Highland barley wine and butter tea are important business cards of Tibetan cuisine. Highland barley wine is fragrant and mellow, sweet and refreshing, and it is painless and thirsty after drinking. It is the favorite wine of the Tibetan people. On holidays, you must drink a few bowls, get married and have children, and greet relatives and friends.
Tibetan noodles are one of the staple foods that Tibetans often eat. It can also be called a Tibetan specialty snack, because its weight is generally very small, and adults may not be able to eat enough for a bowl. Eating Tibetan noodles is usually accompanied by sour radish and other side dishes.
Yak yogurt, as its name implies, is fermented with yak milk. Tibetan yogurt looks like tofu flower, but yak yogurt tastes more sour. Add some sweet raisins and honey, and the taste of the tip of the tongue will be upgraded to a higher level.
Milk residue steamed stuffed bun yak milk has been deoiled, and the remaining residue is milk residue. After drying, milk residue can be used as stuffing, eaten directly as snacks, or used as seasoning for porridge or soup. The steamed stuffed bun with dried milk residue is not used by Han people, but it tastes good and can't be eaten in many places.
Cheese crisp is made by drying the starch from which cream has been extracted, grinding it into powder, and adding butter, sugar, ginseng fruit, peach kernel, raisins, etc. Make it into a round or square dough embryo with red and green threads on its surface, and steam it in a steamer. It is a milky dessert, which has the effect of nourishing and strengthening the body, and is a Tibetan pastry.