Highland barley wine and butter tea are important business cards of Tibetan specialty foods. Highland barley wine is fragrant and mellow, sweet and refreshing, and it is painless and thirsty after drinking. It is the favorite wine of Tibetan people. Be sure to drink a few bowls on holidays, get married and have children, and say hello to relatives and friends.
Tibetan noodles are one of the staple foods that Tibetans often eat. It can also be called Tibetan specialty snack, because its weight is generally very small, and adults may not be able to eat enough for a bowl. Eating Tibetan noodles is usually accompanied by side dishes such as sour radish.
Yak yogurt, as its name implies, is fermented with yak milk. Tibetan yogurt looks like tofu flower, but yak yogurt tastes more sour. Add some sweet raisins and honey, and the taste of the tip of the tongue will be upgraded to a higher level.
Milk residue steamed stuffed bun yak milk has been deoiled, and the remaining residue is milk residue. After drying, milk residue can be used as stuffing, as a snack or as a seasoning in porridge or soup. The steamed stuffed bun with dried milk residue is not used by Han people, but it tastes good and can't be eaten in many places.
Crispy cheesecake is made by drying the starch extracted from cream, grinding it into powder, adding butter, sugar, ginseng fruit, peach kernel, raisins and so on. Made into round or square dough embryo with red and green silk on the surface, steamed in a cage. It is a nourishing and strong milky dessert and a Tibetan pastry.