Traveling to Tibet, I didn't recommend any delicious and interesting places in Lhasa.

The best are Ciba, highland barley wine, ghee and dried yak meat. These are the characteristics of Tibet. Go to Linzhi and you will have Lulang stone pot chicken. Basu has wild mullet and so on. Details are as follows:

Ciba is the staple food of Tibetans. Tibetans eat three meals a day. In fact, Baba is highland barley fried noodles. It is fried noodles made of highland barley and wheat, which are ground and not filtered. It is similar to the fried noodles in the north of China, except that the fried noodles in the north are ground first and then fried, while Bazin in Tibet is fried first and then ground without peeling.

When eating Ciba, first put some ghee in the bowl, pour the tea leaves, add the fried and ground highland barley noodles, and then mix the noodles with the tea leaves by hand. When stirring, you should pay attention to gently tamping the fried noodles with your middle finger at the bottom of the bowl to prevent the tea from overflowing the bowl; Then gently turn the bowl in your hand and press the fried noodles into the tea with your fingers close to the edge of the bowl; When the fried noodles, tea leaves and ghee are evenly mixed, knead them into a ball by hand and you can eat them. When eating, keep rubbing in a bowl with your hands, knead into a ball, and send it to your mouth with your hands. Tibetans eat-they usually don't use chopsticks or spoons, they just eat with their hands.

Another way to eat it is to burn it into a paste and put some meat and wild vegetables in it, which is called "digging". Baba includes highland barley Baba, pea Baba and highland barley pea mixed Baba. The production of highland barley can be divided into three categories: superfine, medium fine and coarse. Ciba is more nutritious than winter wheat and convenient to carry. When you go out, you only need to bring a wooden bowl and "Tang Gu" (a kind of scorpion or sheepskin mixed with Ciba), and when you eat it, you don't have to make a fire to cook.

buttered tea

In Tibet, every family cannot live without butter tea. Buttered tea is an indispensable food for every Tibetan. Cattle and sheep are an indispensable part of Tibetan life, and butter for making butter tea is extracted from cow and sheep milk.

The traditional method for herders to extract ghee is: firstly, heat the milk squeezed from cattle and sheep, pour it into a special big barrel (this barrel is called "Dongxue" locally, and is specially used for extracting ghee, with a height of about 4 feet and a diameter of about 1 foot), and then whip the milk up and down hundreds of times with a special ghee appliance until the milk separates oil and water and a layer of lake yellow fat floats on it. At this time, you can scoop up this layer of fatty substance, pour it into the bag and cool it into ghee. Now in many places, butter separators are gradually used instead of manual extraction of ghee. Generally speaking, five or six catties of ghee can be squeezed out from every hundred catties of milk.

There are many ways to eat butter, mainly by drinking butter tea or mixing it with a rake. Stir-fry fruit on holidays and use ghee. Tibetans like to drink butter tea on weekdays When making butter tea, tea leaves or brick tea are boiled with water for a long time to make a thick juice, then the tea leaves are poured into the "late winter" (butter tea barrel), and then butter and salt are added. Jia Luo is pumped up and down for dozens of times, the camellia oleifera is mixed, and then it is poured into a pot to be heated, so it becomes delicious buttered tea.

highland barley liquor

It 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, add water and cover it. It will become highland barley wine in a day or two. Highland barley wine is orange in color, sweet and sour in taste and low in alcohol content, similar to beer. Pay attention to "three cups" when drinking highland barley wine, that is, take a sip first, fill it up, then take another sip, then fill it up, then take a third sip and fill it up. Cheers. At a general banquet, the host and hostess will sing wine songs and propose a toast. At the grand banquet, there are special toasting girls who wear the most gorgeous clothes and sing the most charming wine songs, and take turns to persuade the guests to drink until they are as drunk as a fiddler.

Air-dried beef and mutton

Air-dried meat is usually cooked at the end of1February every year, when the temperature is below zero. Usually, beef and mutton are cut into strips, some of which are smeared with salt and some game seasonings, and hung in a ventilated and cool building for freezing and air-drying, which not only removes water, but also retains flavor. You can eat it in the next spring. It tastes crisp and delicious.

cheese

There are also two kinds of cheese: one is the substance left after extracting ghee from milk, which is boiled, evaporated, concentrated into pieces, then pressed into cakes, or cut into strips and dried for eating; There is another kind, which is cooked and dried with cheese paste, and then becomes filamentous or granular, including sweet cheese, yogurt, white cheese and green cheese.

butter

Butter is extracted from cattle and goat's milk. Traditionally, milk is poured into a special vat called "Dongxue" and stirred up and down for hundreds of times until the oil and water are separated, and a layer of light yellow fat emerges on the surface, which is scooped up and cooled into ghee. Butter has a high nutritional value. The daily source of calories for Tibetans (especially those in pastoral areas) is butter besides meat. There are many ways to eat butter, mainly by drinking butter tea. On holidays, people also fry the fruit "Kasai" with ghee.

milk tea

After the tea is boiled, add milk and salt directly. This kind of tea is called Wo Jia, which is more common in Amdo area.

Timothée Chalamet

Boil the juice with black tea first, then add milk and sugar, which is sweet, delicious and nutritious. The practice of sweet tea in Yadong area is particularly particular and has a unique flavor.

Qiangmudu tea

Put a small amount of Ciba, cheese powder and ghee in the bowl first, and then pour the tea. After drinking tea, stir with a spoon.

Tibetan wine

Tibetan liquor (Tibetan shochu) is a low-alcohol shochu made from wheat or highland barley by fermentation, and its taste is light and mellow, about 20-30 degrees. Soju in Mangkang county in eastern Tibet and Yadong county in the border area is the most distinctive.

Blow up the lungs

Tibetan Loza. More common in Lhasa and other places. 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.

Steamed beef tongue

Tibetan sounds are the best. More common in Lhasa and other places. Beef tongue meat is mainly cooked and steamed. It is characterized by soft and tender entrance, delicious taste and Chili flavor.

officialdom

Also known as three intestines and five intestines. Fresh sheep small intestine is used as a coat, and sheep blood, mutton, highland barley powder or soybean powder are poured into it, which are called blood sausage, meat sausage and flour sausage respectively, and are collectively called Sanwei sausage; Otherwise, those fed with sheep liver and sheep oil are called liver intestine and oil intestine respectively, and together with the first three intestines, they are called five intestines. This dish is mostly made by Tibetan compatriots in batches for the Chinese New Year.

Zhu Xiang youpi

Tibetan music is also talented. Mainly popular in Yushu Tibetan Autonomous Prefecture, Qinghai. It is made of sheep spleen and sheep oil. Characterized by delicious taste, fat but not greasy.

Roasted fern pig

Popular in Gannan Tibetan Autonomous Prefecture, Gansu Province. It is made of Potentilla anserina trotters wrapped in mud and processed by dark fire. Potentilla anserina pig is a specialty of Gannan grassland. 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.

Xiahejin

It is made of sheep tendon, black fungus and yellow flower by steaming and boiling respectively. It is characterized by smoothness and freshness. This dish originated in Gannan Tibetan Autonomous Prefecture and is said to have been very famous in the Ming Dynasty.

Braised Lamb in Brown Sauce

Mainly popular among Tibetan people in agricultural areas of Qinghai Province. Stir-fried fresh mutton. It is characterized by tender, crisp, spicy and delicious.

Blow liver

Tibetan food. Mainly popular in Diqing Tibetan Autonomous Prefecture of Yunnan. Bai and Han people in Yunnan also eat it. Is made of pig liver as the main raw material. Characterized by delicious taste, appetizing and refreshing.