For many people, Tibet is a legend, but when you really set foot on this land, the shock can't be expressed in words. Of course, for many foodies, in such a place closest to heaven, the most important thing is to eat and drink, so as to make glad you came.
In fact, there are not many delicious dishes in Tibet, but many delicious snacks are desirable, and they can only be eaten in Tibet, but not in other places. Today, I will introduce you to the special snacks in Tibet. I believe you have eaten them all.
buttered tea
Almost every visitor to Tibet will drink a bowl of buttered tea, which is a magical thing in the eyes of Tibetans.
Ordinary foreigners can't make this taste. They use refined ghee and special strong tea. The combination of the two is full of fragrance. The taste is salty, sweet and delicious, and a bowl is full. Drinking it in winter is warm and warm.
Naizha steamed bun
Listen, there's a desire to try. Is the steamed stuffed bun made of milk residue like this?
The raw material of milk residue steamed stuffed bun is milk consumption. Milk residue is the residue after shortening. Fresh milk residue tastes sour and is used as stuffing. Many people are not used to this taste when they eat it for the first time. It is often eaten as a snack in the local area.
highland barley liquor
Highland barley wine is a famous specialty wine in Qinghai, which is brewed from highland barley and natural spring water.
Green highland barley wine is obviously different from ordinary liquor. The entrance of highland barley wine is soft. It's not spicy, not on the head. After that, it will leave a mellow feeling between the teeth. No matter how much you drink, you won't feel a headache the next day.
Bazaine
Ciba, also known as "highland barley fried noodles", is one of the staple foods of Tibetans. Ciba is basically found in three meals a day.
It is a kind of flour that is ground by hand after highland barley is fried, which is a bit like fried noodles in the north. When eating, put some ghee in the bowl, pour it into the tea, add Ciba noodles, cut it in half evenly by hand, and then grab it, and the delicious Ciba can be eaten.
Yak yoghourt
Yak yogurt is very common, but not common in the market. One is limited output, and the other is shelf life.
Yak yogurt skin has a layer of yellow hard milk skin, white as jade, full of fragrance, almost rare to the extreme, it will have a certain sour taste, which will help digestion, increase appetite and reduce cholesterol concentration.
hidden surface
Many people think that Tibetan noodles will be delicious, but this is not the case. Eating Tibetan noodles will feel a little raw.
Tibetan noodles are made of wheat flour instead of highland barley flour. The method is also very simple. Tibetan noodles are cooked in advance for use, and it is good to scald them with cow's head soup when eating. If you like rich flavors, you can add some small ingredients to make them delicious.
Stone pot chicken
Stone pot chicken can be said to be one of the few delicious dishes in Tibet that are memorable.
Of course, it is best to choose free-range chickens. The pot used is also specially made by Tibetans with soapstone, which has high heat preservation. The stewed chicken is tender and juicy, soft and elastic, and has a very unique flavor.
Air-dried beef and mutton
Qinghai has a good ecological environment and is very suitable for air-drying to make dried beef and sheep.
The meat quality of beef and mutton in Qinghai is very tender. In addition, it is naturally air-dried and tastes better. The meat is very rich. After air-drying and baking, the taste of beef and mutton can be locked to a greater extent.
blood sausage
Blood sausage is a special dish of Tibetan people, which is basically cooked by every household.
It is mainly made of cow blood or sheep blood mixed with highland barley, cattle and sheep viscera and other auxiliary materials, plus seasoning. There are many ways to eat it, such as frying, roasting, boiling and steaming, each of which has its own unique flavor.
Steamed beef tongue
Many foreign diners are afraid to try this dish, and it is easy for them to imagine when they hear the name of this dish.
Basically, this is a cooking method. Delicious and tender. If it is heavy, it can be seasoned. However, Tibetans have a light taste and generally eat directly, and the taste is also very good.