1. Butter tea “Only when you have tasted butter tea can you truly have visited Tibet.” In Tibetan areas, butter tea is an indispensable part of life.

After getting up in the morning, making a pot of tea and putting it on the stove, the day's life really begins.

Butter tea is brick tea made from Pu'er tea leaves, boiled in water, and seasoned with salt and butter. The color is very similar to strong cocoa. It tastes salty and fragrant, sweet and sweet, and can relieve high reflexes.

2. Sweet tea If you are not used to the salty butter tea, then have a pot of sweet tea.

The preparation of sweet tea is very similar to milk tea. It is made from black tea and yak milk, and then added with sugar or honey. The tea tastes mellow and milky.

Walking in the streets of Lhasa, you can see sweet tea houses everywhere.

Here, the customary rule for drinking tea is to put the change on the table. When the aunt carrying the pot sees it, she will pour you a cup and then take the money away.

You can sit in a sweet tea house like the locals, basking in the sun while drinking sweet tea, spending an afternoon with slow sunlight. If you are hungry, you can also order plateau fried potatoes, which is a perfect match with sweet tea.

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3. Tibetan noodles Tibetan noodles and sweet tea are also a perfect match! A bowl of Tibetan noodles costs about seven yuan. It looks like a bowl of ordinary beef noodles, but it is actually made of highland barley noodles. The thick and round noodles taste slightly raw and soft on the outside.

The inside is hard and the more you chew, the more you chew it.

But the soup is the essence of Tibetan noodles. It is usually made from high mountain yak bones. It is light and delicious. You must drink it up after finishing the noodles! One bite will warm your stomach.

It's perfect with a cup of sweet tea.

4. Jiajia Noodles Jiajia Noodles is also a traditional Tibetan noodle dish. The cooked noodles are filled with fried minced meat and sprinkled with chopped green onion. It tastes delicious.

What's special about it is that you put a large bowl of cooked noodles into a small bowl, and add another bowl after finishing one bowl until you are full. The locals use this complicated etiquette to welcome guests from afar.

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It is said that there was once a young man riding in Yunnan and Tibet who ate 147 bowls in one go.

5. Tsampa Tibetan noodles with sweet tea, tsampa with butter tea.

A mouthful of tsampa and a sip of butter tea, what a luxurious and happy day! This kind of tsampa made of highland barley, Tibetan wheat and butter is one of the traditional delicacies of the Tibetan people.

Herdsmen often hang their tsampa bags on their bodies when traveling far away. When they are hungry, they take them out to eat, which makes them feel full.

When eating, you can also add milk residue, white sugar, brown sugar, etc. according to your personal taste to improve the taste. The more you chew, the more fragrant it becomes.

6. Milk dregs cake. Compared with tsampa, milk dregs cake tastes better.

Milk residue is the residue left after the ghee is extracted from fresh yak milk. It tastes sour.

Fresh milk residue can also be used to make steamed bun fillings, which are steamed buns with milk residue.

Milk dregs cake is made by repeatedly kneading fried highland barley flour into a dough, dotting some ghee on the dough, and then sprinkling a layer of milk dregs. No more cooking is required, and this pasta with a rich milky aroma is completed.

7. Highland Barley Egg Crisp The golden highland barley egg cake is a must-have for Tibetan afternoon tea.

The highland barley egg cake is made of highland barley powder and egg liquid as the main raw materials. It has a silky and crisp texture. The rich egg fragrance is mixed with the fragrance of highland barley. You can bite into it and it will fall apart.

8. Pazhama Fruit. In addition to highland barley egg crisps, Tibetan specialty snacks also include Pazhma Fruit.

Pazama fruit is a kind of pasta. After mixing the noodles, make them into the shape of small lumps, blanch them in water, then add ghee, sugar, and fresh milk residue in the pot and stir-fry evenly.

It tastes soft and crispy, with a rich milky flavor.

9. Pea jelly In the Shigatse area, the delicious pea jelly has a fun name, "Pengbi", because in the Shigatse area, this is a delicacy that friends must eat when they come.

Facing the bright sunshine, I used my palms as bowls and my fingers as chopsticks to eat while walking on the streets of Shigatse.

10. Tibetan potato buns Tibetan potato buns not only look like potatoes, but the fillings are also made of potatoes.

Choose the most popular Emma potatoes from Shigatse, which are known as "underground bread". They are large, thin-skinned and soft in texture. Add chopped butter, add salt, thirteen spices, green onions and other seasonings.

Stir thoroughly to combine the filling.

The bun skin is made from highland barley flour, which is harder than ordinary flour and tastes chewy.

11. Yak meat hot pot Yak meat hot pot is one of the must-eat Tibetan dishes. Large pieces of yak meat are boiled in a traditional charcoal-burning copper pot. It tastes very soft and rotten, as if you can feel it coming from afar.

Nearby Tibetan grasslands, snow-capped mountains, blue sky and white clouds.

The soup base of the hot pot is also delicious. It is refreshing and not greasy. It has a strong aroma of beef bones. One bowl of it can dispel the chill in the whole body.

12. Lulang Stone Pot Chicken, Lulang Stone Pot Chicken, yyds! When you come to Lulang Town, Linzhi, you not only have to go to the forest to admire the beautiful sea of ??flowers and forests, but also taste the local specialty stone pot chicken.

The stone pot used to stew chicken is very expensive. It is cut from a mica stone called "soapstone". This stone is only found in Medog! The cooked chicken is tender and tender, and matsutake and mushrooms are added.

With ingredients and some Chinese medicinal materials, the soup has a faint medicinal aroma and tastes delicious.