1. The Three Big Bowls of Tibet The Three Big Bowls of Tibet are Tibetan folk delicacies. According to legend, they have been passed down from generation to generation since the Tubo Dynasty. They are delicious and have high nutritional value. After more than 300 years of improvement, they have become more and more in line with the tastes of the public.

Suitable for all ages, it has become one of the must-eat delicacies in Tibet.

The three major Tibetan bowls include Saffron beef, curry lamb chops, and multigrain stewed yak meat.

2. Lulang Stone Pot Chicken Lulang Stone Pot Chicken is a native chicken raised by Tibetans. It is a local chicken breed unique to the Tibet Autonomous Region on the snowy plateau of my country. It is cold-resistant and hypoxic, grows slowly, and is adapted to the cold and harsh changes of the plateau. The climatic environment is actually the pheasant in the Tibetan area. After training, it belongs to the original breed in the Tibetan area.

Authentic Lulang Stone Pot Chicken must be cooked with Lulang’s local mountain spring water.

The soup of Lulang Stone Pot Chicken is fragrant, smooth and has a mellow taste.

3. Jiu enema Jiu enema is a Tibetan dish.

Also known as three intestines and five intestines.

Fresh sheep small intestine is used as a coating, and is filled with sheep blood, mutton, highland barley noodles or bean noodles respectively. It is divided into blood sausage, meat sausage and noodle sausage, collectively called the three intestines. Others are filled with sheep liver and mutton oil, which are called respectively.

Liver intestine, oil intestine, and the first three intestines are collectively called the five intestines.

This dish is mostly made in batches by Tibetan compatriots during the New Year and is eaten during the festival.

4. Steamed beef tongue Steamed beef tongue is a Tibetan dish with the best Tibetan pronunciation.

Commonly seen in Lhasa and other places.

Steamed beef tongue is made from beef tongue meat as the main ingredient, which is cooked and steamed.

It is characterized by soft and tender taste, delicious and peppery taste.

There is a layer of old skin on the outside of beef tongue. After removing the old skin, it can be sauced, roasted or braised.

Salted tongue is usually cooked and sliced ??with juice squeezed out, and is usually served cold. Raw tongue can be warmed with wine or boiled and served with various accessories.

5. Zhaguanfei Zhaguanfei, with Tibetan pronunciation Luocha, is more common in Lhasa and other places.

It is made with mutton lungs as the main ingredient, mixed with ghee, flour, etc., first boiled and then fried.

It is characterized by light brown color, crispy outside and soft inside, and delicious taste.

It is fragrant and fresh, not greasy when eaten, cool and appetizing, and is an excellent cold dish.

The liver is washed, cooked, and cut into thin slices, and seasoned with coriander, sesame oil (or cooked vegetable oil), soy sauce, vinegar, chopped green onion, and minced ginger. It is often eaten cold.