1, steamed stuffed bun with milk residue: there is milk residue inside. Fresh yak milk is decomposed by Tibetans in a traditional and unique way after boiling. The most valuable and essence is ghee, followed by milk residue, which is the residue left after refining ghee. Milk residue is sour and white, and can be used as stuffing, from which milk residue steamed buns come.
2. Crispy cheesecake: Tibetan Crispy Cheesecake is one of the special snacks in Xizang Autonomous Region. Its simple preparation method is to dry milky white starch (Tibetan Qure fever) and grind it into powder. Stir in butter (cream), sugar, ginseng fruit (horned hemp), raisins, peach kernels, etc. Make them round and square, with red and green silk on the surface to show auspicious and longevity patterns, steam them in a steamer or cut them into pieces.
3. Fermented bean curd porridge: Fermented bean curd porridge is a special snack in Tibet. After dried, it is called fermented bean curd porridge. Stir bone soup evenly, slowly add flour, and then add fermented milk residue and shredded beef (sheep) into porridge. Seasonings such as peppers are cooked and eaten.
4, sheep blood sausage: sheep blood sausage, with sheep blood as the main raw material. Because sheep blood is generally not only eaten in Tibetan areas, it is also poured into the small intestine for cooking and eating. Sheep blood sausage is a special food in Tibetan areas, which is fragrant and tender.
5, Tibetan sauerkraut soup: sauerkraut soup tastes good, can adjust the taste, increase appetite, increase the secretion of gastric acid, and play a role in improving digestion. In addition, eating sauerkraut can also make you sweat more.
6. Yak beef: Yak beef has high nutritional value, low fat, high calorie, delicious meat and high protein.