Camellia oleifera is definitely the first food in Tibet. Camellia oleifera is a mixture of butter, brick tea, milk and eggs, which is pressed in a yellow oil barrel. Camellia oleifera is a necessity for Tibetans. It can not only resist certain altitude sickness, but also has the functions of cold resistance, cold resistance, hunger alleviation and refreshing. Therefore, it is necessary to drink a bowl of camellia oleifera in Tibet.

2.lamb cake

Ciba is one of the traditional staple foods of Tibetan herdsmen. "Ciba" is a Tibetan transliteration of fried noodles and a staple food for Tibetans every day. Ciba is to mix flour with a small amount of butter tea, milk residue and sugar, and knead it into a ball by hand. It is not only convenient to eat, rich in nutrition and high in calories, but also convenient to carry and store.

3. air-dried beef and mutton

Tibet air-dried beef and mutton is a selection of high-quality beef and mutton in Tibet. Fresh meat is directly hung outdoors to dry. Dried beef and sheep are usually made in winter and can be eaten in February and March of the following year. The best beef jerky in Tibet is yak meat, which is delicious, preserved for a long time and easy to carry. It is a good food for eating and giving to friends.

4. Tibetan noodles

The biggest feature of Tibetan noodles is that there is more alkali in the dough, and then some salt is added. The noodles made in this way are hard and yellow. Soup is usually bone soup, and some lentils, beef, mutton and diced potatoes can be added, which has a special taste.

5. Tibetan white sausage

Tibetan white sausage is actually rice sausage, which is selected from rice and mixed with sheep blood, sheep oil and shredded mutton. Casings are generally made of small intestines of cattle and sheep, and can be eaten after being cooked and sliced. In recent years, Tibetan white sausage has also begun to innovate, with richer fillings and richer tastes.