Buttered tea is a special drink in China and Tibet. When it is cold, it can dispel the cold, eat meat to relieve fatigue, satisfy hunger when it is hungry, relieve fatigue when it is sleepy, and clear your head when it is sleepy. Tea contains vitamins, which can reduce the damage caused by the lack of plateau vegetables. Buttered tea is similar in color to strong cocoa tea. After a sip of tea, the tea is full of fragrance, the milk is full of fragrance, and the aftertaste is endless.
Ciba is a Tibetan transliteration of fried noodles, and adding butter to Ciba is one of the traditional diets of Tibetan herders. For us, it is a special Tibetan food. It is the staple food that Tibetan people must eat every day. If you are a guest in the home of a Tibetan compatriot, the host will certainly provide you with fragrant milk tea and highland barley fried noodles, golden butter and milk-yellow "Qula". Butter is cream extracted from milk, while Ciba is flour ground by hand after parching highland barley. When eating ghee, first pour in half a bowl of milk tea, then add ghee, fried noodles, distiller's yeast and sugar, mix well with your fingers in the bowl and knead into small balls to eat. It has the fragrance of ghee, sour and crisp koji and sweet sugar. It is rich in nutrition and high in calorific value, which can satisfy hunger and keep out the cold.
Highland barley wine, known as Qiang wine in Tibetan, is made from highland barley, the main grain in Qinghai-Tibet Plateau. There are high-alcohol and low-alcohol wines, which are the favorite wines of the Tibetan people. They are essential items for holidays, having children, getting married and seeing relatives and friends off. Highland barley wine has a unique style of mellow and fragrant, sweet and refreshing, painless and thirsty after drinking. It is unique among the liquor giants and enjoys a high reputation in the western ethnic areas. When you arrive in Tibet, you must try it.
Air-dried meat is a common and distinctive food in Tibet. Often at the end of 1 1 every year, when the temperature is below zero, Tibetans will cut beef and mutton into small strips and hang them in the shade to let them dry naturally, which can not only remove water, but also maintain flavor. You can take it down and bake it or eat it raw in February and March next year. It's delicious. After air-drying, the meat is crisp and unique in taste, which makes consumers have endless aftertaste. It is said that air-dried meat contains a variety of minerals and amino acids needed by the human body, which is particularly effective in increasing muscles, enhancing immunity and promoting metabolism and synthesis of protein. It is delicious and nutritious, and is called "meat gold".