When it comes to Tibet, most people may think of the blue and transparent sky, the light and leisurely white clouds, the holy and straight snow-capped mountains, the magnificent Potala Palace, and the mysterious and dreamy religious culture ... Anyway, in the hearts of young artists, Tibet is a distant place where life must pass and a sacred place to worship. I have been longing for and longing for Tibet for a long time, dreaming of my own journey and dreaming of distant places. Later, when my wish came true, I couldn't describe my feelings. It's like touching my distant dream and feeling my yearning in the fog. For Tibet, I long for more than that!

In fact, it is also a very grounded and human place, unveiling the riddle of Tibet. Like its food! Buttered tea, highland barley wine, milk tea, beef and mutton. These cuisines are all famous Tibetan cuisines, but I want to talk about Ciba and yogurt.

Ciba is one of the foods that Tibetans must eat every day, and it is their traditional food. The raw material of Ciba is highland barley, a specialty of Qinghai-Tibet Plateau. After grinding highland barley into powder, stir-fry it (it is difficult to stir-fry highland barley due to topographical characteristics), add a small amount of butter tea, milk residue and sugar, stir it evenly and knead it into a ball by hand. Well-made Ciba is moderately sweet, sour and salty, full of chewiness, and with the fragrant highland barley and milk tea, the flavor full of Tibetan characteristics is really unforgettable!

Yogurt, Tibetan yogurt is also completely different from the yogurt we usually drink. Fermented with yak milk, it tastes thicker and more mellow. There are actually two kinds of yogurt in Tibet, the one made of refined ghee is called Daxue, and the one that has not been refined is called Russian snow. This is the origin of the "Snow Festival". You may not like it at first, but you will fall in love with this heavy taste after careful tasting, which is very reassuring!