Lhasa is known as "the closest place to the sun" and a good place to see the sun. The beautiful Jokhang Temple Square has a faint butter flavor. Standing on the roof of the inn, you can see the world-famous Potala Palace. Strolling through the old streets and alleys of Lhasa, everything here is deeply intoxicating. At the same time, what is unforgettable is the special food in Lhasa. Here are some special foods in Lhasa. The food industry in Lhasa is still very developed, with local delicacies. Sichuan restaurant, Tibetan restaurant, even western restaurant and so on. There are also many specialties, such as sweet tea, butter tea, Ciba, Tibetan noodles, bean jelly, air-dried meat and yogurt. The sweet tea in Lhasa is made by boiling black tea and adding milk, milk powder and sugar. It is rich in nutrition, unique in taste, sweet and delicious, and deeply loved by people. Buttered tea is an important drink for Tibetans, and it has many benefits. It is the best nutrition and calorie supplement. Buttered tea is easy to digest, and even has a certain effect on colds and altitude sickness. If you are invited to drink buttered tea, don't refuse. Warm and hospitable Tibetan residents will entertain distinguished guests with butter tea. Guests should not refuse, otherwise it will be considered rude. Ciba is a special staple food for Tibetan residents. When eating, mix it with butter tea, knead it into a ball, and then eat it with your hands. The most important part of Tibetan noodles is its soup, and the greatest enjoyment is Tibetan noodle soup. Clear soup with some salt and chopped green onion becomes a rare dish in Tibetan noodles. When you drink it in your mouth, you will feel that Tibetan noodles are warm, delicious and memorable. Tibetan bean jelly has its own characteristics, that is, the peppers used are Tibetan peppers, not peppers. Tibetan peppers are soaked in water, and their spicy taste is very fresh. There are many potato pieces in Tibetan bean jelly, and they are very cheap, one yuan a bowl. Tibetan yogurt is very distinctive. It is made of milk refined with ghee, and it is also made of milk not refined with ghee. They are called "heavy snow" and "Russian snow" respectively. Tibetans cut dried meat into small strips at the end of the year when the temperature is below zero, and hang it in a cool place to let it dry naturally. You can eat it in February or March next year. Dried yak meat is also a kind of dried meat, which is a special food in Tibet. Yak meat is naturally pollution-free, so dried yak meat is very popular. There are many restaurants in Lhasa, where delicious restaurants from all over the world gather. Sichuan cuisine, Tibetan cuisine and western restaurants are all complete. After the introduction of Lhasa specialties, I believe you have a certain understanding of them and have a strong interest. I hope you don't miss them when you come to Lhasa. /p