Tibet has an average altitude of more than 4,000 meters and strong solar radiation. Due to its unique geographical environment, it has created unique Tibetan ingredients and cooking methods.

Because of the high terrain, Tibetan people seldom cook their food, but mainly fry it.

At the same time, Tibetan food has a special feature. The taste of Tibetan food is relatively light, just adding some salt, onions, garlic, etc., without any spicy seasonings.

Tibetan delicacies that everyone is familiar with include: butter tea, yak meat, stone pot chicken, tsampa, blood sausage, Tibetan noodles, etc.

Below, Tiao Tiao Niu will show you one by one ~ "Butter Tea" Butter tea is a daily drink of Tibetan people. Butter tea contains high calories, tastes salty and sweet, and is mellow and delicious.

Butter tea can not only be used as a daily drink, but also can satisfy hunger and relieve altitude sickness. It can be said to be very practical.

Nowadays, butter tea has begun to be mechanized, and there are packaged types on the market that can be bought home as gifts for relatives and friends.

"Yak Meat" Yak can be said to be the treasure of the plateau. Not only can it provide milk, the value of its beef is also very high.

Yak meat itself is rich in nutrients, contains many trace elements that other meats do not have, and is delicious. It is a delicacy not to be missed.

"Stone Pot Chicken" uses local chickens, plus palm ginseng, mushrooms, wolfberry, red dates, star anise, pepper, etc., all of which are authentic ingredients, and are slowly stewed in a stone pot.

After four or five hours, you will be able to smell the medicinal materials wafting out, and you can start tasting them.

Stone pot chicken is rich in nutrients and delicious. The chicken is tender and fragrant. Although the price is a bit high, it is definitely worth it.

"Tsampa" Although tsampa is the staple food of Tibetans, for tourists, it is a special Tibetan delicacy.

Zanba is not only easy to eat, rich in nutrients and high in calories, it is very suitable for satisfying hunger and keeping out the cold. It is also easy to carry and store. It is a major Tibetan specialty delicacy.

"Blood Sausage" Blood sausage is a traditional food. When pigs (sheep) are slaughtered, a large basin is filled with some salt water to catch the blood, and then the blood is stirred to prevent it from coagulating, and then mixed with minced pig (sheep) oil, minced onions,

Add salt, ginger powder, pepper and other seasonings to the intestines, tie them tightly, and put them into a pot to cook.

Slice it and eat it hot, or add the blood sausage and white meat at the same time when making sauerkraut. The blood sausage has a rich flavor and is oily but not greasy.

"Tibetan noodles" Tibetan noodles are an essential snack in traditional Tibetan meals.

You can call it a meal or a snack.

Called it a dinner, the amount of Tibetan noodles is not large, and it is generally not easy to feel full after eating one bowl.

It is said to be a snack, but it also belongs to the noodle category. It is only sold in teahouses and noodle shops, not in street stalls.

Having said so much about delicious food, what are the famous restaurants in Tibet where you can try delicious food?

Tiaotiaoniu has carefully selected 3 restaurants for you. If you are traveling, you might as well try them~ "Tibet's No. 1 Internet Celebrity Restaurant" - Maggie Ami Western Food Bar "Tibetan Specialty Food Restaurant - Lhasa Arocang"

This is the favorite Tibetan restaurant among Tibetan travelers. It has the most authentic Tibetan food in Lhasa. Now it has been moved to the south of the Jokhang Temple Road. You can find it by asking the local people.

Special Tibetan dishes include beef tongue, grilled lamb chops, and mutton stewed with radish.

"Guangming Gang Qiongtian Tea House" is on the east side of the Tibetan Hospital Road in front of the Jokhang Temple Square. The average consumption is super cheap, 7 yuan for two pounds of milk tea, 4.5 yuan for a portion of yak noodles. I like their sweet tea so much, because the appearance is not attractive.

It attracts people’s attention, and the house number is recessed inside. We searched twice and asked many people before we found it. I saw someone say before that if you can’t even find Qiongtian Tea House in Guangming Port, it means that you are the real one with Jokhang Temple and Lhasa.

No fate.

In recent years, Tibetan traditional catering has become more popular and influential in surrounding countries and regions.

At the same time, in order to cater to the tastes of travelers, many Sichuan and Cantonese restaurants have also been opened. If you are not used to Tibetan food, you can choose other dishes according to your own taste.

The above are all the answers given by Tiao Tiao Niu. If there are any biases, please correct me.

Now that you have seen this, let’s give it a like and go~ I have been to Tibet several times and have some understanding of Tibetan food. Let me talk about Tibetan food.

There are 56 ethnic groups in China, and each ethnic group has its own lifestyle and eating habits.

Tibet, due to its unique geographical environment, has created unique Tibetan ingredients and cooking methods.

Tibetan delicacies that everyone often hears about include: tsampa, butter tea, highland barley wine, matsutake mushrooms, blood sausage, hand-caught mutton, hand-caught beef, roasted Tibetan pork, air-dried meat, etc.

One year I tasted these authentic Tibetan delicacies at a Tibetan home in Linzhi, Tibet. What do you think it tastes like?

To be honest: apart from matsutake and butter tea, I am not used to eating many things.

But since you are in Tibet, you have to try everything, so that you can say that you have been to this place.

I went to a Tibetan home with a friend. The host was very welcoming. In order to welcome us, he worked hard all morning to prepare a large table of dishes for us.