Tibet is a sacred and beautiful place with many special products. As far as eating is concerned, there are mainly Saussurea involucrata, Tricholoma matsutake, Cordyceps sinensis, Gastrodia elata, Fritillaria, walnuts, red potatoes, black fungus, drunken pears, ginseng fruit, yak, beef and mutton, Tibetan red salt, fried highland barley, air-dried meat, lung blowing, raw beef sauce, ginseng fruit mixed with oil, and Tibetan sheep blood.

1, Saussurea involucrata: Saussurea involucrata is a rare medicinal plant in high mountains. Protecting its germplasm resources is of great significance in science, medicine and appreciation.

2. Tricholoma matsutake: Tricholoma matsutake is a pure natural rare edible fungus, which is known as the "king of bacteria". 1945 according to legend, the only multicellular microorganism that survived after the atomic bombing in Hiroshima in August was Tricholoma matsutake, which can't be cultivated artificially all over the world at present.

3. Ginseng fruit: the flesh is fragrant and juicy, the abdomen is seedless, the flavor is unique, it is high in protein, low in fat and sugar, rich in protein, amino acids, trace elements, vitamins and mineral elements, and it has health care function.

4. Yak: Yak is full of treasures, and Tibetans can't live without it. People drink yak milk, eat yak meat and burn yak dung. Its wool can be used to make clothes or tents, and its skin is a good material for tanning.

5. Yogurt cake: Yogurt cake is a dish. The main ingredients are plain yogurt, whole grain flour, flour, corn starch, eggs and raisins. This dish is easy to cook, and the cake made is sweet and delicious.

Extended data:

Tibetans have their own unique food structure and eating habits, among which butter, tea, Ciba, beef and mutton are called the "four treasures" of Tibetan diet, in addition to highland barley wine and various dairy products.

Tibetan food: Tibetan food is one of the catering schools in China with a long history and rich varieties.

Tibetan food is divided into three categories: staple food, dishes and soup. Tibetan food tastes light and peaceful, and many dishes generally do not put spicy seasonings except salt and onion and garlic. Tibetans have many taboos in eating meat. Generally, we only eat beef and mutton, not horses, donkeys, mules, especially dog meat. Fish, shrimp, snakes, eels and other aquatic and seafood foods are generally not used to eating by people in agricultural and pastoral areas except some urban residents. With the improvement of social, economic and cultural living standards, Tibetan food is constantly improving and enriching in cooking techniques and dining forms.

References:

Tibet _ Baidu encyclopedia