What are the specialties of Tibet?

Cheese, also known as cheese, cheese, or translated as cheese, cheese, cheese, is a common name for dairy foods, which come in a variety of flavors, textures and forms. Cheese is made from milk, which is rich in protein and lipids, and is sourced from domestic cows, buffaloes, domestic goats or sheep. The production process usually includes the addition of rennet, causing which ......

Tibetan beef and mutton

The Tibetan people mainly eat beef, mutton and dairy products. Beef and mutton are known to be high in calories, which helps people living at high altitudes to ward off the cold. It is interesting that Tibetan people have the habit of eating raw meat, if you go to the home of some herdsmen or farming areas, you will see the air-dried beef and mutton hanging to the house or tent, if you go to this ......

The Tibetan knife

The Tibetan knife is a long-established traditional crafts in Tibet, with a long history and unique style, loved by tourists. In the life of Tibetans, the Tibetan knife is also Tibet barley wine

Barley wine is made from barley with a very low degree of wine, the Tibetan masses of men, women and children like to drink, is the celebration of festivals must be the drink, barley wine production process is very unique. First, the barley washed and boiled, when the temperature drops a little, then add the wine, with clay pots or barrels closed, let it ferment, two or three days later, add water to cover the ......

Saffron

Saffron, also known as saffron, saffron, is a perennial flower of the genus Saffron in the family Iridaceae, and a common spice. It is a native species of Southwest Asia, first cultivated by the Greeks. It is mainly distributed in Europe, the Mediterranean and Central Asia, etc. It was introduced to China in the Ming Dynasty, and "Compendium of Materia Medica" included it in the drugs and so on, which is a ......

Tibetan Rhodiola

Rhodiola rosea refers to the Sedum family Rhodiola rosea genus of plants, there are more than 90 species in the world, mostly distributed in the northern hemisphere of the high alpine zone, most of them grow