Tibet is a famous tourist attraction. Besides being a popular tourist attraction, it can also take away some local products. So what are the local products? What are the characteristics of these local products? Do you know about this? Below, Bian Xiao compiled some related contents. Come and have a look!

yak meat

Tibetan yak meat is of course the most famous, and the raw meat sauce made of yak meat is one of the most unforgettable foods that Bian Xiao has ever eaten. There is a Tibetan proverb: there is no Tibetan without yak, and there is yak where there are Tibetans. If you come to Tibet and haven't eaten Tibetan yak meat, don't say that you have been to Tibet. Yak has always been called "the boat on the plateau", and plateau yaks feed on forage. Bian Xiao once heard a tour guide mention it when traveling with a group in Tibetan areas. Plateau yak eats delicacies: eating Cordyceps sinensis, drinking Nongfu Spring and pulling Liuwei Dihuang Pills, which truly and vividly reflects the growing environment of yak. Therefore, the meat quality of yak can be said to be the best in beef.

ghee

ghee is extracted from milk and goat milk. First, heat the milk, pour it into a wooden barrel and beat it back and forth until it can be stirred into a state of oil-water separation. Then, scoop up a layer of floating yellowish fat and put it in your pocket. It is ghee after cooling. Butter has high nutritional value and can be eaten in many ways, but in Tibet, it is mainly used to make butter tea.

gymnospermum palmatum

gymnospermum palmatum, as its name implies, is a very precious medicinal material unique to southeast Tibet, which has the effects of enriching blood and benefiting qi. Some taste like potatoes, which are usually tasted in stone pot chicken. Gymnospermum palmatum, as one of the rare characteristic medicinal materials in Tibetan medicine, has been completely dependent on natural wild resources for a long time because of the difficulty of artificial propagation.

highland barley

highland barley has a strong sense of regional identity. When it comes to highland barley, people think of Tibet and highland barley wine. There are probably no other crops. Like highland barley, it is so closely integrated with a nation. It seems that there is always a woman wearing traditional Tibetan costumes standing on the highland barley, and the sunshine on the plateau shines on a large highland barley field and on her face. Highland barley grows on the Qinghai-Tibet Plateau. After domestication and cultivation, highland barley has completely adapted to the extreme plateau climate and become the main food of Tibetans.

wooden bowl

"If you can't throw it away, you can't take it away. If your lover is a wooden bowl, you can hold it in your arms. " This is the lyrics of an ancient Tibetan ballad. In the lyrics, Tibetans compare wooden bowls to lovers, which can also be understood as wooden bowls are as important as lovers. A small wooden bowl is the support of life and emotion for Tibetans. It is conceivable that the importance of wooden bowls in Tibetan life. Tibetan wooden bowls are light, strong and durable. They are very popular with herders, because they hold food without changing taste, boil water without cracking, fall on the ground without breaking, burn their hands or freeze their hands.

Tibetan incense

Tibetan incense is one of the specialties of Tibet. In Tibetan areas, the unique flavor of Tibetan incense is everywhere, whether in temples or ordinary people. Mixed with the taste of milk tea and ghee, it constitutes a mysterious Tibetan flavor. Tibetan incense looks ordinary, but it has incomparable medicinal effects with other incense. The best Tibetan incense contains hundreds of spices and herbs, which can make people feel very comfortable. Many people don't know that the snowy plateau, which seems to have a bad climate, is actually a plant kingdom. There are thousands of medicinal plants, which are the best raw materials for making Tibetan incense.

Tibetan boots

Tibetan boots have played an irreplaceable role in Tibet since ancient times, and people also call them pastoral boots. The original boots and shoes were made of cowhide, with a thick bottom and a thin surface. The bottom and surface are sewn with leather strips of cattle and sheep, and the front end of the shoe mouth is decorated with furry leather of cattle and sheep. This kind of boots and shoes can be said to be the ancestors of Tibetan boots. However, after long-term development and changes, its descendants have become more exquisite, beautiful, reasonable and practical, and can meet the needs of herders in production and life under special natural conditions, so it is very popular. The happiest thing for mainland tourists visiting Lhasa for the first time is to dress up as a Tibetan in Barkhor Street. It's just a wide Tibetan robe, and a pair of out shoes always feels a little less hidden. It would be delicious if it could be paired with Tibetan boots.