Ancient culture and customs are precious wealth left by the culture of the times, and we can't abandon them.
The Qinghai-Tibet Plateau has an average elevation of more than 4,000 meters, with thin air, less precipitation, abundant sunshine and high wind speed. This unique geographical location and climate features constitute people in Xizang's unique eating habits.
1, air-dried meat
It has the characteristics of convenience food, and can be preserved for a long time without special processing, especially the ideal food for going out for grazing and traveling. Rich in nutrition, delicious and hungry, it is a treasure in pastoral areas. Edible air-dried meat plays an irreplaceable role in casting and cultivating Tibetan people's heroic and proud physique, cheerful and enthusiastic, rough and unrestrained personality.
Air-dried meat is a very distinctive food in Tibet. When the temperature is below zero at the end of the year, cut the beef and mutton into small strips and hang them in the shade to let them dry naturally. When you eat it in February and March next year, it will not only be crispy, but also have a unique taste and endless aftertaste.
2, Baba zān bā
Tibetans eat three meals a day. Ciba, whose name sounds very fresh, is actually highland barley fried noodles, which is a Tibetan transliteration of fried noodles. It is the fried noodles of highland barley and wheat, ground and not screened. When eating, keep stirring and kneading in a bowl with your hands, knead into a ball, and send it to your mouth with your hands. Because it is simple to eat and convenient to carry, it is very suitable for nomadic life.
3. Tibetan blood sausage
Blood intestines are farmers and herdsmen in Tibetan areas. Every time 1 sheep is slaughtered, the sheep blood is not boiled separately, but poured into the small intestine for cooking. Tibetan blood sausage is different from all kinds of sausages with Guangdong and Sichuan flavors that we eat every day. We can try Tibet. When eating, it is not broken, slag or peeled, soft, tender, greasy or firewood.
4.buttered tea
The daily necessities of Tibetans are the necessities of life on the Qinghai-Tibet Plateau. It can drive away the cold when it is cold; Eating meat can be greasy; Hunger can satisfy hunger; Being sleepy can relieve fatigue; You can clear your head when you are sleepy. Cattle and sheep are an indispensable part of Tibetan life, and butter for making butter tea is extracted from cow and sheep milk. Tea contains vitamins, which can reduce the damage caused by the lack of plateau vegetables.
5, highland barley wine
Tibetan language is called "Qiang", which is made of highland barley, which is a major grain in the Qinghai-Tibet Plateau. It can be divided into high-alcohol and low-alcohol wines. This is essential for celebrating festivals, getting married, having children, and sending relatives and friends away. It is the favorite wine of Tibetan people. Highly highland barley wine is called "Plateau Maotai".
Step 6 hide the surface
This is a typical Tibetan breakfast. This is a traditional Tibetan snack. It is boiled with yak meat soup. It smells good. Noodles are made of highland barley noodles. It tastes a little soft outside and a little hard inside. It comes with several spoonfuls of Chili sauce and two small pies. Last cup of sweet tea, satisfied!
7.sweet tea
Lhasa sweet tea, which has a history of hundreds of years, has become a bright and characteristic drink in Lhasa food culture. Lhasa sweet tea is made of black tea juice, milk or milk powder and white sugar. It is sweet and delicious, rich in nutrition and deeply loved by people.
8. Cold yak tongue
The precious yak tongue unique to the Qinghai-Tibet Plateau tastes more tender and delicious than ordinary yak tongue. Fresh yak tongue slices, dipped in special Chili sauce, are especially delicious.
9.yak meat
There are many ways to eat yak meat, and cold salad, barbecue, hot pot or stir-fry are all good choices. Of course, drink the local highland barley wine. The meat is fragrant, with a little game. Now there are yak meat processing plants to make vacuum-packed cooked food, which is also very convenient for tourists to buy and can be brought home as gifts for friends. You can eat it in local restaurants in Tibet.
10, Tibetan curry
Tibetan curry is a popular food in Tibet. The most common is curry beef's mixed rice, which has Tibetan, Indian and Nepalese flavors and is spicy and powerful. When cooking, there is a lot of soup left, and rice is thickened with a little white powder water, which is curry beef risotto, which is very delicious.
1 1, yogurt
In many hutongs in Tibet, some small shops can see canned yogurt for sale. Mix sugar with a spoon. Sour enough, sweet enough and strong enough. It's real.
12, potato buns
The potatoes in Lhasa are of good quality, very pink and sweet. Potato steamed stuffed bun with mashed potatoes wrapped in minced beef, slightly fried outside, tastes soft. You can also dip it in ketchup.
13, bean jelly
The characteristic of Tibetan bean jelly is pepper. Tibetan pepper is different from pepper, it is mainly soaked in water, so it is very spicy. Tibetan bean jelly is also served with potato pieces.
14, tibetan chicken
It is a unique breed of chicken in Tibet and adapts to the cold, harsh and changeable climate environment on the plateau. Tibetan-flavored chickens are stocked all year round and have no feeding habits. At night, they live on the beam of the barn and sleep in the Woods beside the house, which is basically in a semi-wild state. Tibetan chicken is delicious and nutritious. The special region and special feeding methods make the Tibetan-style chicken delicious, and the chicken that has survived the soup still tastes delicious.
15, Tibetan fragrant pig
Living at an altitude of more than 3000 meters, I eat precious Tibetan medicine, Cordyceps sinensis, ginseng fruit, natural fungi and so on. Drink natural mineral water. I live in caves and rivers and grow slowly. You can only grow to 80 pounds in two years. I have a fierce nature, tender meat and high lean meat rate.
16, grab the mutton.
Hand-grabbed mutton is a mutton food refined from fat mutton, pepper, aniseed, onion and ginger slices, salt and other seasonings. When eating, dip in the spicy sauce made by local people, which is salty, spicy and delicious, fat but not greasy.
17, Bahe fish
Bahe Fish is a famous specialty restaurant in Linzhi area. Bahe fish is mainly produced in Yangni River and Basongcuo, belonging to alpine cold water fish species, with tender meat, delicious soup, exquisite practices, various varieties and extremely high nutritional value. It is named after being located in Bahe Town, Gongbujiangda County.
18, Lulang stone pot chicken
Lulang stone pot chicken can be said to be one of the most famous delicacies in Linzhi. The selling point of stone pot chicken is mainly stone pot rather than chicken. This unique stone pot is made of a black "saponite" mica, and its origin is Medog. Before the highway is closed, it needs human beings to carry out it. Chicken is a local Tibetan chicken. The ingredients are fungi and medicinal materials, such as Panax ginseng, Angelica sinensis, Tibetan Fritillaria, Lycium barbarum, etc. , is a specialty of Linzhi. Stewed for more than 2 hours, watching chicken and mushrooms roll in milky chicken soup made people feel fragrant and appetizing.
19, fried lung stuffing
Mainly made of sheep lung with ghee and flour. Cook first and then fry. It is characterized by light brown color, crisp outside and soft inside, and delicious taste.
20, fire Potentilla anserina pig
It is made of Potentilla anserina pig wrapped in mud in dark fire. Pigs raised by local people often feed on Potentilla anserina (scientific name Potentilla anserina, whose underground stems are irregular and massive, rich in starch and sweet, and can be eaten as dried fruits, commonly known as ginseng fruit), hence the name. This kind of pork is tender, delicious and low in fat. This dish is characterized by crispy skin and tender meat, and its taste is particularly delicious.