Tibet has many delicious specialty snacks such as butter tea, highland barley wine, yak meat, steamed buns with milk residue, etc.

1. Butter tea. Even if you have never drunk butter tea, you must know its name. Butter tea is a Tibetan specialty drink. It is made from tea, salt and butter, so it is salty and very special. , mostly eaten as a staple food together with tsampa, it has the functions of keeping out the cold, refreshing the mind, producing body fluids and quenching thirst.

2. Highland barley wine and butter tea are important business cards of Tibetan specialties and delicacies. Highland barley wine has the characteristics of fragrant and mellow, sweet and refreshing, and no headache or thirst after drinking. It is the favorite drink of Qinghai and Tibetan people. Drinking several large bowls of wine is a must during festivals, weddings and childbirth, and when greeting relatives and friends.

3. Yak meat. Yak meat is air-dried beef. The source of the ingredient is the famous Tibetan yak. ??Every year when the temperature is low, the yak is slaughtered, cut into thin strips, hung in a cool place, and dried naturally. You can enjoy it the next year, and the taste is slightly different from Mongolian beef jerky.

4. Milk dregs buns. The oil is removed from yak milk, and the remaining dregs are milk dregs. After the milk dregs are dried, they can be used as fillings, eaten directly as snacks, or placed in porridge. Or it can be used as seasoning in soup. Han Chinese are not used to eating dried milk dregs, but steamed buns with milk dregs taste pretty good and are not available in the mainland.