Butter Tea The Tibetan people’s favorite drink is butter tea.

It is said that Princess Wencheng was not used to the plateau diet when she first came to Tibet, so the local people came up with a way to drink half a cup of milk first, and then drink half a cup of tea. Later, in order to make it easier to drink milk and tea together, over time it evolved into today's butter tea.

Pour the local tea into the tea tube, add butter, salt and exquisite spices, stir until the oil tea is blended and heated, and you can drink it.

Butter tea is a daily must-have drink for Tibetan compatriots.

It is a necessity for life on the Tibetan Plateau.

It can drive away the cold when it is cold; it can relieve tiredness when eating meat; it can satisfy hunger when you are hungry; it can relieve fatigue when you are sleepy; it can also clear your mind when you are sleepy.

Ghee has high calories. Drinking a glass of it in winter is mellow and delicious. It will instantly warm your whole body and replenish your physical strength.

Butter tea is a daily must-have drink for Tibetan people.

It is a necessity for life on the Tibetan Plateau.

Firstly, it can cure altitude sickness, secondly, it can prevent lips from bursting due to dry weather, and thirdly, it can play a very good role in keeping out the cold.

Tibetans have certain rules for drinking butter tea. Generally, they add it while drinking, and they cannot drink it all in one gulp.

When guests come to the house, their tea bowls are always filled.

Tibetan blood sausage Tibetan blood sausage, farmers and herdsmen in Tibetan areas, every time they slaughter a sheep, the sheep blood is not cooked separately, but poured into the small intestine, cooked and eaten.

Preparation method 1. Chop the best mutton and set aside.

2. Add an appropriate amount of salt, pepper, a little Zanjiang powder and chopped mutton to the mutton blood, mix it into the intestines, and tie it into small pieces with a thread.

3. The preparation method is the same as that of sausage.

4. To cook the blood sausage, put the stuffed blood sausage in the soup and boil it until the blood sausage floats and turns gray-white. When it is about eight times cooked, take it out of the pot and put it on a plate. The whole family sits on the floor.

Cut and eat.

Features: It does not break into pieces, does not peel off when eaten, is fragrant, soft and tender, and is not greasy or sticky.

Every time a sheep is slaughtered in Tibetan areas, the sheep's blood is usually not eaten alone, but is poured into the small intestine and cooked. The sheep's blood scooped from the sheep's cavity into a basin usually fills its own intestines.

Chop the mutton, add the seasonings, mix evenly, then pour it into the intestines, tie it into small pieces with thread (the production method is the same as making sausages), then put the filled blood sausage into the soup and cook until the blood sausage floats and the intestines

It will turn white, take it out of the pot when it is about eight ripe, put it on a plate and you can eat it.

It doesn't break or peel when you eat it, and it tastes fragrant and tender.

Tibetan Yogurt Tibetan Yogurt is something that everyone who has tasted it will never forget. You will not find the feeling of eating Tibetan Yogurt if you eat it in other places.

Tibetan yogurt is made from fresh yak milk, which is steamed, cooled and fermented.

Well-made yogurt is a milky white paste, and sometimes it curdles into lumps. Tibetan yogurt tastes good, but it feels very pure, sticky, and has a strong milky flavor.

The first time you eat Tibetan yogurt, you may not be used to it, but you will never forget it after trying it.

If you are not used to the taste, you can add sugar and mix it before eating.

White sugar does not dissolve in yogurt, so it tastes rusty, which is very strange. In Lhasa, there are stalls selling yogurt, and there are also specialized shops selling yogurt.

If you saw it when you were wandering around Lhasa, you can buy it and taste it to try this special taste.

Air-dried beef (sheep) meat Tibetans like to eat air-dried beef (sheep) meat. Air-dried meat is usually cooked in winter, usually in November.

The temperature at this time is relatively low, below zero. Cut the beef and mutton and hang them in a cool place to dry and remove the moisture.

Tibetans cut beef and mutton into small pieces and put them on skewers, or hang them in bamboo cages in tents or in cool places under the eaves. After March of the next year, they take the dried meat and grill it or eat it raw and chew it.

There is no residue to clog the teeth.

In the alpine and cold areas of Tibet, food is not prone to mold and deterioration, and the water is removed and kept fresh. Therefore, the trend of eating air-dried beef is still very popular today.

The meat is crispy and has a unique taste that is endlessly memorable.

Milk dregs buns: Milk dregs buns, as the name suggests, are filled with milk dregs. What is milk dregs?

This starts with the Tibetan milk refining method.

After fresh yak milk is boiled, Tibetans decompose it in a traditional and unique way. The most valuable and essence is ghee, followed by milk residue, which is the residue left after refining the ghee.

Fresh milk residue is sour and white, and can be used to make dumplings. This is where steamed buns with milk residue come from.

After drying the milk residue, Tibetans are accustomed to eating it as a snack, and also putting it in porridge or soup as a seasoning. Han people are not used to eating dried milk residue, but milk residue steamed buns do not matter whether you are Tibetan, Han or other

A delicacy loved by all ethnic groups, suitable for all ages.

Highland barley wine is mainly a traditional folk alcoholic beverage of Tibetan, Tu and other ethnic groups. It is popular in Tibetan and Tu inhabited areas in Tibet, Qinghai, Sichuan and Yunnan. Highland barley wine is called "Qiang" in Tibetan and is produced locally in Tibet.

Made from highland barley, a staple food.