easy to mold and deterioration, water and freshness, so to this day, eat air-dried beef wind is still very prevalent. Crispy meat, unique flavor, memorable.

milk dregs buns as the name suggests is to use milk dregs do trap, milk dregs is what? It starts with the Tibetan way of refining milk. Fresh yak milk is boiled and then broken down by the Tibetans in a traditional and unique way. The most valuable and essential part of the milk is ghee, followed by milk dregs,

that is, the dregs left over after the ghee has been extracted. Fresh milk dregs are sour and white, and can be used to make traps, from which milk dregs buns

come.

Milk dregs after drying, Tibetans used to eat it as a snack, also placed in the porridge or soup inside the condiments, dry milk dregs of the Han Chinese people are not too eaten

inertia, but milk dregs of the buns, regardless of whether you are Tibetan or Han Chinese or other nationalities like the delicacy of the old and young people.

Barley wine is mainly Tibetan, Tu and other ethnic groups of folk traditional alcoholic beverages, popular in Tibet, Qinghai, Sichuan and Yunnan and other Tibetan, Tu inhabited areas, Barley wine, the Tibetan language is called "Qiang", is a major grain produced in Tibet, the main grain - barley made. --It is made from barley, one of the main grains produced locally in Tibet. It is the favorite drink of Tibetan compatriots, and is essential for festivals, marriages, births, and welcoming friends and relatives.