What do you eatwhen you take a big inventory of Tibetan food?

Haizhu personwebsite: what to eat today from the web

No matter whereyou go, the scenery, the food is essential, and the food of each place variesaccording to the local climate, region and product. Tibet, the snowy plateau ofthe sky, has a unique diet culture because of its rough atmosphere. To come toTibet, the beauty needs to be slowly appreciated, and the delicious food needsto be tasted slowly. In order to truly appreciate the beauty of this snowyplateau, the beauty and food match is a great blessing in life.

01 cordycepsmatsutake chicken

Cordyceps isCordyceps sinensis, is a very hot herbs. Cordyceps sinensis, Tricholomamatsutake and native chicken were used as food materials in Qinghai-XizangPlateau. Cordyceps sinensis and Tricholoma matsutake are good nourishingproducts, chicken has the function of tonifying qi and nourishing blood.

02 Lhasa powder

In the streets ofLhasa, you can see a lot of noodle stalls. Lhasa powder is made from pea powderor sweet potato powder, with a dozen highland condiments seasoning, is bothappetites and full of street food, go to Tibet must eat a bowl!

03 Tibetanpotatoes

Potatoes are toTibetans what hot pot is to Sichuan people. Tibetan potatoes, grown in theplateau, affected by the climate, starch precipitation, especially sweet toeat. The most common way to eat is butter fried potatoes, earthy buns, dippedin sweet and spicy sauce, soft waxy potatoes in an instant will encroach on allyour taste buds.

04 steamed oxtongue

Steamed cattletongue is a famous flavor snack in Tibet, more in Lhasa and other places. Beeftongue meat as the main material, after boiling and steam. It is good to addseasoning after cooking, whether it is hot or cold.

05 Penbi

Pengbi is Tibetan,is a kind of pea noodles made, similar to powder Xigaze snacks. Fresh and hotto buy, sprinkled with freshly ground chili juice, a mouthful full of aroma,aftertaste endless. Now, Pengbi almost became a symbol of Xigaze snacks, someTibetans jokingly called "friends come, must eat delicious."

06 blood intestine

In Tibetan areas,no matter farmers or herdsmen, for each slaughter of a sheep, sheep blood doesnot cook alone, but the blood into the small intestine boil and eat, fragrantand tender, taste a mouthful, very appetites, unique flavor.

07 Rice withginseng fruit

It is cooked withrice, ginseng fruit, butter, sugar, or cooked ginseng fruit mixed with rice,then drenched with butter juice. Ginseng rice sweet and milky fragrance meltstogether, the initial entrance is light, chew a few, thickly open. During theTibetan calendar year, it is necessary to eat food.

08 milk dregssteamed bun

After the freshyak milk is boiled, it is decomposed by the Tibetans in a traditional andunique way. The most valuable, the most essential is butter, followed by milkdregs, that is, the residue left after refining the butter. Fresh milk dregsacid, white, can be used to make filling, milk dregs from this. Dried milkresidue can be used as a snack, also put in porridge or soup as a seasoning.

To go to Tibet'sfriends, these delicacies must not be missed.

Have you been toTibet? how many have you eaten?