Are there any delicious specialties in Tibet?

Tibet is a sacred and beautiful place with many special products. As far as eating is concerned, there are mainly Saussurea involucrata, Tricholoma matsutake, Cordyceps sinensis, Gastrodia elata, Fritillaria, walnuts, dried sweet potatoes, black fungus, drunken pears, ginseng fruit, yak, beef and mutton, Tibetan red salt, fried highland barley, air-dried meat, lung blowing, raw beef sauce, ginseng fruit mixed oil and Tibetan sheep blood.

1, Saussurea involucrata: Saussurea involucrata is a rare medicinal plant in mountainous areas. Protecting its germplasm resources is of great significance in science, medicine and appreciation.

2. Tricholoma matsutake: Tricholoma matsutake is a pure natural rare edible fungus, which is known as the "king of bacteria". According to legend, Tricholoma matsutake was the only multicellular microorganism that survived after the atomic bomb attack in Hiroshima in August 1945, and it can't be cultivated artificially all over the world at present.

3. Ginseng fruit: the flesh is fragrant and juicy, the abdomen is seedless, the flavor is unique, it is high in protein, low in fat and sugar, and it is rich in protein, amino acids, trace elements, vitamins and mineral elements, which has a health care function.

4. Yak: Yak is full of treasures, and Tibetans can't live without it. People drink yak milk, eat yak meat and burn yak dung. Its wool can be used to make clothes or tents, and its skin is a good tanning material.

5. Yogurt cake: Yogurt cake is a dish. The main ingredients are plain yogurt, whole grain flour, flour, corn starch, eggs and raisins. This dish is simple to cook, and the cakes made are sweet and delicious.

Extended data:

Tibetans have their own unique food structure and eating habits, among which butter, tea, Ciba, beef and mutton are called the "four treasures" of Tibetan diet, in addition to highland barley wine and various dairy products.

Tibetan food: Tibetan food is one of the schools in China catering series, with a long history and rich varieties.

Tibetan food is divided into three categories: staple food, vegetables and soup. Tibetan food tastes light and peaceful, and many dishes generally don't put spicy seasoning except salt and onion and garlic. In eating meat, Tibetans have many taboos. Generally only eat beef and mutton, not horses, donkeys, mules, especially dog meat. Fish, shrimp, snakes, eels and other aquatic seafood are not used to eating by people in agricultural and pastoral areas except some urban residents. With the improvement of social economy and cultural life, Tibetan food is constantly improving and enriching in cooking techniques and dining forms.

References:

Tibet _ Baidu encyclopedia