Naipizi, milk tofu, butter, milk wine, kumiss, milk fan, bowl cheese, milk tea.

1. Naipizi: Wurumu, commonly known as Naipizi. It is made by pouring fresh milk from sheep and cows into a pot and simmering it until a layer of waxy fat condenses on the surface. Use chopsticks to pick up the hanging milk. Let it dry in a ventilated place to make the milk skin. It is the essence of fresh milk. Pure flavor and rich nutrition. Combined with milk tea, milk fruit, and fried rice, it is a great treat for entertaining distinguished guests.

2. Milk tofu: Milk tofu, called "Hu Ruda" in Mongolian, is a common dairy food in the homes of Mongolian herdsmen. Foods made from coagulated and fermented milk, goat's milk, mare's milk, etc. The shape is similar to ordinary tofu, but it is not tofu. It is named because it looks like tofu. Some taste slightly sour, some slightly sweet, and have a strong frankincense. Herdsmen love to eat it. They often soak it in milk tea and eat it, or use it as dry food when traveling far away to quench their thirst and satisfy their hunger. It can also be made into shredded milk tofu, which is soft and tough and has broken threads. It is a famous dish at banquets.

3. Ghee: Ghee is the essence of Tibetan food, and plateau people cannot live without it. Ghee is a butter-like dairy product, a fat extracted from cow's milk and goat's milk. People in Tibetan areas like to eat ghee produced by yak. Yak ghee produced in summer and autumn has a bright yellow color, sweet taste and excellent taste, while in winter it is light yellow. Sheep ghee is white in color, its luster and nutritional value are inferior to cow ghee, and its taste is also inferior to cow ghee. Ghee nourishes the intestines and stomach, warms the spleen, contains a variety of vitamins, and has high nutritional value. In Tibetan areas where the food structure is relatively simple, it can supplement the various needs of the human body. Ghee has so many uses and functions in Tibetan areas that it would be unbelievable unless you have witnessed it in person.

4. Milk wine: Milk wine is mainly brewed and consumed by nomads in northern my country, Russia, Bulgaria and other European countries. At the beginning of the 20th century, the famous Russian immunologist Ilya Metchnikoff (who won the Nobel Prize in 1908) studied the population data of 36 countries and found that Bulgaria had the highest number of centenarians among all countries. After further studying the life of the Bulgarians and other factors, Metchnikoff believed that the reason for the longevity of the Bulgarians was their long-term and large consumption of fermented dairy products such as yogurt and milk wine.

5. Kumiss: The Mongolian people have lived on the grasslands for generations and rely on animal husbandry for their livelihood. Kumiss, hand-chopped meat, and roasted mutton are their favorite daily drinks, foods, and delicacies for entertaining guests. Every year in July and August, when the cattle are fat and the horses are strong, it is the season for brewing kumiss. Industrious Mongolian women store mare's milk in skins and stir it. After a few days, the milk fat is separated and fermented into wine. With the development of science and the prosperity of life, the Mongolian people's craftsmanship in brewing kumiss has become increasingly sophisticated and perfect. There are not only simple fermentation methods, but also a distillation method for brewing strong kumiss. The milk wine after six steaming and six brewing is the top grade.

6. Milk fan: Milk fan is a dairy product mainly produced in Eryuan County, Dali Prefecture. It is also a specialty. It is also produced in Xizhou Town and Xiaguan Town of Dali City, especially in Eryuan. Dengchuan is the best place to produce. The milk fan has a unique shape. It is a thin slice with less water content. It is milky white or milky yellow in color, roughly shaped like a water chestnut-shaped bamboo fan, with grasping feet at both ends. The milk fan is very popular in Dali, Yunnan, and is also one of Dali's specialties.

7. Kouwan cheese: Kouwan cheese is a home-cooked dish. The main ingredients are raw milk and white sugar.

8. Milk tea: Milk tea is the daily drink of the nomadic people on the Mongolian plateau. The Mongolian plateau is the hometown of the nomadic people. The most authentic one is Mongolian milk tea. Different types of milk tea are popular in Greater China, Central Asian countries, India, Arabia, the United Kingdom, Malaysia, Singapore and other regions. Milk tea in the Mongolian Plateau and Central Asia has not changed and is still a must-have drink for daily drinking and entertaining guests. Other regions have different flavors of milk tea. For example, Indian milk tea is famous for its special spices added with masala; Hong Kong's stocking milk tea and Taiwan's pearl milk tea are also unique. Milk tea has the dual nutrition of milk and tea. It is one of the home-cooked delicacies and is popular all over the world. Milk tea varieties include milk tea powder, iced milk tea, hot milk tea, sweet milk tea, salty milk tea, etc.