In Renbu County, there are Ciba, butter tea, Tibetan liver blowing, crispy fried mutton brisket, Tibetan sheep blood sausage and so on. Ciba: Ciba is one of the staple foods of Tibetans. It is made by grinding highland barley into flour after cleaning, drying and frying, and then adding butter tea, sugar and milk residue. Camellia oleifera: As a representative Tibetan food, it belongs to one of Tibetan special foods. It can be eaten as a staple food with Ciba, which can keep out the cold in the cold season in Tibet.

In Renbu County, there are Ciba, butter tea, Tibetan liver blowing, crispy fried mutton brisket, Tibetan sheep blood sausage and so on.

1, Ciba: As one of the staple foods of Tibetans, Ciba is a must-eat food for Tibetans every day. Ciba is also made of highland barley, which is washed, dried, fried and ground into flour, and then buttered tea, sugar and milk residue are added. Ciba is rich in nutrition and high in calories, which can satisfy hunger and keep out the cold.

2. Buttered tea: As a typical Tibetan food, it belongs to one of the Tibetan special foods. It can be eaten as a staple food with Bazin, which can keep out the cold in the cold season in Tibet. Made of edible ghee and strong tea, it is quite complicated, delicious, refreshing and sweet.

3. Tibetan liver-blowing: Tibetan liver-blowing, lung-blowing and liver-blowing, also known as pickled pig lung and pig liver, are one of the unique preserved products in Tibet. Blow fresh pig lungs from the throat, pat the pig lungs with your hands while blowing to make them swell, then use warm water to make a proper amount of salt, Amomum tsao-ko powder, Chili noodles and garlic paste into milk, pour it into the lungs from the throat with a spoon, and shake it while blowing and patting it. It takes about 5-6 times to fill it.

4. Crispy fried mutton brisket: In the Western Zhou Dynasty, sheep was only enjoyed by the literati, and it became a common meat until the Spring and Autumn Period and the Warring States Period. Traditional famous dishes are golden in color, and mutton is crisp and tender. It was once the first course of a large banquet. Tie your throat with twine and hang it high in the fire pit to dry. It can be eaten after 2-3 months.

5, Tibetan food sheep blood sausage: Tibetan food sheep blood sausage Tibetan area, whether farmers or herders, every time a sheep is slaughtered, sheep blood is not cooked separately, but poured into the small intestine to boil and eat, fragrant and tender, taste, full of fragrance, very satisfying, unique flavor.