Tibet’s specialties are relatively good, some are native to Tibet, some are border specialties sold overseas, etc.

The current main specialties are: cordyceps, saffron, caladium, pothos, Tibetan rugs, Lazi knives, matsutake mushrooms, and yak meat.

I will only introduce these types below:

1. Cordyceps Sinensis: The main producing areas are Nagqu, Tibet, and Shannan. The best ones are Ru County in Nagqu and Longzi County in Shannan. Cordyceps.

2. Saffron: In fact, Tibet does not produce saffron on its own plateau. Because it enters Tibet from Iran and Pakistan, people are used to it and call it saffron. It is actually a specialty of entry. However, in recent years, saffron from the plateau has been cultivated in Shannan and Lhasa of Tibet, but it has not yet been confirmed whether its efficacy is the same as saffron from Iran.

3. Fritillaria: A lot of people buy this, as well as pothos flowers.

4. Lazi Knife: This is a controlled product and cannot be taken on planes. It can only be mailed at the local post office in Tibet. Lazi knives are very sharp.

5. Matsutake: Linzhi’s matsutake is delicious and tender. It is mainly produced in Medog and other places. The best matsutake is exported to Japan, South Korea and other places.

6. Yak meat: Needless to say, there is a lot of plateau yak meat in Tibet. The meat is relatively rough, but it is very strong and tastes heavier than cattle.