1, daily butter: butter is a cream product extracted from milk, and golden yellow butter extracted from yak milk in summer is the best. Butter is a kind of crude cream, which is rich in various trace elements necessary for human body.
2, Cordyceps chicken pieces: steam Cordyceps first. Cut the chicken breast into pieces, coat the chicken with mixed egg white and soybean powder, and then fry it in melted butter. Then slightly cremate the ghee, and add salt, ginger, pepper, onion, fried chicken, steamed cordyceps and water to stir the bean powder. Simmer for a while.
3. Roasted Potentilla anserina Pig: Shigatse specialty food, crispy outside and tender inside, very delicious.
4, hand-grabbed mutton: eat cold. There are three ways to eat hot food and fried food. If you eat differently, you will taste different. Hand-grabbed mutton is made of fresh and tender mutton. Hand-grabbed mutton is bright in color, fat but not greasy, and soft and tough in taste.
5. Ciba: As one of the staple foods of Tibetans, Ciba is a must-eat food for Tibetans every day. Ciba is also made of highland barley, which is washed, dried, fried and ground into flour, and then buttered tea, sugar and milk residue are added. Ciba is rich in nutrition and high in calories, which can satisfy hunger and keep out the cold.
6. Buttered tea: As a representative of Tibetan cuisine, it belongs to one of the Tibetan specialties. It can be eaten as a staple food with Ciba, which can keep out the cold in the cold season in Tibet. Made of edible ghee and strong tea, it is quite complicated, delicious, refreshing and sweet.