The important festival in Tibet is the Snowdon Festival. Thousands of Buddhists will come to Lhasa to worship Buddha. After the exercise, the family will greet them with Lhasa gourmet yogurt. On the way home, they will eat yogurt, sing and dance. Herdsmen who work in the field will often eat yogurt when conditions permit, but they will not feel bloating after eating it all the year round. Here, the traditional concept of "yogurt" is completely gone. Tibetan yogurt is layered, clean and pure, just like white clouds dotted on the blue sky, which cannot be surpassed. Yogurt is indispensable for local people. It has a history of thousands of years. The biggest festival of the year is the "Snow Festival". Yogurt will not add any preservatives, sugar, etc. In the production process, probiotics produced after yogurt fermentation. After thousands of years of history, people have also studied a lot about how to eat yogurt. Cold yak meat is a local specialty. The main method is to marinate yak meat, then cut it into pieces, and then add pepper. According to it, it is definitely a good appetizer. If you are drinking, it is of course the local highland barley wine. Yak is mainly located in plateau area, so its meat is very fragrant and tastes a little game. There are already many yak meat processing plants in Jiuzhaigou, so it is very convenient for customers to buy cooked food. It is also a good choice to take home and give it to friends. When you travel here, you must taste the local food and have a strong plateau complex. Although Tibetan food is not as diverse as other regions, it has a strong regional flavor, featuring Nepal, India and Han nationality. Compared with the traditional food in China, it has a unique flavor. The local diet is mainly fried and cooked, and the raw materials are mainly beef and mutton, ghee and highland barley. The traffic here is inconvenient, so there are few vegetables. Ciba is a common staple food in the local area, which is indispensable for local people. You must try it when you travel here. In Lhasa, the famous food in history is fried lung perfusion. The main ingredient is sheep lung, with flour and ghee. Cook first and then fry. The color is light brown, crisp outside and tender inside. Delicious, not greasy. It is a very appetizing special dish, which can be preserved for one year if it has a shelf life. Butter is a kind of Lhasa cuisine, which is mainly extracted from sheep and cattle. This kind of food is very nutritious and can be eaten in many ways. You can drink tea with ghee or mix it with bazin. You can fry fruit with ghee during the Spring Festival. /p