There are many special snacks in Lhasa, such as Lhasa raw beef sauce, salty and sweet rice porridge, dustpan cakes, milk dregs snacks, etc., which are all worth tasting.

Recommend Lhasa raw beef sauce. Tibetan medicine has always been a bit mysterious. The raw beef sauce that Lhasa must have when entertaining distinguished guests is the most wonderful mixture of several delicious Tibetan medicines and mashed fresh raw beef.

With a scarlet color, a strong and pungent taste, and a warm feeling in your stomach after eating it, it is said that Tibet is still a place where time freezes. It is said that Tibetans have loved visiting the Potala Palace for thousands of years.

Basking in the sun under your feet, with a ball of fire in your belly, and then letting the sun shine again. Today's Tibetans are still very happy and contented.

There are also milk dregs snacks. Wet milk dregs are added with white sugar, rock sugar and melted ghee to make various shapes of snacks. Ghee and red dye are used to make red dots in the middle for decoration.

These foods are very delicious, I hope you will try them.

There are many tourist attractions in Lhasa, such as Lhasa Sera Monastery, Riduo Hot Spring, Lhasa Norbulingka, Lhasa Yangpajing, etc. These places are very interesting and I believe you will have a great time. 1. Sweet tea: Sweet tea house can be said to be

The most lively places in Lhasa, especially some well-known teahouses such as Zezhu (formerly Guangming) Revolutionary Deji, are always full of people from the time they open until they close in the afternoon.

The old people get up early to pray. After doing the prayers, they go to the sweet teahouse to drink tea and chat with their friends. They put a handful of change on the table. After the teahouse waiter fills a cup of tea, he finds 30 cents from it.

Sweet tea is made from milk, brick tea and sugar. It is as sweet and rich as the milk tea in the mainland.

Many sweet teahouses have been operating for many years. The tables, chairs and beams in the teahouses all reveal the vicissitudes of time, which makes people feel at ease. People they know and don't know are crowded together sitting together.

When we feel hungry while chatting, we have a bowl of Tibetan noodles or a bowl of Tibetan dumplings, and the whole day passes happily.

2. Tibetan noodles: Tibetan noodles are made from yak bones and served with fragrant Tibetan chili.

3. Jelly jelly: Jelly jelly is a snack available in many places. The special feature of Tibetan jelly is the chili pepper. Tibetan chili pepper is different from oily chili pepper. It is mainly soaked in water, so it is very spicy and refreshing.

Tibetan jelly also comes with potato cubes, one of the three major Tibetan dishes.

They are usually sold in the alleys of Barkhor Street for one yuan a bowl.

There is also a very special way to eat in Lhasa, which is to put a large piece of jelly on top of the noodles, and then add chili, MSG, salt and chopped green onion on top of the jelly. Take a bite together and it will be very refreshing. People who grew up in Lhasa are fond of cold noodles.

The powder cake has a special affection because it was one of the only snacks they had as a child.

4. Yak jerky: Yak jerky is one of the specialty foods on the Qinghai-Tibet Plateau.

Yaks live in the snow-capped mountains and plateaus at an altitude of more than 3,500 meters all year round and are kept in the wild. Therefore, yak meat is considered to be natural, pollution-free and pollution-free food.

5. Butter tea: Butter tea occupies a very important position in the Tibetan diet, similar to the three-in-one status of soup, tea and porridge in the Han diet.

Butter tea is made by thoroughly mixing boiled brick tea water and butter in a special butter bucket. After the tea oil has melted into one, add a little salt.

Butter tea is high in calories and is a daily drink in Tibet. It can be enjoyed in all seasons.

Butter tea must be drunk while it is hot. Drinking it cold will hurt your stomach.

Butter tea has a certain effect on improving the body's resistance to altitude sickness.

6. Highland barley wine: Highland barley wine uses highland barley, a unique food crop on the Qinghai-Tibet Plateau, as the main raw material. It is said to have a brewing history of more than 400 years.

When brewing highland barley wine, first wash and cook the highland barley, add the koji after the temperature drops slightly, seal it in a clay pot or wooden barrel for fermentation, add water after 2-3 days and cover it with a lid, and after another 1-2 days

Highland barley wine is made.

Highland barley wine is orange in color, sweet and sour in taste, and has an alcohol content close to that of beer.

When drinking highland barley wine, you should pay attention to "three sips and one cup": take one sip first, fill it up, take another sip, fill it up again, and drink it dry with the third sip.

7. Zanba: Zanba is a daily food of the Tibetan people. It is made of fried highland barley noodles mixed with butter tea and can be mixed and eaten immediately.

Highland barley fried noodles are made by frying and grinding highland barley. They are similar to the wheat fried noodles of the northern Han people, but there are two differences: first, they are fried first and then ground, unlike the Han people who grind first and then fry;

Remove the skin and resemble whole wheat noodles in what is now called health food.

There are two main ways to eat tsampa: one is to put a little butter in a bowl, dissolve it with hot tea, add highland barley fried noodles, stir it into porridge with your fingertips (usually the little finger of your right hand), and drink it;

The eating method is the same as the first one, except that the amount of fried noodles is large, and you need to hold it with your hands until it solidifies, then put it in your mouth to eat.