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What's delicious in Namco?
Air-dried meat Air-dried meat is a very special Tibetan food. When the temperature is below zero at the end of each year, Tibetans will cut beef and mutton into small strips, hang them in the shade, dry them naturally, and then eat them in February and March of the following year. After air drying, the meat is crisp and the taste is very unique, which makes consumers memorable. Wine highland barley wine is a kind of low-alcohol wine made from highland barley.

Tibetan men, women and children like to drink it, which is an essential drink for festivals. Highland barley wine is orange in color, sweet and sour in taste and low in alcohol content, similar to beer. Highland barley wine pays attention to three mouthfuls, that is, first take a sip, fill it up, then take another sip, fill it up, and the third sip, fill it up and propose a toast. Generally, at the banquet, the host and hostess will sing a wine song to propose a toast. Buttered tea Buttered tea is the main drink of Tibetans, and hospitable Tibetans often use butter tea to entertain distinguished guests. At this time, guests can't refuse, or Tibetans will think you are rude. In Tibet, if possible, it is best to drink buttered tea, because buttered tea is the best nutrition and calorie supplement, and it is easy to digest. When you are hungry, you can quench your thirst and even treat the cold and discomfort when you first arrive at the plateau.

Tibetan crisp cheesecake is a kind of milk-flavored dessert, which has the effect of nourishing and strengthening the body, and is a cake for Tibetan guests. Stewed sheep's head in ancient times, mutton has been listed as a good product for tonifying deficiency and muscle. This product takes sheep's head, sheep's hoof and other medicinal materials and stews with red dates. It is a tonic for winter diet therapy and delicious on the table. Yogurt, genuine Tibetan yogurt, delicious Tibetan food with food rumors. Rich in nutritional value, it can help digestion and quench thirst, and is most suitable for the elderly and children. If regular consumption of yogurt is more effective in prolonging life, it can be described as a collector's longevity food. Baba is a unique staple food for Tibetans. It is fried with highland barley or peas and then ground into flour. When eating, mix it with butter tea and knead it into a ball by hand. It can also be paired with salt tea, yogurt or highland barley wine. Tibetans often use radish, rape leaves and a little bazan porridge (called tuba in Tibetan) instead of staple food. Beef roast beef is a traditional dish commonly used by Tibetan herders. Because of its single material, simple production, special eating method and delicious taste, it has been popular all over Tibet for decades.

Diet tips

1。 Proper consumption of butter tea, dairy products and beef and mutton can enhance the adaptability to the plateau climate.

2. When entering the plateau for the first time, take more rest, drink more water, eat more fruits and ban alcohol. Don't run, do strenuous exercise.

3, the diet should be moderate, not overeating, so as not to increase the burden on the stomach.

Tibet is a special region, so please get along well with your group members and respect the culture and beliefs of ethnic areas. Sheep blood sausage is a traditional Tibetan food, which is very popular all over Tibet. Braised yak ribs with radish, also known as pickled pork lungs and liver, is one of the unique cured meat products in Tibet. Blow fresh pig lungs from the throat to blow the lungs. While blowing, beat the pig's lungs with your hands to make them swell.

Then, an appropriate amount of salt, tsaoko powder, Chili powder and garlic paste are emulsified with warm water and poured into the lungs from the throat with a spoon. It takes about 5-6 times to fill it while shaking, blowing and patting. Tie your throat with hemp rope and hang it in the fireplace to dry. You can eat it in 2-3 months. Features: delicious, fragrant but not greasy, cool and appetizing. This is an excellent cold dish. Carry it with you and keep it for about 1 year. The brewed highland barley wine is yellow in color, sweet and sour, and is called Tibetan beer.

It is an indispensable drink in Tibetan life, and also a top grade for celebrating festivals and entertaining guests. According to Tibetan custom, when guests come, they should take the highland barley wine pot and pour three bowls to show their respect for the guests. Guests can drink up the first two bowls of wine, or they can have some left, but they can't drink none at all. After the third bowl is filled, you should drink it in one breath to show respect and evaluation. When Tibetans persuade wine, they often sing wine songs with colorful lyrics and beautiful tunes. The production of highland barley wine is very simple. First, the highland barley is washed and cooked. After the temperature drops,

Baba is the staple food of Tibetans and is known as the instant noodles of Tibetans. Tibetans eat bazin three meals a day. Bazin is fried noodles made of highland barley. This is fried noodles made of barley, ground but not sieved. It is similar to the fried noodles made in northern China, but the difference is that the fried noodles in northern China are ground first and then fried, while those in Tibet are ground first and not peeled. When eating Bazin, first put some ghee in the bowl to make people drink tea, then add the fried and ground highland barley noodles, and then stir the noodles and tea by hand.

When stirring, pay attention to tapping the middle finger at the bottom of the bowl to prevent the tea from overflowing the bowl; Then gently turn the bowl in your hand and press the fried noodles into the tea with your fingers close to the edge of the bowl; When the fried noodles, tea leaves and ghee are evenly mixed, knead them into balls by hand and serve. When eating, knead it in a bowl with your hands, knead it into a ball, and send it to your mouth with your hands. Tibetans eat with their hands instead of chopsticks and spoons. This way of eating is similar to that of Indians, and it is also a way of grabbing rice by hand, which is called grabbing rice.