Nowadays, many people are willing to travel far away and go to remote places such as Xinjiang, Yunnan and Tibet. After all, people in big cities rarely really understand the customs, diets or lifestyles of these places.

Take Tibet as an example, it is a unique region in the whole ethnic flavor system. People here mainly eat meat, like heavy oil and thick flavor, and often use cooking methods such as roasting, frying, frying and boiling.

Many people who have been to Tibet know that the diet in Tibet is very unique. There are many kinds of gourmet snacks, and the production methods are unusual. Some foods taste very fragrant, while others dare not "approach".

In the words of netizens, there are seven "alternative" cuisines in Tibet, which are regarded as delicious by local people, and foreigners can't talk about them. What exactly are those? Let's take a look at it all together:

This is one of the special snacks in Tibet, which is as old as before and has been used all the time. That is, water and noodles are stirred and filled with sheep lungs. After being cooked, they are eaten with a seasoning.

It's hard for foreign diners to accept its taste, which seems to be original. It may take a long time to get used to it. After all, it's too strong.

This is also one of the unique Tibetan cuisines. The local people clean the beef tongue, steam it and add a little salt or other seasonings to eat it.

When many diners see a cow's tongue, they will think about it and dare not "approach", let alone eat it. That soft feeling makes people feel a little numb.

This is a strange way to eat. They insert the pig liver into the straw, blow it up, cook it, slice it, and make some soy sauce, vinegar, pepper and monosodium glutamate into juice, so they can dip it in.

Because of the simple preparation method, the pig liver still has a strange smell. Even if it is dipped in seasoning, it can still be smelled, and foreigners really can't get used to it unless they live here for a long time.

Recently, I often brush videos. From time to time, I will brush "belly wrapped with meat" and "sheep blood sausage", which are the delicacies of Tibetans and ethnic minorities in Xinjiang. In short, it is to put mutton into blood sausage, and after cooking, it can be eaten with leeks.

imagine, can you accept the visceral smell of intestines and the strange smell of chives? Presumably not! But this is really a different kind of food in Tibet.

The popularity of fried lung filling is no less than Lanzhou beef noodles, even Beijing Quanjude roast duck and Tianjin Goubuli steamed stuffed bun, which are made by mixing ghee and flour, smearing them on sheep lungs and frying them.

However, foreigners can't talk. This simple way of eating and the taste are unacceptable to foreigners. Maybe after eating habits, you will feel that it is really a delicious food.

It's the first time I heard that steamed buns are made of milk residue. Tibetans wrap the milk residue and cook it before eating. Locals eat it as a snack.

You know, this milk residue is the dry residue left after the extraction of goat milk, and it has a very strong smell. Just smelling it is enough, and foreigners really can't accept it.

It's the first time for me to hear about the enema. Locals use sheep blood, mutton and highland barley noodles to pour into sheep intestines, so it is also called blood sausage, meat sausage and noodle sausage.

Sometimes, sheep oil and liver are also put in, and the thick smell can be smelled far away after cooking. If you want to really eat, outsiders should be mentally prepared.

friends, are there any different kinds of food in your hometown? Might as well share, understand and spread food snacks, we should take the initiative. What do you think of this?

seven "different" Tibetan cuisines are considered delicious by local people, and foreigners can't eat them.