What are the specialties in Lhasa?

Highland barley wine 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.

2, saffron

Crocus sativus, also known as crocus sativus and crocus sativus, is a perennial flower of Crocus in Iris family and a common spice. It is a native species in southwest Asia and was first cultivated by Greeks. Mainly distributed in Europe, Mediterranean and Central Asia, it was introduced to China in Ming Dynasty.

3. Buttered tea

Tibetan drinks. It is usually eaten with Bazin as a staple food. This drink is made of ghee and strong tea. First, put a proper amount of ghee into a special bucket, add salt, then pour in the boiled strong tea juice, and beat it repeatedly with a wooden handle to make the ghee and tea juice dissolve into a whole and become milky white. Some ethnic groups adjacent to Tibetans also have the habit of drinking butter tea.

4. Cheese

Cheese, also known as cheese, cheese, or translated as cheese, cheese, cheese, is the general name of dairy food, with a variety of tastes, tastes and forms. Cheese is made from milk, and the milk source includes domestic cattle, buffalo, domestic goats or sheep.

5. Rhodiola rosea

Rhodiola refers to Rhodiola of Crassulaceae. There are more than 90 species in the world, most of which are distributed in the alpine areas of the northern hemisphere, and most of them grow in the alpine rocks or shrubs at an altitude of about 3500-5000 meters.

6. Tibetan beef and mutton

Tibetans mainly eat cattle, mutton and dairy products. As we all know, beef and mutton are high in calories, which helps people living in high altitude areas to resist the cold.