It is said that food is the most important thing for the people

Even if you are traveling

you should not harm your mouth and stomach

And Tibet is one of the most popular travel destinations

Naturally, the temptation of delicious food is also indispensable

For every experienced foodie

In addition to appreciating the charming scenery The scenery of Tibet

A full meal is the most important thing

In addition to poetry and distant Tibet

Tibet on the tip of the tongue is not to be missed

Highland Barley Fried Noodles

Highland Barley Fried Noodles also have another common name - "Zanba", which is also the transliteration of Tibetan Fried Noodles. This is one of the traditional staple foods of the Tibetan people. After the highland barley is dried and fried, it is then ground into flour, which is tsampa. When eating, knead the flour into a ball and dip it in butter tea, milk tea or sugar, which is full of flavor. Zanba is rich in nutrients, high in calories, easy to fill up, and easy to carry. It is the most common food in Tibet.

Butter tea

Butter tea is a specialty drink of Tibet. It is usually eaten together with tsampa as the staple food of the Tibetan people. The raw materials of butter tea are butter and strong tea. Put the butter and salt into a specific bucket, then add the boiled strong tea juice and mix repeatedly. The finished product is butter tea.

Butter tea is salty yet sweet, sweet yet fragrant. Many people are not used to it at the first sip, but the more they drink it, the more they like it. Butter tea not only has a unique flavor, but also has the function of moisturizing, keeping out the cold, and preventing hypersensitivity, so you must drink more butter tea when you go to Tibet.

Sweet tea

For out-of-town travel enthusiasts, tsampa may be hard to eat, and butter tea may be unaccustomed to drinking, but no one should be able to refuse sweet tea. Many friends who travel to Tibet like to sit in a sweet tea house.

The taste of sweet tea is somewhat similar to that of milk tea. It exudes a rich milk aroma and fills your mouth with the richness of sweet tea after one sip. On a lazy afternoon, walking into a sweet tea house on the streets of Lhasa and ordering a full pot of sweet tea is the most pleasant afternoon tea.

Highland barley wine

Highland barley wine is wine brewed from highland barley. This is the favorite wine of Tibetan people. Tibet's highland barley wine culture has a long history. It is found that the brewing process of highland barley wine existed 3,500 years ago.

Highland barley wine is slightly yellow in color, has a fragrant and sweet taste, is mellow and soft, does not overwhelm the body, does not dry out the mouth, and sobers up quickly. It can be said to be a plateau wine suitable for both men and women. Whether it is celebrating a new year, entertaining guests, or getting married and having children, highland barley wine is indispensable.

Tibetan noodles

Tibetan noodles are a unique pasta in Tibet. Many people will feel a little raw when eating Tibetan noodles, except that they use Tibetan special ingredients. In fact, Tibetan noodles are also made from wheat flour. However, due to the thick alkaline water added during the production, the noodles look more yellow and taste different from ordinary noodles.

The most distinctive feature of Tibetan noodles is the yak meat soup made from yak. ??The unique texture of Tibetan noodles combined with the delicious and attractive broth makes you very satisfied after one bite.

Tibetan Cheese Cake

This is a pastry often eaten when entertaining guests at Tibetan homes. It is made from hot koji, a milky white starch extracted from butter, and added with butter. During production, hot koji is dried and ground into powder, then mixed with butter, supplemented with sugar, ginseng fruit, peach kernels, raisins, etc., made into a square or round shape and steamed in a basket. The steamed cheese cake is full of milky aroma, sweet and glutinous. People who like desserts must not miss it.

Air-dried beef and mutton

Air-dried beef and mutton is a very common meat product in Tibet. Dried beef and mutton can be eaten everywhere in Tibet. At the end of each year when the temperature drops below 0 degrees, Tibetans will start making jerky. First, cut the beef and mutton into small and thin strips and hang them in a cool place. By around March next year, the air-dried beef and mutton will be ready.

Due to the high altitude and low temperature in Tibet, the climate is dry and windy, so the air-dried meat is crispy and will not become chewy. Air-dried beef and mutton have a unique and delicious taste and are often given to relatives and friends as travel souvenirs. If you travel to Tibet and don’t know what specialties to buy, you can definitely buy air-dried beef and mutton.

Yak yogurt

Everyone is familiar with yogurt, but have you ever tasted yak yogurt? As the name suggests, yak yogurt is made from fermented yak milk. Compared with ordinary yogurt, yak yogurt is rich in nutrients and is several times more nutritious than ordinary yogurt.

But yak yogurt has a higher acidity, which makes your teeth chatter after one bite. Therefore, sugar is usually added to neutralize the acidity when drinking yak yogurt. Yak yogurt has a distinct taste, with a strong sour taste and a slight sweetness intertwined. The milk is fragrant and delicious when you take one bite.

氽(tǔn) enema

This is a very unique dish in Tibet. It uses fresh sheep intestines as the main ingredient and is also called three intestines and five intestines. Three intestines refers to pouring sheep blood, mutton, highland barley noodles or bean noodles into the small intestine to make three intestines: blood sausage, meat sausage, and noodle sausage;

Some people mix sheep liver, sheep The oil is poured into it to make liver sausage and oil sausage. Adding the first three intestines is the origin of the five intestines.

Stone Pot Chicken

Speaking of Stone Pot Chicken, many people know or have tasted it. This is a dish from Lulang, Linzhi, Tibet, and is now well known to people across the country. Stone Pot Chicken is stewed with palm ginseng and native chicken. In addition to the carefully selected raw materials, the biggest feature of Stone Pot Chicken is the pot used to stew the chicken.

The pot is made of a mica stone called soapstone. The chicken soup stewed in this pot will exude a faint medicinal aroma, and the chicken meat will be more delicious and elastic.

Therefore, friends who travel to Linzhi must go and eat authentic stone pot chicken!

Life can only be lived up to travel and food.

Explore the boundaries of freedom during travel

Don’t forget to enjoy the joy of food