besides the traditional Tibetan flavor, there are some special foods of ethnic minorities in Linzhi, such as air-dried meat, highland barley wine, Baba, butter and butter tea. For example, the wines of Barrow people are divided into white wine and yellow wine. Cooked with corn, chicken claw valley, etc. They are placed in a big gourd for brewing and sealing.

After brewing, put it into a funnel-shaped bamboo basket or tube and filter it out with water, which is the yellow wine that people often drink. Brewed wine can be distilled into white wine. Their rice is made of rice and corn residue, as well as melons, vegetables, barbecues and peppers. According to the custom of Barrow people, the rice is divided into equal parts by the hostess according to her head, placed in a half bamboo tube and eaten by her hands. In addition, the most distinctive food of the Luoba nationality is roasted mice, which are generally used to entertain distinguished guests. There are many supermarkets in Bayi Town, with everything and reasonable prices. There are many restaurants on the way back to Lhasa from Basongcuo. Don't eat giant salamander. Although it is not really protected by the state, the price is too outrageous. Ya 'an fish recommended for big fish.

you can also fry Cyclobalanopsis glauca or Tricholoma matsutake, but you must ask the price first. Air-dried meat Air-dried meat is a very special Tibetan food. When the temperature is below zero at the end of each year, Tibetans will cut beef and mutton into small strips and hang them in the shade to let them dry naturally, and they can eat them in February and March of the following year. After air-drying, the meat is crisp and the taste is very unique, which makes the consumers have endless aftertaste.

wine highland barley wine is a low-alcohol wine made from highland barley. Tibetan men, women and children like to drink it, which is an essential drink for festivals. Highland barley wine is orange in color, sweet and sour in taste and low in alcohol content, similar to beer. Pay attention to three sips of highland barley wine, that is, take a sip first, fill it up, take another sip, fill it up, take a third sip, fill it up and propose a toast. Generally, at the banquet, the host and hostess will sing a wine song to propose a toast.

Buttered tea Buttered tea is the main drink of Tibetans, and hospitable Tibetans often use butter tea to entertain distinguished guests. At this time, guests can't refuse, otherwise Tibetans will think you are rude. In Tibet, if possible, it is best to drink butter tea, because butter tea is the best nutrition and calorie supplement, and it is easy to digest, quench your thirst when you are hungry, and even treat colds and discomfort when you first arrive at the plateau.

Baba is a unique staple food for Tibetans. It is fried with highland barley or peas and then ground into flour. When eating, mix it with butter tea and knead it into balls by hand. It can also be paired with salt tea, yogurt or highland barley wine. Tibetans often use radish, rape leaves and a little bazin porridge (called tuba in Tibetan) instead of staple food.

beef roast beef is a traditional dish commonly used by Tibetan herdsmen. Because of its single material, simple production, special eating method and delicious taste, it has been popular all over Tibet for decades. Features: The finished dish is dark red in color, fresh and tender in meat, delicious when roasted. Technology: Pickled roast beef tenderloin. Wash the tenderloin, cut it into 6 cm long and 4 cm wide oblique slices, put it in a bowl, add salt, sugar, highland barley wine and soy sauce, mix well and marinate for about 1 hour to make the meat taste better. When eating, people put an iron frame around the fire pit next to the fire pit, roast the beef to dark gray on both sides, roll up the meat, put the ghee on it and bake for a few minutes. Eat while baking, don't have a taste.