It is likely that you think a restaurant tastes good, but it will be gone after two months. The food in that restaurant in Shiquanhe Street is of average quality, but the price is relatively expensive. Considering the remote location, there is no way. Surprisingly, lobster can be eaten here, and it is also airlifted to Shiquan River. Ali is vast and sparsely populated, and the conditions are relatively difficult. Only a few counties and regions along the way have restaurants. More places, such as guest houses on the holy mountain and the holy lake, can only provide you with kindling and stoves, and you need to cook by yourself. Some places can only give you hot water, or nothing. So before you go to Ali, you should prepare food along the way. Blowing lung liver, also called pickled pig lung liver, is one of the unique cured meat products in Tibet.
Blow fresh pig lungs from the throat to blow the lungs. While blowing, beat the pig's lungs with your hands to make them swell. Then, an appropriate amount of salt, tsaoko powder, Chili powder and garlic paste are emulsified with warm water and poured into the lungs from the throat with a spoon. It takes about 5-6 times to fill it while shaking, blowing and patting. Tie your throat with hemp rope and hang it in the fireplace to dry. You can eat it in 2-3 months. Features: delicious, fragrant but not greasy, cool and appetizing. This is an excellent cold dish. Carry it with you and keep it for about 1 year.
Sheep blood sausage is a traditional Tibetan food, which is very popular all over Tibet. Braised yak ribs with radish are the staple food of Tibetans. When making, the highland barley (highland barley, white highland barley and purple-black highland barley) is dried and fried, without peeling, and then ground into fine powder. Then put Baba in a bowl, add some butter tea, add water and stir until it is kneaded into a ball. ) Bazin is easy to carry and suitable for herdsmen's life.
Take a wooden bowl, belt, Tanggu (Baba pocket) and go out to find some tea. You don't have to turn on the stove to cook with fire. You can also add some meat and wild vegetables. Put it in rice cakes to make porridge, which is called tuba in Tibetan. When eating Bazin, first put some ghee in the bowl to make people drink tea, then add the fried and ground highland barley noodles, and then stir the noodles and tea by hand. When stirring, pay attention to tapping the middle finger at the bottom of the bowl to prevent the tea from overflowing the bowl; Then gently turn the bowl in your hand and press the fried noodles into the tea with your fingers close to the edge of the bowl; When the fried noodles, tea leaves and ghee are evenly mixed, knead them into balls by hand and serve. When eating, knead it in a bowl with your hands, knead it into a ball, and send it to your mouth with your hands.
Tibetans eat with their hands instead of chopsticks and spoons. Another way to eat is to burn some meat, wild vegetables and the like into a paste, which is called wax soil. Baba includes highland barley Baba, pea Baba and the mixture of highland barley Baba and pea Baba. The production of highland barley can be divided into three categories: superfine, medium fine and coarse. Bazin is richer in nutrition and easier to carry than winter wheat. When you go out, you only need to bring a wooden bowl and Tang Gu (a kind of small dumplings or sheepskin bags), and add a proper amount of tea when you eat, so you don't have to make a fire to cook.
Hejin Tibetan food It is made of sheep tendon, black fungus, yellow flower and so on. It is characterized by smoothness and freshness. This dish originated in Gannan Tibetan Autonomous Prefecture and is said to be very famous in the Ming Dynasty.