Tibetan Specialty Food

Tibetan specialties include: ghee tea, hand-held mutton, pipa meat, barley wine, tsampa and so on.

Ghee tea: ghee tea has a variety of methods, generally is the first boil after boiling, that is, first in the teapot or pot add cold water, put the right amount of brick tea or tuo tea after the lid boil, and then use a small fire to simmer until the tea was dark brown, the mouth is not bitter for the best.

Hand-held mutton: hand-held mutton eating method there are three kinds, namely, hot (sliced on the cage after steaming hot dipped in triple oil), cold (sliced directly dipped in refined salt), frying to eat (pan frying hot, frying while eating). Characterized by the meat taste delicious, not greasy and not nasty, color and aroma.

Pipa Meat: The Tibetan scented pig has a wild, lean meat rate is very high, the fat content is relatively low, eating is also very chewy, and the pig skin is particularly thin, eating taste is also particularly good.

Barley wine: Barley wine is made from barley, a major grain produced on the Tibetan plateau. It is the favorite drink of the Tibetan people, and is essential for festivals, marriages, births, and welcoming friends and relatives.

Tsampa: Tsampa is a specialty snack in the Tibet Autonomous Region and one of the traditional staple foods of Tibetan herders. It is not only easy to eat, nutritious, high calorie, very suitable for hunger and cold, but also easy to carry and store.