Butter is the essence of Tibetan food, and plateau people can't live without it. Butter is a dairy product like butter, which is a fat extracted from milk and goat milk. People in Tibetan areas like yak butter best. Yak butter produced in summer and autumn is bright yellow in color, sweet in taste and excellent in taste, but pale yellow in winter. Butter moistens the stomach and strengthens the spleen. It contains many vitamins and has high nutritional value. In Tibetan areas with simple food structure, it can supplement the needs of the human body in many aspects. Butter has a wide range of uses and functions in Tibetan areas, which is unbelievable if it is not seen with your own eyes.

Naizha steamed bun

As the name implies, steamed stuffed bun with milk residue is made of milk residue, which is decomposed by Tibetans after boiling fresh yak milk in a traditional and unique way. The most valuable and essence is ghee, followed by milk residue, which is the residue left after refining ghee. Fresh milk residue is sour and white, which can be used as stuffing, and milk residue steamed stuffed bun is also from this. After the milk residue is dried in the sun, Tibetans are used to eating it as a snack and also as a seasoning in porridge or soup. Han people are not used to eating dried milk residue, but Xian Yi, the steamed stuffed bun with milk residue, old and young, whether you are Tibetan, Han or other nationalities.

Air-dried beef and mutton

Air-dried beef and mutton is a distinctive Tibetan food. After air-drying, the meat is crisp and the taste is very unique, which makes the consumers have endless aftertaste. The climate in Tibet is extremely cold, and dried meat can be preserved for several years. There are two forms of dried meat, one is intact, and it is called "Xie Kao" in Tibetan, which means whole meat cavity; One is cut into strips 1 foot long 1 inch wide and hung on the destroyer Xuefeng to dry. The most famous dried meat in Tibet is produced in Yangzhuoyong Lake, which is called "Yangzhuogan". Crispy and moist, then dipped in salt and pepper powder. Eat once and you will never forget it.

Bazaine

Ciba is one of the traditional staple foods of Tibetan herdsmen. "Ciba" is a Tibetan transliteration of "fried noodles". It is the staple food that Tibetan people must eat every day. When you are a guest in the home of a Tibetan compatriot, the host will certainly bring you fragrant milk tea and Ciba, and golden butter, milk yellow "qula" (casein) and sugar will be piled all over the table. Ciba is the flour ground by cleaning, drying and frying highland barley. When eating, use a small amount of butter tea, milk residue and sugar to stir evenly and knead into a ball by hand. It is not only convenient to eat, rich in nutrition and high in calories, but also convenient to carry and store.