Cheese, also known as cheese, cheese, or translated as cheese, cheese, cheese, is the general name of dairy food, with a variety of tastes, tastes and forms. Cheese is made from milk, which is rich in protein and lipids. Milk sources include domestic cows, buffaloes, domestic goats or sheep. Chymosin is usually added in the production process, resulting in ......

Tibet beef & mutton

Tibetans mainly eat cattle, mutton and dairy products. As we all know, beef and mutton are high in calories, which helps people living in high altitude areas to resist the cold. Interestingly, Tibetans have the habit of eating raw meat. If you go to some herdsmen or farmers' homes, you will see dried beef and sheep hanging in houses or tents. If you go here, ......

jackknife

Tibetan Dao is a traditional handicraft with a long history and unique style in Tibet, which is deeply loved by tourists. In Tibetan life, Tibetan Dao is also Tibetan highland barley wine.

Highland barley wine is a low-alcohol wine brewed from highland barley, which is enjoyed by Tibetan men, women and children. It is a necessary drink for festivals and celebrations, and the production technology of highland barley wine is very unique. First, wash and cook the highland barley. When the temperature drops slightly, add distiller's yeast, put it in a clay pot or wooden barrel and let it ferment. After two or three days, cover with water. ......

Saffron

Crocus sativus, also known as crocus sativus and crocus sativus, is a perennial flower of Crocus in Iris family and a common spice. It is a native species in southwest Asia and was first cultivated by Greeks. Mainly distributed in Europe, Mediterranean and Central Asia, it was introduced to China in Ming Dynasty, and it was listed as a kind of medicine in Compendium of Materia Medica. ......

Rhodiola tibetica

Rhodiola refers to Rhodiola of Crassulaceae. There are more than 90 species in the world, most of which are distributed in the alpine areas of the northern hemisphere, and most of them grow.