Deep-fried lung filling is one of the special snacks in Xizang Autonomous Region. The Tibetan pronunciation is very strange, and it is common in Lhasa and other places. The lung-frying perfusion is made of sheep lung as the main material, with flour, ghee and other raw materials, cooked first and then fried. The finished product is light brown and can be eaten with food for a long time. It is crispy outside and soft inside, delicious, cool and appetizing, and is deeply loved by people.
Crispy rice is a famous specialty snack in Xizang Autonomous Region, and it is also one of the traditional staple foods of Tibetan herdsmen. Butter is cream extracted from milk; Ciba is a Tibetan transliteration of fried noodles, which is made by frying highland barley and grinding it into powder. When eating ghee Ciba, first pour in half a bowl of milk tea, then add ghee, fried noodles, distiller's yeast and sugar, mix well with your fingers in the bowl and knead into small balls to eat. Butter is fragrant, sour and crisp, and sugar is sweet and moist. Because it is easy to carry, it is very suitable for nomadic life.
Air-dried meat is one of the famous snacks in Xizang Autonomous Region. Air-dried meat is made of beef and mutton as the main ingredients, with seasonings such as refined salt, vinegar, sugar, peanut oil and sesame oil. It tastes crisp, unique and unforgettable.
Bala cake, also called Bala Tibetan cake, is one of the famous traditional snacks in Xizang Autonomous Region. Bala cake is made of flour, sugar, walnut kernel, melon seed kernel, osmanthus fragrans, sodium bicarbonate, ammonium bicarbonate, clear water, cooked lard, etc. Through the processes of dough preparation, topping, forming and baking. It tastes soft and delicious, and it smells delicious.