Buttered tea, Tibetan sweet tea, Ciba, Tibetan noodles, etc.

1. Buttered tea is one of the most famous delicacies in Lhasa, and it is also an essential drink for Tibetan people in their daily lives. It is a mixture of highland barley, salt and cream, plus some spices, which has a rich and unique taste. The entrance is warm, mellow and moist, and it is a good warm stomach drink.

2. Tibetan sweet tea is an indispensable drink in the daily life of the Tibetan people, and it is also one of the favorite teas of the Tibetan people. Tibetan sweet tea is not only delicious, but also nutritious, and has the effects of lowering blood pressure, cholesterol, antioxidation and enhancing immunity.

3. zānba is a special snack in Xizang Autonomous Region and one of the traditional staple foods of Tibetan herdsmen. "Ciba" is the Tibetan transliteration of "fried noodles". When you are a guest in the home of a Tibetan compatriot, the host will definitely bring you fragrant milk tea and Ciba, and the golden ghee, milk yellow "qula" (casein) and sugar will be stacked all over the table. Ciba is the flour ground after cleaning, drying and frying highland barley. When eating it, stir it evenly with a small amount of butter tea, milk residue and sugar, and knead it 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.

4. Tibetan noodles are an indispensable snack in traditional Tibetan food. You can call it a dinner or a snack. It is said that it is a dinner, and the amount of hidden noodles is not much. Generally, it is not easy to eat a bowl. It is said that it is a snack, and it also belongs to the noodle category. It is only sold in the teahouse noodle restaurant, and there is no street stall. Tibetan noodles may not feel very used to eating at first sight: it seems to be raw inside. In fact, this is one of the characteristics of Tibetan noodles. Although Tibetan noodles are unique to the Qinghai-Tibet Plateau, many people think that they also have Tibetan characteristics in raw materials. In fact, Tibetan noodles are not made of highland barley noodles, but mainly made of wheat flour. Although residents in Tibet have been planting spring wheat since six or seven thousand years ago, the yield and quality of wheat in Tibet are still not very high, and it is not suitable for mass planting of wheat at an altitude of more than 3, meters. Therefore, there is a saying that wheat in Tibet is "wrapped in steamed buns, stuffed with jiaozi stuffing, made into noodles, and made into steamed buns."

5. Lhasa (English name: lhasa, Tibetan name:? ), a prefecture-level city and capital city under the jurisdiction of Xizang Autonomous Region of the People's Republic of China, is located in south-central Tibet. By 222, Lhasa has five counties and three districts under its jurisdiction, with a territory area of 29,5 square kilometers and a permanent population of 95,.