Tibetan fried lamb belly, Tibetan dim sum, tsampa, butter tea, air-dried meat, yogurt, etc.

1. Tibetan Crispy Fried Lamb Belly: Using mutton as the main material, the key to the process is the mutton belly, which is leather rib meat. It is first marinated to taste, steamed until soft, then starched with a knife, and fried. It is golden in color and burnt on the outside.

Tender.

2. Tibetan snacks: Dessert "Dai" (crispy cheese cake), the Tibetan pastry "Dai" is made of cheese with extremely high nutritional value and is specially used to entertain guests or monks during festivals.

The delicacies of Zhanang County include Tibetan fried lamb belly, Tibetan dim sum, tsampa, butter tea, air-dried meat, yogurt, etc.

1. Tibetan Crispy Fried Lamb Belly: Using mutton as the main material, the key to the process is the mutton belly, which is leather rib meat. It is first marinated to taste, steamed until soft, then starched with a knife, and fried. It is golden in color and burnt on the outside.

Tender.

2. Tibetan snacks: Dessert "Dai" (crispy cheese cake), the Tibetan pastry "Dai" is made of cheese with extremely high nutritional value and is specially used to entertain guests or monks during festivals.

3. Zanba: It is a unique staple food of Tibetan people. It is made from highland barley or peas, which are fried and then ground into flour. When eating, it is mixed with butter tea and kneaded into a ball by hand. It can also be mixed with salt tea, yogurt or highland barley wine.

Tibetan people also often cook radish and rape leaves with a little tsampa to make porridge (called "Tuba" in Tibetan) to replace staple and non-staple food.

4. Butter tea: It is a daily essential drink for Tibetan people.

It is a necessity for life on the Tibetan Plateau.

It can drive away the cold when it is cold; it can relieve tiredness when eating meat; it can satisfy hunger when you are hungry; it can relieve fatigue when you are sleepy; it can also clear your mind when you are sleepy.

Tea contains vitamins, which can reduce the damage caused by the lack of vegetables on the plateau.

5. Air-dried meat: Air-dried beef and mutton are a favorite food of Tibetans.

It is usually done every winter, usually at the end of November.

At this time, the temperature is below zero. Tibetans cut beef and mutton into small pieces and put them on skewers, or hang them in bamboo cages in the shade of tents or under the eaves, letting them freeze and air-dry, and naturally lose moisture.

After the month, you can take it off and eat it grilled or raw, it tastes delicious.

6. Yoghurt: a semi-solid solid food brewed by lactation fermentation. There are two types: "Daxue" (made from buttermilk after ghee is extracted) and "Exue" (made from milk without any mention of ghee).

Since yogurt is a food made from fermented milk, it is richer in nutrients and easier to digest.