1. Tibetan highland barley wine Highland barley wine is a low-alcohol wine brewed from highland barley. Tibetan people, men, women and children of all ages like to drink it. It is a must-have drink for festive celebrations. The production process of highland barley wine is very unique.

2. Saffron Saffron, also known as saffron and crocus, is a perennial flower of the Iris family and a common spice.

It is a species native to Southwest Asia and was first cultivated artificially by the Greeks.

Mainly distributed in Europe, the Mediterranean and Central Asia, it was introduced to China during the Ming Dynasty.

3. Butter tea is a Tibetan drink.

It is often eaten as a staple food together with tsampa.

This drink is made with ghee and strong tea.

First put an appropriate amount of ghee into a special bucket, add salt, then pour in the boiled strong tea juice, pound and mix repeatedly with a wooden handle, so that the ghee and tea juice dissolve into one body and become milky.

Some ethnic groups adjacent to Tibet also have the habit of drinking butter tea.

4. Cheese Cheese, also known as cheese, cheese, or translated cheese, cheese, cheese, is a general name for dairy foods, with various flavors, textures and forms.

Cheese is made from milk, including cattle, buffalo, goats or sheep.

5. Rhodiola rosea Rhodiola rosea refers to the Rhodiola rosea plant in the Crassulaceae family. There are more than 90 species in the world. They are mostly distributed in the alpine zones of the northern hemisphere. Most of them grow in alpine flowstones or alpine flowstones at an altitude of about 3500-5000 meters.

Bushes from the understory.

6. Tibetan Beef and Mutton Tibetan people mainly eat beef, mutton and dairy products.

Beef and mutton are known to be high in calories, which helps people living at high altitudes resist the cold.