Eat Lhasa food - Recipe Complete Network

Eat Lhasa food

When you travel to Lhasa, you may be attracted by the sacredness of Lhasa, and the food in Lhasa is also a scenery you can't miss. Lhasa is the place with the best dining conditions in Tibet, with Tibetan food and Sichuan food as the main food. Now some theme restaurants with local characteristics are also sought after by many tourists. So what are the authentic Lhasa specialties in Lhasa culture? Let's have a look.

Tibetan sauerkraut soup

When you visit a Tibetan family, you are usually invited to eat sauerkraut soup. Sauerkraut soup tastes good, it can also adjust the taste, increase appetite, increase gastric acid secretion and improve digestion. In addition, eating sauerkraut can make you sweat more, and some people will sweat after eating it, which can prevent colds.

The method of sauerkraut is very simple. When the common vegetable leaves are cooked to maturity, take them out and let them cool, then put them in jars or wooden barrels, add a little cold water, seal them and put them in the shade, and they will become sauerkraut in a week or so. Tibetans are generally busy cooking sauerkraut in spring, and they cook the most in summer and autumn.

Fried lung slices

The practice of fried lung tablets has a long history, and the charm of these special foods can also be felt during the production process. Fried lung tablets are very distinctive snacks in Lhasa, Tibet. Fried lung tablets are mainly sheep lungs, and the cooking method is mainly cooking, which has a strong taste. Mix flour, pepper and other seasonings with water, then put them into sheep lungs, cook them, take them out, slice them, add seasonings and stir-fry them until cooked. Delicious. Pig lungs have the effects of tonifying deficiency, relieving cough and stopping bleeding. Can be used for treating cough due to lung deficiency and chronic cough and hemoptysis.

Stewed Tibetan spicy chicken with pine mushrooms

Stewed tibetan chicken with Tricholoma matsutake is a special dish in Lhasa, Tibet. Tibetan fragrant chicken, bird, chicken, pheasant. Tibetan fragrant chickens grow on the plateau at an altitude of more than 3200-4000 meters. As the dominant species of poultry industry in high altitude areas, some people describe Tibetan fragrant chicken as follows: the nature of native chicken, the nourishment of silky fowl, the delicacy of guinea fowl, its essence and the backbone of the world, which gave birth to the Everest of this chicken industry. Eggs with various characteristics provide people with cheap and high-quality animal protein.

officialdom

Tibetan food. Also known as three intestines and five intestines. Fresh sheep small intestine is used as a coat, and sheep blood, mutton, highland barley powder or soybean powder are poured into it, which are called blood sausage, meat sausage and flour sausage respectively, and are collectively called Sanwei sausage; Otherwise, those fed with sheep liver and sheep oil are called liver intestine and oil intestine respectively, and together with the first three intestines, they are called five intestines. This dish is mostly made by Tibetan compatriots in batches for the Chinese New Year.

Steamed beef tongue

Steamed beef tongue is a famous flavor snack in Lhasa, Tibet. Tibetan sounds are the best. More common in Lhasa and other places. Beef tongue meat is mainly cooked and steamed. Features: the entrance is soft and tender, delicious and fragrant with pepper.