In Tibet, every Tibetan family can see ghee anytime and anywhere. Butter is an indispensable food for every Tibetan. Butter is extracted from milk and goat milk. In the past, the method of refining ghee by herders was quite special. First, the milk rice is heated, then it is poured into a big wooden barrel called Dongxue (about 4 feet high and with a diameter of 1 foot), and it is whipped up and down for hundreds of times until the oil and water are separated and a layer of lake yellow fat floats on it, then it is picked up, poured into leather bags and cooled to form ghee. Now many places gradually use cream separators to extract ghee. Generally speaking, a cow can produce four or five catties of milk every day, and every hundred catties of milk can squeeze out five or six catties of ghee. There are many ways to eat butter, mainly by drinking butter tea, or by mixing them in Bazin. Stir-fry fruit on holidays and use ghee. Tibetans like to drink ghee sticks on weekdays. When making butter tea. First, tea or brick tea is boiled with clear water for a long time to make it thick, then the tea is poured into the "late winter" (butter tea barrel), then ghee and salt are added, and Jia Luo is pumped up and down for dozens of times, and the oil tea is stirred to make it melt, and then it is poured into a pot to heat, thus becoming a fragrant and delicious butter tea.