Large size, Baba, highland barley wine, air-dried meat, lung blowing, etc. 1, Ciba: Buttered tea is mixed with highland barley flour and water and kneaded into spherical Ciba, which is sweet, moist, crisp and fragrant, rich in nutrition and suitable for all ages. 2. Air-dried meat: The main raw material of air-dried meat is beef. Cut the beef and hang it outdoors in a ventilated place below zero to dry naturally.

1, Tubo: Tubo can be described as a Tibetan reunion dinner, which is generally enjoyed on the 29th of the twelfth lunar month, similar to jiaozi in the mainland. Some dough will be covered with stones, peppers, charcoal, wool, etc. Everything has a specific meaning. Stone means a heart of stone, wool means a soft heart, charcoal means a black heart, and pepper means a mouth like a knife in the new year.

2. Baba: The main raw material of Baba is highland barley flour, and the ingredient is butter tea. Buttered tea is mixed with highland barley flour and water and kneaded into dough. Sweet and crisp, nutritious, suitable for all ages, but high in fat, not suitable for eating more. It can generate heat to keep out the cold, satisfy hunger and keep fit. Ciba is one of the traditional staple foods of Tibetan herdsmen.

3. highland barley wine: the main raw material of highland barley wine is highland barley, and the ingredient is fermented koji cake. Wash and soak highland barley overnight, add water to cook, dry, sprinkle with fermented yeast cake powder, and put it in a jar for sealed fermentation. Sweet and delicious, rich in nutrition, suitable for ordinary people to eat. Highland barley wine is a favorite drink of Qinghai-Tibet people, and it is essential to celebrate holidays, get married and have children, and greet relatives and friends.

4. Air-dried meat: The main raw material of air-dried meat is beef. Cut the beef and hang it outdoors in a ventilated place below zero to dry naturally. The meat is crisp, mellow and nutritious, which is suitable for ordinary people to eat.

5. Blowing lung: Blowing lung, also called pickled pig lung, is one of the unique preserved products of Tibetans. It is delicious and delicious. The method of lung blowing is to blow fresh pig lungs from the throat, pat the pig lungs while blowing to make them open quickly, add appropriate amount of spices such as pepper noodles, salt and garlic paste, pour them into the lungs with warm water, fill them up repeatedly for six times, then tie them tightly with thread and air dry them for two or three months, which can be eaten and stored for about 1 year.