1. Tibetan crispy cheese cake:

The starch extracted from butter is dried in the air, ground into powder by grinding, and mixed with butter, sugar, ginseng fruit, peach kernel and raisins. And made into a round or square dough embryo with red and green silk on the surface, showing auspicious and longevity patterns. It is steamed in a steamer, is a milky dessert, has the effect of nourishing and strengthening the body, and is a Tibetan pastry.

2. Tibetan blood sausage:

Every time sheep are slaughtered in Tibetan areas, sheep blood is usually not eaten alone, but poured into the small intestine for cooking. Sheep blood scooped from the sheep cavity in the basin usually fills one's intestines. Chop mutton, add seasoning, stir well, pour into sausage, tie it into small pieces with thread (making method is the same as sausage), then put the filled blood sausage into soup and cook it until it floats and turns white. When it is about eight ripe, take it out of the pot and put it on a plate to eat. When eating, it is not broken, slag or peeled, and the taste is soft and tender.

3. Tibetan noodles:

Yellow the noodles with strong alkali water and then press them into noodles. After cooking, add appropriate amount of bone soup, cooked vegetable oil and diced beef or mutton, mix well and serve. Light taste, fragrant taste, simple preparation method, suitable for all ages.

4. White sausage:

Cooked rice is mixed with sheep blood, sheep oil and shredded mutton (shredded beef) with seasoning, and then stirred evenly. Then put it into the cleaned sheep (cow) intestine, tie both ends tightly with cotton thread, boil it in a pot, slice it after cooking, and fry it until cooked.

5. Air dried beef (sheep):

Tibetans like to eat air-dried beef (sheep), which is usually cooked in winter, and 1 1 month is low. At this time, the temperature is relatively low, below zero, cut beef and mutton, hang them in a cool place, let them dry and drain. Tibetans cut beef and mutton into small pieces and string them together, or hang them in tents and bamboo cages in the shade under the eaves. After March of the following year, they used the air-dried meat for baking or raw food, and chewed it without residue. In the alpine region of Tibet, food is not easy to go moldy and deteriorate, and it is fresh after dehydration, so eating air-dried beef is still very popular today. Crisp meat, unique taste and endless aftertaste.

6. xiangzhai:

Peel the potatoes cooked for eight layers and cut them into small pieces. Peel and wash onion segments, fry them in oil pan, take them out, mash them in a stone trough, and put them in a small dish. Mix curry powder with water and pour it into an oil pan to make oil curry. Chop mutton into pieces, add some ghee, stir-fry, add water to stew, add potatoes and oil curry prepared before, add salt, ginger, fennel, pepper, clove, Tibetan nutmeg and other seasonings, mix well and cook. You can sprinkle with chopped green onion sauce when eating. Xiangzhai is the best dish for Tibetans to eat rice. Deep color, fragrant seasoning and delicious taste.

7. Baba:

Stir-fried highland barley or peas and ground into flour. When eating, mix them with butter tea, knead them into dough by hand and eat. You can also eat it with salt tea, yogurt or highland barley wine. It is simple to eat, nutritious and easy to carry, and can satisfy hunger and keep out the cold. When Tibetans eat Ciba, they first put more than one third of buttered tea in the bowl, then add the appropriate Ciba, and then knead it into Ciba pills by hand, and they can eat it.

8. Milk residue steamed stuffed bun:

Fresh yak milk is decomposed by Tibetans in a traditional and unique way after boiling. The most valuable and essence is ghee, followed by milk residue, which is the residue left after refining ghee. Milk residue is sour and white, and can be used as stuffing, from which milk residue steamed buns come. After the milk residue is dried, Tibetans eat it as a snack and put it in porridge or soup as a seasoning. Sun-dried milk residue Han people are not used to eating, but milk residue steamed buns are suitable for Tibetans and people of all ages.

9. Mason:

Mason put a proper amount of Ciba, ghee, broken milk residue and broken brown sugar on a plate, stirred and kneaded, put it in a small square wooden box, filled with hands and compacted to make Mason square cake, which is sweet and delicious.